Thursday, January 30, 2020
PEPPERMINT KISS COOKIES
These Peppermint Kiss Cookies are a new must-make for my Christmas Cookie tray. They have a sugar cookie base that’s topped with a peppermint kiss. In essence, they’re a peppermint-twist on peanut butter blossoms.
INGREDIENTS
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter - softened
- 3/4 cup sugar, plus 1/2 cup for garnish
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1 teaspoon coarse green sugar*
- 1 tablespoon plus 1 teaspoon coarse red sugar*
- 36 Peppermint Kisses - unwrapped
INSTRUCTIONS
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Begin by preheating your oven to 350 degrees F.
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In a bowl, whisk together the four, baking powder, and salt. Set aside.
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With an electric mixer, cream together the butter and sugar until light and fluffy. This will take 2-3 minutes. Then, mix in the eggs, one at a time. Stir in the vanilla extract.
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Add the prepared dry ingredients to the wet mix until just combined. Divide the dough in half and put each half in a separate bowl.* Add one tablespoon of green sugar to one bowl of dough and mix with a spoon to combine the dough and sugar. Then add one tablespoon of red sugar to the other bowl of dough and mix to combine.
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Divide the remaining 1/2 cup sugar into two shallow bowls. To one bowl, add 1 teaspoon green sugar; to the other bowl, add 1 teaspoon red sugar.
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Use a spoon, cookie scoop, or your fingers to spoon out 1-inch dough balls. Roll the dough in the palm of your hand to form a ball. Then roll the dough ball in the coordinating colored sugar. (That is, green dough in green and red in red.) Place the sugared dough ball on the cookie sheet. Repeat with remaining dough.
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Before baking, use your finger to gently press each dough ball to slightly flatten it. Bake for 8-10 minutes.
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Remove the cookies from the oven and transfer to a cooling rack. Wait 2-3 minutes; then place a peppermint kiss on each cookie, slightly pressing it into the cookie. The peppermint kisses melt easily, so do not touch or move the cookies until they are completely cool. Pack and store the cookies in an air-tight container.
-
*You can use as many colored sugars as you'd like. Divide the dough accordingly.
SOURCE ARTICLE>https://inspiredbycharm.com/peppermint-kiss-cookies/
- Begin by preheating your oven to 350 degrees F.
- In a bowl, whisk together the four, baking powder, and salt. Set aside.
- With an electric mixer, cream together the butter and sugar until light and fluffy. This will take 2-3 minutes. Then, mix in the eggs, one at a time. Stir in the vanilla extract.
- Add the prepared dry ingredients to the wet mix until just combined. Divide the dough in half and put each half in a separate bowl.* Add one tablespoon of green sugar to one bowl of dough and mix with a spoon to combine the dough and sugar. Then add one tablespoon of red sugar to the other bowl of dough and mix to combine.
- Divide the remaining 1/2 cup sugar into two shallow bowls. To one bowl, add 1 teaspoon green sugar; to the other bowl, add 1 teaspoon red sugar.
- Use a spoon, cookie scoop, or your fingers to spoon out 1-inch dough balls. Roll the dough in the palm of your hand to form a ball. Then roll the dough ball in the coordinating colored sugar. (That is, green dough in green and red in red.) Place the sugared dough ball on the cookie sheet. Repeat with remaining dough.
- Before baking, use your finger to gently press each dough ball to slightly flatten it. Bake for 8-10 minutes.
- Remove the cookies from the oven and transfer to a cooling rack. Wait 2-3 minutes; then place a peppermint kiss on each cookie, slightly pressing it into the cookie. The peppermint kisses melt easily, so do not touch or move the cookies until they are completely cool. Pack and store the cookies in an air-tight container.
- *You can use as many colored sugars as you'd like. Divide the dough accordingly.
SOURCE ARTICLE>https://inspiredbycharm.com/peppermint-kiss-cookies/