Candy Cane Kiss Cookies

Ingredients:

  • Sugar Cookie Dough
    • 10 tablespoons unsalted butter (room temperature)
    • 1 cup granulated sugar
    • 2 egg yolks
    • 1 teaspoon vanilla extract
    • 1½ cups unbleached all-purpose flour
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • Sprinkles
    • 24 candy cane Hershey© kisses
  • Chocolate Cookie Dough
    • ½ cup unsalted butter (room temperature)
    • ½ cup granulated sugar
    • ½ cup light or dark brown sugar (packed)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup unbleached all-purpose flour
    • ½ cup (plus 2 tablespoons) unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1 tablespoon milk
    • ¾ cup confectioners' sugar
    • 20 candy cane Hershey© kisses

Directions

Sugar Cookies

Preheat oven to 350° F. Line two large baking sheets with parchment paper or silicone baking mats.

Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary.

In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.

Roll dough into balls, a little less than 1 tablespoon of dough each. The dough may seem dry, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. Do not over bake.

Allow the cookies to cool on the baking sheet for about 5 minutes.

Press a kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting.

Chocolate Cookies

Using a hand-held or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.

Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky.

Chill for at least 2 hours.

Preheat oven to 350° F. Line two large baking sheets with parchment paper or silicone baking mats.

Roll dough into balls, a little more than 1 tablespoon of dough each. Roll each ball into confectioners' sugar to coat heavily.

Bake for 10-11 minutes. Cookies will appear undone and very soft.

Allow the cookies to cool on the baking sheet for about 5 minutes. Press a kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting.

Cookies remain fresh tightly covered at room temperature for 1 week. Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months.

Roll into confectioners' sugar/sprinkles right before baking. Do not thaw; simply bake for an extra minute or two.

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