Description
Buttery shortbread cookies topped with a chocolate kiss and peppermint crunch, perfect for holiday trays.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed candy canes
- 1 package Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and crush candy canes.
- Cream together the butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the egg and vanilla until smooth.
- Whisk together flour, baking powder, and salt in another bowl, then gradually add to the creamed mixture and stir until combined. Fold in the crushed candy canes.
- Roll the dough into small balls and place them on the prepared baking sheet, leaving space between cookies. Bake for 8–10 minutes until edges are golden but centers are soft.
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each warm cookie. Allow to cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.
Notes
For best results, use room-temperature butter, and do not over-bake the cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 15g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 30mg