Friday, December 5, 2014

Candy Cane Kiss Cookies


12 Days of Christmas Cookies: Day 5

Its Friday which means its time for a super fun and colorful Christmas cookie post!  I love sprinkles and these cookies are loaded with them.  I have one of those containers of sprinkles with 5 different types in it, opened all the lids and just started shaking the sprinkles in.  Then I turned on the mixer and added more.  Haha, I might have gone a little nuts but you can never have too many sprinkles.  

This is a basic sugar cookie recipe, soft and chewy, just loaded up with sprinkles. The candy cane kiss on top is for extra color and holiday spirit.  You could make these for other holidays too with a chocolate kiss on top and sprinkles to match.  Hope you enjoy these as much as my work did!

Happy Holidays!

Sugar Cookie - Sallys Baking Addiction
Yield: 18-24 depending on size
10 Tablespoons Unsalted Butter, room temperature
1 Cup Sugar
2 Egg Yolks
1 Teaspoon Vanilla
1 1/2 Cups Flour
3/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
Lots of sprinkles - I used all different kinds
24 Candy Cane Hershey Kisses

  1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 
  2. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. 
  3. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. 
  4. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. Add a few shakes of different types of sprinkles until the desired sprinkle to dough ratio is accomplished.
  5. The dough will be very thick. If the dough is too sticky, chill for at least 45 minutes.
  6. Preheat oven to 350F degrees.
  7. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry*, but the warmth of your hands will allow it to come together in a ball. 
  8. Roll into assorted sprinkles and bake for 8-10 minutes. 
  9. The cookies will look very, very under baked. That's what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. 
  10. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes. Doing this will prevent the kiss from melting.  My cookie sheet wont fit into my freezer, not did I have room for it, so I waited a few minutes then put the kiss on the cookies.  It melted a little but didn't deform the kiss.   
  11. Cookies remain fresh tightly covered at room temperature for 1 week.
  12. Enjoy!!

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