How To Make Peppermint Kiss Sugar Cookies
The sweetness of these sugar cookies is complemented by the creamy & minty peppermint candies to create a treat that’s great for giving out these holidays.
Serves:
Ingredients
- 1½cupspowdered sugar
- 1¼cupsbutter,softened
- 1tsppeppermint extract,optional
- 1tspvanilla extract
- 1large egg
- 3cupsall purpose flour
- 1tspbaking powder
- ½tspsalt
- ½cupcandy cane flavored Hershey’s kisses,finely chopped
- granulated sugar,for rolling cookie balls
- 30Unwrapped Candy Cane Kisses
Instructions
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Preheat your oven to 350 degrees F.
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In mixing bowl, sift together flour, baking powder and salt. Set aside.
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In large mixing bowl, combine the powdered sugar, butter, extracts, and egg. Beat at medium speed scraping sides of bowl until creamy. Add the flour mixture mixing until blended. The mixture will be a bit crumbly. Stir in chopped kisses.
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Shape the dough into 3/4 inch balls and roll them in the sugar. Bake for 10 to 12 minutes.
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As soon as out of the oven press a candy cane kiss in the center. Put immediately in the fridge or freezer so that they keep their kiss shape.
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Press the kiss into the cookie and it will melt in the center or either put them in the fridge or freezer to keep the kiss shape. Alternatively, let the cookies cool for about 5 minutes and press the kiss down into it and put it in the fridge.
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Store in an airtight container at room temperature up to a week.
Nutrition
- Calories: 254.21kcal
- Fat: 14.77g
- Saturated Fat: 9.02g
- Trans Fat: 0.39g
- Monounsaturated Fat: 4.18g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 30.43g
- Fiber: 1.37g
- Sugar: 16.83g
- Protein: 2.65g
- Cholesterol: 33.17mg
- Sodium: 70.10mg
- Calcium: 25.80mg
- Potassium: 81.78mg
- Iron: 1.30mg
- Vitamin A: 84.25µg
- Vitamin C: 0.01mg
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