Description
These sweet and crunchy Peppermint Kiss Cookies taste like the holidays in one bite! They're the perfect Christmas cookies, made with real candy canes crushed and folded into the sugar cookie dough. Make a double batch to share at your holiday cookie exchanges or to add to your Christmas cookie tray. They're always a hit!
Ingredients
- 2 ¼ cups (270 grams) all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2/3 cup (150 grams) unsalted butter, softened
- 3/4 cup (150 grams) white sugar
- 1 large egg, at room temperature
- 1 ½ teaspoon vanilla
- ¼ teaspoon peppermint extract
- 1/4 cup candy canes, crushed (about 3 candy canes)
- 32 Hershey’s Peppermint Kisses, unwrapped
Instructions
- Prepare a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a separate large mixing bowl, add the butter and sugar, then beat with an electric hand mixer until fluffy and pale looking, about 3 minutes. Add in the egg, vanilla, and peppermint, then beat again until combined and fluffy.
- Add the dry ingredients into the wet, then beat again with the hand mixer until well-combined. Add in the crushed candy canes, then quickly beat again until distributed.
- Spoon out small balls of cookie dough, just less than 1 tablespoon each, and roll between your hands to make a perfect balls. Add to the prepared baking sheet, then place into the fridge for an hour to rest.
- Preheat the oven to 375F. Prepare 1-3 more baking sheets with parchment paper. After an hour, divide the dough balls onto the separate parchment-lined baking sheets, about 12 dough balls per baking sheet. Place into the oven to bake for 11 minutes (it is best to bake in batches for even cooking).
- Remove the cookies from the oven, allow to cool for 5 minutes, then press an unwrapped Peppermint Kiss into the center of each cookie. Allow to cool completely before enjoying. Tip: If you want the Kiss to retain a ‘perfect’ shape, place the cookies into the freezer right after pressing the Kisses into them. Allow to sit in the freezer for 10 minutes.
Notes
How to store: Store leftover cookies in an airtight container at room temperature for approximately 1 week. If you are stacking them in a cookie tin or other container, separate each layer with a piece of wax paper.
How to freeze: Allow the candy cane kiss cookies to cool completely at room temperature, then store the extras in a freezer-safe container or freezer bag for up to 3 months. Let them thaw before eating. You can also freeze the cookie dough in a freezer-safe container. Let the dough thaw in the fridge before baking like normal, and store the kisses separately.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 11 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American