Peppermint Twist Kiss Cookies are a fun variation of the ever-popular “blossom” cookies with a candy kiss in the middle. These light-tasting peppermint cookies have a red and white swirl that are cute and festive for the holidays or any time!
Peppermint Twist Kiss Cookies are tasty, fun and festive…perfect for this time of year! The red and white cookie is a light-tasting peppermint butter cookie, and then topped with a chocolate kiss.
After a test batch, I determined it necessary to make the cookie base a little larger. Based on the amount from the original recipe, the cookie was too small, and the kiss dominated the cookie. By making the cookie slightly larger, the cookie to kiss ratio was perfected. These are by far my new favorite holiday cookie. They would make an adorable and delicious addition to any holiday cookie platter.
Peppermint Twist Kiss Cookies
Author: Alida Fischbach
Yields: 2 dozen cookies
Ingredients
- ½ cup butter, softened
- ⅓ cup granulated sugar
- 1 egg yolk
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 4 to 8 drops red food coloring, adjust amount to desired color
- 24 milk chocolate Hershey's Kisses
- additional granulated sugar, for rolling
Instructions
- In a small bowl, whisk together flour and salt.
- In a large mixing bowl, cream butter and sugar. Add egg yolk, peppermint and vanilla extracts, and beat until well blended.
- Gradually flour to butter mixture, beating until combined.
- Divide dough in half. Tint one portion red. Divide each half into 4 portions (I made 4 balls of each color, and stored them in separate containers). Refrigerate for at least an hour.
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside. Take dough out of refrigerator and let sit at room temperature for about 10 minutes.
- Shape each ball of dough into a 9-inch log. Place one red log next to a white log, twist gently and then roll to make one swirled log. Repeat with remaining dough.
- Cut each log into 6 pieces. Roll each piece into a ball and then roll the ball in granulated sugar. Place on prepared baking sheet. Flatten each ball slightly with bottom of a glass.
- Bake for 6 to 8 minutes. Remove from oven. Top each cookie with a Hershey's Kiss candy, pressing down gently (small cracks may form). Return to oven and bake 2 minutes longer. golden brown. Remove to a wire rack to cool completely.
Slightly adapted from Taste of Home: Best Loved Cookies and Bars
I love how pretty these look with the white and pink pattern on them. I love anything with chocolate and mint so I must add these to my Christmas cookie list!
delish!
EEEEE these cookies are so pretty and Christmas-y!
Very festive and cute! I’m sure these would be a hit anywhere. 🙂
So cute!
Love these!! so inventive and festive!!
These are so pretty! I love the red and white cookie dough twist. 🙂
The cookies look great. Love the color.
I made these with my kids yesterday. They tasted really good and the red looked pretty on them. They turned out smaller than I expected, I think next time I will try doubling the batch.
Yum! I’m saving this recipe. Where did you get the cookie spatula that says Be a Good Cookie? I like it!