Peppermint Blossom Cookies
Peppermint blossom cookies are sure to become a new favorite.
Servings: 40 cookies
Equipment
- OXO Good Grips Small Cookie Scoop
Ingredients
- 1/2 cup 1 stick butter or margarine, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon pure peppermint extract I used Adams Extract
- 1/2 teaspoon pure vanilla extract I used Adams Best Extract
- 2 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/3 cup red or green sugar crystals or mixed together
- 48 HERSHEY'S KISSES Brand Candy Cane Candies unwrapped
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
- In a large bowl beat butter, granulated sugar, egg and vanilla and peppermint extracts until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
- Using a small cookie scoop, shape dough into 1-inch balls. Roll in red and green sugar mixture. Place on prepared cookie sheet.
- Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 1 to 2 minutes. Gently press a candy Kiss into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
