Description
Candy Cane Kiss Cookies are festive sugar cookies infused with a hint of peppermint and decorated with crushed Candy Cane Kisses inside and a whole Candy Cane Kiss pressed into the center right after baking. These soft, slightly crumbly cookies are perfect for holiday celebrations, offering a delightful combination of buttery sweetness and minty chocolate flavor.
Ingredients
Scale
Wet Ingredients
- 1¼ cups (2½ sticks) butter, at room temperature
- 1 large egg
- 1 teaspoon peppermint extract (optional)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups powdered sugar
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins and Decorations
- 1/2 cup finely chopped Hershey’s Candy Cane Kisses
- Granulated white sugar, for rolling
- 30 unwrapped Hershey’s Candy Cane Kisses
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a cookie sheet and make sure you have space ready in your refrigerator or freezer to chill the cookies immediately after baking.
- Mix wet and dry ingredients: In a large mixing bowl, beat together the powdered sugar, softened butter, egg, and extracts with an electric mixer at medium speed until the mixture is creamy, about 2 to 3 minutes, scraping the bowl often. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and continue to beat until well combined but crumbly, about 1 to 2 minutes. Stir in the finely chopped Candy Cane Kisses.
- Form cookie dough balls: Shape the dough into balls about 3/4 inch to 1 inch in diameter. Roll each ball in granulated sugar to coat, then place them on a cookie sheet spaced 1 inch apart.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes or until the cookies are set but not browned.
- Add Candy Cane Kiss centers: Immediately after removing from the oven, press one unwrapped Hershey’s Candy Cane Kiss into the center of each cookie. The cookies may crack slightly; use your fingers to gently hold them together as you insert the kiss.
- Chill to set: Place the cookie sheet with cookies into the freezer (preferred) or refrigerator promptly. This helps the kisses retain their shape as they soften.
- Store: Once cooled, store the cookies in a covered container at room temperature for up to one week, or freeze for longer storage of a couple of weeks.
Notes
- You can omit the peppermint extract if you prefer a less minty flavor, as the candy canes provide peppermint taste on their own.
- Be sure to press the Candy Cane Kisses in immediately when the cookies come out of the oven so they soften but keep their shape.
- Using the freezer to set the kisses quickly prevents them from melting and spreading too much.
- These cookies freeze well and can be thawed at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy Cane Kiss Cookies, peppermint cookies, holiday cookies, chocolate peppermint, Christmas cookies, sugar cookies
