Peppermint Sugar Cookie Candy Cane Blossoms are adorable and so easy to make, they are the perfect holiday cookie!
They are made using soft sugar cookies with peppermint, then they are coated in sparkly festive sanding sugar, and topped with cute Candy Cane Kisses!
One of my favorite things about the holidays is, of course, the cookies! Nothing says "Merry Christmas" more to me than a tray filled with classic and colorful holiday cookies.
Baking Christmas cookies has always been a tradition, ever since my children were little. Having fun and easy cookie recipes that children can help out with has always been important to me.
Kids LOVE baking, especially when it includes decorating with different colors and candy!
This recipe is basically a festive twist on classic Peanut Butter Blossoms. They are simple to make and ready in less than 25 minutes, they're perfect for last-minute baking during the holiday season!
Wet Ingredients. Butter, Egg, Milk, Vegetable Oil, Peppermint Extract
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Cream of Tartar, Baking Soda, Salt
Candies. Red and Green Sanding Sugar, Candy Cane Hershey Kisses
How to Make Candy Cane Blossoms
Pre-heat oven to 350 Degrees F. Line the baking sheet with parchment paper.
In a large bowl with a hand mixer, or in an electric mixer cream Butter and Granulated Sugar until light and fluffy.
Mix the Peppermint Extract and Egg into the Butter and Sugar mixture until combined.
Add in Vegetable Oil and Powdered Sugar and continue to cream. Don't forget to scrape the sides and bottom of the bowl to make sure you're using all the ingredients.
Add the remaining dry ingredients of All Purpose Flour, Baking Soda, and Cream of Tarter a little bit at a time into cookie dough until fully combined. Do not over-mix.
Now you have your sugar cookie dough, make cookie dough balls and coat them in sanding sugar, rolling some in the red sugar and green sugar crystals.
Using a small size cookie scoop (#60) scoop cookie dough balls and roll them in red, white, or green sanding sugar.
Place each coated cookie dough ball on a prepared baking sheet at least 2 inches apart to allow for spreading while baking.
Bake the cookies at 350 degrees F for 7-9 minutes. Each oven bakes a little differently so watch the cookies as they near the end of the baking time so they turn out perfectly. The cookies will be done when the edges are set.
Immediately as the cookies come out of the oven, place an unwrapped Candy Cane Kiss in the center of each cookie. Allow the cookies to cool on the baking sheet for a couple of minutes.
Move the cooled cookies to a wire rack and allow Peppermint Kisses to cool and set before serving or storing.
Storage & Freezing
Storage: Cooled Cookies can be stored in a sealed container at room temperature for up to a week. Cookies are best if enjoyed within 2-3 days of being freshly baked.
Freezing: Freeze cookies by placing them in a sealed container, or covering them in plastic wrap and putting them in a Ziploc bag, in the freezer for up to 3 months. Allow cookies to thaw on the counter before serving.
Substitutions & Variations
Candy. Instead of Candy Cane Kiss, you could use Milk Chocolate Kisses, White Creme Christmas Kisses, another of your favorite type of Hershey's Kisses, or a different candy altogether like Mini Peanut Butter Cups!
Cookies. Make Chocolate Candy Cane Blossoms by using chocolate cookie dough or even the classic Peanut Blossoms cookies for a different flavor.
Colors. Add food coloring to the cookie dough for a more vibrantly colored cookie, or use different colored sanding sugar for other holidays.
Fillings. Add chocolate chips, crushed nuts, or fruit like dried cranberries, to the cookie dough for added flavor and texture.
Vanilla. If you want a milder peppermint flavor for these cookies, make vanilla cookies by adding Vanilla Extract to the dough instead of Peppermint
What makes a good cookie? Does it have a soft center, crispy edges, and chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4 ½ Ounces||120 Grams|
|Bread Flour||1 Cup||4 ½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7 ½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||130 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size which is essential for baking. I have used a medium cookie scoop in these photos.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when edges are set and centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful
Have you tried these Candy Cane Blossoms?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies are! I would also love to read your comments below. Let me know what you thought of these Christmassy cookies. It really does help!
Other Holiday Cookie Recipes You'll Love
- Eggnog Snickerdoodle Cookie
- White Chocolate Macadamia Nut Cookies with Cranberries
- Cute Reindeer Cookies
- No-Bake Nutter Butter Rudolph Cookies
- Christmas Tree Grasshopper Cookies
- Iced Oatmeal Cookies
- Eggnog Cookies with Eggnog Buttercream
- Funfetti Cookies
- Mini Pumpkin Pie Sugar Cookies
Candy Cane Blossoms
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All Purpose Flour 240g
- 1 teaspoon Peppermint Extract
- 24 Peppermint Candy Cane Hershey Kisses
- Red and Green Sanding Sugar about ¼ cup of each color
- Preheat oven to 350 Degrees. Line the baking sheet with parchment paper.
- In a large mixing bowl cream Butter and Granulated Sugar until light and fluffy.
- Mix the Peppermint Extract and Egg into the Butter and Sugar mixture until combined.
- Add in Vegetable Oil and Powdered Sugar and continue to cream. Scrape the sides of the bowl as needed.
- Add dry ingredients of All Purpose Flour, Baking Soda, and Cream of Tarter into cookie dough. Do not over-mix.
- Using a small size cookie scoop (#60) scoop cookie dough and roll the dough balls in red, white, or green sanding sugar. Place coated cookie dough on a prepared baking sheet at least 2 inches apart for baking
- Bake at 350 degrees for 7-9 minutes. Cookies are done when edges are set.
- Immediately out of the oven place an unwrapped Peppermint Kiss on top of each cookie and allow cookies to cool on the baking sheet for a couple of minutes.
- Move cooled cookies to a wire baking rack and allow Peppermint Kiss to cool and set before serving or storing.
- Storage: Cooled Cookies can be stored in a sealed container at room temperature for up to a week. Cookies are best if enjoyed within 2-3 days of being freshly baked.
- Freezing: Freeze cookies by placing them in a sealed container for up to 3 months. Allow cookies to thaw on the counter before serving.