Candy Cane Kiss Cookies Recipe
If you’re searching for the ultimate festive treat that’s as fun to make as it is to eat, this Candy Cane Kiss Cookies Recipe is your new holiday hero. Imagine soft, buttery cookies laced with peppermint, studded with bits of real candy cane, and topped off with a swirly Hershey’s Candy Cane Kiss—pure magic in every bite! Perfect for cookie exchanges, holiday parties, or a cozy night in, these showstoppers are as cheerful on your plate as they are irresistible to your sweet tooth.
Ingredients You’ll Need
Let’s talk about what makes these cookies tick! Not only are these ingredients classic and easy to find, but each one brings something special, from tenderness to that festive peppermint zing. Grab your favorites and let’s get baking!
- Unsalted Butter (1/2 cup, softened): Gives these cookies their rich, melt-in-your-mouth texture, so don’t skimp on the real deal.
- Granulated Sugar (1 cup): Sweetness that brings the perfect balance to the peppermint and ensures a classic cookie flavor.
- Large Egg (1): Binds everything together and adds just the right touch of chewiness.
- Vanilla Extract (1 1/2 teaspoons): A little warmth and complexity that ties all the flavors together.
- Peppermint Extract (1/2 teaspoon): The secret weapon for that unmistakable minty holiday flair—just enough, but not overwhelming!
- All-Purpose Flour (2 cups): Provides the necessary structure for thick, irresistible cookies that hold their shape.
- Baking Soda (1/4 teaspoon): Adds a bit of lift, which keeps your cookies soft and tender.
- Salt (1/4 teaspoon): Enhances the sweetness and balances every bite.
- Milk (2 tablespoons): A splash that ensures your dough is perfectly soft and scoopable.
- Crushed Candy Canes (1/2 cup): Pops of peppermint crunch and joyful flecks of color throughout the cookies.
- Hershey’s Candy Cane Kisses (36, unwrapped): These beauties are the crowning jewel, melting slightly into the top for signature appeal—freeze them first so they hold shape!
How to Make Candy Cane Kiss Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Set the stage for baking success by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and to make cleanup a breeze. This also ensures those beautiful cookie bottoms don’t get too brown.
Step 2: Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step is crucial for giving your cookies a tender texture and even crumb.
Step 3: Add Egg and Flavor Boosts
Crack in the egg, then pour in the vanilla and peppermint extracts. Beat until fully combined and glossy—your kitchen should start smelling like pure holiday joy at this point!
Step 4: Whisk Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, and salt. This ensures the baking soda and salt are evenly distributed for cookie consistency in every single bite.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, mixing on low just until combined. Overmixing can make cookies tough, so as soon as the flour disappears, stop!
Step 6: Add Milk and Crushed Candy Canes
Add the milk and beat until a soft dough forms. Gently fold in the crushed candy canes for festive color and a little extra crunch. The dough should be soft but not sticky.
Step 7: Shape and Bake
Roll the dough into 1-inch balls and space them about 2 inches apart on your prepared baking sheets. Bake for 8 to 10 minutes, or until the edges are set and the bottoms are lightly golden. Keep an eye out—these bake up quickly!
Step 8: Add the Candy Cane Kisses
Remove the cookies from the oven and immediately press a frozen Candy Cane Kiss into the center of each cookie. The heat will make the kiss adhere but won’t fully melt it. Let the cookies cool on the baking sheet for 5 minutes to set, then move them to a wire rack to finish cooling.
How to Serve Candy Cane Kiss Cookies Recipe
Garnishes
Sprinkle a pinch of extra crushed candy canes or a dusting of powdered sugar over the finished cookies for an even more festive look. The sparkle instantly elevates their holiday magic, and the extra peppermint is always a welcome surprise!
Side Dishes
These cookies shine when paired with mug of hot chocolate, a cozy latte, or even a glass of cold milk. If you’re building a cookie platter, consider pairing them with chocolate chip cookies or snickerdoodles for a variety of flavors and colors that everyone will love.
Creative Ways to Present
Stack a handful of cookies in a decorative tin, or tie them up in clear cellophane bags with a cheerful ribbon for a sweet edible gift. Build a Christmas cookie tray for your holiday party, or nestle them in a festive basket to share with neighbors and friends—this Candy Cane Kiss Cookies Recipe is truly giftable!
Make Ahead and Storage
Storing Leftovers
To keep your Candy Cane Kiss Cookies fresh, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, making them a great make-ahead option for busy holiday weeks or prepared hosts.
Freezing
For even longer storage, freeze the baked cookies in a single layer until solid, then transfer to a zip-top freezer bag or airtight container—they’ll taste fresh for up to 2 months! Thaw at room temperature before enjoying. You can also freeze unbaked dough balls, then bake straight from the freezer, extending that holiday magic.
Reheating
While these cookies are scrumptious at room temperature, a quick 5 seconds in the microwave brings out that “just-baked” flavor and makes the kiss a little melty. For a crisper exterior, pop them in a 300°F oven for 2-3 minutes.
FAQs
Can I substitute the peppermint extract if I don’t have any?
Yes! If you’re out of peppermint extract, just add a little more vanilla for a classic sugar cookie base. The crushed candy canes will still bring plenty of peppermint flavor to this Candy Cane Kiss Cookies Recipe.
Why do I need to freeze the Candy Cane Kisses?
Freezing the kisses for about 10 minutes before placing them on the hot cookies helps them keep their signature shape rather than becoming a melty mess. It’s a little trick that keeps your Candy Cane Kiss Cookies Recipe looking picture-perfect!
Can the dough be made in advance?
Absolutely! Prepare the dough ahead, cover it tightly, and refrigerate for up to 48 hours. Allow the dough to come to room temperature for just a few minutes before rolling and baking, so it’s easier to handle.
How can I crush candy canes without making a mess?
Place the unwrapped candy canes in a heavy-duty zip-top bag and use a rolling pin or meat mallet to gently crush them. This keeps the peppermint pieces contained, saves cleanup, and ensures you have the perfect sprinkle for each cookie.
Do I have to use Hershey’s Candy Cane Kisses or can I substitute with another candy?
While the signature look and flavor of this Candy Cane Kiss Cookies Recipe comes from the Hershey’s Kisses, you can absolutely experiment! Milk chocolate, dark chocolate, or even caramel-filled kisses would each put a fun twist on this holiday favorite.
Final Thoughts
Every bite of this Candy Cane Kiss Cookies Recipe sparkles with holiday cheer, minty flavor, and that perfect chewy texture. Whether you’re hosting a cookie swap or just want to make your kitchen smell like a winter wonderland, I can’t wait for you to try them—your friends and family will be asking for the recipe before you know it!
Print
Candy Cane Kiss Cookies Recipe
- Total Time: 30 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Indulge in the festive spirit with these delightful Candy Cane Kiss Cookies! A perfect blend of buttery cookie dough, peppermint flavor, and a sweet surprise of Hershey’s Candy Cane Kisses in the center.
Ingredients
Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/2 cup crushed candy canes
Topping:
- 36 Hershey’s Candy Cane Kisses, unwrapped
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Mix in the egg, vanilla extract, and peppermint extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
- Complete the dough: Add milk and beat until the dough comes together. Fold in the crushed candy canes.
- Form and bake: Roll dough into 1-inch balls, place on baking sheets, and bake for 8-10 minutes until set.
- Add Kisses: Press a Candy Cane Kiss into the center of each cookie immediately after baking.
- Cool and enjoy: Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Chill the unwrapped kisses in the freezer for 10 minutes before using to help them hold their shape when placed on the hot cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
