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Peppermint Kiss Cookies
A Kiss of Peppermint in these
Peppermint Kiss Cookies
for all your holiday needs. Red and White Striped Hershey Kisses are perfect when topped on these soft and chewy Sugar Drop Cookies. Candy Cane Cookies are a fun holiday treat.
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Course:
Dessert
Cuisine:
American
Prep Time:
15
minutes
minutes
Cook Time:
9
minutes
minutes
Servings:
12
Calories:
241
kcal
Ingredients
½
Cup
Butter
Softened
1
Egg
½
Cup
Sugar
½
Cup
Powdered Sugar
¼
Cup
Vegetable Oil
1
teaspoon
Vanilla Extract
Adams Extract
½
teaspoon
Cream of Tartar
½
teaspoon
Baking Soda
2
Cup
All Purpose Flour
24
Peppermint Striped Kisses
Instructions
Preheat oven to 350 Degrees
Mix butter with white sugar until light and creamy.
Gradually add Powdered Sugar, Cream of Tartar and Baking Soda and combine.
Mix Egg, Oil and Adams Vanilla to butter mixture until all combined and smooth.
Next add all purpose flour 1 cup at a time
Use a Medium Size Cookie Scoop to scoop cookie dough.
Drop and roll into additional sugar before placing on cookie sheet.
Bake at 350 Degrees for 7-9 Minutes or until fully baked and lightly golden around edges. Do not over bake.
Press 1 Peppermint Candy Kiss to hot cookies and allow to cool. Kiss will melt and stick to cookie.
Allow to cool on cookie sheet for 5 minutes before moving to cooling rack.
Notes
Substitute Peppermint Extract for Vanilla Extract for more Peppermint Taste
Cookie Dough can be chilled for 30 minutes for better baking.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Cholesterol:
34
mg
|
Sodium:
126
mg
|
Potassium:
48
mg
|
Fiber:
1
g
|
Sugar:
13
g
|
Vitamin A:
256
IU
|
Calcium:
7
mg
|
Iron:
1
mg