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Sugar cookie candy cane blossoms are the epitome of the holidays! They have a slight peppermint flavor from the candy cane kisses. These adaptations from the traditional blossom kiss cookies are always at cookie swaps and for a very good reason – they’re easy to make and a treat to eat!
It’s only the second week of December and I’m already sick of the snow and ice. It’s going to be a long winter for me :)
Yesterday, we were snowed in. On Sunday into Monday morning, we got an ice storm that came through and last night, another front came through and dumped a bunch of snow on us! The federal government closed yesterday and Jason and I were home all day. I think I was going a little stir crazy. It was a nice break to actually leave the house yesterday evening and go to Pure Barre class. Luckily, the snow stopped around 2pm so everything’s pretty much melted by now and the main roads are all clear. Back to work today! My office decorating is going really well. Would anyone like a post on how to decorate a corporate office? I’m actually really excited about it so not gonna lie, I kind of want to share a post on it. Is that weird?
You all have probably seen a variety of these cookies all over the web recently and mine’s just another of those varieties. I’ve never made these blossom kiss cookies before and I was thinking up some holiday cookie ideas that I could share with you all before December ended and I came up with these. What spurred my inspiration for these was a few weeks ago, I was visiting my good friend who recently had the sweetest baby girl. She had an entire candy dish on their table filled with these candy cane kisses. I had never seen or had these before that day. I didn’t even know they had candy cane pieces in them!! I was sooo hooked after that visit. I probably had more than 10 in one sitting. I drove to Target right after and bought two family-size bags. Haha
My other good friend mentioned how she usually makes these for Christmas and uses a sugar cookie base instead of the traditional peanut butter cookie base. Love it. I incorporated some red and green crystal sprinkles in. The sugar cookies are surprisingly really chewy and soft so that was a nice surprise. I was SO worried the kisses would melt. They do a bit, BUT if you don’t touch them or press them down, they hold their shape. I wanted to have some fun and flood some of the cookie centers with the candy cane kisses so on a handful of them, you can see in the photos that I pressed the kisses down so they’d completely melt throughout the thumbprint area.
Sugar Cookie Candy Cane Blossoms
Ingredients
- ½ cup (114 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon milk
- 1 teaspoon red sugar crystals
- 1 teaspoon green sugar crystals
- 24 Hershey's Candy Cane Kisses, unwrapped
Instructions
- Preheat oven to 350 °F (177 °C) and line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until incorporated.1/2 cup (114 g) unsalted butter, 1 cup (200 g) granulated sugar, 1 egg, 1 1/2 teaspoon vanilla extract
- In a medium bowl, whisk together flour, baking soda, and salt.2 cups (250 g) all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Add flour mixture, alternately, with milk, to the butter mixture and mix until fully incorporated. Finally, add the sugar crystals to the dough.2 tablespoon milk, 1 teaspoon red sugar crystals, 1 teaspoon green sugar crystals
- Using a medium cookie scoop (or 1 1/2 tbsp of dough), place cookie dough on baking sheets.
- Bake cookies for 12-13 minutes, or until edges are turning slightly brown and crisp. Remove from oven and immediately after 2 minutes, press Hershey Kiss into the center of the dough. Do NOT touch it anymore at this point.24 Hershey's Candy Cane Kisses
- After 5 minutes, gently transfer the cookies to a wire cooling rack to cool completely.
- Store in an airtight container for up to 5 days.
Notes
Nutrition
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These are so festive! By the way, when I make blossom cookies (of any kind), I always stick the kisses in the freezer for a while and don’t remove them until I am ready to use them. And I let the cookies cook for a few minutes. This combined with the chilled kisses helps them not melt!
Stephanie, that is seriously such a brilliant idea!! I never even thought to pop them in the freezer!! Next time I make it, I’m definitely going to do that. Thank you for this amazing tip!
Love the peppermint kisses! These sound irresistible!
Cute and enticing!!
I love the red and green sprinkles you incorporated! So beautiful, Julie!
These are so fun! Love those stripy kisses!
Yum – love this spin on the peanut butter blossoms!
Thanks, Julie!
Such a great festive blossom for the holidays!
Julie – do the kisses get soft? When I make the “traditional” peanut butter ones I put the kiss on top and put them back in the oven for 2 minutes. Then the kiss is soft and you can have a bite of chocolate kiss with each bite of peanut butter cookie. Works great! Also….I have made 3 batchs of your Christmas Crack recipe. OMG!! Taking it to a cookie exchange on Sunday! :-)
Hi Colleen! The kisses already get soft after they’ve been sitting on the cookie for a few minutes so you definitely don’t need to put them back in the oven. They’ll likely just melt into a puddle! I’m so glad you love the Christmas Crack! It’s addicting stuff!!
These are just too cute.
Julie, these cookies just scream Christmas, so cute! Can’t wait to try them. And as a California, I’ve always dreamed of getting snowed in. Sounds like the best thing ever! Being stuck inside all cozied up watching movies and drinking hot cocoa. I’m sure the reality isn’t that glamorous, but I’m going to pretend : )