Peanut Butter Blossom Cookies

Peanut butter blossom cookies are a classic holiday treat. They are soft, chewy, bursting with rich peanut butter flavor and crowned with a chocolate kiss. These timeless cookies are not only perfect for the holidays, but great to enjoy year-round!

Peanut butter blossom cookies weren’t part of the holiday desserts I grew up with, but I discovered them along with many other delicious treats during my time living in the United States. They quickly became one of our holiday favorites. What’s not to love? A soft, chewy, tender peanut butter cookie topped with a warm chocolate kiss-simple, yet irresistibly rich and decadent!

While they taste best when still warm, they will stay soft and fresh for a couple of days. Whether you are making them for a bake sale, a holiday cookie swap, or gifting them to friends and neighbours, or just for yourself, these cookies never fail to impress.

Everyone I’ve shared these peanut butter blossom cookies with has loved them, so I think you will enjoy them as well. One bite of these cookies, and they are sure to transport you back to your cherished holiday memories.

• Why you’ll love these cookies
• Ingredients
• Instructions
• Storage
• Variations
• Tips to make the best Peanut butter blossom cookies
• FAQ
• Related
• Peanut Butter Blossom Cookies

Why you’ll love these cookies

• Classic holiday cookie, ideal for cookie trays, cookie swaps, and gifting
• Soft, tender and chewy with a melt-in-the-mouth texture
• Has a rich peanut butter flavor
• Made with simple pantry ingredients
• Loved by little ones and adults alike, a favourite for all ages

Ingredients

To make these easy peanut butter blossom cookies you will need the following;

• Peanut butter: The star ingredient of this recipe! Adds richness and the classic nutty flavor. It also provides a chewy texture.
• Butter: Softened unsalted butter! Gives a rich flavor and tenderness to the cookies.
• Granulated sugar: Sweetens the cookies and gives slightly crisp edges and a delicate crunch.
• Light brown sugar: Gives a deep flavor and adds moisture and chewiness because of the molasses content. You can also use dark brown sugar.
• Egg: Acts as a binder and adds moisture too.
• Vanilla extract: Enhances the flavor and pairs well with the peanut butter.
• Milk: A little milk adds moisture to the cookies, helping them stay soft and tender.
• Unbleached all-purpose flour: Gives structure to the cookies.
• Leavener: Baking soda is used to help these cookies rise slightly.
• Salt: It balance the sweetness and bring out the flavor of other ingredients. Skip if using salted butter. I’ve used table salt.
• Hershey’s chocolate kisses: I’ve used Hershey’s holiday milk chocolate kisses. You can switch things up here by using any other variety of Hershey’s kisses, such as candy cane kisses, cookies and creme, or gingerbread kisses, etc.

Instructions

Step 1: Combine dry ingredients

In a medium mixing bowl, whisk 1 & 1/2 cups of all-purpose flour, 3/4 teaspoon of baking soda, and 1/4 teaspoon of salt. ( Photos 1 & 2 )

Step 2: Cream wet ingredients

In a large bowl, beat 1/2 cup softened unsalted butter, 3/4 cup creamy peanut butter, 1/2 cup castor or granulated cane sugar, and 1/2 cup packed light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure the butter and sugar is evenly combined. ( Photos 3 to 6 )

Next, add one large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract, and beat until just incorporated. ( Photos 7 & 8 )

Step 3: Cookie dough

Add the dry ingredients in two batches, and beat on low speed just until the dough comes together. Use a spatula to fold in any leftover flour streaks to avoid overworking the dough. Cover the bowl and chill for 30 minutes. ( Photos 9 to 12 )

Step 4 :Shape dough balls, bake, top with kisses and cool

Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.

Place about 1/4 cup of granulated sugar in a shallow bowl. Shape the cookie dough into 1-inch balls (use a tablespoon or cookie scoop for uniform-sized cookies), then roll each ball in sugar to coat completely. ( Photos 13 & 14 )

Place on the prepared baking tray 2 inches apart. Bake at 375°F for 8 to 10 minutes or until the centers are just set and edges turn a light golden. I baked for exactly 8 minutes. ( Photos 15 & 16 )

Immediately press a Hershey’s kiss gently into the center of each cookie. A little cracking is absolutely fine! Pressing too hard can cause the cookies to crack too much or spread too much. ( Photo 17 )

Allow cookies to set on the baking tray for 5 minutes. Transfer to a cooling rack and allow to cool down completely! ( Photo 1 8)

Note: If baking in batches, ensure that the baking tray is completely cool to prevent the cookies from spreading too much.

