Candy Cane Kiss Cookies #christmas #cookies

Sugar cookie and chocolate cookies filled with candy cane Hershey Kiss. Soft, supple, and easy to make!

The sugar cookie recipe that I used today, I just doubled the recipe as well as a slight increase of butter because I found the dough becomes too dry. This is a very basic sugar cookie recipe to make drop cookies. The material is not weird, just butter, sugar, eggs, flour, leavener (for moisture and chewing), and thats about it! Bonus: there is no cold dough is required for sugar vanilla cakes.


Make cookie dough, roll into balls (about 1 tbsp of batter each), roll into a wide variety of topping, and bake for 8-10 minutes. It is very important to read: the cookie should be relatively firm. If you find that it is very soft and hard to roll, refrigerate for at least 30 minutes. A soft cookie dough = cookie. Also, the cookies will look very, very under-baked. That is exactly what you need. Do not over bake. Let the cake cool for about 5 minutes. Press Hershey Kiss into the Center and put the tray into the freezer. Doing this will prevent the kiss from melting.

Ingredients :

Sugar/Vanilla Cookie Dough
  • 2 egg yolks1
  • 1 teaspoon vanilla extract
  • 10 Tablespoons (145g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 and 1/2 cups (190g) King Arthur unbleached all-purpose flour (measured correctly)
  • 24 Candy Cane Hershey Kisses2
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • sprinkles

Chocolate Cookie Dough
  • 1 large egg1
  • 1 teaspoon vanilla extract
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup (90g) confectioners’ sugar
  • 1 Tablespoon (15ml) milk
  • 1 cup (125g) King Arthur unbleached all-purpose flour (measured correctly)
  • 1/2 cup + 2 Tablespoons (52g) unsweetened cocoa powder
  • 20 Candy Cane Hershey Kisses2


Direction:
  1. For vanilla sugar cookies: Preheat oven to 350 ° F (177 ° C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with the paddle attachment, cream the butter and sugar together at medium speed for 5 minutes, scraping down the sides and bottom is required. Add egg yolk and vanilla, hit medium-high until fully combined. Scrape down the sides and bottom of Bowl as needed. In a medium bowl, stir together flour, baking powder and salt. Add flour mix wet ingredients on low speed until fully combined. The batter will be very thick. If the dough is very sticky, chill for at least 45 minutes.
  2. Roll the dough into a ball, a little less than 1 tablespoon of dough each. The dough may seem dry *, but the warmth of your hands will allow to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under-baked. That is exactly what you need. Do not over bake. Let the cake cool in the pan for about 5 minutes. Press Hershey Kiss into the Center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies stay fresh tightly covered at room temperature for 1 week. Cookies may be frozen for up to 2-3 of the month. Balls of cookie dough may be frozen up to 2-3 month. Roll to the exact sprinkles before baking. Do not thaw; just bake for an extra minute or two.
  3. For chocolate cake: using a hand-held or stand mixer with the paddle attachment, cream the butter on medium speed for about 20 seconds. Add sugar with mixer running on medium speed. Cream it all together until light and fluffy. Beat the eggs and Esen. Scrape down the sides of the Bowl as needed. Sift the flour, cocoa powder, baking soda and salt together in a medium bowl. Slowly add to wet ingredients on low speed. Whisk the milk on medium speed until combined. The batter will be very thick and sticky. Chill for at least 2 hours.
  4. Preheat the oven to 350 ° F (177 ° C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into a ball, a little more than 1 tablespoon of dough each. Roll each ball into confectioners ‘ sugar to coat. Bake for 10-11 minutes. Cookies will appear canceled and very soft. Let the cake cool in the pan for about 5 minutes. Press Hershey Kiss into the Center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting. Cookies stay fresh tightly covered at room temperature for 1 week. Cookies may be frozen for up to 2-3 of the month. Balls of cookie dough may be frozen up to 2-3 month. Roll into confectioners ‘ sugar just before baking. Do not thaw; just bake for an extra minute or two.