Candy Cane Hershey Kiss Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 25

Cook Time: 12

Total Time: 37

Servings: cookies

Calories: 213kcal

Author: Lord Byron's Kitchen

A deliciously decadent peppermint cookie, coated in sugar, and topped with a Hershey's white chocolate kiss, Candy Cane Hershey Kiss Cookies are a perfect holiday treat that everyone will love! These are quick and easy – no need to chill the cookie dough before baking either! Don't they look absolutely adorable!?

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Ingredients

1 cup butter, softened
2/3 cup sugar
2 large egg yolks
2 teaspoons peppermint extract
2 1/3 cups all purpose flour
1/2 cup sanding sugar
24 Hershey's Candy Cane Kisses Chocolates, unwrapped
2-4 drops red food colouring

Instructions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, beat together the butter and sugar until well incorporated.
Next, beat in the egg yolks and peppermint extract.
Lastly, mix in the flour.
Next, add a couple of drops of red food colouring and beat into the cookie dough until well incorporated. You may want to add a few drops more until you get the reddish-pink colour you would like.
Portion out two teaspoons of cookie dough and roll it into a balls. Roll the balls into the sanding sugar.
Place the balls onto the prepared baking sheet, leaving 2 inches of space between each one.
Using your index finger, push a hole into the center of each cookie but don't go all the way through. Push your finger just half way deep into each ball to form a well.
Bake for 12 minutes.
Remove from oven and immediately press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie.
Allow cookies to cool for 3-5 minutes before transferring them to a wire cooling rack to finish cooling.

Notes

Nutrition