Storage

Room temperature: Before storing , ensure that the cookies have cooled down completely and the kisses have re-solidified. They will stay fresh in a cookie tin or airtight container for 4 to 5 days in a cool and dry place. If stacking, place parchment or wax paper between layers to prevent the kisses from smudging. You can also add a piece of bread in the container, the moisture from the bread will help keep the cookies soft. Replace the bread when it dries out.

Freezer: You can either freeze the baked cookies or the dough.

• Baked cookies: Place cookies in a single layer on the baking sheet and freeze until firm. Then, transfer them to an airtight freezer-safe bag or container. Freeze for 2-3 months. Thaw at room temperature. You may notice a white ‘bloom’ on the kisses which is normal. If the kisses are firm, then you can stack baked cookies into an airtight container in a single layer separated by parchment or wax paper.
• Freezing the dough: Scoop out the dough balls (don’t roll in sugar), place in a single layer on a parchment-lined tray, freeze for 1-2 hours until firm. Transfer the frozen dough balls into a freezer bag or container and store for up to 3 months. When ready to bake, roll the frozen dough balls in sugar, add an extra 1-2 minutes to the baking time. Press the kiss right after baking. Do remember to label the contents and the date.

Variations

Nut butter: You can swap the peanut butter with other nut butters like almond, cashew butter, etc.

Holiday blossoms: Instead of granulated sugar, coat the dough balls in green or red sanding sugar or sprinkles for a festive look.

Nutella blossoms: Swap some of the peanut butter with Nutella for a delicious peanut-hazelnut flavor.

Mini blossoms: Make smaller dough balls (about 1/2 tablespoon) and top with chocolate chips or mini Hershey’s kisses.

Other topping ideas: Instead of the classic Hershey’s kiss, you could use chocolate stars, Rolo caramel chocolates, M&M’s in holiday colors, chocolate-covered nuts, candied nuts, or roasted nuts.

Tips to make the best Peanut butter blossom cookies

The right peanut butter for this recipe: Stick to the conventional peanut butter like Jifs or Skippy for this recipe. The natural peanut butter (the kind that separates) will make your cookies dry and crumbly.

Uniform size: For uniform-sized cookies, use a tablespoon/cookie scoop or a weighing scale. A tablespoon of dough ball weighs around 20 grams. Uniform-sized cookies will bake at the same rate and they look great. I find this works well for the perfect cookie to chocolate kiss ratio!

Space out the cookies: Place cookies at least 2 inches apart on the baking sheet so that they have enough room to spread without sticking to each other.

Sugar-coated blossoms: A coating of extra granulated sugar adds a subtle crunch and sparkle to these peanut butter blossoms. Use red or green sanding sugar for a festive touch.

Don’t overbake: It is better to slightly underbake these cookies, since they will continue to cook on the hot baking tray. They should be set on the edges but still soft in the middle. If you overbake, they will turn dry and crumbly. I find 8 minutes of bake time perfect for my oven.

Chill the kisses: Chill or freeze the chocolate kisses for 15 to 20 minutes before using. This will prevent them from melting too quickly when pressed into a warm cookie. Room temperature chocolate kiss will melt quickly and turn into a puddle.

Can I make the dough ahead of time?

Yes, absolutely! You can prepare the dough and refrigerate it for up to 24 hours. This also helps enhance the flavor of the cookies. You can also freeze cookie dough in portions for upto 3 months. Please refer to the detailed instructions mentioned under ‘Storage’.

Why did my chocolate kisses melt?

The kisses can soften and melt if your kitchen is warm, or if they have been sitting on the warm cookie for a long time. If this happens, place the cookies on a wire rack or plate and refrigerate for 10 to 15 minutes or until the kisses firm back up. For best results, I do recommend freezing the kisses for 15-20 minutes before using them.

Why are my cookies so dry and crumbly?

This could happen if there’s too much flour. For best results, I suggest weighing your ingredients. If you don’t have a kitchen scale, the best practice is to use the spoon-and-level method to measure out the flour.

Why are my cookies spreading?

