Today I would like to share, what my husband said were the best Sugar cookies I have ever made. Best of All, they were super easy and fun to make! These cookies came out perfectly browned, not too chewy, not to crunchy, just right! They would also make a sweet gift for friends, teachers, co workers or neighbors. We snacked on these and some hot chocolate, listened to Christmas music as we decorated the tree!
A couple secrets to these cookies, I didn't quite wait until the butter was room temperature, I started creaming the butter with the sugar when it was semi-soft.
AND the Christmas sprinkles and candy cane Kisses give this cookie, that special pop and crunch!
The inspiration came from Baked Perfection.
Candy Cane Blossoms
recipe from Hershey's
1 bag Hershey;s Kisses brand Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green Christmas sprinkles
1.Preheat over to 350 degrees Fahrenheit. Remove wrappers from candies (approx. 35)
2.Cream butter and sugar for 5 minutes, in a stand up mixer. Scrape down the sides of the mixing bowl. Then add the egg and beat until just blended. Again, scrape down the sides of the mixing bowl, and add the vanilla, and beat until well blended.
3.In large bowl stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.
4. Shape dough into 1 inch balls just about 1 Tablespoon (the cookies do spread). Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
5.Bake 8 - 1o minutes or until edges are lightly browned and cookies is set.
6.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.
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