Candy Cane Kiss Cookies
Introduction
The holidays wouldn’t be complete without cookies, and these Candy Cane Kiss Cookies are the ultimate Christmas treat. Soft, buttery sugar cookies rolled in festive sprinkles and topped with a peppermint Hershey’s Kiss—they’re as beautiful as they are delicious.
These cookies are perfect for cookie exchanges, holiday dessert platters, or leaving out for Santa. The combination of vanilla and peppermint gives them a refreshing twist, while the colorful sprinkles make them sparkle like ornaments on a tree. Best of all, they’re simple to make and fun for kids to help decorate.
Ingredients Breakdown
10 tbsp unsalted butter – Provides richness and tender texture.
1 cup granulated sugar – Sweetens and helps create structure.
1 egg – Binds ingredients and adds moisture.
1 tsp vanilla extract – Classic flavor base.
¼ tsp peppermint extract – Adds festive minty flavor.
2 cups + 1 tbsp all-purpose flour – The backbone of the dough.
1½ tsp baking powder – Helps cookies rise slightly.
¼ tsp salt – Balances sweetness.
½ cup sprinkles – Adds color and crunch; perfect for rolling.
21–23 candy cane Hershey’s Kisses – Peppermint chocolate topping that makes these cookies iconic.
Step-by-Step Instructions
Step 1: Make the Dough
Cream butter and sugar until light and fluffy.
Add egg, vanilla, and peppermint extract; mix well.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to wet mixture until dough forms.
Step 2: Shape and Chill
Scoop dough into 1-inch balls.
Roll each ball in sprinkles until coated.
Place on parchment-lined baking sheet.
Refrigerate for 20 minutes to firm up.
Step 3: Bake
Bake at 350°F (175°C) for 12 minutes.
Remove from oven and cool for 3–5 minutes.
Step 4: Add Candy Cane Kiss
Press a Hershey’s Kiss into the center of each cookie.
Immediately place cookies in freezer for 1 minute to set.
Step 5: Serve
Arrange on a festive platter.
Enjoy with hot cocoa or milk.
Baking Tips
Chill dough before baking—helps cookies hold shape.
Don’t overbake—cookies should be soft, not crispy.
Add Kisses after cooling slightly—prevents melting.
Freeze briefly after topping—keeps Kisses intact.
Use parchment paper for easy cleanup.
Variations
Chocolate Kiss Cookies: Swap candy cane Kisses for classic milk chocolate.
Double Peppermint: Add crushed candy canes to dough.
Holiday Colors: Roll in red and green sprinkles.
Nutty Twist: Roll in chopped pistachios or pecans instead of sprinkles.
Gluten-Free Version: Use gluten-free flour blend.
Serving Ideas
Perfect for cookie exchanges.
Serve at holiday parties with cocoa.
Package in tins for edible gifts.
Add to Christmas dessert platters.
Leave out for Santa Claus with a glass of milk.
Storage
Room Temperature: Store in airtight container for 3–4 days.
Refrigerator: Keeps fresh up to 1 week.
Freezer: Freeze baked cookies for up to 2 months.
Nutrition (per cookie, approx.)
Calories: ~150
Protein: ~2g
Fat: ~7g
Carbs: ~20g
Why You’ll Love This Recipe
Festive and fun: Bright sprinkles and peppermint flavor.
Easy to make: Simple ingredients and steps.
Kid-friendly: Great for baking together.
Customizable: Endless variations.
Holiday tradition: Perfect for Christmas celebrations.
Conclusion
These Candy Cane Kiss Cookies are the perfect holiday bake—soft, sweet, and topped with a peppermint chocolate kiss. They’re festive, fun, and guaranteed to bring joy to your cookie platter. Bake a batch this season and watch them disappear—because one bite is all it takes to fall in love.