Description
These Candy Cane Kiss Cookies are a festive holiday treat with a soft, buttery cookie base rolled in sugar and topped with a sweet and minty Candy Cane Hershey’s Kiss. Perfect for Christmas parties, cookie exchanges, or simply spreading holiday cheer!
Ingredients
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- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract (optional, for extra mint flavor)
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 24 Candy Cane Hershey’s Kisses, unwrapped
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Make the Dough:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract (if using) until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
3. Shape and Roll:
- Scoop 1 tablespoon of dough and roll it into a ball.
- Roll each ball in granulated sugar to coat.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
4. Bake the Cookies:
- Bake in the preheated oven for 8-10 minutes, or until the edges are set but the cookies are still soft in the center.
5. Add the Kisses:
- Remove the cookies from the oven and immediately press a Candy Cane Kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Prevent Melting: Place the unwrapped Candy Cane Kisses in the freezer while making the dough. This helps them hold their shape when placed on the warm cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Festive Touch: Use red or green sanding sugar instead of granulated sugar for a more festive look.