Candy Cane Cookies, Vanilla

Ingredients

• 10 Tablespoons (145g) unsalted butter, room temperature 
• 1 cup (200g) granulated sugar
• 2 egg yolks, room temperature 
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• sprinkles
• 24 Candy Cane Hershey Kisses

Instructions

1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 
2. Using a stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. 
3. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
4. Roll dough into balls, a little less than 1 Tablespoon of dough each. The dough may seem dry, but the warmth of your hands will allow it to come together in a ball. Roll into assorted sprinkles and bake for 8-10 minutes. The cookies will look very, very under baked. That’s what you need. Do not over bake. Allow the cookies to cool on the baking sheet for about 5 minutes. Press a Hershey Kiss into the center.

Notes

Make Ahead & Freezing Instructions: Cookies may be frozen up to 2-3 months. Cookie dough balls may be frozen up to 2-3 months. Roll into sprinkles right before baking. Do not thaw; simply bake for an extra minute or two.