Candy Cane Kiss Cookies
These Candy Cane Kiss Cookies are soft, buttery sugar cookies rolled in sparkling sugar or festive sprinkles, baked until just set, and then pressed with a striped peppermint Candy Cane Kiss right in the center.
Servings: 50
Ingredients
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Peppermint Extract (optional)
- 2 2/3 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
- (1) 9-ou6nce pkg. Hershey's Candy Cane Kisses (about 50-60)
Instructions
- In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl. Add egg and egg yolk and vanilla (and peppermint extract, if using) and mix for 1 minute longer.
- Fold in flour, baking powder, baking soda, and salt. Don't overmix or it creates too much gluten, which leads to tough cookies.
- For easier rolling, you may opt to chill the dough for 20-30 minutes but this is optional.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll into small cookie dough balls. If you are using sparkling sugar, sprinkles, or nonparelis, pour into a bowl and roll each ball into the sprinkles.
- Place on the light colored baking sheet. Bake for 8-10 minutes or until still soft in the center.
- While baking, unwrap all of the candy cane kisses so you are ready. Remove the cookies from the oven and wait two minutes before pressing the kisses into the center of the cookies.
- Optional: Move the cookies to the refrigerator for 5–10 minutes to “set” the kiss.
Notes
See the recipe post for answers to frequently asked questions.
Nutrition
Calories: 83kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 77mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 124IU | Calcium: 7mg | Iron: 0.3mg
