Peppermint Thumbprint Cookies
I’ve baked these peppermint thumbprint cookies every December for years — they’re my go-to when I want something that feels festive but doesn’t take hours. Buttery shortbread-like cookies studded with peppermint chocolate chips and finished with a burst of crushed candy in the center make them a holiday crowd-pleaser. If you love the combo of chocolate and mint, you might also enjoy this chocolate-peppermint thumbprint recipe I often compare them to when testing new tweaks.
Why you’ll love this dish
These cookies strike a perfect balance: rich, tender cookie dough and a bright peppermint crunch. They’re easy to make in a single bowl, kid-friendly (rolling and thumb-pressing is a fun task for little helpers), and they decorate themselves — no extra frosting required. They work wonderfully for cookie exchanges, holiday platters, or a last-minute hostess gift.
“Sweet, buttery, and perfectly minty—these were the first cookies to disappear at our holiday party.” — a family favorite review
Practical perks:
- Quick prep: about 10–15 minutes of hands-on time.
- Budget-friendly: pantry staples with a small amount of candy for sparkle.
- Crowd-pleasing texture: tender base with a candy crunch center.
How this recipe comes together
Step-by-step overview to set expectations:
- Cream butter and powdered sugar until light and fluffy.
- Stir in vanilla, then add flour and salt to form a soft dough.
- Fold in peppermint chocolate chips.
- Shape into 1-inch balls, make a thumb indentation, and fill with crushed peppermint.
- Bake until edges are just golden, then cool on a rack.
This short overview gives you the rhythm: mix, shape, press, fill, bake. It’s a straightforward process that’s forgiving if you need to chill the dough briefly or adjust the candy topping.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup peppermint chocolate chips
- 5 tbsp crushed peppermint candy
Notes and substitution ideas:
- Butter: use European-style butter for extra richness, or salted butter but reduce added salt to a pinch.
- Powdered sugar: yields a finer, tender crumb; granulated sugar will make them firmer so stick with powdered if possible.
- Flour: for gluten-free, use a 1:1 gluten-free baking flour blend and chill the dough a bit longer to firm up.
- Peppermint chocolate chips can be swapped with mini chocolate chips plus 1/4 tsp peppermint extract if you want a stronger mint punch.
- If you prefer fruit fillings, check recipes like the raspberry thumbprints for inspiration: raspberry thumbprint variations.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes with an electric mixer.
- Beat in the vanilla extract until incorporated.
- Gradually add the flour and salt. Mix until a soft, cohesive dough forms. Don’t overmix.
- Fold in the peppermint chocolate chips with a spatula so they are evenly distributed.
- Roll the dough into 1-inch balls. Arrange them 1–2 inches apart on the prepared baking sheet.
- Press a small indentation into the center of each ball with your thumb or the back of a measuring spoon. Keep the walls of the cookie intact.
- Fill each indentation with about 1/2 to 3/4 teaspoon of crushed peppermint candy. Press gently so the candy sits in the center.
- Bake for 12–15 minutes, until the edges are lightly golden but the centers are still pale. Watch closely from 10 minutes onward so the candy doesn’t overbrown.
- Remove from the oven and let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
- Serve warm with a mug of hot cocoa or peppermint coffee for a cozy treat.
- Arrange on a holiday cookie platter with assorted shapes and colors for contrast.
- Package in clear cello bags with a ribbon for gifts — they hold their shape and look festive.
- For a dessert plate, pair two cookies with a scoop of vanilla ice cream and drizzle of chocolate sauce.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place parchment between layers to prevent sticking. Note: crushed peppermint can soften over time in high humidity.
- Refrigerator: Keep for up to 1 week in a sealed container. Let come to room temperature before serving for the best texture.
- Freeze baked: Layer cooled cookies between parchment and freeze in a sealed container for up to 3 months. Thaw at room temperature for 30–60 minutes.
