Candy Cane Blossoms

Yield: 3 dozen cookies Active time: 1 hour Total time: 3 hours December 24, 2016

Bake these soft sugar cookies, rolled in red or green sugar sprinkles until just done, and then press a peppermint-striped Hershey kiss into the top of each cookie. They’re the perfect holiday project for a child eagerly awaiting Santa’s visit.

Recipe adapted from The Kitchn.


  • 1 cup unsalted butter, softened at room temperature for 1 hour
  • 2 oz. cream cheese, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. peppermint extract
  • 1 tsp. lemon zest
  • 3 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • Red and green sugar sprinkles
  • 2 bags peppermint striped Hershey Kisses


Let butter and cream cheese come to room temperature.

In the bowl of a stand mixer, cream the butter and cream cheese with the sugar. Beat for several minutes, or until light and fluffy. Beat in the egg, vanilla and peppermint extracts, and lemon zest.

Mix the flour, baking powder, and salt in a separate bowl then gradually add to the butter and sugar mixture until fully incorporated and a soft dough is formed.

Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 1 hour.

Preheat the oven to 350° and prepare baking sheets by lining them with parchment or Silpat baking sheet liners.

Shape the dough into 1-inch balls. Roll each ball in red or green sugar sprinkles, and place on a baking sheet.

Bake for 8 to 10 minutes or until the edges are lightly browned and the cookies are set. Remove from the oven; cool 2 to 3 minutes. Press a Hershey kiss into the center of each cookie. Move the cookies to a wire cooling rack.

Cool completely and store in a tightly covered container.

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