Peppermint Candy Cane Kiss Cookies Recipes

PEPPERMINT CANDY CANE KISS COOKIES

Peppermint Candy Cane Kiss Cookies image

I made this for my family and they all love it! The most important thing is to stick the cookies in the freezer right after putting the kisses on so that they don't melt into a puddle of chocolate. I learned the hard way! Sprinkle the dough before baking with crushed candy, if you like.

Provided by HannahB607

Categories Desserts Cookies Drop Cookie Recipes

Time 35m

Yield 48

Number Of Ingredients 9

Ingredients

1 cup softened butter
1 cup white sugar
2 eggs, beaten
2 tablespoons vanilla extract
1 tablespoon peppermint extract
4 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
48 white chocolate kisses with candy cane stripes

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

Nutrition Facts : Calories 108 calories, Carbohydrate 14.5 g, Cholesterol 17.2 mg, Fat 4.7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 57.5 mg, Sugar 6.4 g

PEPPERMINT CANDY CANE COOKIES

Peppermint Candy Cane Cookies image

Kids of all ages will want to pitch in when it comes time to roll the ropes of colored dough for these cute candy canes. Peppermint extract carries the flavor on through, so the cookies taste as good as they look.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 4

Ingredients

1/2 tube refrigerated sugar cookie dough, softened
2 tablespoons all-purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon red food coloring

Steps:

In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion. , Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist. , Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets. , Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.

Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 30mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PEPPERMINT TWIST KISSES

Peppermint Twist Kisses image

As rosy as Santa's cheeks, these merry morsels with chocolate kisses on top are a delightful yuletide favorite and one of my most-requested recipes. -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

36 candy cane kisses or milk chocolate kisses, unwrapped
1/2 cup butter, softened
1/3 cup sugar
1/4 teaspoon salt
1 large egg yolk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
4 to 8 drops red food coloring

Steps:

Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture., Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass., Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 46mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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