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Candy Cane Kiss Cookies Recipe

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★★★★★

4.8 from 107 reviews

These Candy Cane Kiss Cookies are a festive holiday treat combining a soft, buttery sugar cookie base with a peppermint twist, topped with colorful nonpareil sprinkles and crowned with a candy cane flavored Hershey’s Kiss. Perfect for holiday cookie exchanges or a sweet seasonal snack, these cookies balance classic vanilla and peppermint flavors with a delightful crunch from the sprinkles and the iconic chocolate kiss center.

Ingredients

Scale

Dry Ingredients

  • 2 cups + 1 Tablespoon (260g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

Toppings

  • 1/2 cup (about 90g) nonpareil sprinkles
  • 32–36 candy cane flavor Hershey’s Kisses, unwrapped

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside while you prepare the wet ingredients.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for a tender texture.
  4. Add Egg and Extracts: Beat in the large egg, vanilla extract, and peppermint extract until fully incorporated, scraping down the sides of the bowl as needed to ensure an even mixture.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing can develop gluten and make cookies tough.
  6. Form and Decorate Cookies: Roll dough into 1-inch sized balls and then roll each ball in the nonpareil sprinkles to coat evenly. Place the sprinkle-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake the Cookies: Bake in the preheated oven for 9-11 minutes until the edges are lightly golden but the centers still look soft. Remove from oven.
  8. Add the Candy Cane Kisses: Immediately press one unwrapped candy cane Kiss into the center of each hot cookie. The warmth will slightly melt the chocolate, helping it adhere as the cookie cools.
  9. Cool Before Serving: Allow cookies to cool on the baking sheet for at least 10 minutes so the Kiss sets fully, then transfer to a wire rack to cool completely.

Notes

  • For best results, make sure the butter and egg are at room temperature before beginning.
  • Use fresh peppermint extract to achieve a bright, authentic peppermint flavor without overpowering the cookie.
  • Do not overbake; cookies will firm up as they cool to maintain a soft texture.
  • Unwrapped candy canes Kisses can melt quickly when added to very hot cookies, so press gently.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Candy Cane Kiss Cookies, Christmas cookies, peppermint cookies, holiday baking, sugar cookies, Hershey's Kisses, festive treats

Find it online: https://mjrecipe.com/candy-cane-kiss-cookies-recipe/