⅓cupred sanding sugar(plus more as needed (Note 1))
Instructions
Unwrap the candy cane kisses, transfer them to a small bowl, and place the bowl in the freezer while preparing the cookies. (Note 2)
In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until well combined. Mix in egg, egg yolk, peppermint extract, and vanilla extract until well combined. Slowly add the flour mixture and mix until just combined. Chill the dough for at least 30 minutes. (Note 3)
Preheat the oven to 375 degrees.
Using a tablespoon-size cookie scoop, form the dough into balls and roll in red sanding sugar. Place on a baking sheet lined with parchment paper. Bake 8-10 minutes until just set. Remove from the oven and press a peppermint kiss into the center of each cookie.
Cool the cookies on the baking sheet for 5-10 minutes. Then, very gently transfer the cookies to a cooling rack until the candy kiss sets up. (Note 5)
Store in an airtight container for up to 5 days.
Notes
White granulated sugar can also be used. Or try a combo of red and green sugars or red, white, and green nonpareils.
Frozen kisses will hold their shape better and not melt as much when pressed into the hot cookies.
Chilling the dough enhances the flavors and also reduces spreading when the cookies are baked.
The recipe calls for 30 minutes of chill time, but the dough can also be chilled overnight. [BONUS TIP] I like to set aside one day to make several batches of cookie dough and set aside the next day for baking.
It may take 2 hours for the candy kisses to firm up completely. The amount of time will depend upon the temperature in your kitchen.
Customize for different seasons - Swap out the peppermint extract and try other flavors. Use any variety of Hershey Kisses.