A soft cookie rolled in colored sugar with a peppermint candy in the middle, Candy Cane Blossoms are the perfect holiday cookie.
This is the last day of #ChristmasSweetsWeek and I’m sharing one of my favorite cookies – Candy Cane Blossoms. I love those peppermint and white chocolate candies and when placed on top of a soft cookie covered in colored sugar, well, I”m a goner. I’m secretly glad that my husband doesn’t care for peppermint candies because then I don’t have to share.
I just love how festive the cookies look with the colored sugar and the candy center. Of course, these “blossom” cookies aren’t limited to peppermint, you can use whatever candy flavor you enjoy. Change up the colored sugar for other festive occasions.
Candy Cane Blossoms are a fitting cookie to end this week of sweets and treats. A week of so much goodness from the event hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures!
25 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!
Below the recipe you will find today’s recipes linked up from other bloggers!
How to Make Candy Cane Blossoms:
The cookies couldn’t be easier to make. Once you have your cookie dough mixed, roll out 1 – inch balls of dough.
Roll each dough ball into colored sugar and place on baking sheet. No need to flatten the cookies as they will spread a bit as they bake.
For best results, allow cookies to cool about two minutes before gently pressing the candy piece into the center of each cookie. Remove from baking sheet and place on wire rack to cool completely.
The candy kiss will maintain its shape and harden once the cookies cool. It may take a hour before the candy hardens back up.
Candy Cane Blossoms
- 1 bag Hershey's candy cane kisses, unwrapped
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 1/2 tsp vanilla
- 1 egg
- 2 cups flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp milk
- red and green colored sugar
- Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (about 35) . Spray a baking sheet with non-stick spray.
- In a small bowl, whisk together flour, baking soda and salt; set aside.
- In a large bowl and using an electric mixer, beat the butter, sugar, vanilla, milk, and egg until well blended.
- Add the flour mixture gradually to the butter mixture, beating well after each addition until blended.
- Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on prepared baking sheet.
- Bake 8 - 10 minutes or until edges are lightly browned and cookies are set. Remove from oven; cool 2 to 3 minutes. Gently press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Enjoy these #ChristmasSweetsWeek recipes from our bloggers:
Christmas Cranberry Cocktail from Hezzi-D’s Books and Cooks
Eggnog White Russian from Cheese Curd In Paradise
Hot Apple Cider Buttered Rum from Love and Confections
Slow Cooker Hot Chocolate from Palatable Pastime
Easy Cinnamon Roll Bake from Family Around the Table
Christmas Pastries and Desserts:
Candy Cane Blossoms from Blogghetti
Cherry Pie Bars from YumGoggle
Chocolate Peppermint Swirl Pound Cake from Karen’s Kitchen Stories
Eggnog Pound Cake from For the Love of Food