Featured Posts

Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops – Guest Post by Kinna’s Kreations

pepcookies Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas KreationsSantaHatPops004 Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas Kreations
PicsbyBrooke00053 Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas Kreations
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!
pepcookies Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas Kreations

Needed:
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
Granulated Sugar
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.
 Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas Kreations
 Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas Kreations
SantaHatPops004 Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas Kreations
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!
Needed:
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
wax paper
aluminum foil
lollipop sticks
styrofoam block

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.
 Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas Kreations
 Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops   Guest Post by Kinnas Kreations
THANKS McKinna for sharing these adorable and yummy treats with us!  Have a great Holiday Week everybody!

Pam Dana

Author and Co-Owner of Over the Big Moon since 2011. I love having a place to share the things that I am most passionate about - motherhood, being a wife and making a home! I am married to my husband, Scott, and we have 3 beautiful children and together they are my world! I also enjoy reading, crafting and catching up on TV shows (usually with a computer in my lap)!
  • Amy

    >Those look so good! I love the look of the Santa hats…and I like using the peppermint kiss on sugar cookies because it makes that type of cookie doable for folks with peanut allergies and for chocolate haters like my son.
    Would you be willing to share here?

    http://oneartmama.blogspot.com/2011/12/shine-on-fridays-6-and-some-fabulous.html

  • the momma (aka Shannon)

    >yum! definitely pinning those sugar cookies–they're calling my name :)

  • Linda Rutherford

    Thank you for your Christmas. Cookies.

  • Mary

    On the Santa hats, in the ingredients I missed any M&M’s and sugar crystals. I was also wondering, I assume, although it doesn’t say, you have to take them off the sticks to dip them in the white the second time. Will this put finger prints in the red? Could you let the white dry, then dip it a second time and add the sugar crystals before doing the red?

    • McKinna

      Hi Mary! (& Maria!) for the white tops, I actually used a peppermint candy. The ‘York pieces.’ Put the cones in the freezer a bit to firm up. Hold the top part of the hat, dip the bottoms in white candy melts, 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. Gently place the white mint to the top of the hat while still wet. Let them dry. Then, use a toothpick to generously dab more white candy melts all around the bottom of the hat. While still wet, sprinkle or dip the sugar crystals on.
      Hope this helps!!

    • Jan

      I was wondering the same thing as we have made cake pops before & we always dip the stick in chocolate to keep it on because it won’t stay if we don’t??? So how can you pull it out to re-dip? I’m w/you I will dip white then let dry then re-dip then add stick. Then I will try to dip the red top, Or dip red first then go to white & dip twice before adding the stick. Well if all else fails I have a house full of ppl who love mistakes LOL

  • Maria

    I was wondering the same thing as Mary. How do you dip it in white a second time if the stick is already in place?

  • nicole

    the peppermint kiss cookies calls or powered sugar as the main sugar ingredient. Isn’t powered sugar icing sugar? We do mean regular sugar, right?

    • Marie Jensen

      What is the deal with the sugar??

    • http://www.facebook.com/profile.php?id=1402740029 Emily Morgan Sustar

      It is powdered sugar, like confectioner’s sugar. Don’t use granulated sugar in the recipe, it won’t be as fluffy.

      • Jan

        It almost sounds like a combination between a sugar cookie & a Mexican wedding cake, thanks for the recipe can’t wait to try :)

  • Sara

    I think I made my cookie balls to big and the 12 min cook time was not long enough. I didnt know this of course until we bit into one and it had the kiss on top. I will say that I do not like the peppermint extract in it. It taste way to fake and left an unpleasant flavor in my mouth. I will not use it next time I make these. I think they will be wonderful without the extract and with a little longer cook time or at least smaller cookies. Thanks for the post and I look forward to trying them again.

  • sarah

    how many servings do the cookies make?

  • http://www.facebook.com/maureen.okeefe.75 Maureen O’Keefe

    I wish your recipe was printable.

    • http://www.facebook.com/denise.s.sensenig Denise Sensenig

      highlight, copy and paste into word and then print.

  • Elyse Ross

    Is powdered sugar icing sugar, or just normal white sugar

  • http://www.facebook.com/profile.php?id=1402740029 Emily Morgan Sustar

    If you place the kisses in the freeze while baking the cookies, they keep their shape easier and you don’t have to worry about cooling the cookies in the freezer!