What do you think, do these cookies live up to the name? It seemed like such a good fit. Though when I first had the idea for today’s recipe, I was really just going for holiday colors. But one look at them, and all I saw was the Grinch and his hat. But their flavor is definitely nothing but nice with no naughty, just a bit of peppermint spice.
And the matcha, it’s subtle but there in just the right amount and lending that signature green color. These are soft, delicious and so fun to make. My little ones especially enjoyed sticking on the adorable striped kisses.
Target did not disappoint this year when it came to holiday candy, every type of sugar bobble and their new line of the cutest little edible figures to top your holiday bakes and cakes. I can’t wait to share some of those with you very soon. But first up is these classic Candy Cane Kisses. I love these by Hershey. I missed not getting to create something with these last year while living abroad. But am sure making up for it this year. And when I saw them I just knew I wanted to pair them with Matcha.
I hadn’t seen it done before, but am so glad I gave it a go. The flavor combo works perfectly. And the colors, well, a no brainer, right?
These cookies are a breeze to make. They start by creaming together the butter, sugars and salt. Then a little matcha powder gets mixed in, followed by 2 egg yolks, and the dry ingredients- a little flour and cornstarch (keeps them extra soft.) Then using an ice cream scoop (my preferred method,) they get scooped into rounds and popped in the freezer for 30 minutes, which is the perfect time to preheat the oven. Then once the dough is chilled and the oven is preheated, the dough rounds get rolled in a little granulated sugar (optional) and baked for about 10 minutes. Then it’s a good idea to let them cool for about 3 minutes before sticking on the Kisses. The bottoms of the chocolates will melt just slightly, but if you don’t want that look, you can pop the baked/ topped cookies in the freezer for 5 minutes.
And that’s it, in no time, you’ll have these cute little festive holiday cookies ready to enjoy or gift to someone special. I hope you enjoyed today’s post. Thanks so much for being here.
As always, if you give these or any of the recipes on the site a try, I’d love to hear about it.
Happy Saturday to you and yours.
*Oh, and today’s recipe is part of the Christmas Cookie Collab hosted by the fabulous @chenee_today. You can find her cookies and lots more holiday cookie inspo over at the hashtag #12dayscookiecollab on Instagram.
Merry Grinchmas Matcha Kiss Cookies
Ingredients
- 6 oz unsalted butter, room temperature
- 1/4 cup (50g) granulated sugar
- 2 tbsps (25g) light brown sugar
- 1/2 tsp kosher salt
- 1 tsp matcha powder
- 2 lg egg yolks
- 1 1/2 cups (192g) all-purpose flour
- 1 tsp cornstarch
- 1/4 cup granulated sugar (to roll the cookies in)
- 1 pkg Hershey's Holiday Candy Cane Kisses
- *yellow food coloring if desired
Instructions
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Add the butter, both sugars and salt to the bowl of a stand mixer and cream, using the paddle attachment, until pale and fluffy, about 3 minutes. Add the matcha powder and beat until just combined and the color is uniform. (Add one or two drops of yellow food coloring if using for a brighter green shade.)
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Then add the two yolks and beat just a minute or so until incorporated.
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Then add the dry ingredients in two batches and mix just until almost fully incorporated. Finish off mixing the batter by hand to ensure the flour is mixed in without over-mixing.
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Using a small cookie scoop, scoop 1” balls then roll in granulated sugar (if using) and place onto a plate or parchment-lined cookie sheet. Cover with plastic wrap and place in the freezer for 30 minutes.
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Meanwhile, preheat the oven to 350F (177C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
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Once the oven is preheated and the dough balls are well-chilled, place them with a couple inches between each on the prepped cookie sheets. Bake about 10-12 minutes until the bottom edges are just starting to turn golden brown. Let them cool about 2-3 minutes then press an (unwrapped) Hershey Kiss into the center. (If you want to prevent the Kisses from melting at all, you can pop them in the freezer for just a few minutes after pressing the chocolates. I usually don't find it necessary to do this unless I'm in a rush..)
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Let the cookies cool on baking racks and enjoy!
Recipe Notes
*Baked cookies can be stored in a tightly sealed container for up to 5 days or in the refrigerator a week.
*The scooped dough rounds can be placed in a freezer-safe bag and frozen 2-3 months. No need to thaw, just roll in the granulated sugar (if using) and allow a few extra minutes of baking time.
