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Peppermint Kiss Sugar Cookies.

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Rate this recipe 4.5/5 (65 Votes)
Peppermint Kiss Sugar Cookies. 1 Picture

Details

Servings 1
Adapted from pinfoody.com

Preparation

Step 1

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into ¾-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator, so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.

1 13×9 baked cake (from a box cake mix or from scratch…. your choice of flavor)

During the dipping steps here is the order you will dip your Santa Hat’s. Holding the top part of the hat, dip the bottoms in white candy melts about 1/5 of the way up, insert the lollipop stick and set in a styrofoam block to dry. Once dry, dip the tops in red candy melts, so that it meets where the white ends. While still wet, gently place the white M&M’s to the top of the hat. Let them dry. Then, dip the bottom once more into the white candy melts. While still wet, sprinkle the sugar crystals on. the white part.

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