Description
These Peppermint Kiss Cookies are a delightful holiday treat featuring soft, buttery sugar cookies infused with peppermint extract and crushed candy canes, topped with classic Hershey’s Peppermint Kisses. Perfectly festive and chewy, they bring together the flavors of winter in every bite.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups (270 grams) all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
Wet Ingredients
- ⅔ cup (150 grams) unsalted butter, softened
- ¾ cup (150 grams) white sugar
- 1 large egg, at room temperature
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
Others
- ¼ cup candy canes, crushed (about 3 candy canes)
- 32 Hershey’s Peppermint Kisses, unwrapped
Instructions
- Prepare Baking Sheet: Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, kosher salt, and baking powder thoroughly, then set aside.
- Cream Butter and Sugar: In another large bowl, beat the softened unsalted butter and white sugar with an electric hand mixer for about 3 minutes, until the mixture is fluffy and pale in color.
- Add Egg and Extracts: Add the egg, vanilla extract, and peppermint extract to the butter mixture, then beat again until fully combined and fluffy.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and beat with the hand mixer until well combined.
- Add Crushed Candy Canes: Quickly fold in the crushed candy canes, mixing just until evenly distributed.
- Shape Cookies: Scoop out small balls of dough, just less than 1 tablespoon each. Roll them between your hands to form smooth, round balls. Place on the prepared baking sheet, then refrigerate for 1 hour to allow the dough to rest.
- Preheat Oven: Set your oven to 375°F (190°C). Line 1-3 additional baking sheets with parchment paper for baking the cookies in batches.
- Arrange Dough Balls: After chilling, evenly divide the dough balls onto the prepared baking sheets, spacing about 12 dough balls per sheet to allow even baking.
- Bake Cookies: Bake in the preheated oven for 11 minutes, or until edges are lightly golden. Baking in batches is recommended for even cooking.
- Add Peppermint Kisses: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Press one unwrapped Hershey’s Peppermint Kiss gently into the center of each cookie.
- Cool Completely: Let the cookies cool fully at room temperature before serving. For a perfectly shaped Kiss, place the cookies in the freezer immediately after pressing the Kisses for about 10 minutes.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week. If stacking, separate layers with wax paper to prevent sticking.
- Freezing: Allow cookies to cool completely before freezing. Store in freezer-safe containers or bags for up to 3 months. Thaw before eating.
- Freezing Dough: Cookie dough can also be frozen in an airtight container. Thaw in the fridge before baking as usual. Store Kisses separately until ready to bake.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.2 g
- Cholesterol: 25 mg
