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Candy Cane Blossom Cookies

November 19, 2019 by Susanne Leave a Comment

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These Candy Cane Blossom Cookies are perfect for celebrating the Christmas! Whether you take them to a Christmas party or leave them out for Santa these cookies will be a big, holly jolly hit with everyone! 

Candy Cane Blossom Cookie Close Up Picture

I once told my sister that all anyone really needs to survive the holidays is two great recipes. The first is a potluck dish like my Seven Layer Salad or these Southern Style Mashed Potatoes.  The second is never fail dessert recipe like these Candy Cane Blossom Cookies or my Chocolate Peanut Butter Chip Cookies. Once you have those two things you’re totally ready for any holiday party. 

Candy Cane Blossom Cookies on a white platter with red towel and Hershey's kiss candies in background

How do you make Candy Cane Blossom Cookies?

  1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone mat or parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy (about 2 to 3 minutes).
  3. Add the egg yolks, vanilla, and peppermint extract. Mix until combined.
  4. Next add the flour and salt. Continue to mix on low speed until all the ingredients are just combined. Refrigerate the dough for at least 30 minutes.
  5. Use a small to medium cookie scoop, or roll the dough to about a tablespoon in size, and place on the cookie sheet 2 inches apart. Bake for 12-14 minutes.
  6. Remove the cookies from the oven, and immediately press a Hershey’s Kiss in the center of each cookie along with any additional toppings.
  7. Transfer cookies to a wire rack to finish cooling.

These cookies have a shortbread flavor rather than a sugar cookie flavor. The shortbread cookie is not as sweet and compliments the mint flavor of the Candy Cane Kisses.

Candy Cane Blossom Cookies baking process pictures.

Here are a few of my favorite ideas for adding extra decorations to the cookies:

  • Crushed Peppermint Candies
  • Red, White, or Green Decorating Sugar
  • Red, White, or Green Sprinkles
  • Drizzle White Chocolate

Go for it after all there’s no better time of the year to bling out a cookie! For these cookies I added a little red decorating sugar. The sugar added a pretty finishing touch and added to the festive feel of the cookies. 

Candy Can Blossom Cookie in foreground with more cookies in background on white platter.

My tips for this recipe: 

  • Don’t wait to decorate the cookies. Do it right when they come out of the oven. If you wait until the cookies cools to much any sprinkles or decorating sugars you add won’t stick. 
  • If you are taking these to a party or giving as a gift be sure they are cooled completely before packing them. Warm cookies in a box with lid or a zip top bag can develop a little steam. The steam could melt the candy kisses or make the cookies soggy. 

I took a tray of  these cookies to a holiday party last year and everyone loved them! There wasn’t even a cookie left for me to eat on the way home.

Happy Cooking and Merry Christmas Y’all!

Susanne

Baking from scratch not your thing? Check out these easy desserts that start from a mix:

Triple Chocolate Chip Cake Mix Cookies

Chocolate Chip Cookie Bars

Brownie Cookies

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Candy Cane Blossom Cookie close up photo
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Candy Cane Blossom Cookies

These Candy Cane Blossom Cookies are perfect for celebrating the Christmas! Wether you take them to a party or leave them for Santa they will be a hit!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Chill Time: 30 minutes
Servings 24 cookies
Calories 157 kcal
Susanne Susanne

Ingredients

  • 1 Cup Unsalted Butter softened
  • ½ Cup White Sugar
  • 2 Egg Yolks from large eggs
  • 1 Teaspoon Vanilla
  • ¼ Teaspoon Peppermint Extract
  • 2 ½ Cups All-Purpose Flour
  • ¼ Teaspoon Salt
  • 22-24 Unwrapped Hershey’s Candy Cane Kisses

Instructions

  1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone mat or parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy (about 2 to 3 minutes).
  3. Add the egg yolks, vanilla, and peppermint extract. Mix until combined.
  4. Next add the flour and salt. Continue to mix on low speed until all the ingredients are just combined. Refrigerate the dough for at least 30 minutes.
  5. Use a small to medium cookie scoop, or roll the dough to about a tablespoon in size, and place on the cookie sheet 2 inches apart. Bake for 12-14 minutes.
  6. Remove the cookies from the oven, and immediately press a Hershey’s Kiss in the center of each cookie along with any additional toppings.
  7. Transfer cookies to a wire rack to finish cooling.

Recipe Notes

Notes:

*These cookies taste similar to shortbread cookies rather than sugar cookies.
*Cookies will sometimes crack, so don’t be alarmed if they crack a bit when added the kisses.
*Try to make the cookies uniform in size, to ensure even cooking. 
*The cookies in these pictures had red and white decorating sugar added in addition to the candy cane kisses.

Nutrition Facts
Candy Cane Blossom Cookies
Amount Per Serving (1 serving)
Calories 157 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Cholesterol 38mg13%
Sodium 30mg1%
Potassium 18mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 258IU5%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Dessert Tagged With: Holiday

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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