Peppermint Sugar Cookie Cups are positively bursting with holiday cheer! Sugar cookie dough is soft baked and filled with peppermint frosting. A Candy Cane Hershey's Kiss adds the finishing touch to this easy Christmas Cookie recipe!
The night before, unwrap the Hershey's Candy Cane Kisses, and place into a bowl. Put bowl into freezer overnight until ready to use.
When ready to bake the cookies, preheat the oven to 350° F, and spray each muffin cup of a mini muffin tin with cooking spray.
Cream the butter and sugar together until light, about 3 minutes in the bowl of an electric mixer.
Mix in the egg, peppermint and milk.
In a small bowl, whisk together all of flour, salt and baking powder.
Add the flour mixture to the wet ingredients and mix until combined.
Using tablespoons full of dough, roll into balls. Place one ball into each muffin cup and flatten slightly.
Bake for about 15 minutes, until cookies are slightly golden. Cool in tin for about a minute then gently press a Hershey's Kiss into the middle of each. Remove cookie from muffin cups and place on a wire rack to cool completely before frosting
Peppermint Buttercream Frosting
In a mixer, cream the butter and peppermint extract until light and fluffy.
With the mixer on low speed, gradually add the confectioners’ sugar and the salt.
Frosting will be dry but should be smooth and creamy. Add the cream, one tablespoon at a time, incorporating each completely.
After all the cream has been mixed in, beat on medium-high speed for about two minutes, till light and fluffy.
Put frosting into a piping bag or bags fitted with Wilton piping tips 1M and 4B.