Peppermint Blossom Cookies are rolled in red colored sugar and topped with a red and white striped Hershey's peppermint kiss candy. If you love the flavor of candy canes, this is the Christmas cookie for you!
Free printable gift tags so you can wrap these up in cute containers and give as gifts over the holiday season.
These peppermint blossom cookies are soft, chewy and so festive with the red and white striped candy kisses in the center.
This was inspired by my Peppermint Christmas Cookies published during last year's 12 Days of Christmas Cookies Celebration on this site. It's also very similar to the Peanut Butter Blossom cookies that are my daughter's favorite.
Table of Contents
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Main Ingredients Needed
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- Flour - all purpose
- Baking soda
- Salt
- Butter - unsalted, room temperature butter was used for this recipe.
- Sugar
- Egg
- Pure Vanilla Extract
- Milk
- Red Colored Sugar - check out my homemade colored sugar post for an easy to make version at home.
- Hershey Candy Cane candies - unwrapped.
Step-by-Step Instructions
Step 1 | Make the Cookie Dough
- In the bowl of a KitchenAid mixer, cream the butter until light and fluffy. Then add the sugar. Continue beating for about 5 minutes until they are combined.
- Add the egg and beat.
- Then add in the vanilla extract and beat to combine.
- Finally add the flour mixture.
Step 2 | Form the Cookie Balls
- Now add the milk to the cookie dough while the mixer is running. Adding enough to soften the dough.
- Use a small cookie scoop, about a 1 tablespoon in size, form the balls.
- Roll each ball in the red colored sugar.
- Place on a baking sheet that's been lined with parchment paper about 1 inch apart.
Baking Tip: Always try to chill the dough after it's been formed into balls for at least 30 minutes before baking. This will help the cookies not to spread as much.
Step 3 | Baking Instructions
- Chill the cookie balls for about 30 minutes.
- Bake in a preheated 350°F oven for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Step 4 | Add the Peppermint Kisses
- Now comes the fun part...adding the peppermint kisses.
- Don't add the kisses into the hot cookies immediately after removing them from the oven. Wait a few minutes. If you do, the candies will melt and not hold their shape.
- Allow the cookies to cool on the baking sheet for five minutes before removing to a wire cooling rack to cool completely.
Before You Begin!
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Recipe Variations
- Chocolate Kisses- if your family is not a fan of peppermint kisses, use traditional chocolate kisses.
- Try baking the cookies using a peanut butter cookie recipe like I do with my Peanut Butter Blossom Cookie Recipe.
- You might also like my Christmas Cookies with Peppermint that start out with a cake mix.
Storage Tips
- Store in an airtight container for up to 1 week at room temperature.
- You can also store them in the refrigerator for up to 3 weeks.
Freezing Tips
- Cooled cookies can be frozen, however, be aware the candies may not be as pretty when you defrost them.
Top Recipe Tip
Don't add the kisses into the hot cookies immediately after removing them from the oven. Wait a few minutes. If you do, the candies will melt and not hold their shape.
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Peppermint Blossom Cookies
Ingredients
- 2 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
- ⅓ cup colored red sugar
- 48 Hershey’s Kisses Candy Cane candies unwrapped
Instructions
- Preheat oven to 350°F.
- Whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a KitchenAid mixer, or regular mixer, beat the butter on medium speed for 5 minutes. Scrape down the sides.
- Add the sugar and continue beating for an addiitonal 5 minutes or until fluffy.
- Add the egg and vanilla extract, beating until evenly combined.
- Then add the flour mixture and beat until mixed.
- Finally add the milk to the dough slowly as the mixer runs, adding just enough to soften the dough.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls.
- Roll each ball in the red colored sugar.
- Place on parchment lined baking sheets about 1 inch apart.
- Chill the cookie balls for about 30 minutes.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- Cool the cookies on the baking sheet for 4 minutes before pressing one candy kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely.
- The candies will look like they are melting but do not disturb them and they will resolidify into the correct shape.
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