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Candy Cane Kiss Cookies Recipe

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★★★★★

4.9 from 89 reviews

Candy Cane Kiss Cookies are festive, soft sugar cookies coated in colorful sprinkles and topped with a peppermint-flavored Hershey’s Kiss. These delightful treats combine classic holiday flavors with a fun sprinkle crunch, perfect for Christmas cookie exchanges or gifting.

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

Coating and Topping

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

Instructions

  1. Combine Dry Ingredients: Whisk the all-purpose flour, baking powder, and salt together in a medium bowl until well combined. Set aside for later use.
  2. Cream Butter and Sugar: In a large bowl using a mixer with a paddle attachment, beat the softened unsalted butter and granulated sugar on high speed for about 3 minutes until the mixture is creamy and thoroughly combined.
  3. Add Egg and Extracts: Incorporate the large egg, vanilla extract, and peppermint extract, beating for an additional 1 minute until fully combined. Scrape down the bowl sides and bottom as needed to ensure even mixing.
  4. Mix in Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until the dough is thick and fully combined.
  5. Shape Dough Balls: Roll the dough into balls about 1 scant tablespoon each (approx. 20 grams). The dough may be dry, but warming it with your hands will help it hold together. Roll each dough ball generously in nonpareil sprinkles, pressing into the sprinkles if necessary. If the dough is too firm, beat in 1 teaspoon of water and try again.
  6. Chill Dough: Place the sprinkle-coated dough balls on a baking sheet or plate that fits inside your refrigerator. Chill for 20 minutes up to 1 day, covering if chilling longer than 1 hour.
  7. Preheat Oven: While chilling, preheat the oven to 350°F (177°C).
  8. Arrange and Bake: Place the chilled dough balls about 2 inches apart on lined baking sheets. Bake for 12 minutes or until the edges appear set but the centers might look slightly underbaked. Avoid overbaking. Let cool on the baking sheet for 5 minutes.
  9. Add Hershey’s Kisses: Gently press one unwrapped candy cane flavored Hershey’s Kiss into the center of each warm cookie. Using a thin spatula, transfer the cookies carefully to plates.
  10. Set the Kisses: Place the plates of cookies in the freezer for 10 minutes to quickly set the candy in place.
  11. Serve and Store: Remove from freezer and serve. Store cookies covered at room temperature for up to one week to maintain freshness.

Notes

  • Use room temperature butter and egg for easier mixing and better dough texture.
  • If sprinkles don’t stick well, warming the dough slightly or adding a teaspoon of water can help.
  • Do not overbake; centers should remain slightly soft to keep the cookies tender.
  • Press Hershey’s Kisses gently to avoid breaking the cookies.
  • Cookies can be chilled for up to one day before baking, which helps develop flavor and prevent spreading.
  • Store cookies in an airtight container at room temperature for up to 1 week.

Keywords: Candy Cane Kiss Cookies, Holiday Cookies, Peppermint Cookies, Christmas Cookies, Sugar Cookies with Kisses, Festive Cookies

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