12 Days of Christmas: Candy Cane Blossoms


I’ve been spending some time in my hometown and made a batch of these when I was at my parents’ house. My mom took them to work the next day and the cookies disappeared within a few hours. I think the rate of cookie consumption/disappearance is a great barometer for the quality of what you make. I even had one of the admin assistants ask for the recipe (hi, Karen!). So I think it’s safe to say these cookies were a big success. I hope you give them a try and enjoy them as much as I did!

Candy Cane Blossoms
Recipe source: Baked Perfection
Print Recipe

1 bag Hershey’s Kisses Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons milk
Red and green colored sugar

1. Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
2. Beat butter, sugar, vanilla, and egg in large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
3. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on parchment-lined cookie sheet.
4. Bake 8 – 1o minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Yields approximately 35 cookies

 

  • kimz - December 5, 2011 - 11:36 am

    Yessss, these are my absolute favorite. As soon as the Candy Cane kisses went on sale, I grabbed several bags in anticipation.ReplyCancel

  • gail schwab - December 9, 2011 - 12:09 pm

    Hi Ann…I am a friend of your Mom and Dad’s…Love your site!!! you have done a great job!!!Will try your candy cane bloossoms this weekend.ReplyCancel

    • Annie - December 10, 2011 - 2:49 pm

      Hi Gail! Thanks for the comment & compliments :) Let me know how you like the candy cane blossoms!ReplyCancel

  • heather - December 9, 2011 - 9:22 pm

    I love these! I bought some candy cane kisses tonight to try them out. One question though – did you flatten the dough balls before baking? I noticed that Baked Perfection’s versions were more ball shaped, and I prefer a flatter cookie (like yours). Just wondering if that was a result of pressing the dough down before baking. Thanks!ReplyCancel

  • Christmas Ideas 2011 » With Sprinkles on Top - January 27, 2013 - 11:20 pm

    […] 1. Red Velvet Whoopie Pies 2. Molasses Cookies 3. Sugar Cookie Squares 4. Mint Chocolate Kiss Cookies 5. Stained Glass Sugar Cookies 6. Pretzel Rolo Turtles 7. Star Cookie Christmas Tree 8. Chocolate Peppermint Cupcakes 9. Christmas Cut-Out Cookies 10. Sparkling Peppermint Cookies 11. Butter Pecan Cake 12. Peppermint Mocha Pound Cake 13. Pfeffernuesse 14. Christmas Cherry Cookies 15. Chocolate-Coated Candy Canes 16. Reindeer Cupcakes 17. Chocolate Covered Potato Chips 18. Santa Hat Cupcakes 19. Gumdrop Cookies 20. Candy Cane Blossoms […]ReplyCancel

  • Anita - December 22, 2013 - 12:39 am

    These cookies are amazing! I made a batch late last night during a Christmas baking-binge…I also made your sparkling peppermint cookies, stained-glass sugar cookies and homemade peppermint Oreos! :D These were by far my favorite and I plan to make another batch tonight and/or tomorrow. It took me forever to find the candy cane Kisses (I only found them at the dollar store – all the supermarkets I checked were sold out!) but it was so worth it! Thanks for the recipe, I’ll definitely be using it again next year :)ReplyCancel

  • Elizabeth Pilato - November 22, 2014 - 4:24 pm

    They look great going to try and make them for my family this year..wish me luck :)
    Merry Christmas to allReplyCancel

  • Vic - November 22, 2014 - 6:21 pm

    These look great! Thanks for sharingReplyCancel

  • Steph - November 22, 2014 - 8:13 pm

    Why did my cookies turn out flat? (New to baking)’ReplyCancel

    • Annie - November 22, 2014 - 8:37 pm

      Steph – I can’t answer that definitively because I wasn’t there to see what you did or didn’t do. But a few things that can cause flat cookies: (1) the butter that you used was too soft, (2) your baking soda/baking powder was old – leveners only keep for about a year, or (3) your oven temp may be off. I’m sorry that I can’t help more, but try adjusting the things I mentioned to see if that helps. :)ReplyCancel

  • Lori J. Beste - November 23, 2014 - 12:29 pm

    Looks yummy!ReplyCancel

  • Gail - November 24, 2014 - 10:04 am

    Sugar cookie with white chocolate kissReplyCancel

  • Krista - December 1, 2014 - 6:38 am

    Hi, first time making these cookies… I am confused about the milk? Could you please clarify what you mean about ‘add milk alternatively to butter mixture’. Did you mean add milk alternating with flour mixture to butter mixture? Please clarify how milk is used in this recipe. Thank youReplyCancel

    • Annie - December 1, 2014 - 8:54 am

      Hi Krista – so what you want to do is beat the butter, sugar, vanilla, and egg together in a bowl. In another bowl, mix the flour, baking soda, and salt. In a measuring cup, measure out the milk you’ll need. Now add about half of the flour mixture to the butter/sugar/vanilla/egg mixture — beat. Then add about half of the milk to this mixture — beat. Then add the rest of the flour mixture — beat. Then add the rest of the milk — beat. That’s it! Hope this helps :)ReplyCancel

  • Carol - December 3, 2014 - 4:50 pm

    Can it be margarine instead of butter?ReplyCancel

    • Annie - December 3, 2014 - 4:56 pm

      Hi Carol, I don’t know if margarine can be used. I haven’t tried the recipe with that substitution. Sorry!ReplyCancel

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