If you’re looking to add a festive sparkle to your holiday baking, the Candy Cane Kiss Cookies Recipe is exactly what you need. This delightful treat combines soft, buttery sugar cookies with a burst of peppermint flavor, crowned with a signature candy cane Hershey’s Kiss that melts perfectly into each cookie. It’s not just a cookie—it’s a joyful celebration in every bite, easy to whip up and absolutely irresistible whether you’re sharing with loved ones or sneaking a few straight from the jar.
Ingredients You’ll Need
These ingredients are simple pantry staples, each playing a vital role in creating the perfect texture and festive flavor of the Candy Cane Kiss Cookies Recipe. From the creamy butter that gives richness to the dough, to the peppermint extract that adds that unmistakable holiday cheer, every ingredient matters.
- All-purpose flour (2 cups + 1 tablespoon): The foundation giving structure and lightness to the cookies.
- Baking powder (1 1/2 teaspoons): Helps your cookies rise to a soft and tender perfection.
- Salt (1/4 teaspoon): Balances sweetness and brings out all the flavors.
- Unsalted butter (10 tablespoons, softened): Adds richness and a melt-in-your-mouth texture.
- Granulated sugar (1 cup): Sweetens the dough without overpowering the peppermint notes.
- Large egg (room temperature): Binds the dough together and contributes to a tender crumb.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, comforting note.
- Peppermint extract (1/4 teaspoon, optional): Delivers that refreshing holiday zing inside the cookie.
- Nonpareil sprinkles or sanding sugar (1/2 cup): Gives the cookies a colorful, festive coating and a slight crunch.
- Candy cane flavor Hershey’s Kisses (32–36, unwrapped): The crowning glory—peppermint chocolate jewels that melt delightfully!
How to Make Candy Cane Kiss Cookies Recipe
Step 1: Prepare the Dry Ingredients
Whisk together your flour, baking powder, and salt in a medium bowl to make sure the leavening is evenly distributed. This step ensures your cookies rise just right without any surprises.
Step 2: Cream the Butter and Sugar
Using a mixer, beat the softened butter and sugar on high speed until the mixture is light and creamy—this usually takes about 2 minutes. This step is key for creating a tender, fluffy cookie texture.
Step 3: Add the Egg and Extracts
Beat in the egg, vanilla, and peppermint extract for another minute. This infuses your dough with moisture and that unmistakable holiday spirit. Don’t forget to scrape down the bowl sides to combine everything perfectly.
Step 4: Combine Wet and Dry Ingredients
On a low mixer speed, add the dry ingredients gradually to the wet mixture, mixing until fully incorporated. The dough will become thick and perfectly scoopable.
Step 5: Shape the Cookie Dough Balls
Roll the dough into small balls about one tablespoon each, roughly 20 grams. This size ensures even baking and that every cookie gets its own Hershey’s Kiss crown.
Step 6: Coat with Sprinkles
Roll each dough ball generously in your sprinkles or sanding sugar, pressing gently to help the sugar stick. If the dough feels too stiff for the sprinkles to hold on, add a teaspoon of water and try again—this gives the cookies that festive glimmer.
Step 7: Chill the Dough
Place the shaped dough balls on a baking sheet or plate and refrigerate for at least 20 minutes, or up to 1 day, covered if chilling longer. Chilling helps the cookies bake evenly without spreading too much.
Step 8: Preheat the Oven
Set your oven to 350°F (177°C) and prepare baking sheets with parchment paper or silicone mats to ensure your cookies don’t stick and bake beautifully.
Step 9: Bake the Cookies
Arrange the chilled dough balls, spaced about 2 inches apart, onto your baking sheets. Bake them for 12 minutes. The cookie edges should be set while the centers look slightly under-baked—that’s perfect for a chewy texture.
Step 10: Add the Candy Cane Hershey’s Kisses
Let the cookies cool on the sheets for 5 minutes, then gently press a candy cane Hershey’s Kiss right in the center of each cookie. This classic kiss will soften and meld into the cookie for a fantastic peppermint punch.
Step 11: Chill to Set
Transfer the cookies to a rack or plate with a thin spatula and pop them in the freezer for about 10 minutes. This quick chill sets the Kiss without melting it away.
How to Serve Candy Cane Kiss Cookies Recipe
Garnishes
Sprinkle additional crushed candy canes or more colorful sanding sugar on top for extra flair. A light dusting of powdered sugar also adds a snowy touch that looks stunning for holiday gatherings.
Side Dishes
Pair these cookies with a glass of cold milk, hot cocoa, or even eggnog for an instantly festive combo. The peppermint flavor complements any winter drink perfectly, making every bite feel cozy and nostalgic.
Creamy Ways to Present
Arrange your Candy Cane Kiss Cookies Recipe on a holiday-themed platter lined with fresh pine sprigs or holly for a charming centerpiece. You can also package them in decorative tins or treat bags as delightful edible gifts for neighbors and friends.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 1 week. They maintain their soft texture and peppermint charm, ready whenever you need a sweet treat.
