Peppermint Kiss Cookies
Wow your family and friends with these festive Peppermint Kiss Cookies. Topped with candy cane Hershey Kisses, these soft sugar cookies are a fun addition to your Christmas cookie tray.
Ingredients
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 3/4 tsp vanilla extract
- 24 Hershey Kisses candy cane flavored
- 1/4 cup granulated sugar for rolling
Instructions
- Whisk together flour, baking powder and sea salt in a medium-sized bowl. Set aside.
- In a separate bowl, cream butter and sugar with an electric mixter until light and fluffy, approximately 2 minutes.
- Add egg and vanilla then beat for 1 minute to incorporate.
- Reduce mixer speed to low then add dry ingredients to wet. Mix until just combined.
- Use a 1 tablespoon-sized cookie scoop to scoop dough into individual cookie balls.
- Place dough balls in a single layer on a plate, cover with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper then set aside.
- Remove cookie dough from the refrigerator and discard plastic wrap.
- Pour 1/4 cup of granulated sugar into a shallow bowl. Roll each cookie ball in the bowl sugar until fully coated then place on cookie sheets spaced 2 inches apart.
- Bake cookies for 12 minutes.
- Remove cookies from the oven and allow them to cool on the baking sheet for 3 minutes.
- Remove wrappers from the Hershey Kisses then top each cookie with a kiss.
- Gently transfer cookies to a plate then place in the freezer for 5 to 10 minutes or until the Hershey Kisses are set.
- Store cookies in an airtight container at room temperature up to 5 days.