Description
Delicious holiday cookies featuring a soft dough, topped with a creamy peppermint Hershey’s Kiss.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 24 Hershey’s Candy Cane Kisses, unwrapped
- 2 tablespoons red and green sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
- Shape the dough into 1-inch balls, roll in sprinkles, and place them on prepared baking sheets 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden.
- Immediately press a Candy Cane Kiss into the center of each warm cookie and let cool completely on the baking sheet.
Notes
For best results, use softened butter, not melted, and press the kisses into warm cookies immediately after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg