Peppermint Thumbprint Cookies

The secret to keeping your thumbprint cookies from spreading? Stay cool! Refrigerating the dough makes it workable and prevents flattening. That means you’ll enjoy chewy mouthfuls of cool, minty flavour. Simple and beautiful, they’re an irresistible addition to your holiday dessert selection.

Prep Time
25 minutes
1 hour chilling time
Cook Time
10 to 12 minutes
Peppermint thumbprint cookies decorated with crushed candy canes

Baking sheet

Parchment paper

Mixing bowls

Stand mixer with paddle attachment

Ice cream scoop

Wooden spoon

Wire cooling rack


Rubber spatula

Piping bag

48 cookies
For the cookies:
  • 2⅔ cups (298 g) cake flour
  • ½ tsp (3 g) salt
  • 1 cup + 2 tbsp (255 g) butter
  • ½ cup + 2 tbsp (136 g) Redpath® Golden Yellow Sugar, packed
  • 1 egg yolk
  • 1½ tsp (7 ml) pure vanilla extract
  • 1¼ tsp (6 ml) pure peppermint extract
For the peppermint filling:
  • 1⅓ cup (227 g) white chocolate, finely chopped
  • ⅓ cup (83 ml) heavy cream
  • ¼ tsp (2 g) salt
  • 1¼ tsp (6 ml) pure peppermint extract
  • ¼ tsp (2 ml) pure vanilla extract
  • 2 tbsp (28 g) butter, pieces
Topping (optional):
  • Candy canes or peppermint candies, finely crushed
For the cookies:

Step 1

Line a large baking sheet with parchment paper. Set aside.

Step 2

In a bowl, whisk together the cake flour and salt until no lumps remain.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and the Redpath® Golden Yellow Sugar on medium speed until pale in colour; 2 minutes.

Step 4

Add in the egg yolk, pure vanilla extract, and peppermint extract. Blend until fully incorporated into the butter mixture.

Step 5

Add in half of the dry ingredients. Mix on low speed until just combined. Repeat with the remaining dry ingredients. Mix on low speed until dough is no longer crumbly and holds together; do not overmix.

Step 6

Using a 1 tbsp measuring spoon, scoop 1-inch balls (or around 15 grams) onto the prepared baking sheet. Roll each ball in the palm of your hand until smooth and roughly spherical. Space cookies about 2 inches apart on the baking sheet. With the handle of a wooden spoon dipped into a small dish of water (this prevents the handle from sticking to the dough), make an indentation into each ball (about ½-inch deep and wide).

Step 7

Place baking sheet into the fridge to chill; at least 30 minutes. Preheat the oven to 375°F (191°C).

Step 8

Place the chilled cookies into the preheated oven. Bake for 10 to 12 minutes or until bottoms and edges are golden in colour. Tops should still be relatively pale.

Step 9

Allow to slightly cool on the pan before transferring to a wire cooling rack to cool completely.

For the peppermint filling:

Step 1

Place the finely chopped white chocolate into a heatproof bowl. In a small pot, over medium heat, bring heavy cream and salt just to a simmer. Remove from heat and stir in the peppermint extract, and vanilla extract.

Step 2

Add in half of the cream to the white chocolate. Let sit for 2 minutes to melt the chocolate. With a rubber spatula, slowly stir the cream from the centre out until smooth. Gradually add and stir in the rest of the heavy cream into the white chocolate mixture. (See Chef’s Tips if white chocolate does not fully melt.)

Step 3

Add in the butter pieces. Stir until fully incorporated and mixture is glossy. Stir until ganache is slightly cooled. Place a piece of plastic wrap or parchment onto the surface of the ganache. Place into the fridge to chill completely and mixture has thickened; 30 minutes.

Step 4

Whisk the cooled ganache filling until mixture is smooth, and a pale, creamy white colour. Transfer the peppermint ganache into a piping bag fitted with a small round tip. Pipe a small amount of the filling into the indentations of the completely cooled cookies. Sprinkle ganache with crushed candy canes, if desired. Let ganache cool completely to set.

Cookies can be kept in an airtight container in the refrigerator for up to a week.