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Peppermint Candy Cane Kiss Cookie Recipe
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‘Tis the season for peppermint kisses! Elevate your holiday baking game with our mouthwatering peppermint kiss cookies. The combination of soft sugary cookie dough and refreshing peppermint will transport your taste buds to winter wonderland. Whether you’re gifting them, adding them to your customer holiday offerings, or enjoying them yourself, these cookies are guaranteed to spread holiday joy.
To make it super easy, I love to bake these on a cookie sheet lined with a silicone baking mat. Here’s my favorite set, which includes cooling racks, cookie sheets and mats:
Peppermint Candy Cane Kiss Cookies
- 1 ½ cups Powdered Sugar
- 1 ¼ cups Butter room temperature (2 ½ sticks)
- 1 large Egg
- 1 tsp Peppermint Extract optional (this adds extra flavor, but is not required)
- 1 tsp Vanilla Extract
- 3 cups Flour all-purpose
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup Hershey's Candy Cane Kisses finely chopped
- ⅓ cup Granulated sugar for dipping the dough before baking
- 30 Hershey's Candy Cake Kisses unwrapped
- Preheat oven to 350 ℉. Make room in either a refrigerator or freezer for your cookie sheets.
- In a large stand mixer bowl, use the paddle attachment to combine the powdered sugar, butter, egg, and extracts. Beat at medium speed, scraping the bowl often until creamy (2-3 minutes). In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and beat, scraping bowl often until well blended (1 to 2 minutes). The mixture will be a little crumbly. Stir in the chopped candy cane kisses.
- Shape the dough into 1 inch balls and roll them in the granulated sugar. Place 1 inch apart onto a cookie sheet lined with a silicone baking mat or parchment paper. Bake for 10-12 minutes or until set. As soon as they come out of the oven, immediately press an unwrapped candy cake kiss into the center of each cookie, being careful not to let the cookies crack around the edges. IMMEDIATELY place the cookie sheets into a refrigerator or freezer to cool the kisses quickly. This helps them keep their shape.
- Store finished cookies in a covered container at room temperature for up to week. Or, you may freeze them for several weeks. (To defrost them, place them in the refrigerator overnight).
Happy baking and decorating!
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