You may have added more butter, or your butter was too soft or melted to begin with. You should be able to press the butter lightly with your finger and leave a small indentation without it feeling stiff or rigid. To troubleshoot this problem, simply chill the dough for 45 to 60 minutes.

How do I keep the cookies soft ?

Ensure that the cookies have cooled down completely on the wire rack before storing them in an airtight container. Unless your kitchen runs warm, I don’t suggest refrigerating the cookies as it can dry them out. You may place a slice of bread to help keep the cookies soft for longer.

Can I make them gluten-free?

Though I have not tried a gluten free version, I think a 1:1 gluten free blend should work. The texture might vary, but it will still be delicious nonetheless.

Why are they called peanut butter blossoms?

They are called blossom because of how the cookies look after baking. When the chocolate kiss is pressed into the warm peanut butter cookie, the dough cracks and spreads around it creating a flower-like “blossom” shape.

Cookie history: Peanut butter blossoms were invented by Freda Strasel Smith in 1957 for the Pillsbury Bake-Off. She swapped chocolate chips for Hershey’s kisses. Instead of mixing chocolate chips into the cookie dough, she topped each baked peanut butter cookie with a Hershey’s kiss. (Source- Wikipedia )

p.s. Little did I know this classic cookie was invented by someone who shares the same first name as me 😀 This definitely makes these cookies extra sweet for me!

Related

You may also enjoy these cookies;

Mexican wedding cookies

Thumbprint cookies (eggless)

Linzer cookies (eggless)

Shortbread cookies

Chocolate chip cookies

Peanut Butter Blossom Cookies

Ingredients1x2x3x

• 1 and 1/2 cups all-purpose flour 210 grams
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened, 113 grams
• 3/4 cup peanut butter 188 grams
• 1/2 cup packed light brown sugar 110 grams
• 1/2 cup granulated or caster sugar 100 grams, plus 1/4 cup more for rolling
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 40 unwrapped Hershey’s kisses

Instructions

• In a medium mixing bowl, whisk all-purpose flour, baking soda, and salt.
• In a large bowl, beat softened unsalted butter, peanut butter, castor or granulated cane sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure the butter and sugar is evenly combined.
• Next, add the egg, milk, and vanilla extract, and beat until just incorporated.
• Add the dry ingredients in two batches, and beat on low speed just until the dough comes together. Use a spatula to fold in any leftover flour streaks to avoid overworking the dough. Cover the bowl and chill for 30 minutes.
• Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.
• Place about 1/4 cup of granulated sugar in a shallow bowl. Shape the cookie dough into 1-inch balls (use a tablespoon or cookie scoop for uniform-sized cookies), then roll each ball in sugar to coat completely.
• Place on the prepared baking tray 2 inches apart. Bake at 375°F for 8 to 10 minutes or until the centers are just set and edges turn a light golden. I baked for exactly 8 minutes.
• Immediately press a Hershey’s kiss gently into the center of each cookie. A little cracking is absolutely fine! Pressing too hard can cause the cookies to crack too much or spread too much.
• Allow cookies to set on the baking tray for 5 minutes. Transfer to a cooling rack and allow to cool down completely!

Notes

Nutrition

Peanut Butter Blossom Cookies

Ingredients

• 1 and 1/2 cups all-purpose flour 210 grams
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened, 113 grams
• 3/4 cup peanut butter 188 grams
• 1/2 cup packed light brown sugar 110 grams
• 1/2 cup granulated or caster sugar 100 grams, plus 1/4 cup more for rolling
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 40 unwrapped Hershey’s kisses

Instructions

• In a medium mixing bowl, whisk all-purpose flour, baking soda, and salt.
• In a large bowl, beat softened unsalted butter, peanut butter, castor or granulated cane sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure the butter and sugar is evenly combined.
• Next, add the egg, milk, and vanilla extract, and beat until just incorporated.
• Add the dry ingredients in two batches, and beat on low speed just until the dough comes together. Use a spatula to fold in any leftover flour streaks to avoid overworking the dough. Cover the bowl and chill for 30 minutes.
• Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.
• Place about 1/4 cup of granulated sugar in a shallow bowl. Shape the cookie dough into 1-inch balls (use a tablespoon or cookie scoop for uniform-sized cookies), then roll each ball in sugar to coat completely.
• Place on the prepared baking tray 2 inches apart. Bake at 375°F for 8 to 10 minutes or until the centers are just set and edges turn a light golden. I baked for exactly 8 minutes.
• Immediately press a Hershey’s kiss gently into the center of each cookie. A little cracking is absolutely fine! Pressing too hard can cause the cookies to crack too much or spread too much.
• Allow cookies to set on the baking tray for 5 minutes. Transfer to a cooling rack and allow to cool down completely!

