Ingredients

1½ cups powdered sugar

1¼ cups (2½ sticks) butter, at room temperature

1 large egg

1 teaspoon peppermint extract (optional)

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup finely chopped Hershey’s Candy Cane Kisses

Granulated white sugar, for rolling

30 unwrapped Hershey’s Candy Cane Kisses

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare space in the refrigerator or freezer to chill your cookie sheet after baking.

Step 2: In a large mixing bowl, use an electric mixer to cream together the powdered sugar, butter, egg, peppermint extract (if using), and vanilla extract. Beat at medium speed, scraping the bowl frequently, until creamy, about 2 to 3 minutes.

Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating and scraping the bowl often until everything is well blended. The dough will be slightly crumbly.

Step 4: Stir the chopped Candy Cane Kisses into the dough until evenly distributed.

Step 5: Shape the dough into balls about ¾ to 1 inch in diameter. Roll each ball in granulated sugar and space them 1 inch apart on an ungreased cookie sheet.

Step 6: Bake for 10 to 12 minutes, or until the cookies are set but not browned. Immediately after removing from the oven, press one unwrapped Candy Cane Kiss into the center of each cookie. The cookies may crack slightly; gently hold the edges together as you press.

Step 7: Place the cookie sheet with the freshly topped cookies into the freezer (preferred) or refrigerator to allow the kisses to set quickly and keep their shape.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract slightly or omit the vanilla extract.

If you prefer, substitute the Candy Cane Kisses with classic Hershey’s Kisses for a chocolate-only treat.

Rolling the dough balls in coarse sugar before baking adds a pleasant crunchy texture and sparkle.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before shaping.

What if I don’t have peppermint extract?

You can omit the peppermint extract if you prefer a vanilla-flavored cookie or substitute with another flavor extract like almond for a different twist.