If you are on the hunt for a festive treat that perfectly captures the spirit of the holidays, you have to try this Candy Cane Kiss Cookies Recipe. These cookies offer the ideal balance of tender, buttery dough with a delightful peppermint punch, all topped off with an iconic candy cane Hershey’s Kiss that melts just a little as it bakes. Each bite delivers not only a burst of sweetness and crunch from the sprinkles but also the nostalgic flavor of candy canes, making this recipe a surefire winner for gatherings, cookie exchanges, or simply indulging yourself with something truly special this season.
Ingredients You’ll Need
Whipping up this Candy Cane Kiss Cookies Recipe is a breeze, thanks to a handful of simple yet essential ingredients. Each one plays a key role, whether it’s creating the perfect dough texture, adding a festive touch, or enhancing the nostalgic peppermint flavor.
- All-purpose flour (2 cups + 1 tablespoon/260g): Provides the sturdy base for a soft yet firm cookie structure.
- Baking powder (1 1/2 teaspoons): Helps the cookies rise just right, making them pleasantly tender.
- Salt (1/4 teaspoon): Balances flavors and enhances sweetness.
- Unsalted butter (10 tablespoons/142g), softened: Key to a rich, creamy dough and buttery mouthfeel.
- Granulated sugar (1 cup/200g): Sweetens while giving a subtle crispness to the edges.
- Large egg (1), room temperature: Binds the dough and contributes to a tender crumb.
- Vanilla extract (1 teaspoon): Adds warmth and enhances overall flavor complexity.
- Peppermint extract (1/4 teaspoon, optional): Boosts the festive peppermint aroma and taste.
- Nonpareil sprinkles or sanding sugar (1/2 cup/90g): Creates a colorful, crunch-tastic exterior that’s fun to bite into.
- Candy cane flavor Hershey’s Kisses (32-36, unwrapped): The magical finishing touch that melts into the cookie’s center for that signature holiday bite.
How to Make Candy Cane Kiss Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking powder, and salt in a medium bowl. This simple step ensures your dry ingredients are well combined so that the cookies bake evenly and have that perfect fluff.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes until creamy and smooth. This process traps air which helps your cookies stay light and tender.
Step 3: Add the Egg and Extracts
Mix in the room temperature egg, vanilla extract, and peppermint extract if you’re using it. Beat everything together for another minute, making sure to scrape down the sides of the bowl so the flavors come together beautifully.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients while mixing on low speed. The dough will be thick but perfectly workable at this point, ready for the next flavorful step.
Step 5: Shape the Cookies
Roll the dough into balls about 1 tablespoon each, approximately 20 grams. This size hits the sweet spot for bite-sized holiday cheer.
Step 6: Coat with Sprinkles
Roll each dough ball generously in your choice of nonpareil sprinkles or sanding sugar. If the dough feels dry and the sprinkles don’t stick, simply add a teaspoon of water and try again. This colorful coating adds festive texture and crunch.
Step 7: Chill the Dough Balls
Place the sprinkled dough balls on a baking sheet or plate and refrigerate for at least 20 minutes, or up to a day if you want to prep ahead. Chilling helps the cookies hold their shape and enhances flavor development.
Step 8: Preheat the Oven
While chilling, preheat your oven to 350°F (177°C). Line your baking sheets with silicone mats or parchment paper to prevent sticking and ensure easy cleanup.
Step 9: Bake the Cookies
Arrange the chilled dough balls about 2 inches apart on the baking sheets. Bake for 12 minutes, keeping an eye on the edges – they should be set but the center will still look slightly under-baked, which is perfect for softness.
Step 10: Press in the Candy Cane Kisses
Remove the cookies from the oven and immediately press an unwrapped candy cane Hershey’s Kiss into the center of each cookie. The warmth will slightly melt the Kiss, anchoring it perfectly.
Step 11: Cool and Set
Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a plate or cooling rack using a thin spatula. Pop them into the freezer for about 10 minutes to quickly set the candy center so your cookies hold their shape and look beautiful.
Step 12: Serve and Store
These cookies are ready to enjoy immediately! If you aren’t eating them right away, store them in an airtight container at room temperature for up to one week. Each bite will taste just as delightful as freshly baked.
How to Serve Candy Cane Kiss Cookies Recipe
Garnishes
To add a little extra flair, dust your cookies lightly with powdered sugar or add a few crushed candy canes on top right after pressing in the Hershey’s Kiss. A sprinkle of edible glitter will also bring a magical winter sparkle perfect for holiday parties.
Side Dishes
Serve Candy Cane Kiss Cookies alongside a hot cup of cocoa or a spiced chai latte for a cozy duo. They also pair amazingly with peppermint mocha coffee or eggnog for a festive beverage twist.
Creative Ways to Present
Arrange your cookies on a holiday-themed platter garnished with fresh pine sprigs or cinnamon sticks to enhance the festive vibes. For gifting, place a few in decorative tins or clear treat bags tied with a red and white striped ribbon for a charming, homemade present that anyone will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Candy Cane Kiss Cookies Recipe treats, store them in an airtight container at room temperature. They stay fresh and flavorful for up to one week, making them perfect to enjoy throughout the holiday season without losing any crispness or that essential peppermint punch.