Notes

Nutrition

These Eggless thumbprint cookies | shortbread thumbprint cookies | shortbread jelly cookies are rich, buttery, tender, crumbly and melt in the mouth. Made with just five basic ingredients, these are easily adaptable to endless variations. Bake up a batch, or two or more this Holiday season coz they will be gone sooner than you think!

The Holidays are going to be upon us pretty soon. And I’ve made a list of goodies to share with you guys, starting with this classic Holiday favorite- Thumbprint Cookies, traditionally known as rosenmunnar , which are basically, buttery Swedish cookies with jam in the middle .

If you are looking for some easy Holiday cookies | Christmas cookie recipes , you have to add these awesome homemade thumbprint cookies to your cookie platter because –

1. They are really easy , I promise. You just need about 15-20 mins of prep time for the cookie dough, shaping, and filling it with jam.
2. There is no chilling or rolling involved . So no worries about the dough cracking and sticking and loads of other issues.
3. Plus guys, look how pretty they look especially when you fill them with an assortment of jams or jellies.
4. The taste – what it all comes down to after all. These jelly-filled cookies taste amazing, imagine taking a bite of these cookies, they are crisp yet so tender they literally crumble in your mouth with a little bit of the chewy texture from the sweet jam/jelly. These are little bites of heaven!

EGGLESS THUMBPRINT COOKIES INGREDIENTS | WHAT ARE THE INGREDIENTS FOR THUMBPRINT COOKIES?

These easy thumbprint cookies require just 5 basic ingredients , not counting salt and your flavoring agents.

1. Butter, salted or unsalted both work in this recipe.
2. Flour
3. Cornstarch, an ingredient that makes these cookies really light and gives it an amazing crisp-tender texture. You can skip the cornstarch if you don’t have it and substitute it with flour instead. But if you do have some in your pantry, I highly recommend using it in this recipe.
4. Confectioners sugar or powdered/icing sugar, another ingredient which also gives a nice, light texture to these eggless thumbprint cookies.
5. Jams, jellies or preserves of choice. I’ve used an assortment of mixed berry, strawberry and mango jam. It did make for a stunning and gorgeous cookie platter!

These thumbprint cookies are adapted from my Karachi Fruit Biscuits, which is basically similar to a shortbread cookie. It is one of the most tried and tested recipes on my blog, and it has been loved by all those who have tried it. It is that one cookie dough that I always have at the back of my hand. I don’t even need to look at the recipe, because I have made it so many times that I’ve literally lost track of the number of cookies I’ve dished out using that failproof cookie dough recipe.

The best part is how versatile it is, either slice-and-bake, or roll it out and make cut-outs, or roll the dough into balls, flatten and make individual cookies. It always yields such amazing treats to enjoy sans the eggs. This is the best thumbprint cookie recipe ever, without the eggs, and after trying these out I’m sure you will agree with me on this one. You could also use this dough to make reindeer cookies and many other theme related shapes for any occasion.

You could also make vegan thumbprint cookies by using vegan butter instead.

I’ve flavored these jam thumbprints | jelly thumbprint cookies with pure vanilla extract to make a vanilla thumbprint cookie recipe . You can get creative here and create your own variations. Don’t know from where to start? I’ve given a list of variations further down and how to go about it. I bet you will enjoy those flavors too:)

VARIATIONS OF THUMBPRINT COOKIES USING THIS BASIC COOKIE DOUGH

These eggless thumbprint cookies are a gorgeous and lovely treat all year round. I don’t think they should be reserved only for the Holidays, they would be apt for any occasion. Here’s a very basic thumbprint cookie recipe along with numerous variations. So pick a few, and make some of these goodies to treat your family and friends this Holiday season.

• Thumbprint cookies with kisses | Hershey thumbprint cookies: Press a Hershey’s kisses candy into each indentation as soon as you remove it from the oven.

• Candy thumbprint cookies: Roll the cookie dough into 1-inch balls and press a candy melt in the center of each cookie. Bake for about 15 mins until edges are golden brown.

