This variation of the blossom cookie is made super easy with a devil’s food cake mix that’s rolled in powdered sugar for a crinkle effect.

Moist and chewy with that refreshing pop of peppermint, you’ll love this fabulously, festive holiday treat.

Candy Cane Blossoms

adapted from YourCupofCake

You will need:

1 box  Pillsbury devil’s food cake mix

2 eggs

1/3 cup vegetable oil

26 Hershey Candy Cane Kisses

1/2 cup confectioners sugar

To Make:

Unwrap candy cane kisses, place in a single layer on a plate then place in the freezer.

Preheat your oven to 350 degrees.  Line cookie sheets with a silpat or parchment paper.

Using a hand or stand mixer, combine eggs and oil with cake mix until well blended.

I use a 1 1/4 inch cookie scoop to form cookie balls. Roll balls in confectioners sugar.

Place 2 inches apart on cookie sheets and bake for 7 minutes. Cool on cookie sheet for a couple of minutes then press candy cane kiss into center of cookie.

Move to wire rack to finish cooling. Store in an air tight container. Makes 26 cookies.