Candy Cane Kiss Cookies
Ingredients
The cookie dough
-
2
cups + 1 Tablespoon
all-purpose flour
-
1½
teaspoons
baking powder
-
¼
teaspoon
salt
-
10
Tablespoons
unsalted butter
-
1
cup
granulated sugar
-
1
large
egg
-
1
teaspoon
vanilla extract
-
¼
teaspoon
peppermint extract
-
½
cup
nonpareil sprinkles
The topping
-
32–36
candy cane flavor Hershey’s Kisses
Instructions
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until creamy, then add egg, vanilla, and peppermint extract.
- Mix the dry ingredients into the wet ingredients until combined.
- Roll the dough into balls and coat with sprinkles.
- Chill the dough balls in the refrigerator for 20 minutes.
- Preheat the oven to 350°F (177°C).
- Place chilled dough balls on a baking sheet and bake for 12 minutes.
- After baking, let cookies cool for 5 minutes before pressing a Hershey’s Kiss into the center.
- Freeze the cookies for 10 minutes to set the kisses.
Nutrition Facts (estimated)
Servings
32-36 cookies
Calories
90
Total fat
4g
Total carbohydrates
13g
Total protein
1g
Sodium
20mg
Cholesterol
20mg
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