• Red and green thumbprint cookies | Holiday thumbprint cookies: Press red or green candy melts or a halved candied cherry in the center of the cookies and bake as directed below. You can also roll the cookie dough in red or green sugar or use red and green sprinkles after filling the indentations with melted chocolate, Nutella etc

• Caramel thumbprint cookies: Use about 10 caramels, such as Kraft’s. Melt the caramels with 1 tbsp heavy cream in the microwave or in a pot over medium-low heat until smooth. Take it off the heat and set aside. Once the caramel is warm, fill each indentation of the baked cookies up to the brim. You may sprinkle sea salt or nuts. Let it cool completely before serving.

• Raspberry almond shortbread thumbprint cookies: Use 1/2 teaspoon almond extract instead of vanilla extract and use raspberry preserves or jelly to fill the indentations. Bake as directed in the recipe below.

• Walnut or pecan thumbprint cookies: Use about 1/2 to 3/4 cup of crushed walnuts or pecans for this recipe. Roll the cookie dough ball in flax egg or egg white and then coat it by rolling the ball in crushed nuts. Place them on a baking sheet, make the indentation and proceed with the recipe.

• Lemon raspberry thumbprint cookies: Add about 1/2 tbsp of lemon zest along with vanilla extract to the dough. Fill the indentations with raspberry preserves or jelly. Bake as directed in the recipe below.

• Nutella thumbprint cookies: Fill the indentation with Nutella after the cookies have cooled down. Transfer the Nutella into a piping bag or ziplock bag (ends snipped off) and fill the cookies. Top with shredded coconut, sprinkles etc

• Raspberry thumbprint cookies: Use raspberry jam/jelly to fill the indentation.

• Blueberry thumbprint cookies: Use blueberry jam/jelly to fill the indentation.

• Apricot thumbprint cookies: Use apricot preserves/jelly to fill the indentation.

• Cinnamon thumbprint cookies: Swap 1/2 teaspoon of vanilla extract with the same amount of ground cinnamon.

• Cardamom thumbprint cookies: Swap 1/2 teaspoon of vanilla extract with the same amount of green cardamom powder.

• Thumbprint cookies with icing: For the icing, take 1/2 cup of powdered sugar and 1-2 teaspoons of milk, some lemon zest. Adjust the consistency of the icing with more milk if required. Combine everything and drizzle over the cookies once they cool down.

• Chocolate thumbprint cookies: Use this recipe of chocolate cookies, and make thumbprint cookies instead.

• HOW TO STORE THUMBPRINT COOKIES?

• CAN YOU FREEZE THUMBPRINT COOKIES? IF YES, THEN HOW TO FREEZE THUMBPRINT COOKIES?

• YOU MAY ALSO LIKE THESE EASY EGGLESS COOKIE RECIPES

• STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS THUMBPRINT COOKIES | BUTTER AND JAM THUMBPRINTS | SHORTBREAD BUTTER THUMBPRINT COOKIES

• HOW TO MAKE EGGLESS THUMBPRINT COOKIES | JAM COOKIES? | THUMBPRINT BISCUITS RECIPE?

• Eggless Thumbprint Cookies | Shortbread Thumbprint Cookies | Rosenmunnar

HOW TO STORE THUMBPRINT COOKIES?

Once you fill the thumbprints they are good for around 2 days at room temperature, as the moisture in the jams tends to soften them. If you plan on making these thumbprint cookies in advance, bake them without adding the jam. Store the baked thumbprints in an airtight container and fill in the jam only before serving. This way they will keep for longer.

CAN YOU FREEZE THUMBPRINT COOKIES? IF YES, THEN HOW TO FREEZE THUMBPRINT COOKIES?

Yes, you can definitely freeze the cookies. Simply follow these steps-

• Place all the thumbprints in a good airtight container such as Tupperware.
• Place parchment paper or wax paper between each layer of cookies so that they don’t stick together.
• Make sure the container is sealed tightly as you don’t want other odors passing on to the cookies.
• Place the container in a foil and then into a plastic bag to avoid as much air from getting into the container.
• If you have the time and patience you may also wrap each cookie individually in waxed paper and place them all in a container or zip lock bag.
• Thaw it overnight in the refrigerator or at room temperature for about 30 mins before serving. You can freeze them with or without the jam.

