Sugar Cookie Candy Cane Blossoms
Sugar Cookie Candy Cane Blossoms are peppermint sugar cookies topped with Hershey's Candy Cane Kisses. They are a spin-off of the traditional peanut butter kiss blossoms. You will love these Candy Cane Blossom cookies because they are easy to make, delicious to eat, and perfect for your Christmas cookie swap!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 3 1/2 dozen
- 1/2 cup unsalted butter at room temperature
- 3/4 cup granulated sugar plus additional 1/2 cup for rolling dough balls
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon green sugar crystals (optional)
- 1 tablespoon red sugar crystals (optional)
- 46 Hershey's Candy Cane Kisses
Preheat oven to 350°F. Line baking sheet with parchment or silicone mat.
Cream together the butter and sugar for 1 minute. Mix in the eggs, one at a time. Stir in the vanilla and peppermint extracts.
In a separate medium bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and mix on low speed until just combined. Stir in the sugar crystals (optional).
Place additional 1/2 cup of sugar in shallow bowl. Using a small cookie scoop, spoon 1-inch dough balls into bowl of sugar and lightly roll to cover. Place on cookie sheet. Repeat with remaining dough.
Using your finger, gently press each dough ball to slightly flatten. Bake for 8 to 10 minutes.
Remove from oven. Wait only 2 minutes, then place one Kiss candy on top of each cookie. Do not touch the Kisses after adding to the cookies. Immediately remove cookies from cookie sheet to wire rack to cool completely.