These cookies have quickly become my absolute favorite Christmas cookie (or, to be honest, my any-time-of-year favorite cookie). The recipe is courtesy of Elise (she's been making them for years), and they're simply the best holiday cookies ever... in short, they're tender, chewy, peppermint goodness.
I made them for a holiday party this weekend, and am sure I'll be making them again soon - they're just too delicious (and cute) to pass up!
Santa Hat Peppermint Cookies
Yields 3-4 dozen cookies
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking soda
- 4 cups all-purpose flour
- 4 Tbsp. vegetable oil
- 10 candy canes, crushed
- 1 bag of Candy Cane Hershey's Kisses
In a stand mixer, cream together the butter and sugar. Add the eggs, vanilla, and salt, and stir until combined. In a separate bowl, stir the baking soda & flour together with a whisk until combined.
Gradually add the flour mixture to the stand mixer, alternating with the vegetable oil until both are added. Next, mix in the crushed candy canes, making sure they're evenly distributed into the cookie dough. *Note: I usually just crush the candy canes in a ziplock bag with a hammer or heavy mug.
Roll heaping tablespoons of dough into a ball, and place on a lined cookie sheet (I always use a Silpat mat - they are amazing - nothing sticks to them!) Lightly flatten the tops of the cookies, and bake for 10-15 minutes, or as soon as they are a very light golden brown.
Immediately after taking them out, place a candy cane kiss in the middle of each cookie, and let cool. Enjoy!