• Eggless Bourbon biscuits
• Eggless badam pista biscuits, Karachi bakery style
• Coconut cookies
• Nankhatai (Indian shortbread cookies)
• Linzer cookies

STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS THUMBPRINT COOKIES | BUTTER AND JAM THUMBPRINTS | SHORTBREAD BUTTER THUMBPRINT COOKIES

1.Line a baking sheet with Silpat or parchment paper. Sift the flour, cornstarch, and salt in a large mixing bowl.

2.Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until pale, light and creamy, scraping down the bowl in between.

3.Add vanilla extract and mix well.

4.Now, switch to the lowest speed and add the dry ingredients in two parts, scraping down the bowl in between until well mixed. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.

5.Preheat the oven to 350 degrees F/180 degrees C. Shape the dough into 1 inch balls. I used a tablespoon and half to measure out the dough and form the balls, just so they are all uniform. Place the balls on the baking tray, about 2-inches apart.

6.Make an indentation in the center of each cookie gently, using your thumb or the back of a rounded 1/4 teaspoon. If the edges crack, simply fix it with your fingers. Or just leave it as it is, it doesn’t really matter.

7.Fill the centers of the cookies with jam right up to the brim, about 1/4 teaspoon.

8.Bake for 13-15 minutes or just until the edges are golden brown. Let it stand on the cookie sheet for about a minute, then transfer to a cooling rack and cool completely.

NOTE

• The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
• If the jam is too firm, transfer it to a microwave safe bowl and microwave for about 10 seconds or transfer to a heavy bottomed pot over medium-low heat, stir it well to loosen it and fill the cookies. Make sure it is not very hot.
• If it is too hot and humid where you live, you may want to refrigerate the cookies after making the indentation. Doing so will prevent the cookies from spreading while baking. Add the jam after the refrigerating the cookies and bake as directed.

HOW TO MAKE  EGGLESS THUMBPRINT COOKIES | JAM COOKIES? | THUMBPRINT BISCUITS RECIPE?

Eggless Thumbprint Cookies | Shortbread Thumbprint Cookies | Rosenmunnar

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

• 1 cup all-purpose flour, spooned and leveled
• 2 tbsp cornstarch
• 1/2 cup unsalted butter softened (leave the butter on the counter top, until soft)
• 1/2 cup Confectioner’s sugar/powdered sugar, you may even reduce it to 1/3 cup if you prefer less sweeter cookies
• 1/2 tsp vanilla extract
• 1/4 tsp salt, skip if using salted butter
• 1/4 to 1/3 cup jam/jelly/preserves, of choice

Instructions

• Line a baking sheet with Silpat or parchment paper. Sift the flour, cornstarch, and salt in a large mixing bowl.
• Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until pale, light and creamy, scraping down the bowl in between.
• Add vanilla extract and mix well.
• Now, switch to the lowest speed and add the dry ingredients in two parts, scraping down the bowl in between until well mixed. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
• Preheat the oven to 350 degrees F/180 degrees C. Shape the dough into 1 inch balls. I used a tablespoon and half to measure out the dough and form the balls, just so they are all uniform. Place the balls on the baking tray, about 2-inches apart.
• Make an indentation in the center of each cookie gently, using your thumb or the back of a rounded 1/4 teaspoon. If the edges crack, simply fix it with your fingers. Or just leave it as it is, it doesn’t really matter.
• Fill the centers of the cookies with jam right up to the brim, about 1/4 teaspoon.
• Bake for 13-15 minutes or just until the edges are golden brown. Let it stand on the cookie sheet for about a minute, then transfer to a cooling rack and cool completely.

Notes

• The butter should be soft but not so soft that it is mushy. If you push the butter with your finger, it should slide with some resistance, leaving a dent behind. That is the correct consistency of the butter to be used in this recipe. Leave it for no more than 1 hour on the countertop to reach this stage. When the butter is too soft, you may end up using more flour as the dough might be sticky. Simply avoid this situation by ensuring the butter is not too soft.
• If the jam is too firm, transfer it to a microwave safe bowl and microwave for about 10 seconds or transfer to a heavy bottomed pot over medium-low heat, stir it well to loosen it and fill the cookies. Make sure it is not very hot.
• If it is too hot and humid where you live, you may want to refrigerate the cookies after making the indentation. Doing so will prevent the cookies from spreading while baking. Add the jam after the refrigerating the cookies and bake as directed.

I hope you guys enjoyed this easy thumbprint cookie recipe. I would love to hear from you if you try them out.

Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda

These soft, chewy and buttery candy cane kiss cookies are brimming with peppermint holiday magic! They are made with a simple sugar base, baked just until just set and lightly golden, then topped with festive red and white Hershey’s candy cane kisses.

If you are looking for a variation of peanut butter blossoms or kiss cookies without peanut butter, then you should definitely try these peppermint blossom cookies. They are a delicious holiday spin on the classic kiss cookie.

These cookies often feature a soft sugar or shortbread cookie base with a sweet chocolate centre and a touch of peppermint. Candy cane kiss cookies are perfect for gifting, cookie exchanges, holiday cookie trays or for sharing at holiday get-togethers.

• Why you’ll love this recipe
• Ingredients
• Instructions
• Storage
• Variations
• Top tips
• FAQ
• Related
• Candy Cane Kiss Cookies

Why you’ll love this recipe

• They look cute and festive! The peppermint kisses make it holiday-perfect sans the extra effort.
• Thick, soft and chewy cookies with slight crisp edges.
• Has the perfect balance of mint flavour that is not overpowering.
• Easy enough to make for novice home bakers, there’s no technical steps here.
• Made with simple pantry ingredients.
• Always a hit with kids and adults alike!

Ingredients

To make these candy cane kiss cookies, you’ll need the following;

• Butter: Use room temperature, unsalted butter. If you would like to use salted butter, simply skip the salt.
• Sugar: It is used to add sweetness to the dough, and is also used for rolling the dough balls giving the cookies a subtle sparkle, crackly tops and lightly crisp edges. I’ve also used green sanding sugar to coat some of the dough balls to give the cookies a festive look. You could also use red sanding sugar.
• Egg: You’ll need one large egg. This helps bind the dough while also adding richness. Always use room temperature eggs unless otherwise specified.
• Milk : Adds moisture to the dough giving the cookies a soft, tender texture.
• All-purpose flour: Provides structure to the dough. It is important to measure the flour correctly, especially for this recipe. These cookies can turn very dry and crumbly if you add more flour than necessary.
• Baking powder: Used as a leavener here, helps the cookie puff up.
• Salt: A pinch of salt enhances the flavor of the cookies.
• Flavors: I’ve used vanilla extract and a small amount of peppermint extract to flavor these cookies.
• Candy cane kisses: The creamy chocolate center adds a sweet, refreshing peppermint flavor and gives these cookies a very festive look.

Instructions

Step 1: Combine dry ingredients

Whisk all-purpose flour, baking powder, and salt in a bowl and set aside.

Step 2: Cream butter and sugar, then add egg, milk, vanilla and peppermint extracts

In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides the bowl in between, to ensure the butter and sugar are fully incorporated.

Add 1 large egg, milk, vanilla and peppermint extracts and beat on medium speed until well combined.

Step 3: Cookie dough

Gradually add the dry ingredients to the butter mixture in two additions, mix on low speed just until no flour streaks remain. Fold gently with a spatula to avoid overworking the dough. Cover and chill the dough for about 30 to 45 minutes.

Step 4: Shape, roll in sugar, bake , press candy cane kisses and allow to set

When ready to bake, preheat oven to 350° F (180° C). Line baking sheets with parchment paper or silpat.

Shape dough into 1-inch balls using a measuring tablespoon or cookie scoop. Roll each cookie dough ball in sugar/sanding sugar and place on the prepared baking sheet about 2 inches apart.

Bake at 350° F (180° C) for 9 to 10 minutes or until the edges are set, the centres are still soft and tops look slightly cracked.

Remove from the oven and allow to cool down for about a minute.

Gently press a candy kiss into the center of each warm cookie. Leave them on the tray for about 5 minutes, then transfer to a wire rack to cool completely so that the kisses set.

Storage

Room temperature: Once the cookies have cooled down completely, store them in an airtight or cookie container for upto 4 to 5 days. Layer with parchment or wax paper if stacking in containers to prevent the candy cane kisses from smudging.

Freeze: You may also freeze baked cookies or the dough.

