Holiday baking: Candy Cane Blossoms

/ Meg

The search for the perfect holiday cookie recipe begins early in our house. As I’m obsessed with all things dessert (I mean, who isn’t?), whiling away the hours looking at pretty food-related pictures on Pinterest isn’t exactly an inconvenience for me.

And that’s where I found the recipe for my big baking contribution this year: for Candy Cane Blossoms. These sparkly little beauties came by way of Baked Perfection and seemed like the perfect batch for this time of year. Plus, they look like Peanut Butter Blossoms — possibly my favorite cookie ever.

The taste is totally different, though. These are a sugar cookie rolled generously in red and/or green sugar (or both), then topped with a peppermint-flavored Hershey Kiss. Those can be a bit tricky to find, I’ll admit, so I stocked up at Target and wound up with quite a few extras.

Not that that’s a problem or anything.

My sister, Spencer and I spent a few hours in the kitchen Saturday getting these ready for our annual cookie exchange at my aunt’s house. Katie made butterscotch scotchies, a bar cookie, and I had a hard time keeping my grubby mitts off those, too. Desserts don’t last long around our house.

And that’s exactly as it should be.


Candy Cane Blossoms

Recipe adapted from Hershey’s and Baked Perfection

1 bag Hershey’s Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 tablespoons milk
Red and green colored sugar

Preheat over to 350 degrees F. Remove wrappers from candies (approx. 35)

Beat butter, sugar, vanilla and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into 1 inch balls (keep them small!). Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 9-11 minutes or until edges are lightly browned and cookies are set. Remove from oven; cool 3 to 4 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies.


18 thoughts on “Holiday baking: Candy Cane Blossoms”

  3. Those look wonderful! We did our version of frosted sugar cookies last weekend… it’s going to be Tamales this week, and I am sure there will be a few cookies and fudge thrown in too! Thanks for sharing the recipe!

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  4. I love peanut butter blossoms. Plus they are fun/easy to make. Unfortunately my sister stole them from me this year. I haven’t done any baking.

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  6. The Peanut Butter Kiss cookies are my family’s all time favorite cookie. In fact, my daughter and I will be baking them SOON, after they get out of school for break. These might be something we need to make too. I’ll have to run it by her this afternoon!

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  11. I just drooled all over my phone (on the subway, no less!) at those pictures. I wonder how awesome these cookies would be if you made them with chocolate sugar cookies and the peppermint kisses….

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