Candy Cane Kiss Cookies

• Vegetarian

• Refrigerated

  • 2 Egg yolks1
  • 1 Egg1, large

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed light or dark
  • 5/8 cup Cocoa powder, unsweetened
  • 3/4 cup Confectioners' sugar
  • 2 1/2 cups Flour, unbleached
  • 1 1/2 cup Granulated sugar
  • 3/8 tsp Salt
  • 1 Sprinkles
  • 2 tsp Vanilla

• Dairy

  • 18 tbsp Butter, unsalted
  • 1 tbsp Milk

• Desserts

  • 44 Candy cane hershey kiss

Found on sallysbakingaddiction.com

Description

Ingredients

• 10 Tablespoons (145g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 2 egg yolks1
• 1 teaspoon vanilla extract
• 1 and 1/2 cups (190g) King Arthur unbleached all-purpose flour (measured correctly)
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• sprinkles
• 24 Candy Cane Hershey Kisses2
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg1
• 1 teaspoon vanilla extract
• 1 cup (125g) King Arthur unbleached all-purpose flour (measured correctly)
• 1/2 cup + 2 Tablespoons (52g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 Tablespoon (15ml) milk
• 3/4 cup (90g) confectioners sugar
• 20 Candy Cane Hershey Kisses2

Directions

• For the sugar/vanilla cookies: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 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. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. 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. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes. 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. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. Thats what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. 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. Cookies remain fresh tightly covered at room temperature for 1 week. Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into sprinkles right before baking. Do not thaw; simply bake for an extra minute or two. For the chocolate cookies: Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl. Slowly add to the wet ingredients on low speed. Beat in the milk on medium speed until combined. The dough will be thick and very sticky. Chill for at least 2 hours. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, a little more than 1 Tablespoon of dough each. Roll each ball into confectioners sugar to coat heavily. Bake for 10-11 minutes. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes. 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. Cookies remain fresh tightly covered at room temperature for 1 week. Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into confectioners sugar right before baking. Do not thaw; simply bake for an extra minute or two.