Sugar Cookie Candy Cane Blossoms
Sugar cookie candy cane blossoms are the epitome of the holidays! These adaptations from the traditional blossom kiss cookies are always a hit!
Servings: 24 cookies
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 unsalted butter, 1 cup granulated sugar, 1 egg, 1 1/2 teaspoon vanilla extract
- In a medium bowl, whisk together flour, baking soda, and salt.2 cups 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
Adapted from Hershey's
Nutrition
Serving: 2 Cookies | Calories: 260 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 12 g | Sugar: 22 g
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