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Candy Cane Blossoms are a Christmas cookie full of cheer! A classic, sugar cookie base is mixed together with crushed candy canes until perfectly speckled. Rolled in sugar, baked and then topped with a candy cane kiss candy, each cookie will make you feel merry and bright!

How to Get the Candy Cane Flavor

If you’re going to have a candy cane cookie, then you need to have one loaded full of flavor. That’s just what these blossoms are!

To get the candy cane flavor, the sugar cookie dough is infused and perfectly swirled and speckled with crushed candy canes. Simply peel about 7 candy canes, finely crush them and add them into your dough! It’s so fun to see the speckles of candy cane in the cookie dough. 

Then, if that weren’t enough, they are topped with a candy cane kiss candy after they come out of the oven.

Pure candy cane bliss!

Ingredients Needed for Candy Cane Blossoms

When I was dreaming up this cookie recipe, I wanted the base to be a scrumptious sugar cookie dough. So, that’s how these cookies start out! A simple sugar cookie dough mixed together with finely crushed candy canes. Here’s a breakdown of what you are going to need:

I have to admit, these cookies sure did surprise me. They are SO good! We couldn’t keep our hands off of them! Each bite is bursting with candy cane flavor, perfectly sugar-cookie-chewy and extra decadent from the candy cane kiss in the middle.

Looking for other cookie recipes? Look here!

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Candy Cane Blossoms


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 25 cookies 1x

Description

Candy Cane Blossoms are a Christmas cookie full of cheer! A classic, sugar cookie base is mixed together with crushed candy canes until perfectly speckled. Rolled in sugar, baked and then topped with a candy cane kiss candy, each cookie will make you feel merry and bright!


Ingredients

Scale
  • 2 sticks (16 tablespoons) butter, softened
  • 1 1/2 cups sugar, plus an additional 1/2 cup for coating
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup finely crushed candy canes (about 7 candy canes)
  • 25 candy cane kisses, such as Hershey’s

Instructions

  1. In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg and vanilla until evenly combined.
  2. Add in the flour, baking soda and salt and mix until a cookie dough forms. Add in the crushed candy canes and mix until combined. Refrigerate the dough for 30 minutes
  3. Preheat your oven to 375 degrees. Use a medium-sized cookie scoop to scoop the dough into cookie dough balls. Lightly roll each cookie dough ball in the additional 1/2 cup of sugar and place on an un-greased cookie sheet a few inches apart from each other.
  4. Bake for 10-12 minutes, or until the centers of the cookies have set and just start to turn slightly golden brown. Let the cookies cool slightly before gently pressing a candy cane kiss into the center of each cookie. Repeat until all the cookie dough has been used.

Notes

  • Refrigerating the dough helps the cookies keep their form. You can make the dough a day in advance if needed.
  • You will need about 7 candy canes to crush for this recipe.

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