Name: Candy Cane Kiss Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups + 1 Tablespoon (260g) all-purpose flour (spooned & leveled); 1 and 1/2 teaspoons baking powder; 1/4 teaspoon salt; 10 Tablespoons (142g) unsalted butter, softened to room temperature; 1 cup (200g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon peppermint extract; 1/2 cup (about 90g) nonpareil sprinkles; 32–36 candy cane flavor Hershey’s Kisses, unwrapped

Oh, you’re going to love this Candy Cane Kiss Cookies Recipe! These festive treats are the perfect blend of buttery soft cookie dough topped with that cool, peppermint-infused Hershey’s Kiss. Every bite is like a little holiday hug, combining classic sweetness with a refreshing peppermint twist. I swear, making these cookies became my family’s favorite way to kick off the season each year – they’re simple but feel so special!

If you’re looking for a cookie recipe that’s not only delicious but also super easy to make and impressively charming, this one’s it. The Candy Cane Kiss Cookies Recipe works wonders for cookie exchanges, classroom parties, or just a cozy night in with a cup of cocoa. I love how the candy cane flavor shines without being overpowering, and those sprinkles add just the right pop of color and texture. Trust me, you’ll want to bake these again and again!

Ingredients You’ll Need

These ingredients come together perfectly to create a cookie that’s tender, light, and full of festive flavor. When shopping, look for good-quality butter and make sure your egg is at room temperature to get that perfect dough consistency.

All-purpose flour: Using spooned and leveled flour helps keep your cookie texture soft and just right, no dryness here.
Baking powder: This little powerhouse makes the cookies puff up nicely – don’t skip it!
Salt: Just a pinch to balance out the sweetness and enhance the peppermint flavor.
Unsalted butter: Softened to room temperature so it creams well with the sugar, giving you that melt-in-your-mouth bite.
Granulated sugar: Classic sweetener that caramelizes slightly to give the cookies a subtle crunch.
Egg: At room temperature for better mixing and structure.
Vanilla extract: Because vanilla always makes everything a little more comforting and full-bodied.
Peppermint extract: Optional but highly recommended for that authentic candy cane kick.
Nonpareil sprinkles: Tiny, colorful dots of fun that add festive flair; I like to use red, white, and green.
Candy cane flavor Hershey’s Kisses: The star of the show – unwrapped and ready to melt into the center of each cookie.

Variations

I love experimenting with this Candy Cane Kiss Cookies Recipe to suit different tastes or occasions. Feel free to tweak it! It’s your holiday, after all.

Chocolate Dough Variation: I tried substituting some flour with cocoa powder once, and the result was a rich chocolate cookie with that peppermint Kiss on top – pure magic.
Gluten-Free Version: Use a gluten-free 1:1 baking flour blend if you’re baking for friends with sensitivities – it works surprisingly well.
Nutty Addition: Adding chopped pecans or walnuts to the dough gives a delightful crunch and earthiness that balances the sweetness nicely.
Seasonal Sprinkles: Swap out the red and green sprinkles for themed colors like blue and silver for a winter party twist.

How to Make Candy Cane Kiss Cookies Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating the softened unsalted butter and granulated sugar in a large bowl until the mixture looks pale, light, and fluffy – this usually takes about 2-3 minutes with an electric mixer. Good creaming here is the secret to soft cookies. Avoid rushing this step; the fluffier it gets, the better your cookies will hold air and have that melt-in-your-mouth texture.

Step 2: Add Egg and Extracts

Next, crack in the room-temperature egg and add the vanilla and peppermint extracts. Beat everything together until it’s well combined and smooth. I find the peppermint extract a little goes a long way, so start with a quarter teaspoon and adjust to your taste next time if you want more pop.

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent and salt through the dry mix, helping your cookies rise consistently and taste balanced.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet, mixing on low speed or folding by hand just until combined. Don’t overmix here – the dough should hold together but still feel tender. Overworking flour can make your cookies tough, and we definitely don’t want that.

Step 5: Add Sprinkles and Shape Dough

Stir in about half of your nonpareil sprinkles into the dough, saving the rest for topping. Then, scoop dough balls roughly the size of a tablespoon onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. I find using a cookie scoop makes this step quick and even, so your cookies bake uniformly.

Step 6: Bake and Press in Kisses

Bake the cookies at 350°F (175°C) for around 8-10 minutes or until edges are lightly golden but centers remain soft. Remove them from the oven, and while they’re still warm, gently press one unwrapped candy cane Hershey’s Kiss into the center of each cookie. The warmth softens the cookie just enough to hug the chocolate, and the Kiss slightly melts for that perfect pairing.

