Candy Cane Thumbprint Christmas Cookies
My husband loves thumbprint cookies, so I knew these Candy Cane Thumbprint Cookies would be the perfect treat for him at the holidays. I hope you enjoy them as much as we have!
Equipment
- Parchment Paper or Non-Stick Baking Mat
- Baking Sheet
Ingredients
- 24 Hershey's Candy Cane Kisses
- 1/2 Cup Butter
- 1 Cup Sugar
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 2 Cups Flour
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Tablespoons Milk
- Sprinkles
Instructions
- Preheat your oven to 350 degrees, and prep your cookie sheets with parchment paper or a silicone liner.
- In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar on medium speed. Once the butter and sugar are light and fluffy, add the eggs and vanilla. Then continue mixing until you reach a smooth and creamy consistency.
- Slowly add your dry ingredients to the electric mixer, and beat until well combined.
- Add in the milk a little bit at a time until the dough forms into a ball around the paddle attachment.
- Using a cookie scoop or melon baller, shape the cookie dough into one-inch balls. Coat each ball in sprinkles! This is easiest managed if you pour out the sprinkles into a small bowl and roll the dough balls in it.
- Place the festive balls of dough on the baking sheet and bake for 8 to 10 minutes, until the center of each cookie has just set.
- After removing the cookies, immediately place an unwrapped peppermint kiss into the center of the cookie.
- Transfer cookies onto a wire rack to cool completely, and enjoy!