Tender shortbread cookies filled with chocolate ganache and topped with crushed candy canes. These cookies are so simple to make but might be gone faster than you can make a new batch! A simple, delicious addition to your Christmas cookie rotation!

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I was never one of those “Christmas cookie” people. You know the type: the ones who bake up like 12 different types of cookies, make adorable trays or tins, and give them to everyone they know. And they’re all delicious.

Nope. I’m the baker who is not very coordinated. Sometimes I marvel at my ability to run this website entirely by myself. I like to just bake when inspiration strikes. So at Christmas, I usually just bake one thing when there’s an event and enjoy it and move on.

I think I’ve given out dessert trays exactly once: last year, when the pandemic was at its height. And I definitely used cheap plastic to-go boxes. No cute platters or tins.

But these cookies make me want to be the Christmas cookie lady, over-the-top presentation and all. They’re that good. Tender and chocolatey with a hint of peppermint. The rich ganache balances the lightly sweet cookie perfectly.

I’m pretty sure they were gone in a day. And I was sad. Luckily, it’s easy to make more!

Why this recipe works

The shortbread makes these cookies. It’s the simplest recipe, with just a few ingredients. The chilling/freezing is key to help it bake without spreading. What you get is a soft, perfectly crumbly shortbread that melts in your mouth. It’s not super sweet, which is ideal since the filling is rather rich.

The ganache is also to die for. It’s just chocolate and cream, with optional peppermint extract. But it’s so creamy and rich and delicious! Plus, the crunch from the candy canes adds just a touch of texture and a pop of holiday flavor.

Key ingredients

Flour. Always spoon then level your flour and sift afterward.

Salt. Finely ground sea salt is ideal!

Butter. Use European for a better texture, and make sure it’s room temperature.

Powdered sugar. I upped the amount slightly for these, to balance the richness of the ganache, but you could go as low as 1/2 cup.

Vanilla. Optional, but helps add depth to the flavor.

Chocolate. Chips or chopped baking chocolate both work—use your favorite kind!

Heavy whipping cream. Helps create that perfectly fudgy ganache.

Peppermint extract. Optional, but will add extra minty flavor to the cookies.

Crushed candy canes. You can buy these or make them by placing some (unwrapped) candy canes in a baggie (double thick) and whacking them with a rolling pin.

How to make chocolate candy cane thumbprints

1. Sift the flour and salt. Whisk well and set aside.

2. Beat the butter, sugar, and vanilla. Be sure this is very light and smooth.

3. Gently beat in the flour. Do this on low and stop once all the flour is incorporated.

4. Shape the cookies. Roll into balls, press down gently on the baking sheet, then press a hole in the middle of each cookie.

5. Chill or freeze. 20 minutes in the fridge or 10 minutes in the freezer helps these bake up perfectly.

6. Bake until matte and just turning sightly golden. Don’t let them turn truly golden, just bake until no longer matte.

7. Make the ganache. Be sure to stir constantly and not overheat it so it’s nice and smooth and shiny.

8. Fill the cookies. You can fill them to the brim, as the ganache will settle a bit as it cools and shouldn’t leak over the sides.

9. Sprinkle with crushed candy canes.

Enjoy!

Tips and FAQ’s for this recipe

How do I know when the cookies are baked?

You don’t want these to brown, like chocolate chip cookies. You want them to be completely matte in appearance, with some cookies along the edge beginning to turn lightly golden on their edge. That’s it! These are an incredibly tender cookie, so avoid over baking them.

Do I have to make the ganache on the stove?

Yes and no. Of course you can use the microwave, but I highly recommend using a makeshift double boiler. It’s never failed me, and the microwave has (so much so that we never used it and got rid of it). Using simmering water (turned down to low) and stirring constantly has fixed many a chocolate tempering issue! So I suggest this equally quick and easy method.

Could I add peppermint to the shortbread?

Yes, but I wouldn’t. I’ve never cared for peppermint shortbread, so I suggest just putting it in the ganache. If you’d like, you can add a little extra (maybe 1 teaspoon) if you really love peppermint.

Do I have to chill the dough?

Yes! This is key to helping it bake without spreading or going flat. It’s not that long, and I usually preheat the oven while the dough chills.

My tools

Here are my must-have tools I use for making these cookies. Affiliate links provided.

Stand mixer or handheld mixer

Baking mat

Cookie sheet

Cooling rack

You might also like:

Peppermint Hot Cocoa Cake

Peppermint Dark Chocolate Fudge Cookies

Nutella & Shortbread Tart (can also be made into cookies!)

Chocolate Candy Cane Cake

Triple Chocolate Candy Cane Pie

Chocolate Candy Cane Thumbprints

Print recipe

prep time: 10-15 minutes
chill time: 10-20 minutes
bake time: 10-12 minutes
total time: 47 minutes

servings: 18-24

Ingredients:

2 cups (272g) flour, spooned and leveled then sifted
¼ teaspoon (2g) finely ground sea salt
1 cup (227g) unsalted butter, softened
⅔ cup (87g) powdered sugar(to taste)
1 teaspoon (4g) vanilla extract
1 cup (170g) chocolate chips or baking chocolate, chopped
4 ounces (113g) heavy whipping cream
½ teaspoon (2g) peppermint extract (optional)
2-3 candy canes, crushed

Instructions:

Preheat oven to 350. Line two cookie sheets with silicone mats or parchment.
Make your shortbread by whisking the flour and salt together. Be sure your flour was spooned and leveled into the measuring cup then sifted. Set aside.
Beat the butter on high until smooth. Add powdered sugar and beat on low then increase to high until very smooth, about 1 minute. Add vanilla and beat until smooth.
Add flour and beat on low just until combined.
Roll about 1 ½ to 2 tablespoons of dough (about the size of a gumball) into a ball. Place on the mat and press down gently with two fingers, until about 1 to 1 ½ inches in diameter. Use a rounded ½ teaspoon measure (or your thumb) to create a round dip in the middle of the cookie. Don’t press all the way to the pan, as you want a bit of dough on the bottom to hold the ganache.
Freeze the dough for 10 minutes or refrigerate for 20 minutes. You can chill them longer, but be sure to cover them so they don’t absorb any smells from your fridge (which happens in even the cleanest of fridges!).
While the cookies freeze (and/or while they bake) is a great time to crush your candy canes. Unwrap them and place inside a freezer safe plastic baggie (double bagging is suggested). Use a rolling pin to whack them until crushed into desired size. I suggest crushing several at once and saving the rest for future baking.
Bake for 10-12 minutes, until the cookies are matte in appearance and a few edges begin to turn lightly golden (not dark). Let cool on the pan 5-10 minutes, while you make the ganache.
While the cookies cool, make the ganache. Place the chocolate and heavy cream (and peppermint extract, if using) in a heatproof bowl. Either heat in the microwave in 30 second intervals at half power or set over a pot with 2” boiling water, turned down to simmer on low, stirring constantly. While the second method (a makeshift double boiler) seems harder, it’s more reliable and less likely to seize.
Remove the cookies to a cooling rack after 5-10 minutes on the pan.
Use a teaspoon to pour ganache into each cookie. You can fill it a little higher than the edge of the cookie, as it’ll settle just slightly as it cools and should also firm up and not run once cooled.
Sprinkle with candy cane pieces.