Hey guys! I don’t know about you, but I am so excited for Christmas! When I think of holiday goodies, I automatically think of sugar cookies and candy canes. I adore candy canes, probably because they are the only decorations that you can eat off of the Christmas tree! So, why not combine cookies and candy canes? These candy cane sugar cookies include a deliciously sweet red icing and a melt in your mouth white chocolate peppermint Hershey’s Kiss™ topping. I can’t wait to share these soft Christmas cookies with my friends and family!
Bake time: 10-11 minutes Makes: 24 holiday cookies
What You’ll Need
3/4 of a cup of softened butter (Softened at room temperature.)
3/4 of a cup of granulated white sugar
2 large eggs
2 1/2 teaspoons of vanilla extract (Pure or Imitation.)
1/2 of a teaspoon of pure peppermint extract
1/2 of a teaspoon of salt
2 1/4 teaspoons of baking powder
2 1/4 cups of all purpose flour
1 package of white chocolate peppermint Hershey’s Kisses™
Store bought white icing
Optional: red food coloring (I use this to really give the icing a bright and festive color that makes the cookies look like candy canes!)
Place butter and sugar into a large glass bowl. Mix flour, salt, and baking powder in separate bowl. add eggs, vanilla extract, and peppermint extract in a bowl. (Preparing all of your ingredients before will save you so much time and save you from cleaning a huge mess at the end!)
In a large glass bowl using an electric or stand bowl mixer, cream together butter and sugar until well combined. (It’s okay if it’s a little chunky!)
Mix in eggs, vanilla, and peppermint until combined.
Gradually add your dry mixture. (Adding it gradually keeps it from flying everywhere and is easier to combine!)
Cover up and let chill in the fridge for at least an hour.
After letting your delicious batter chill for an hour, preheat the oven to 350°F and line the baking tray with parchment paper.
Using your trusty 1-inch ice cream scoop, scoop the cookies onto a lined baking sheet and press down lightly on the top.
While the cookies are baking, unwrap all of the white chocolate peppermint candies. (This saves so much time!)
Place cookies on cooling rack.
After a minute, decorate with icing then put on the candy. (If using icing, add in a few drops of red food coloring for a festive look!)
I’ll see you guys in January! Have a wonderful holiday season!
Wow! Thanksgiving is right around the corner, and nothing screams Thanksgiving more than pumpkin! When it comes to the fall holiday season, I love pumpkin spice flavored everything. My recipe replicates the taste of pumpkin pie and includes a sweet cinnamon icing. So, why make pumpkin pie when you can make these bite sized cookies?! These cookies are light and soft with a slight crisp on the edge. My take on a festive holiday treat is sure to be a favorite on your dessert table as I know that they will be on mine!
Update: The cookies were a huge hit, everyone seemed to love them!
Bake Time: 13 minutes Makes: about 36 cookies
What You’ll Need (Cookies)
2 1/2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 teaspoon of pumpkin pie spice
1 1/2 cup of white granulated sugar
1 stick of softened butter
1 large egg
1 teaspoon of vanilla extract
1 cup of pure pumpkin puree (NOT pumpkin pie filling!)
What You’ll Need (Icing)
2 cups of powdered sugar
3 tablespoons of milk
1 tablespoon of melted butter
1 teaspoon of vanilla extract
2 tablespoons of ground cinnamon
Preheat oven to 350 degrees.
Place parchment paper over pan.
Combine flour, baking powder, baking soda, salt, and pumpkin pie spice into a bowl.
In large bowl, add the butter and sugar inside. Have the other wet ingredients (Egg, pumpkin puree, and vanilla extract) off to the side
In a large glass bowl, cream together butter and sugar using a handheld or stand bowl electric mixer.
Once combined, add eggs, vanilla extract, and pumpkin puree.
Gradually add in your dry mixture. (Make sure to do this slowly or else the flour will fly everywhere!)
Lick some batter off of the mixing whisk. (I think I’m just going to make this a permanent step :P)
After eating some of your yummy pumpkin spice cookie batter, use your trusty 1 inch ice cream scoop to and place the cookies onto your lined baking sheet.
Bake at 350 degrees for 13 minutes. (You will know when to pull them out because they will have slightly browned edges)
Prepare the glaze. Add the powdered sugar, vanilla extract, milk, cinnamon, and melted butter into a bowl and mix until completely combined.
Place on a cooling rack and immediately add the icing to the warm cookies.
Place your delicious cookies inside a cookie jar, onto a plate, or into a container.
Come back in two weeks for my candy cane sugar cookies!