Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops
McKinna is back from Kinna’s Kreations
to share a few Christmas Treats with us! Her Donut Hole Acorns
were a huge hit and we’re so glad she was willing to come back and share a couple more treats with us!
Hey OTBM Readers! I’m back to share a couple quick treats for this upcoming Holiday week! The first one is Peppermint Kiss Sugar Cookies, and then I’ll share a Santa Hat Cake Pop!
1 1/2 cups powdered sugar
1 1/4 cups butter, room temperature
1 tsp peppermint extract (optional)
1 tsp vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped Candy Cane flavored Hershey’s Kisses
About 30 unwrapped Candy Cane Kisses
1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.
2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.
3. Shape dough into ¾-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator, so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.
4. Store in a covered container- at room temperature for up to a week. In the freezer they should be good for a couple of weeks.
Now, it’s time for the Santa Hat Cake Pops! These are a little bit more work and require more time. If you have never made a Cake Pop, then head over to Bakerella
and read her detailed tutorial for making a basic Cake Pop
1 13×9 baked cake (from a box cake mix or from scratch…. your choice of flavor)
1 can cream cheese frosting (or about 2 cups)
1 package of white candy melts or bark
1 package of red candy melts
bowls for dipping
Okay, so to start go to Bakerella’s Tutorial and complete steps 1-5. Then for step 6 instead of shaping them into cupcakes, shape them into a cone. Then continue steps 7 on as instructed by Bakerella.
During the dipping steps here is the order you will dip your Santa Hat’s. Holding the top part of the hat, dip the bottoms in white candy melts about 1/5 of the way up, insert the lollipop stick and set in a styrofoam block to dry. Once dry, dip the tops in red candy melts, so that it meets where the white ends. While still wet, gently place the white M&M’s to the top of the hat. Let them dry. Then, dip the bottom once more into the white candy melts. While still wet, sprinkle the sugar crystals on. the white part.
THANKS McKinna for sharing these adorable and yummy treats with us! Have a great Holiday Week everybody!
Pam is a stay at home working mama that enjoys all phases of life! Between her 3 kids, fur baby (a beyond cute Goldendoodle), wonderful husband, friends and working, she stays pretty busy! But, she is loving every aspect of her life! Here on Over the Big Moon, she loves to share DIY's, recipes, printables, organization tips and more!