it is christmas cookie season!!! each year i LOVE coming up with new flavour combinations & these candy cane thumbprint cookies do not disappoint. they are so pretty & so festive. made with bob’s red mill organic all purpose flour which produces the most consistent baked goods, these are the perfect holiday cookies to make for your next cookie exchange or christmas party. i love the combination of the red & white, but feel free to stick to one colour of cookie for ease.
to create the two-tone twisted frosting, i simply dyed half the frosting red & filled the piping bag with dollops of the two colours. as you pipe, the colours will naturally blend to look like a candy cane!
for the full how-to video, check out my reels on IG (@modestmarce). happy holidays friends, hope this year is magical!
ingredients:
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1/2 teaspoon bob’s red mill baking powder
1/4 teaspoon fine salt
red & white coarse sugar, for rolling
red & white peppermint butter cream, for topping
crushed candy cane, for sprinkling
directions:
preheat oven to 350(f) degrees. line two baking sheets with parchment paper.
in a large mixing bowl using electric beaters cream together the butter & sugar until fluffy, about 2 minutes.
add the egg yolks followed by the extracts. beat until well combined.
sift in the flour, baking powder & salt. beat until dough comes together.
divide dough into 24 rounds (use an ice cream scoop for consistent sizing) & roll in coarse sugar. transfer to prepared baking sheets spaced 1-inch apart. use your thumb or the top of a wooden spoon to indent the centre of each cookie.
bake until the edges begin to turn golden, about 10 to 12 minutes. let cool completely before finishing with a dollop of buttercream & a sprinkle of crushed candy cane.