Freezing
If you want to bake ahead, freeze the dough balls after they’re shaped and coated in sprinkles. Wrap them well and store for up to 3 months. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time.
Reheating
To bring back that fresh-baked warmth, pop your cookies in the microwave for about 10 seconds or in a 300°F oven for a few minutes. The candy kiss will soften just enough to delight your senses once again.
FAQs
Can I substitute the peppermint extract?
Absolutely! While peppermint extract gives these cookies their iconic holiday flavor, you can skip it or substitute with almond or vanilla extract for a different twist. Just keep in mind it changes the distinct peppermint profile.
What if I don’t have Hershey’s Candy Cane Kisses?
If you can’t find candy cane flavored Kisses, feel free to use plain Hershey’s Kisses or even mini peppermint candies. The key is that cool peppermint touch, but the cookie itself is fantastic on its own too.
How do I prevent the cookies from spreading too much?
Make sure to chill the dough balls for at least 20 minutes before baking. The chilling firms up the butter, helping the cookies hold their shape and keeping the sprinkle coating intact.
Can I make these cookies gluten-free?
Yes! Use a 1-to-1 gluten-free baking flour blend instead of all-purpose flour. The texture may vary slightly, but the soft, peppermint-flavored goodness stays true.
How long do the cookies last?
Stored properly in an airtight container at room temperature, these cookies stay delicious up to a week. For longer storage, freeze the dough or baked cookies to enjoy later without losing flavor or texture.
Final Thoughts
Nothing says holiday cheer quite like the Candy Cane Kiss Cookies Recipe. It’s a recipe that’s as much fun to make as it is to eat, perfect for sharing happy moments with friends and family. Whether you’re a seasoned baker or just looking for a festive treat, these cookies are sure to become one of your season’s most cherished traditions. So grab your ingredients and get ready—your new favorite holiday cookie is waiting!
Print
Candy Cane Kiss Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Candy Cane Kiss Cookies are festive, buttery sugar cookies topped with candy cane-flavored Hershey’s Kisses and coated in colorful sprinkles. These charming cookies blend classic vanilla and peppermint flavors, perfect for holiday celebrations or gifting, baked to a soft center with just-set edges for the ideal chewy texture.
Ingredients
Dry Ingredients
- 2 cups + 1 tablespoon (260g) all-purpose flour, spooned & leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 10 tablespoons (142g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (optional)
For Decoration
- 1/2 cup (about 90g) nonpareil sprinkles or sanding sugar
- 32–36 candy cane flavor Hershey’s Kisses, unwrapped
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside to combine the leavening and flavor base.
- Cream the Butter and Sugar: Using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 2 minutes until the mixture becomes creamy and light.
- Add Wet Flavorings: Beat in the egg, vanilla extract, and peppermint extract (if using) for an additional minute until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Form the Dough: On low mixer speed, gradually add the dry ingredients to the wet ingredients and mix until just combined into a thick dough.
- Shape the Cookies: Roll the dough into balls using roughly 1 tablespoon (about 20g each) of dough.
- Coat with Sprinkles: Generously roll each dough ball in nonpareil sprinkles or sanding sugar, pressing gently if needed to make them stick. If the dough is too firm and sprinkles won’t adhere, add 1 teaspoon of water and try again.
- Chill the Dough: Place the sprinkle-coated dough balls on a baking sheet or plate and refrigerate for at least 20 minutes, up to 1 day. Cover if chilling longer than 1 hour.
- Preheat the Oven: While chilling, preheat oven to 350°F (177°C) and line baking sheets with silicone mats or parchment paper.
- Bake the Cookies: Arrange chilled dough balls about 2 inches apart on prepared baking sheets. Bake for 12 minutes or until edges are set but centers remain slightly underbaked for a soft texture.
- Cool Partially: Let cookies cool on the baking sheet for 5 minutes to firm up before adding candy.
- Add the Hershey’s Kisses: Gently press one unwrapped candy cane Hershey’s Kiss into the center of each warm cookie to adhere without melting through.
- Transfer and Set: Use a thin spatula to carefully move the cookies to a plate or cooling rack.
- Freeze to Set Candy: Place cookies in the freezer for about 10 minutes to speed up the candy setting process.
- Serve and Store: Serve immediately or store in an airtight container at room temperature for up to 1 week to maintain freshness and texture.
Notes
- If the dough is too stiff for rolling in sprinkles, add 1 teaspoon water to loosen it slightly.
- Refrigerating dough balls helps maintain shape and prevents spreading during baking.
- Do not overbake; cookies should look slightly underdone in the center for a soft, chewy texture.
- Use silicone baking mats or parchment paper for easy cookie removal and even baking.
- Freezing the finished cookies briefly helps the candy kisses set quickly without melting.
- For stronger peppermint flavor, do not skip the optional peppermint extract.
