Description
These Peppermint Kiss Cookies are soft sugar cookies topped with creamy peppermint kisses. A festive holiday cookie recipe perfect for Christmas dessert trays, cookie exchanges, or edible gifts. Make a batch in under 30 minutes!
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
24 peppermint candy cane kisses
Optional: red or pink sanding sugar for rolling
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until fully combined.
4. In another bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
5. Roll tablespoon-sized portions of dough into balls. Roll in sanding sugar if using.
6. Place dough balls on prepared baking sheet, spaced about 2 inches apart.
7. Bake for 8 to 10 minutes, until edges are set but centers are still soft.
8. Remove from oven and immediately press a peppermint kiss into the center of each cookie.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Allow kisses to set before storing or serving (refrigerate for 15 minutes to speed up).
Notes
Softened butter is key for smooth, creamy dough.
Be sure to press the kisses into cookies *after* baking to prevent melting.
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg