These are not only delicious, but they are also so festive and perfect for holiday treat plates and cookie exchanges. Best of all, the ingredients are so simple you are sure to have them on hand. So all you need to do is remember to grab a bag of Peppermint Hershey Kisses next time you are at the store. My Peanut Butter Blossom Cookies are another super easy recipe that’s great for holiday cookie exchanges. You can’t go wrong with either of these simple and pretty cookies.
This recipe uses the same shortbread dough that I use in my Thumbprint Cookies. In fact, if you really wanted to, you could make a batch of the dough and turn half of them into thumbprints and half of them into these Peppermint Kiss Cookies. An easy way to bring more variety to your treat plate without having to make another batch of cookies.
I am so excited for you to try these yummy cookies! Be sure to come back and leave me a comment if you make them!
Recipes for Holiday Cookie Exchanges
- The Best Pfeffernusse Cookies
- Knockoff Swig Sugar Cookies
- Holiday Snowball Cookies
- Frosted Lemon Meltaway Cookies
- Shanna’s Amazing Chocolate Chip Cookies
- Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting
step-by-step photos on how to make shortbread peppermint kiss cookies
Frequently Asked Questions about making Shortbread Peppermint Kiss Cookies
can I make the dough ahead of time?
Yes. You can make the dough the day before and chill it overnight. When ready to bake, let the dough sit on the countertop for an hour, and then shape into balls and follow the steps afterward. In the alternative, you can shape the dough into balls and place them in the fridge overnight. On the next day, let the dough balls warm up enough to roll in the sugar and indent with a thumbprint.
Peppermint is not my thing. Do you recommend another Hershey kiss flavor in its place?
Skies the limit when choosing a Hershey Kiss for this recipe. It all depends on what you like. Here are a few flavors I would recommend: Birthday Cake, Hot Cocoa, Sugar Cookie, Caramel, and of course, milk chocolate.
do I have to roll the dough balls in sugar before baking them?
Technically, no, but the sugar coating bumps up the texture and deliciousness of these cookies and adds a pretty sparkle.
can I freeze these cookies?
Yes, you can. Make sure the cookies cool completely and the chocolate has been set up before placing them in an airtight container. You want the chocolate to harden back up to maintain the kiss shape and prevent it from getting on the adjacent cookies. These cookies will stay good in the freezer for 4-6 months.
- 1 cup softened butter
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 and ⅓ cups +1 tbsp all-purpose flour
- ½ cup granulated sugar (for rolling dough balls in)
- 48 Peppermint Hershey Kisses
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- In a stand mixer or with a hand mixer, cream together the butter and sugar for 1-2 minutes or until well combined.
- Mix in the eggs yolks, vanilla extract, and salt until fully combined.
- Next, mix in the flour. Mix until the dough is no longer crumbly.
- Roll 1 tbsp of dough into a ball. I like to use my 2 tbsp cookie scoop and break the scooped dough in half to get the right size of ball. If you have a 1 tbsp cookie scoop, that would be perfect.
- Once you have the dough ball rolled, roll it in the ½ cup sugar and place it on the prepared cookie sheet. Use your thumb to make a small dip in the cookie.
- Bake at 350°F for 12-14 minutes or until the cookies are set and the bottoms are lightly browned. Remove from the oven and immediately add the unwrapped peppermint kisses to the indented cookies. Let cookies rest on cookie sheet for a couple of minutes before transferring to a wire rack to cool completely.
- The Hershey Kisses will melt when placed on the hot cookie. Be sure to give them enough time to cool and harden before trying to stack or store them.
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