Peppermint Blossom Cookies are buttery vanilla cookies with a white chocolate peppermint kiss in the center. They are slightly crumbly, very buttery, and I have it on good authority that they are one of Santa’s favorites (Mrs Claus prefers the Earl Grey Thumbprints)!
Ingredients
Here’s your quick grocery list for Peppermint Blossom Cookies –
- Hershey’s Candy Cane Kisses – or whatever flavor you prefer.
- Butter – unsalted is best but use what you have.
- Granulated sugar – I use pure cane sugar because I feel it has a better taste and quality.
- Vanilla – please use real vanilla and not vanilla flavoring.
- Eggs – I used large.
- Kosher salt – if you use regular table salt be sure to use about 1/3 less.
- Baking soda – make sure it’s fresh.
- Milk – as necessary for texture.
- Sprinkles – red sugar, green sugar, crushed candy canes, or whatever you like best.
Peppermint Blossom Cookies Notes
These are so easy to make! They are the perfect cookies to make with the kids. Even the littlest littles can pop the Kiss on top of the cookies.
- Make sure everything is at room temperature before you begin.
- Be sure not to skip the step of putting the dough in the freezer for a few minutes after shaping or they will spread too much.
- Peppermint Kisses, because they are made of white chocolate, melt very quickly. Let your cookies cool a minute or two before putting them on top.
- Once you put the Kisses on top give them a gentle push down and then put the pan immediately into the freezer to keep them from melting too much.
- These freeze really well unbaked OR baked. I like to shape the dough balls, roll in the sugar, and then freeze right on the baking sheet. When they are frozen I drop them into a freezer bag and then bake as needed. No need to change any instructions – although you may need to bake a bit longer.
More Great Holiday Cookies
Can you ever have too many Christmas cookies? I think not!
You May Need
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If you make a lot of cookies to give away, like I do, these holiday treat gift boxes are the BEST! So cute and inexpensive – and I love the farmhouse look!
Peppermint Blossom Cookies Recipe
You can roll them in colored sugar, sprinkles, or crushed peppermint candies — they are always a hit!
Need to adjust for high altitude? Check out the instructions from Utah State University.
If you love this recipe please give it 5 stars!
Peppermint Blossom Cookies
Print Add to CollectionEquipment Needed
Ingredients
- 36 Hershey's Candy Cane Kisses, unwrapped
- 1/2 cup butter, softened
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 egg yolks
- 2 cups all purpose flour
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 tablespoons milk, if necessary
- Red and Green colored sugar, crushed peppermint candy, or sprinkles
Instructions
- Preheat over to 350F.
- Beat the butter and sugar together until fluffy.
- Add the vanilla and the egg yolks.
- Stir the flour, baking soda, and salt together.
- Add the flour mixture to the butter mixture and blend.
- If it is too dry add the milk a little at a time until a firm dough is formed.
- Shape the dough into 1 inch balls and roll in the colored sugar.
- Place on an ungreased cookie sheet.
- Freeze for about 20 minutes.
- Bake for 8 to 10 minutes or until puffy and set. DO NOT overbake these.
- Remove from the oven and cool for 3 minutes or so.
- Press a Kiss into the center of each cookie.
- Place in the freezer for a few minutes to keep the chocolate from melting too much.
- Remove from the cookie sheet.
Notes
- Make sure everything is at room temperature before you begin.
- Be sure not to skip the step of putting the dough in the freezer for a few minutes after shaping or they will spread too much.
- Peppermint Kisses, because they are made of white chocolate, melt very quickly. Let your cookies cool a minute or two before putting them on top.
- Once you put the Kisses on top give them a gentle push down and then put the pan immediately into the freezer to keep them from melting too much.
- These freeze really well unbaked OR baked. I like to shape the dough balls, roll in the sugar, and then freeze right on the baking sheet. When they are frozen I drop them into a freezer bag and then bake as needed. No need to change any instructions – although you may need to bake a bit longer.
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