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
Scale
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.
