Peppermint Twist Kiss Cookies

Peppermint Twist Kiss Cookies

Recipe from

Yield: 2 dozen cookies


1/2 cup butter, softened
1/3 cup granulated sugar
1 egg yolk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
4 to 8 drops red food coloring, adjust amount to desired color
24 milk chocolate Hershey’s Kisses
additional granulated sugar, for rolling


  1. In a small bowl, whisk together flour and salt.
  2. In a large mixing bowl, cream butter and sugar. Add egg yolk, peppermint and vanilla extracts, and beat until well blended.
  3. Gradually flour to butter mixture, beating until combined.
  4. Divide dough in half. Tint one portion red. Divide each half into 4 portions (I made 4 balls of each color, and stored them in separate containers). Refrigerate for at least an hour.
  5. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside. Take dough out of refrigerator and let sit at room temperature for about 10 minutes.
  6. Shape each ball of dough into a 9-inch log. Place one red log next to a white log, twist gently and then roll to make one swirled log. Repeat with remaining dough.

7.  Cut each log into 6 pieces. Roll each piece into a ball and then roll the ball in granulated sugar. Place on prepared baking sheet. Flatten each ball slightly with bottom of a glass.

8. Bake for 6 to 8 minutes. Remove from oven. While cookies are still on pan, top each cookie with a Hershey’s Kiss candy, pressing down gently (small cracks may form). Return to oven and bake 2 minutes longer until golden brown. Remove to a wire rack to cool completely.

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