Candy Cane Kiss Cookies Recipe

There’s something undeniably festive and utterly delightful about a batch of Candy Cane Kiss Cookies. These cookies blend the classic buttery, soft cookie base with a pop of peppermint flavor and that unmistakable Hershey’s Kiss right on top—melting into the warm cookie just enough to create a little moment of magic with each bite. Honestly, whenever I make this Candy Cane Kiss Cookies Recipe, it instantly fills my kitchen with the coziest holiday vibes, and it’s perfect for sharing with friends or for a special treat after a day of decorating the tree.

If you’re looking to try a cookie that’s not just delicious but also fun to make and impressive to gift, this Candy Cane Kiss Cookies Recipe is exactly what you need. The sweet crunch of the nonpareil sprinkles adds a charming texture and a colorful touch that really makes these cookies stand out on any dessert tray. Trust me, once you make these, they’ll quickly become one of your go-to holiday favorites.

Ingredients You’ll Need

The beauty of this recipe is how simple yet perfectly balanced the ingredient list is. Each item plays a specific role, bringing that cozy cookie feel with a minty twist. I recommend getting good quality baking staples, especially the vanilla and peppermint extracts—they really make a difference here.

• All-purpose flour: Spoon it into your measuring cup and level it off for accuracy; this keeps your cookies from turning out too dry or dense.
• Baking powder: This is your secret to light, soft texture—don’t skip or substitute.
• Salt: Just a pinch to balance the sweetness and enhance flavors.
• Unsalted butter: Softened to room temperature so it creams beautifully with the sugar.
• Granulated sugar: For that perfect sweetness and slight crunch in the cookie edges.
• Large egg: At room temperature to help with smooth mixing and structure.
• Vanilla extract: Adds warmth and depth—definitely use pure if you can.
• Peppermint extract: A little goes a long way; this gives the cookie its classic candy cane flavor.
• Nonpareil sprinkles: These tiny, crunchy beads add festive color and fun texture—I love the nostalgic touch they bring.
• Candy cane flavor Hershey’s Kisses: Unwrapped and ready to become the cookie’s crown jewel.

Variations

I like to mix things up sometimes depending on the occasion or who I’m sharing with. It’s so easy to give this Candy Cane Kiss Cookies Recipe a twist without losing its charm. Don’t be afraid to make it your own!

• Chocolate Peppermint Variation: Swapping half the flour for cocoa powder results in a chocolate version that’s dreamy with the peppermint—my family went wild for it!
• Gluten-Free Option: Use a 1-to-1 gluten-free baking flour and keep everything else the same. The texture comes out surprisingly close to the original.
• Extra Crunch: Add finely crushed candy cane pieces on top of the sprinkles before baking for a little extra festive crunch.
• Nutty Touch: Mix in some finely chopped toasted pecans or almonds for a lovely nutty undertone.

How to Make Candy Cane Kiss Cookies Recipe

Step 1: Soften Butter and Mix Sugar

Start by making sure your butter is softened but not melted—that means just sitting on the counter for about 30-60 minutes should do the trick. Cream the butter and sugar together in a large bowl using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color. This helps create the perfect cookie texture later. If it looks grainy at first, keep mixing—you’ll get there!

Step 2: Add Eggs and Extracts

Next, crack in your room temperature egg and beat it in well. Then add the vanilla and peppermint extracts. Peppermint extract is potent, so a little goes a long way. I always start with a quarter teaspoon and adjust only if I want it more minty for future batches.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, and salt. This ensures your leavening agent is distributed evenly, so your cookies rise just right. Gradually add this to the wet ingredients and mix on low speed until the dough just comes together—don’t overmix or your cookies could get tough.

Step 4: Add Sprinkles and Form Cookies

Gently fold in the nonpareil sprinkles with a spatula. To make shaping easier, chill your dough for 15-20 minutes if it feels too soft or sticky. Then, scoop tablespoon-sized balls of dough and place them evenly spaced on a baking sheet lined with parchment paper.

Step 5: Bake and Add Hershey’s Kisses

Bake at 350°F (175°C) for about 9-11 minutes, or until edges are just set and the cookie has a light golden color. Remove from the oven and immediately press one unwrapped candy cane Hershey’s Kiss into the center of each cookie. They’ll soften and get delightfully melty as they cool.

How to Serve Candy Cane Kiss Cookies Recipe

Garnishes

I like to sprinkle a tiny pinch of crushed candy cane bits on top after adding the Kiss for an extra festive sparkle and crunch—plus it amps up the peppermint flavor. It’s a simple garnish that makes a big impact visually and taste-wise.

Side Dishes

Serve these cookies alongside a cozy mug of hot cocoa or peppermint mocha for the ultimate holiday snack. I sometimes pair them with a platter of cheese and fruit for a little sweet-savory balance when hosting during the holidays.

Creative Ways to Present

For gatherings, I like arranging them in a festive tin lined with wax paper, layering the cookies gently so they don’t smudge. Another fun idea is placing them in small cellophane bags tied with red and white ribbon—a super sweet gift for neighbors or coworkers.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I store leftover Candy Cane Kiss Cookies in an airtight container at room temperature. They stay fresh for about 4-5 days—if I manage that long! The cookies maintain their soft texture well when stored this way.

Freezing

If you want to freeze some, I recommend freezing the dough balls before baking. Just shape them, place on a tray until firm, then transfer to a freezer-safe bag. When you’re ready, bake them straight from frozen—just add a minute or two to the baking time. This has saved me on busy days and still tastes fantastic!

Reheating

To refresh leftover cookies, I pop them in the microwave for about 10-15 seconds or the oven at low heat (300°F/150°C) for 5 minutes. This brings back that fresh-from-the-oven softness and makes the chocolate kiss delightfully gooey again.

FAQs

Final Thoughts

This Candy Cane Kiss Cookies Recipe holds a special place in my holiday baking lineup. It’s simple enough to whip up on a busy afternoon yet has that show-stopping look and flavor to impress guests or delight family members. I love how it marries that familiar peppermint flavor with a sweet, soft cookie and a melty chocolate center—I think you will too! So grab your mixing bowl, unwrap those Kisses, and let’s make your holiday a little sweeter this year.

Print