Usually for the Hump Day How-To we post craft and DIY tutorials, but today’s is another Christmas cookie recipe! I’m absolutely obsessed with Christmas cookies! You may have already noticed that though. Anyway, yesterday my mom and I started our marathon of cookie baking — Cookie Fest 2.0. We’ve got the fudge, chocolate covered pretzels, and toffee already done and the dough for the shaped cookies is in the fridge for tomorrow. I’m so excited to decorate cookies! … and eat the frosting.
This recipe is from Christmas Cookie Fest 1.0, and they were eaten by my husband’s lab, my education cohort at school, and the hubs and I (of course!). I first found this recipe (originally from Baked Perfection) last year on Pinterest, and made it once for Mark’s and my coworkers, and then again with my mom for our family and friends. They were a hit, so they’re back again this year! These candy cane cookies taste great, but my absolute favorite part is how beautiful and Christmas-y they look! A big plate of them just looks so pretty!
Ingredients:
1 8 ounce bag of Hershey’s Candy Cane Kisses, unwrapped
1/2 cup of butter, softened
1 cup of sugar
1 1/2 teaspoons of vanilla extract
1 egg
2 cups of all purpose flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
2 tablespoons of milk
Red or green food coloring (optional)
Christmas Sprinkles
Preheat the oven to 350 degrees Fahrenheit.
Using your stand mixer (or a hand mixer) cream together the butter, sugar, vanilla, and egg. If you’d like to add food coloring to make your dough red or green, add a couple drops now.
In a mixing bowl, combine the flour, salt, and baking soda.
Mixing on medium, slowly add the flour and milk to the mixer bowl, until well combined.
Roll the dough into 1 inch balls. You should get 30-35 dough balls.
Fill bowls with colored sprinkles or non-perils. When I make a double batch I add in green colored sugar too, but I thought two colors was enough for this single batch.
Roll the dough balls in the sprinkles to cover the outside completely.
Bake the cookies at 350 degrees for 8-10 minutes.
While the cookies are baking, unwrap about 35 Candy Cane Hershey’s Kisses. You could also have your kids or husband help with this part (which is what I did). There will be some extra kisses, which I like to eat in one sitting… because I love them.
When the cookies come out of the oven, let cool briefly (2-3 minutes) and then gently push a Candy Cane Kiss into the center of each one.
Let cool and enjoy! Aren’t these adorable? They can really Christmas-fy a cookie tray!
Looking for other Christmas cookie recipes? Check out our Christmas Cream Cheese Cookies and Peanut Butter Banana Cookie recipes!
- 1 bag Hershey's Candy Cane Kisses, unwrapped
- ½ cup of butter, softened
- 1 cup of sugar
- 1½ teaspoons of vanilla extract
- 1 egg
- 2 cups of all purpose flour
- ¼ teaspoon of salt
- ¼ teaspoon of baking soda
- 2 tablespoons of milk
- Red or green food coloring (optional)
- Christmas Sprinkles
- Preheat the oven to 350 degrees Fahrenheit.
- Using your stand mixer (or a hand mixer) cream together the butter, sugar, vanilla, and egg. If you’d like to add food coloring to make your dough red or green, add a couple drops now.
- In a mixing bowl, combine the flour, salt, and baking soda.
- Mixing on medium, slowly add the flour and milk to the mixer bowl, until well combined.
- Roll the dough into 1 inch balls. You should get 30-35 dough balls.
- Roll the dough balls in colored sprinkles or non-perils.
- Bake at 350 degrees for 8-10 minutes.
- Let cool for 2-3 minutes then gently press a Candy Cane Kiss into the center of each cookie.
- Cool, serve, and enjoy!