Irresistible Candy Cane Blossom Cookies Recipe
Bring the festive spirit into your kitchen with these Candy Cane Blossom Cookies – a delightful holiday treat that combines the soft, buttery goodness of sugar cookies with the rich chocolate of a Hershey’s kiss and the refreshing crunch of crushed candy canes. These cookies are not just visually appealing with their vibrant red and white peppermint topping, but they also offer a perfect balance of sweetness and minty freshness, making them irresistible for both kids and adults.
Ingredients & Their Roles
- 1 cup unsalted butter, softened: Provides rich flavor and creates a tender, melt-in-your-mouth texture.
- 1 cup granulated sugar: Sweetens the cookies and helps with a light, crisp exterior.
- 1 large egg: Binds the ingredients together while adding moisture.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- 2 ½ cups all-purpose flour: Forms the structure of the cookie while keeping it soft yet sturdy enough to hold toppings.
- ½ teaspoon baking soda: Helps the cookies rise slightly and maintain a soft texture.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- 1 cup crushed candy canes: Adds festive peppermint crunch and visual appeal.
- 36 Hershey’s Kisses, unwrapped: The signature chocolate center that melts slightly and adds richness.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
In a large mixing bowl, beat softened butter and sugar together until light and fluffy, about 2-3 minutes. This step ensures a soft and tender cookie texture.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture and mix until a soft dough forms.
Roll dough into 1-inch balls. Roll each ball in a small bowl of crushed candy canes for a festive coating.
Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are just lightly golden.
Immediately press a Hershey’s Kiss into the center of each hot cookie. The chocolate will slightly melt, creating a perfect centerpiece.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking while ensuring the candy cane coating stays intact.
Pro Tips for Perfect Candy Cane Blossom Cookies
– For extra peppermint flavor, sprinkle a few drops of peppermint extract into the dough.
– Don’t overbake! These cookies are best soft and chewy.
– Store in an airtight container to keep them fresh and maintain their candy cane crunch.
Serving Suggestions
These festive cookies pair wonderfully with a cup of hot cocoa, peppermint latte, or a glass of cold milk. Serve on a holiday platter for gatherings or wrap in cellophane with a ribbon as gifts for friends and family.
Conclusion
With just a few simple ingredients, Candy Cane Blossom Cookies deliver maximum holiday cheer. Their soft, buttery base, rich chocolate center, and festive peppermint crunch make them a standout on any cookie tray. Easy to bake, visually stunning, and absolutely delicious, these cookies are sure to become a holiday favorite in your kitchen. Whether for family, friends, or yourself, they are the ultimate combination of simplicity, charm, and flavor.