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.
