Candy Cane Kiss Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
2. Beat the butter and sugar on high speed until creamy, about 3 minutes. Add the egg, vanilla and peppermint extracts and beat about 1 minute, scraping the bowl as needed.
3. On low speed, mix the dry ingredients into the wet until fully combined. The dough will be very stiff.
4. Roll the dough into balls of about 1 scant tablespoon (around 20 g each). Roll generously in the sprinkles, pressing into them if they don't stick. If still not sticking, beat 1 tsp water into the dough and try again.
5. Chill the sprinkled balls in the fridge for 20 minutes (up to 1 day; cover if chilling longer than 1 hour).
6. While the dough chills, preheat the oven to 350°F (177°C).
7. Space the chilled balls about 2 inches apart on lined baking sheets. Bake 12 minutes or until the edges look set; centres may look underbaked. Do not overbake.
8. Cool on the baking sheets for 5 minutes.
9. Press a Kiss into the centre of each cookie, then quickly move the cookies to a large plate or several small plates with a thin spatula. Freeze the plates for 10 minutes to set the candy.
10. Remove from the freezer and serve. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

Egg