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Candy Cane Blossom Cookies

 Candy Cane Blossom Cookies
We like to use different flavors of candy cane in the dough for fun variety. — Joan Cossette, Colbert, Washington
48 ServingsPrep: 45 min. Bake: 10 min./batch


  • 48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped
  • 4 candy canes
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon 2% milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt


  • Freeze kisses in a covered container for at least 1 hour. Place candy
  • canes in a food processor; process until finely crushed.
  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy. Beat in egg, milk and vanilla. In another
  • bowl, whisk 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 parchment paper-lined baking sheets.
  • Bake 10-12 minutes or until bottoms are golden brown. Immediately
  • press a kiss into center of each cookie. Remove from pans to wire
  • racks to cool. Yield: 4 dozen.