Freezing
These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, just thaw at room temperature for a few hours or overnight.
Reheating
For warm cookies with a melty kiss center again, reheat frozen or stored cookies in a 300°F oven for 5-7 minutes. This refreshes their softness and brings out that wonderful peppermint aroma you love from the Candy Cane Kiss Cookies Recipe.
FAQs
Can I use different extracts instead of peppermint?
Absolutely! While peppermint extract provides that classic holiday flair, you can experiment with almond or vanilla extracts for a different twist. Just keep in mind it will alter the festive candy cane flavor slightly.
What if I don’t have nonpareil sprinkles?
No worries! Sanding sugar or even finely crushed candy canes make great alternatives and will add plenty of festive sparkle and crunch to your cookies.
Do I have to chill the dough before baking?
Chilling isn’t mandatory, but it’s highly recommended. It helps the dough firm up, preventing the cookies from spreading too much and enhancing their flavor and texture. If you’re pressed for time, a quick 20-minute chill works well.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour for a gluten-free blend that’s designed for baking, and be sure to check that other ingredients (like sprinkles) are gluten-free. The texture might be slightly different but still delicious.
Why do some cookies look under-baked after 12 minutes?
This is intentional. The centers are supposed to look soft when coming out of the oven to ensure they stay tender after cooling. Over-baking will make the cookies dry instead of perfectly chewy.
Final Thoughts
This Candy Cane Kiss Cookies Recipe is truly one of those joyful treats that brings people together, sparking smiles with every buttery, peppermint-packed bite. Whether you’re baking for friends, family, or yourself, these cookies deliver that perfect blend of holiday cheer and cozy comfort. I can’t wait for you to try them and make this festive favorite a tradition in your kitchen too!
Print
Candy Cane Kiss Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Candy Cane Kiss Cookies are festive, soft sugar cookies coated in colorful sprinkles and topped with a peppermint-flavored Hershey’s Kiss. Perfect for holiday celebrations, these cookies combine a tender, buttery base with classic peppermint sweetness, offering a delightful treat that’s both fun and flavorful.
Ingredients
Dry Ingredients
- 2 cups + 1 tablespoon (260g) all-purpose flour, spooned & leveled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 10 tablespoons (142g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (optional)
Coating and Topping
- 1/2 cup (about 90g) nonpareil sprinkles or sanding sugar
- 32–36 candy cane flavor Hershey’s Kisses, unwrapped
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set this mixture aside for later use.
- Cream the Butter and Sugar: Using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 2 minutes, until the mixture is light and creamy.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and peppermint extract (if using) into the butter and sugar mixture. Beat for another minute until all ingredients are fully combined, scraping down the sides of the bowl as necessary.
- Form the Dough: Slowly add the dry ingredients to the wet mixture on low speed, mixing just until all flour is incorporated and a thick dough forms.
- Shape the Cookies: Portion out approximately 1 tablespoon (about 20g) of dough for each cookie and roll into balls with your hands.
- Coat with Sprinkles: Roll each dough ball generously in nonpareil sprinkles or sanding sugar, pressing the sprinkles gently to help them stick. If the dough is too firm and sprinkles do not adhere, add 1 teaspoon of water to the dough and try again.
- Chill the Dough: Place the sprinkle-coated dough balls on a baking sheet or plate and refrigerate for at least 20 minutes, or up to 1 day. Cover the dough balls if chilling longer than one hour.
- Preheat the Oven: While the dough chills, preheat your oven to 350°F (177°C) and line baking sheets with silicone mats or parchment paper.
- Bake the Cookies: Arrange the chilled dough balls about 2 inches apart on the prepared baking sheets. Bake for 12 minutes, or until the edges are set but the centers may still look slightly underbaked. Avoid overbaking to keep them soft.
- Cool Slightly: Let the cookies cool on the baking sheet for 5 minutes to firm up before adding the candy topping.
- Add the Hershey’s Kisses: Gently press one unwrapped candy cane flavor Hershey’s Kiss into the center of each cookie while still warm.
- Transfer Carefully: Use a thin spatula to carefully move the cookies to a plate or cooling rack to avoid breaking or smudging the sprinkles.
- Set the Candy: Place the cookies in the freezer for about 10 minutes to quickly set the candy kisses and ensure they stay in place.
- Serve and Store: Serve the cookies immediately for best texture and flavor, or store them in an airtight container at room temperature for up to one week.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- If you don’t have candy cane flavored Hershey’s Kisses, regular peppermint Kisses can be used as a substitute.
- Chilling the dough balls before baking helps the cookies hold their shape and prevents excessive spreading.
- Press sprinkles firmly onto the dough balls for a more colorful and festive appearance.
- Do not overbake to maintain a soft, chewy center ideal for pressing in the candy kisses.
- Store cookies in a single layer in an airtight container to maintain freshness and avoid crushing the candy tops.
