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Peppermint Cream Thumbprint Cookie

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These festive Peppermint Cream Thumbprint Cookies are easy, delicious, and perfect for your holiday baking! If you love candy canes, these will be your new favorite Christmas cookie!

Two peppermint thumbprint cookies, one with a bite taken from it

Today is the final day of cookie week! I can’t believe it’s over already! This is the first time I have posted this many recipes in a row and I wanted to make sure I delivered on each one. I tested and photographed recipes for a few weeks while I stalked the aisles of the grocery store for Christmas candy. I hope you liked them all!

Today’s recipe is adapted from the Pillsbury’s Best Butter Cookie Cookbook Volume 2. I believe it was published sometime in the 1950’s and the price on the cover is $.20, but these days the book is going for an inflated price on Ebay and Etsy. I am fairly certain this book has come out of my grandmother’s pantry and passed along to me from my Aunt.

I have mentioned before, that my baking genes came from my grandmother and so did my sweet tooth! I made Peppermint Cream Thumbprint Cookies.

A plate of peppermint thumbprint cookies on a red napkin

This is the first time that I have ever made a cookie that uses confectionary sugar instead of granulated sugar. I think it helps keep the texture of this cookie soft. I also reduced the flour and added a package of white chocolate pudding mix. I love the idea of adding a little bit of white chocolate to this recipe. These cookies practically melt in your mouth; they are soft and buttery and you might not be able to have just one.

The peppermint cream cheese filling is my favorite part. It bakes slightly but stays soft. The crushed peppermint offers a nice crunchy to the soft cookie. I picked up a bag of crushed peppermint candy canes at Walmart, which makes it super easy and fast. However, you can take a plastic bag and a rolling pin or heavy kitchen tool to crush the candy canes too. The original recipe also called for crushed Walnuts, but I omitted them from the recipe.

Two peppermint thumbprint cookies stacked in front of another plate of cookies

closeup of thumbprint cookies in a white serving bowl

Peppermint Cream Thumbprint Cookie

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 16-18 Cookies


These Peppermint Cream Thumbprint Cookies are easy, delicious, and perfect for your holiday baking! They’re infused with peppermint flavor, filled with white chocolate ganache and topped with peppermint candy.


  • 1 C (2 sticks) Unsalted butter, softened
  • 1/2 C Sifted confectionary sugar
  • 1 tsp Pure vanilla extract
  • 2 1/4 C Sifted all-purpose flour
  • 1 Pk (3.4oz) White chocolate instant pudding mix

For the filling

  • 1/2 C Crushed peppermint candy cane
  • 1/2 C Sifted confectionary sugar
  • 1 oz (2 tbsp) Cream cheese
  • 12 tsp Milk
  • Red food color optional
  • Additional crushed peppermint candy cane for topping


  1. Preheat oven to 350° F. Line a cookie sheet with a baking mat or parchment paper. This helps prevent the bottom from burning.
  2. Allow butter to come to room temperature or microwave cold butter for 10-15 seconds to soften.
  3. Sift confectionary sugar into mixing bowl and add softened butter and vanilla extract. Beat on medium speed until well combined.
  4. Sift flour into a separate bowl and combine with instant white chocolate pudding mix. Slowly add the flour into the butter and sugar mixture and beat on medium speed until dough begins to form. Refrigerate while preparing the filling.

For the filling

  1. Sift confectionary sugar and then added crushed peppermint candy canes.
  2. In a separate bowl, combine cream cheese with milk and stir vigorously with a whisk until well blended.
  3. Combine blended confectionary sugar with cream cheese mixture and stir to combine. Mixture will become thicker. Add red food coloring if desired. I skipped this step.
  4. Remove dough from fridge and shape the chilled dough into tablespoon size balls and press your thumb into the middle of the cookie. Spoon about one teaspoon of the peppermint cream cheese onto the top of the cookies.
  5. Bake at 350° F for 10-12 minutes. Remove cookies from oven and allow to cool for 5 minutes before transferring to a wire rack.
  6. Sprinkle with additional crushed peppermint candy cane and sprinkle with powdered sugar.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: christmas cookies, christmas baking, holiday baking


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Recipe rating

34 Responses
    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Amber- I will have to look into this- I was not aware they aren’t showing on the page. I see them in my editor but for some reason they are not appearing on the live site.

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