30 Hershey Sugar Cookie Kisses or Hershey Chocolate Kisses ½ cup each red and green sanding sugar (for rolling the cookies into) Instructions Preheat oven to 350°F. Line …
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Make these peppermint blossom cookies in four easy steps. Heat oven to 350°F. In medium bowl, crumble cookie dough. Stir or knead in all-purpose flour until well blended (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Stir or knead in crushed peppermint candies. Shape dough into 36 (1 1/4-inch) balls.
Chocolate cookie cups topped with a mint Hershey kiss. Beat together butter, sugars, eggs, and vanilla in a large mixing bowl. Combine flour, cocoa, soda, baking powder, and salt in a small bowl. Stir into creamed mixture. Chill for an hour to make dough easier to handle. Roll in small balls and place in greased mini muffin pans.
The Hershey’s Kiss itself adds a lot of peppermint flavor to the cookie, but I still like to use a touch of peppermint extract in the cookie dough itself. Peppermint extract can be overpowering, so I use a combination of vanilla and a touch of peppermint. If you prefer a stronger flavor, swap out more of the vanilla extract for peppermint.
These are soft and sugar chewy cookies with a hint of peppermint flavor. The Hershey’s Kiss itself adds a lot of peppermint flavor to the cookie, but I still like to use a touch of peppermint extract in the cookie dough itself. Peppermint extract can be overpowering, so I use a combination of vanilla and a touch of peppermint.