Candy Cane Kiss Cookies ~
Peppermint-infused sugar cookies topped with Hershey’s Candy Cane Kisses.
Perfect for taking to Christmas parties, cookie exchanges, or any event throughout the holiday season!
Perfect Cookie for Christmas Time
These cookies are as fun to make as they are to eat! They’re an easy, festive option for a holiday cookie tray, taking to holiday parties, or simply enjoying with a cup of hot cocoa. The dough is straightforward to prepare, and rolling the cookies in sprinkles adds a playful touch that makes them stand out on any dessert tray.
As for the balance of flavors, the buttery base has just the right amount of sweetness, and the light peppermint flavor gives a subtle wintery twist. And, of course, the peppermint Kisses on top are the show-stopping finish!
These cookies also freeze well, so you can make them ahead of time and save a batch for whenever you need a festive treat.
Quick Tips for Success
- Soft Butter Is Key: Make sure your butter is softened to room temperature for easy creaming and smooth dough.
- Don’t Skip Chilling: Chilling the dough helps the cookies hold their shape while baking and keeps the sprinkles in place.
- Freezer Shortcut: Quickly setting the candy cane kisses in the freezer is a game-changer for keeping them perfectly intact.
Ingredients for Candy Cane Kiss Cookies
You will need the following:
- 2 cups + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 10 tablespoons butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 6 tablespoons nonpareil sprinkles
- 32 – 36 candy cane Hershey’s Kisses, unwrapped
Ingredient Notes
- All-Purpose Flour: Provides the structure for the cookies. Be sure to spoon and level your flour to avoid dense cookies.
- Baking Powder: Gives the cookies a light lift, so they’re perfectly soft.
- Salt: Enhances the flavor and balances the sweetness.
- Unsalted Butter: Softened butter is key for a smooth and creamy dough.
- Granulated Sugar: Adds sweetness and helps the cookies spread slightly during baking.
- Egg: Binds the dough and adds richness.
- Vanilla & Peppermint Extracts: Vanilla gives a classic cookie flavor, while peppermint adds a festive note.
- Nonpareil Sprinkles: Adds a fun, colorful coating that makes the cookies extra festive.
- Candy Cane Hershey’s Kisses: The iconic peppermint-flavored chocolates are the perfect topper for these cookies.
How to Make Candy Cane Kiss Cookies
STEP ONE: Prepare the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer with paddle attachment, or separate large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. The dough will be crumbly.
STEP TWO: Roll and Chill: Shape the dough into balls, about 1 tablespoon each. Roll each ball in sprinkles, pressing lightly to adhere. If the sprinkles don’t stick well, mix a teaspoon of water into the dough to make it slightly tackier. Place the dough balls on a baking sheet or plate and refrigerate for at least 20 minutes.
STEP THREE: Bake the Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Arrange the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 minutes, until the edges are set but the centers still look slightly underdone.
STEP FOUR: Add the Kisses: Immediately press an unwrapped candy cane Kiss into the center of each cookie. Use a thin spatula to transfer the cookies to a plate, then place them in the freezer for 10 minutes. This step ensures the kisses hold their shape and don’t melt into the warm cookies.
STEP FIVE: Serve: Remove the cookies from the freezer and serve.
FAQ
- Can I use regular Hershey’s Kisses instead of the candy cane flavor? Yes, regular milk chocolate Kisses or any other flavor you enjoy can work as a substitute. Keep in mind that using a different flavor will change the taste of the cookies slightly.
- Do I have to chill the dough before baking? Yes, chilling the dough helps the cookies hold their shape during baking. If you skip this step, the cookies may spread too much and lose their structure.
- Can I make these cookies ahead of time? Absolutely! You can prepare the dough balls, roll them in sprinkles, and chill them in the refrigerator for up to 24 hours before baking. Baked cookies can also be frozen for up to 3 months.
Storage
- Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (before adding the kisses) for up to 2 months. Thaw and add the kisses after baking.
More Christmas Cookie Recipes You’ll Love!
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop
Candy Cane Kiss Cookies
Ingredients
- 2 cups + 1 tablespoon all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 10 tablespoons butter softened
- 1 cup granulated sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 6 tablespoons nonpareil sprinkles
- 32 – 36 candy cane Hershey’s Kisses unwrapped
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer with paddle attachment, or separate large bowl with a hand mixer, cream together the butter and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. The dough will be crumbly.
- Shape the dough into balls, about 1 tablespoon each. Roll each ball in sprinkles, pressing lightly to adhere. If the sprinkles don’t stick well, mix a teaspoon of water into the dough to make it slightly tackier. Place the dough balls on a baking sheet or plate and refrigerate for at least 20 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Arrange the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12 minutes, until the edges are set but the centers still look slightly underdone.
- Immediately press an unwrapped candy cane Kiss into the center of each cookie. Use a thin spatula to transfer the cookies to a plate, then place them in the freezer for 10 minutes. This step ensures the kisses hold their shape and don’t melt into the warm cookies.
- Remove the cookies from the freezer and serve.
Leave a Reply