Sugar Cookie Candy Cane Blossoms

4.75 from 4 votes

Sugar cookie candy cane blossoms are the epitome of the holidays! These adaptations from the traditional blossom kiss cookies are always a hit!

Prep Time10

Cook Time13

Total Time23

Servings: cookies

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.

Adapted from Hershey's

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