Candy Cane Kiss Cookies

Step 1

Whisk the flour, baking powder, and salt together in a medium bowl until combined. Set aside.

Step 2

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Step 3

Add the flour mixture to the wet ingredients and mix on low speed until fully combined. The dough will be very thick.

Step 4

Roll dough into balls, 1 scant Tablespoon of dough each (each dough ball should weigh about 20g). The dough may seem dry, but the warmth of your hands will allow it to come together in a ball. If the dough is extremely sticky and difficult to roll, however, chill the dough in the refrigerator for 10 minutes and then try again. Roll each dough ball generously in the sprinkles, and place on a baking sheet or plate (whatever will fit in your refrigerator). Chill in the refrigerator for 20 minutes, and up to 1 day. If chilling for longer than 1 hour, cover them.

Step 5

While the cookie dough balls are chilling, preheat oven to 350°F (177°C).

Step 6

Place the chilled dough balls about 2 inches apart on the lined baking sheets. Bake for 12 minutes or until edges appear set. The cookies may look under-baked in the centers; that’s ok—do not over-bake. Remove cookies from the oven and allow to cool on the baking sheets for 5 minutes.

Step 7

Press a kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the candy in the cookie.

Step 8

Remove from the freezer and serve.

Step 9

Cookies stay fresh covered at room temperature for up to 1 week.