- Freeze dough: Roll dough into balls and freeze on a sheet tray until firm. Transfer to a freezer bag and bake from frozen — add 2–3 extra minutes to the baking time.
Food safety tip: label containers with the date and consume within recommended times.
Pro chef tips
- Chill briefly if the dough feels too soft. A 15–20 minute chill makes rolling easier and prevents spreading.
- Keep cookie sizes uniform using a small scoop (~1 tablespoon) for consistent bake times.
- If you want the peppermint candies to stay crisp, sprinkle crushed candy on the centers immediately after baking rather than before — the heat will help candy adhere without fully melting it.
- Use the back of a spoon for uniform indentations if your thumb leaves uneven marks.
- For a cleaner look, crush peppermint finely in a food processor so the center appears bright and sparkly.
- For another flavor profile, see different thumbprint ideas here: raspberry thumbprint inspiration.
Creative twists
- Chocolate base: Replace 1/2 cup flour with 1/2 cup cocoa powder and fold in chocolate peppermint chips for a richer cookie.
- Jam-filled: Swap crushed peppermint for a teaspoon of raspberry or apricot jam in the center after baking.
- White chocolate peppermint: Use white chocolate chips and top with crushed peppermint for a peppermint bark feel.
- Vegan: Use vegan butter and aquafaba (or a flax egg) plus a vegan powdered sugar for a dairy-free version. Texture will be slightly different but still delicious.
- Mini thumbprints: Make 3/4-inch balls for bite-sized cookies — reduce bake time by a few minutes.
Your questions answered
Q: How many cookies does this recipe make?
A: Expect roughly 30–36 cookies when rolling 1-inch balls, depending on exact size. Smaller cookies increase the count.
Q: Can I add peppermint extract for more mint flavor?
A: Yes — add 1/4 to 1/2 teaspoon peppermint extract to the dough, but start small. Peppermint extract is strong and can easily overpower the cookie.
Q: Will the crushed candy melt in the oven?
A: Some melting will occur, creating a nice glossy center. To preserve crunch, either crush the candy finely or sprinkle it on after baking while the cookie is still warm.
Q: Can I bake these ahead for a party?
A: Yes. Bake up to 3 days ahead and store in an airtight container. For longer advance prep, freeze baked cookies and thaw on the day you need them.
Q: Are they safe for kids to make?
A: Absolutely — the tasks are low-risk. Have an adult handle the oven work and hot trays.
Conclusion
If you want more peppermint-thumbprint inspiration, Floating Kitchen’s take on Peppermint Chocolate Thumbprint Cookies is a lovely variation to compare: Floating Kitchen’s peppermint chocolate thumbprint cookies. For a chocolate-forward version with extra step-by-step visuals, check out Sally’s Chocolate Peppermint Thumbprints: Sally’s Baking Addiction. And if you like the idea of candy-topped sugar thumbprints, Taste And See has a Peppermint Kissed Thumbprint Sugar Cookies recipe that’s worth a look: Taste And See peppermint thumbprint sugar cookies.
Happy baking — these cookies are an easy way to add a minty sparkle to any holiday spread.
Peppermint Thumbprint Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes with an electric mixer.
- Beat in the vanilla extract until incorporated.
- Gradually add the flour and salt. Mix until a soft, cohesive dough forms. Don’t overmix.
- Fold in the peppermint chocolate chips with a spatula so they are evenly distributed.
- Roll the dough into 1-inch balls. Arrange them 1–2 inches apart on the prepared baking sheet.
- Press a small indentation into the center of each ball with your thumb or the back of a measuring spoon. Keep the walls of the cookie intact.
- Fill each indentation with about 1/2 to 3/4 teaspoon of crushed peppermint candy. Press gently so the candy sits in the center.
- Bake for 12–15 minutes, until the edges are lightly golden but the centers are still pale. Watch closely from 10 minutes onward so the candy doesn’t overbrown.
- Remove from the oven and let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