Step 7: Add Remaining Sprinkles and Cool

Sprinkle the remaining nonpareil sprinkles over the warm cookies while the chocolate is still soft so they stick nicely. Then, let the cookies cool completely on the baking sheet before transferring to a wire rack. This cooling time helps the candy set, so the cookies hold their shape without sticking together.

How to Serve Candy Cane Kiss Cookies Recipe

The image shows several small cookies each with three distinct layers: the base is a light beige, soft-looking cookie dough, round in shape; the middle layer is covered with tiny round sprinkles in red, white, and green, densely packed around the edge of the cookie; the top layer is a round peppermint candy with white and red stripes sitting in the center of each cookie. One cookie in the center is bitten, showing the soft cookie texture inside and a glimpse of the candy’s smooth texture. The cookies are arranged closely, placed on a white plate with red patterns, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to add a light dusting of powdered sugar over the cooled cookies for a snowy effect when serving. It makes the treat feel even more seasonal and festive. Some friends also sprinkle crushed candy canes on top for an extra peppermint punch and crunch.

Side Dishes

These cookies pair wonderfully with hot chocolate (marshmallows optional!), warm coffee, or even a cold glass of milk. Whenever I’m sharing them at a party, I always set out a warm drink station alongside to complete the cozy vibe.

Creative Ways to Present

One of my favorite ways to serve Candy Cane Kiss Cookies is on a tiered dessert stand surrounded by fresh pine sprigs and small ornaments for holiday parties. I’ve also tied a few cookies in clear cellophane bags with red and white twine as little gift favors – they’re always an instant hit!

Make Ahead and Storage

Storing Leftovers

After the cookies cool completely, I store them in an airtight container at room temperature. They stay soft and fresh for about 4 to 5 days, although I can rarely keep mine around that long! If you want to keep the candy from getting sticky, pop a small piece of parchment paper between layers of cookies.

Freezing

You can freeze the baked cookies before adding the Kisses if you want to prep ahead. Just shape and freeze the dough balls on a baking sheet, then transfer them to a freezer bag. When you’re ready, bake from frozen, add the Kisses, and decorate. This trick saved me on many busy holiday evenings!

Reheating

If leftover cookies get a little firm, I pop them in the microwave for about 8-10 seconds to soften the butter and chocolate again. Just be careful not to overheat, or the candy will melt too much. A gentle warm-up brings back that fresh-baked magic perfectly.

FAQs

Can I use regular chocolate kisses instead of candy cane flavored ones?

Absolutely! While candy cane flavored Hershey’s Kisses give these cookies their signature peppermint twist, regular chocolate Kisses work just fine if you’re out of the peppermint kind. You’ll still get that melty, chocolate center effect, just with a classic chocolate flavor.
Is peppermint extract necessary for the Candy Cane Kiss Cookies Recipe?

It’s not absolutely required, but I highly recommend it. The peppermint extract enhances the candy cane flavor in the cookie dough itself, making the overall cookie more balanced and festive. Without it, the cookies might feel a little plain compared to the strong mint flavor in the Hershey’s Kisses.
How do I prevent the cookies from spreading too much during baking?

Make sure your butter is softened but not melted, and chill the dough for about 15-20 minutes before baking if your kitchen is warm. Also, avoid over-creaming the butter and sugar. Following these tips will help your cookies keep a nice shape and thickness when baking.
Can I double this Candy Cane Kiss Cookies Recipe for a bigger batch?

Yes, doubling works great! Just make sure you have enough mixing space and baking sheets. Baking in batches ensures even heat distribution, so your cookies bake consistently. Also, you might need extra sprinkles and Kisses to top off the bigger batch.
What’s the best way to unwrap the Hershey’s Kisses quickly?

I like to unwrap them ahead of time and keep them in a bowl nearby so I’m not scrambling while the cookies are baking. The foil isn’t hard to peel off and having them ready speeds up the press-in step while the cookies are warm.

Final Thoughts

This Candy Cane Kiss Cookies Recipe holds a special place in my holiday baking heart. It’s one of those recipes that effortlessly combines ease with festive flair – I always feel a little glow of pride when I pull these beauties out of the oven. If you want a holiday cookie that delivers on flavor, texture, and that seasonal peppermint magic, I can’t recommend this enough. Go ahead, grab your ingredients, and bake a batch – you’ll soon see why I keep coming back to this recipe year after year.