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Candy Cane Blossom Cookies Recipe

Candy Cane Blossom Cookies Recipe photo by Taste of Home

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We like to use different flavors of candy cane in the dough for fun variety. — Joan Cossette, Colbert, Washington

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Candy Cane Blossom Cookies Recipe

Prep: 45 min. Bake: 10 min./batch

Yield: 48 Servings

45 10 55

Ingredients

1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 candy canes, finely crushed
48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking powder and salt; gradually beat into creamed mixture.
Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 10-12 minutes or until bottoms are golden brown. Immediately press a chocolate candy into center of each cookie. Remove from pans to wire racks to cool. Yield: 4 dozen.

Originally published as Candy Cane Blossom Cookies in Taste of Home October/November 2012, p42

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Reviews for Candy Cane Blossom Cookies

Candy Cane Blossom Cookies

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(11-17) of 17 reviews

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Reviewed on Dec. 12, 2012 by liliesandroses

I was very excited about this recipe. I made the cookies and froze them, then took them out to cook two months later. Wow! The crushed candy cane was melty and sticky, making it very hard to put on a tray cleanly. After being cooked, I spent a considerable amount of time trying to scrape them off the pan. The candy cane had melted, forming a sticky burnt ring around the cookie and ripping off the edges when you scrape it off the tray. Also, the hershey kisses melted into blobs and the cookies tasted extremely dry! Very disappointing, would not make this recipe again.

Reviewed on Dec. 08, 2012 by nanabrandt

I was disappointed in this recipe. Crushing the candy canes was not a problem, but I could not get the cookies off the cookie sheet in one piece because the candy canes stuck to the pan. I will most likely not make this recipe again.

Reviewed on Dec. 04, 2012 by jembd

i also found this recipe to be very dry, and the candy canes made it very difficult to get the cookies from the sheet. Also had the same problem with the kisses melting into an ugly blob.

Reviewed on Dec. 04, 2012 by kleenhouts

I have made the recipe two times, and it is tasty. However it is a lot of work to crush the candy canes. I also had trouble with the peppermint kisses melting. Milk chocolate kisses work much better. I made two double batches to use up the candy canes I crushes, but this recipe is a bit labor intensive. My friends eat anything so I am not to worried about the smashed candies but pure chocolate is better for this purpose.

Reviewed on Dec. 02, 2012 by QueenoftheSloths

I made the recipe as listed. My dough was perfect for rolling into balls, but I guess my balls were a lot bigger than an inch, because I only got 2 dozen, not 4. That was fine though, I actually like a recipe that makes a smaller batch. I used pepeprmint patties on all of mine. I liked the way the peppeprmint patty got soft and gooey from the warmth of the cookie. I suppose as the cookies cool, they will set up again. I also used parchment paper on my cookie sheets to avoid sticking from the melted candy cane bits.

Reviewed on Dec. 01, 2012 by Bell1982

I found that this recipe needed lots of fixing to turn out. First, my dough was very dry. I added an extra egg. (Later I found a similar recipe that called for 2 T. milk.) Next don't roll the dough in crushed candy canes. They will just melt off all over the cookie sheet while baking. I rolled just the tops of the balls in the candy canes and that worked much better. Lastly, cool the cookies 3-5 minutes before pushing in the kisses. That way they will hold their shape and not melt into a blob. They are pretty.

Reviewed on Nov. 11, 2012 by juicyfruit007

I just finished making these cookies, testing them to see if they are worthy to be included in my upcoming Christmas baking. The verdict is: worth another try. I used candy cane kisses in mine and was disappointed to find that the kisses lost their shape almost entirely after being pressed into the warm cookie, turning into a less-than-attractive blob. I wonder if this is because of the type of chocolate used ... in the past I have made the peanut butter blossoms with milk chocolate kisses and, while the kisses soften up, they didn't lose their shape.

And, after tasting the cookies, I think that I might prefer the taste of milk or dark chocolate to the taste of the peppermint/white chocolate candy cane kisses. However, I unfortunately have over three bags of candy cane kisses to use up still (I thought I was going to be making this recipe over and over!), so the next time I may stick the cookies into the refrigerator to try to keep the kisses from losing their shape. As is, they are too ugly to give as gifts to business clients, which is how we'll be using them.

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