For Day 11 of the 12 Days of Cookies, we’re looking at peppermint cookies from a new angle. Try making these festive Peppermint Kisses–one of Sabrina Szteinbaum’s favorites.
Peppermint Kisses
Recipe from Sally’s Baking Addiction
Ingredients
10 tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
2 egg yolks (room temperature)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
sprinkles
24 candy cane Hershey’s Kisses
Directions
1. Preheat oven to 350°F.
2. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
3. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary.
4. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary.
5. In a medium bowl, toss the flour, baking powder, and salt together.
6. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick.
7. Roll dough into balls, a little less than 1 tablespoon of dough each. The dough may seem dry, but the warmth of your hands will allow it to come together in a ball.
8. Roll into assorted sprinkles and bake for 8 to 10 minutes.
9. The cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes.
10. Press one Hershey Kiss into the center of each cookie and immediately put the cookie sheet into the freezer for 5 minutes. This prevents the Kisses from melting.
Cookies remain fresh when tightly covered at room temperature for one week.
Editorial Intern: Sabrina Szteinbaum is a sophomore at Rutgers University majoring in Journalism & Media Studies, but those are just the basics! She is a Jersey-born, city-loving foodie who can be found running around New York City in search of the best cupcake, cookie, or piece of cake to feature on her baking blog. Sabrina has been baking since age 12, and has been documenting her confections at The Sugarcoated Life since August 2012. At Rutgers, Sabrina works as a correspondent for The Daily Targum. Her love of journalism has landed her the roles of newscaster and assistant news director on WRSU, one of Rutgers’ radio stations.
