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Zero Waste Peppermint Candy Kiss Thumbprint Cookies

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 45 minutes
Total Time 30 minutes
Servings 12


  • 5 tbsp unsalted butter softened to room temperature
  • 1/2 cup sugar
  • 1 egg yolk room temperature
  • 1/2 tsp vanilla extract
  • 3/4 cups flour
  • 3/8 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup sprinkles
  • 12 Candy Cane Hershey Kisses


  1. Preheat the oven to 350 degrees F. Cover one large baking sheet with a silicone baking mat. Set sprinkles aside in a bowl.
  2. Combine the flour, baking powder and salt in a medium bowl and set aside.
  3. In a stand mixer with the paddle attachment, mix the butter and sugar on medium speed for 5 minutes. Add the egg yolk and vanilla, then continue to mix on medium-high until the ingredients are fully combined.
  4. Add the flour mixture to the wet ingredients and mix on low until combined. This produces a thick dough. Chill for at least 45 minutes.
  5. Roll dough into balls that are slightly less than one tbsp in size, and then roll the dough balls in the sprinkles.
  6. Bake for 8 - 10 minutes. The cookies will look very under baked, which is good.
  7. Let the cookies cool for 5 minutes on the baking sheet, and then press a candy cane Hershey Kiss into the center. Immediately put the cookie sheet in the freezer for 5 minutes to prevent the kisses from melting.

Recipe Notes

Adapted from Sally's Baking Addiction