I shockingly have only made one batch of Christmas cookies this year. Between school, work, and overall lacking motivation, it just didn’t happen this year. Probably the fact that I knew there would be a ton at my parents’, and I really don’t need five dozen cookies didn’t hurt either.
We were supposed to go to a holiday party for Corrie’s work, but it got canceled due to inclement weather…twice. These were originally supposed to go there. I unfortunately really liked the way these tasted…very peppermint-y like the candy cane cookies.
I did use a slightly larger cookie scoop then I meant to so I got a few less out of the recipe, but they were obviously just as tasty!
Candy Cane Kiss Cookies
- 1 1/2 cups powdered sugar
- 1¼ cups butter, room temperature
- 1 tsp peppermint extract, optional
- 1 tsp vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1/2 cup finely chopped Candy Cane Hershey’s Kisses
- Granulated sugar
- 30 unwrapped Candy Cane Kisses
Preheat oven to 350°F.
Use the mixer, on medium speed, to combine the powdered sugar, butter, extracts and egg. Scrape down the sides of the bowl often until creamy, 2-3 minutes. In a separate bowl, whisk together flour, baking powder and salt. Add to the butter mixture and mix, scraping bowl often, until well blended (1-2 minutes). The mixture will be slightly crumbly. Stir in the chopped up Kisses.
Scoop dough into ¾-inch to 1-inch balls, and roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set.
Allow to cool for 5-6 minutes, and then press a Candy Cane Kiss in the center of each cookie. Use your fingers to help the cookie keep its shape while you’ll do this (they’ll crack a little bit).
Store in a covered container at room temperature.
Makes about 2 1/2 dozen
Recipe slightly adapted from Recipe Girl