• To freeze baked cookies: Place the cookies in a single layer on a baking tray lined with parchment paper. Freeze until firm, then transfer to an airtight container or freezer-safe bag. Store up to 2 months. Thaw at room temperature for 1 to 2 hours before serving.
• To freeze the dough (preferable) Scoop and roll dough balls (do not coat with sugar) and place on a baking tray lined with parchment paper in a single layer. Freeze until solid. Then, transfer to a freezer-safe bag or airtight container. Label and freeze for up to 2 months. When ready to bake, take the dough balls out of the freezer. Let them sit for 4 to 5 minutes, then roll in sugar. Add 1-2 minutes extra to the baking time.

Variations

These candy cane kiss cookies are delicious just as they are, but feel free to play around with these variations!

• Chocolate peppermint blossoms: Use your favourite chocolate kiss cookie base, flavor up the dough with some peppermint extract and top it with candy cane kisses.
• Holiday sprinkle kiss cookies: Roll dough balls in festive white, green, and red sprinkles before baking.
• Coconut candy cane kiss cookies: Roll dough balls in desiccated coconut instead of sugar.
• Peppermint peanut butter magic: Make peanut butter blossom cookie dough and top with peppermint kisses!

Top tips

Freeze the kisses: Be sure to freeze the kisses or else they will melt into a puddle when pressed into the warm cookie. They soften faster than regular chocolate kisses, so freezing helps keep their shape. If you find that the kisses are melting after pressing into the cookie, refrigerate the cookies until the kisses firm back up.

Measure the flour correctly: Always spoon the flour into your measuring cup and sweep off the excess flour across the top of your measuring cup using the flat edge of the back of a knife. Never scoop the flour from the bag or container, you end up packing a lot more flour. For best results, I recommend using a kitchen scale, as cup sizes may vary. I’ve seen 1 cup ranging from 237 to 250 ml.

Avoid overbaking: These cookies can turn dry if overbaked. They are done once the edges look set. For soft and chewy cookies, remove them just before they look fully set as they will continue to cook on the hot tray.

Can I use regular chocolate kisses instead of peppermint kisses?

Yes, you can, but peppermint kisses give these cookies their signature festive look and flavor. If you don’t want to use them or can’t find them, you can increase the quantity of peppermint extract in the dough.

Can I make the cookie dough ahead of time?

Yes, you can make the dough and refrigerate for up to 2 days in advance.

Why are my cookies spreading?

Your butter was probably too soft, it should be at room temperature and not glossy or shiny. Butter should be soft enough that when you press your finger into it, it should leave an indent but not so soft that your finger slides right through. To fix this problem, chill the dough for 45 minutes to an hour before baking.

Related

You may also enjoy these cookies;

Mexican wedding cookies

Thumbprint cookies (eggless)

Linzer cookies (eggless)

Shortbread cookies

Chocolate chip cookies

Candy Cane Kiss Cookies

Ingredients1x2x3x

• 1/2 cup unsalted butter softened, 113 grams
• 1 cup granulated or caster sugar, 200 grams
• 1 large egg
• 1 tablespoon milk
• 1.5 teaspoons vanilla
• 1/4 teaspoon peppermint extract
• 2 cups all-purpose flour, 280 grams
• 1 teaspoon baking powder
• 1/4 teaspoon salt

For rolling and topping the cookies

• 1/4 cup granulated or caster sugar
• 1/4 cup green sanding sugar optional
• 32 Hershey’s candy cane kisses unwrapped, chill in the freezer for 15 to 20 minutes

Instructions

• Whisk all-purpose flour, baking powder, and salt in a bowl and set aside.
• In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides the bowl in between, to ensure the butter and sugar are fully incorporated.
• Add egg, milk, vanilla and peppermint extracts and beat on medium speed until well combined.
• Gradually add the dry ingredients to the butter mixture in two additions, mix on low speed just until no flour streaks remain. Fold gently with a spatula to avoid overworking the dough. Cover and chill the dough for about 30 to 45 minutes.
• When ready to bake, preheat oven to 350° F (180° C). Line baking sheets with parchment paper or silpat.
• Shape dough into 1-inch balls using a measuring tablespoon or cookie scoop. Roll each cookie dough ball in sugar/sanding sugar and place on the prepared baking sheet about 2 inches apart.
• Bake at 350° F (180° C) for 9 to 10 minutes or until the edges are set, the centres are still soft and tops look slightly cracked.
• Remove from the oven and allow to cool down for about a minute.
• Gently press a candy kiss into the center of each warm cookie. Leave them on the tray for about 5 minutes, then transfer to a wire rack to cool completely so that the kisses set.

Notes

Nutrition