Peppermint Kissed Thumbprint Sprinkle Cookie
If you love sprinkle cookies, this recipe is for you! Kissed thumbprint cookies are so classic and the peppermint striped Hershey kisses with pink and red sprinkles put such a fun holiday twist on them.
Equipment
- cookie sheet
- Parchment paper
Ingredients
- 30 Hershey's Candy Cane Mint Candy Kisses
- ½ cup butter at room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 2 cups flour
- ¼ teaspoons baking soda
- ¼ teaspoon salt
- 2 tablespoon milk
- sprinkles
Instructions
- Preheat your oven to 350°F.
- In a mixer, cream together the butter and sugar.
- Add the egg and vanilla. Mix until well blended.
- In another bowl whisk together the flour, baking soda, and salt.
- Add the flour mix, alternately with the milk, to the butter mixture, mixing until well blended.
- Line a cookie sheet with parchment paper.
- Shape the cookie dough into 1-inch balls.
- Roll the balls in sprinkles, and place them on a cookie sheet. Do not press them down.
- Bake for 8 to 10 minutes, or until edges of the cookies are lightly browned.
- Remove all of the wrappers from the peppermint kisses, and set aside.
- Remove the cookies from the oven and let cool for 3-4 minutes, then press a Hershey's Kiss into the middle of each cookie.
- Let cool completely on a wire rack.
Notes
For this recipe, you can skip the sprinkles and roll the ball of dough in sugar instead. I made my cookies a little larger but smaller drops make for a cute size cookie as well.
This recipe is delicious at all times of the year, you can just switch out the peppermint Hershey kiss for another flavor. The birthday cake flavor would be so cute with confetti sprinkles in the sugar cookie dough!