Christmas Kiss Blossoms (without peanut butter)
Our Christmas Kiss Blossoms Recipe (without peanut butter) was originally published on December 13, 2013. We updated the post with new pictures and republished it on December 4, 2021. We hope you enjoy this family recipe!
Christmas Kiss Blossoms
Christmas Kiss Blossoms have been a tradition in my family since I can remember. I always remember going to my Grandma Jean’s house on Christmas Eve and having some Christmas Kiss Blossoms. These are not only nostalgic for me but are super festive and delicious!
Mike and I make these without peanut butter as our two teen sons have allergies to peanuts. The funny thing is that we like them better than the original recipe (and we LOVE peanut butter). So no disappointment here. We hope you enjoy these nut-free Christmas favorites as much as we do!
Christmas Kiss Blossoms Ingredient list
- 48 Hershey’s Kisses
- 1/2 cup (1 stick) butter, softened at room temp – not melted
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- Red or green sugar crystals, granulated sugar or powdered sugar
christmas kiss blossoms Directions
- Heat oven to 350°F. Remove wrappers from candies.
- Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
- Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.
- Remove from oven; cool 2 to 3 minutes.
- Press a candy piece into center of each cookie.
- Remove from cookie sheet to wire rack.
- Cool completely. About 4 dozen cookies.
Christmas Kiss Blossoms (without peanut butter)
Come try our family's peanut free Christmas Kiss Blossom cookies!
Ingredients
- 48 Kisses
- 1/2 cup (1 stick) butter {softened at room temp - not melted}
- 1 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- Red or green sugar crystals, granulated sugar or powdered sugar
Instructions
- Heat oven to 350°F. Remove wrappers from candies.
- Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.
- Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
- Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until edges are lightly browned and cookie is set.
- Remove from oven; cool 2 to 3 minutes.
- Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack.
- Cool completely. About 4 dozen cookies.
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