Candy Cane Kiss Cookies
These Candy Cane Kiss Cookies are soft, sweet, and have a delightful crunch from the candy cane bits, making them a perfect holiday treat.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened Bring to room temperature for easy mixing.
- 1 cup powdered sugar Sift for a smoother incorporation.
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract Can be substituted with more vanilla extract.
- 2 1/4 cups all-purpose flour Measure accurately to avoid dry cookies.
- 1/2 teaspoon salt Enhances flavor.
Topping
- 1 cup crushed candy canes Crush in a zip-top bag with a rolling pin.
- 24 pieces Hershey's Candy Cane Kisses Press into the cookie center after baking.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and powdered sugar until smooth.
- Beat in the vanilla and almond extracts.
- Gradually blend in the flour and salt.
- Roll tablespoonfuls of dough into balls, then roll in crushed candy canes.
- Place on an ungreased cookie sheet and bake for 10-12 minutes.
- Upon removing from the oven, immediately press a Candy Cane Kiss into the center of each cookie.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to a week. For freezing, place in a freezer-safe container and thaw at room temperature when ready to enjoy.