Candy cane kiss cookies look so pretty you almost won’t want to eat them.
Keyword: Candy Cane Kiss Cookies Recipe
1¼cupswhite sugar,divided into 1 cup and ¼ cup
½cupcrushed candy canes
28Hershey's candy cane kisses
Line two baking sheets with parchment paper. Set aside.
In a medium bowl, cream together, with a hand mixer on medium-low speed, the butter and 1 cup sugar until fluffy (1 to 2 minutes).
Add the egg, vanilla and peppermint extract and mix for another 1 minute.
In a separate bowl, stir together flour, baking soda, and salt until combined.
Add flour mixture, milk and candy canes to the wet ingredients and beat just until mixed (about 30 seconds).
Scoop dough into 1 tablespoon-size cookies and use your hands to shape the dough into a ball to smooth the edges. Roll the dough ball in the remaining ¼ cup sugar to coat the outside. Place the dough balls onto the baking sheet about 2 inches apart and then place the cookie sheets into the refrigerator, laying flat, for 2 hours to chill the cookie dough balls prior to baking.
While your dough balls are chilling, preheat your oven to 375°F.
Bake cookies for 10 minutes or until the center is set.
Cool for 5 minutes then press an unwrapped candy kiss in the center of each cookie.
Don’t over-mix the dough, or your cookies will turn out flat.
Don't skip the chilling step, as it will help avoid ending up with flat cookies.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.