Candy Cane Blossoms

Candy Cane Blossoms

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.

Candy Cane Blossoms 2


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