Description
At its heart, this festive treat is a variation of the traditional blossom cookie. The base features a soft, tender vanilla and peppermint sugar dough. Each ball gets rolled in sparkling sugar crystals before baking. Immediately after coming out of the oven, every warm cookie receives a soft press directly in the center with a striped peppermint chocolate kiss.
Ingredients
For the cookies
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2¼ cups (280 g) all-purpose flour
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½ tsp baking powder
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¼ tsp salt
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¾ cup (170 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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1 large egg, room temperature
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1 tsp vanilla extract
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½ tsp peppermint extract
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4–6 drops red food coloring (optional, for a festive pink color)
For rolling and topping
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¼ cup (50 g) granulated sugar or sparkling sugar
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24 candy cane-flavored chocolate kisses, unwrapped
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2 tbsp crushed candy canes (optional)
Instructions
1. Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and sugar for 2–3 minutes until light and fluffy.
3. Add the wet ingredients. Beat in the egg, vanilla extract, and peppermint extract until combined. Add red food coloring if you want pink cookies.
4. Make the dough. Gradually mix the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing.
5. Chill the dough. Cover and refrigerate for 30 minutes to help the cookies hold their shape during baking.
6. Preheat the oven. Heat to 175°C (350°F). Line two baking sheets with parchment paper.
7. Shape the cookies. Scoop about 1 tablespoon of dough per cookie and roll into balls. Roll each ball in granulated or sparkling sugar, then arrange on the baking sheets about 5 cm (2 inches) apart.
8. Bake. Bake for 9–11 minutes, until the edges are set and the bottoms are lightly golden. The centers should remain soft.
9. Add the candy cane kisses. Let the cookies rest on the baking sheet for 2 minutes. Gently press one peppermint chocolate kiss into the center of each cookie.
10. Cool completely. Transfer the cookies to a wire rack. Allow the chocolate kisses to set before stacking or storing. Sprinkle with crushed candy canes if desired.
Notes
Serve these cookies with hot chocolate, peppermint mocha, coffee, or a glass of cold milk. They also make a lovely addition to Christmas dessert platters alongside gingerbread cookies, sugar cookies, and chocolate brownies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 30 g)
- Calories: 145 kcal