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
Scale
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.
