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White Chocolate Candy Cane Blossoms

A twist on a traditional blossom cookie, these White Chocolate Candy Cane Blossoms are sure to please the Christmas cookie lover in your family! 

Halloween is barely over…. Thanksgiving is still two weeks away… but this girl has CHRISTMAS on the brain!  Last weekend I made white chocolate peppermint cupcakes for the craft fair which were a HUGE HIT.

I had some left over Hershey’s Candy Cane Kiss chocolates and figured I’d come up with something delicious to make with them.

Peanut butter blossom cookies are traditionally made with a peanut butter cookie and a Hershey Kiss… but I thought, what about a white chocolate cookie and a Candy Cane Kiss?  PERFECT!

Now, I know that white chocolate liqueur might not be easy to find… so you could make these with vanilla extract and some milk instead of the liqueur.  But, if you can find the white chocolate… use it.  It’s subtle but SO YUMMO.

White Chocolate Candy Cane Blossoms

White Chocolate Candy Cane Blossoms

Yield: 2 dozen
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 3 tbsp white chocolate liqueur
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • Green and red sugar crystals
  • 1 bag of Hershey's Candy Cane Kisses

Instructions

  1. Preheat oven to 350 F degrees.  Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt and baking soda.
  3. Cream together, with an electric mixer, the butter and sugar.
  4. Add the egg and beat on high for 2 minutes or until smooth and fluffy.  Scrape the sides and beat again for 1 minute.
  5. Mix in the white chocolate liqueur.
  6. Add the flour and mix on medium speed just until combined.  Scrape the sides of the bowl to ensure all the flour is incorporated.  Do not over mix.
  7. Roll 12 1-inch balls of dough in the red sugar crystals and place on cookie sheet.
  8. Roll 12 1-inch balls of dough in the green sugar crystals and place a cookie sheet.
  9. Bake one cookie sheet at a time for 8-10 minutes.
  10. Cool on pan for 1 minute then place an unwrapped Candy Cane Kiss in the center of each cookie.
  11. Remove to a wire rack to cool completely.

 

8 comments

  1. Martha

    Candy cane kisses are my complete downfall. I bought out two stores last Christmas to make sure I had them, then ate every single one long before summer. I so wish Hershey would make them available year round. These cookies sounds great and I will definitely make them.

    Reply

    1. JavaCupcake

      And these cookies are so soft too!! I LOVE LOVE LOVE them!! <3

      Reply

  2. Holly

    I just made these cookies and they are fabulously yummy:) I used coffee creamer, white chocolate mocha instead of the liquor, and it made them very rich and creamy!

    Reply

    1. JavaCupcake

      I love these cookies too!!! 🙂 Great idea to use coffee creamer!!!

      Reply

  3. teresa baker (@teebaker79)

    The alcohol gets cooked out doesn’t it

    Reply

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