Easy Candy Cane Kiss Cookies for Christmas

Name: Candy Cane Kiss Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter, softened; 1 cup (200 g) granulated or caster sugar; 1 large egg; 1 tablespoon milk; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon peppermint extract; 2 cups (280 g) all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup granulated or caster sugar, for rolling; 1/4 cup green or red sanding sugar, optional; 32 Hershey’s Candy Cane Kisses, unwrapped and frozen for 15 to 20 minutes

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Candy Cane Kiss Cookies are the kind of Christmas treat that instantly makes a cookie tray feel festive. These soft, buttery sugar cookies have lightly crisp edges, tender centers, a refreshing hint of peppermint, and a creamy red-and-white candy cane kiss pressed right into the middle. They look impressive without requiring complicated decorating skills, making them perfect for holiday baking, cookie exchanges, homemade gifts, and Christmas parties.

This recipe uses a simple sugar cookie dough flavored with vanilla and just enough peppermint extract to complement the candy center without overwhelming it. A quick roll in granulated or colorful sanding sugar creates sparkling edges and slightly crackled tops. Best of all, these peppermint kiss cookies require only about 10 minutes in the oven.

Why These Candy Cane Kiss Cookies Are a Holiday Favorite

There is plenty to love about Candy Cane Kiss Cookies, especially when you need an easy Christmas cookie that still looks special.

The cookie base is thick, soft, and buttery rather than overly crisp. Baking the cookies only until the edges are set keeps the centers tender and chewy after cooling.

Peppermint also stays nicely balanced. Instead of making the entire cookie intensely minty, a small amount of peppermint extract adds a subtle freshness while Hershey’s Candy Cane Kisses provide most of that classic candy cane flavor.

These cookies are also wonderfully beginner-friendly. There is no piping, frosting, or detailed decorating. Rolling the dough in sugar and pressing a striped chocolate kiss into each warm cookie provides practically all the decoration you need.

They are particularly useful for Christmas cookie exchanges because one batch makes about 32 cookies.

Ingredients for Soft Candy Cane Kiss Cookies

You will need a handful of familiar baking ingredients for these Candy Cane Kiss Cookies.

Unsalted butter: Creates a rich, buttery flavor and helps produce a soft, tender cookie. Let it soften to room temperature before mixing.
Granulated or caster sugar: Sweetens the cookie dough and helps create lightly crisp edges. Additional sugar is used for rolling the dough before baking.
Large egg: Binds the ingredients together while adding moisture and richness.
Milk: Adds extra moisture so the peppermint cookies stay tender rather than dry or crumbly.
Vanilla extract: Adds warmth and rounds out the sweetness of the sugar cookie base.
Peppermint extract: Gives the dough a subtle peppermint flavor that complements the candy cane chocolate center.
All-purpose flour: Provides the structure needed for thick cookies that can hold a chocolate kiss.
Baking powder: Gives the cookies a gentle lift and contributes to their soft texture.
Salt: Balances the sweetness and enhances the vanilla, butter, and peppermint flavors.
Granulated sugar for rolling: Produces a sparkling finish and delicate texture around the outside of each cookie.
Green sanding sugar: An optional festive coating that adds Christmas color. Red sanding sugar also works beautifully.
Hershey’s Candy Cane Kisses: These striped peppermint candies create the signature center and festive appearance of the cookies.

Easy Ingredient Swaps

If you use salted butter, omit the additional salt from the cookie dough.

Regular chocolate kisses can replace Candy Cane Kisses when peppermint candies are unavailable. The result will taste more like traditional blossom cookies, but the buttery sugar cookie base works well with milk chocolate too.

For additional Christmas color, roll the dough in red, green, and white sanding sugar or festive sprinkles instead of plain granulated sugar.

You can also omit the peppermint extract if you prefer a milder mint flavor. The Candy Cane Kisses themselves will still provide noticeable peppermint flavor.

How to Make Candy Cane Kiss Cookies

Making Candy Cane Kiss Cookies is straightforward, but chilling the dough and watching the baking time carefully are important for getting thick, chewy cookies.

Prepare the dry ingredients. Add 2 cups (280 grams) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt to a medium bowl. Whisk until evenly combined and set aside.
Cream the butter and sugar. Place 1/2 cup (113 grams) softened unsalted butter and 1 cup (200 grams) granulated or caster sugar in a large mixing bowl. Beat on medium speed for approximately 2 to 3 minutes, until the mixture becomes lighter and fluffy. Scrape down the sides of the bowl as necessary.
Add the wet ingredients. Beat in 1 large egg, 1 tablespoon milk, 1 1/2 teaspoons vanilla extract, and 1/4 teaspoon peppermint extract. Mix on medium speed until everything is thoroughly combined.
Make the cookie dough. Add the flour mixture to the butter mixture in two additions. Mix on low speed only until the visible flour streaks disappear. Finish folding the dough gently with a spatula rather than continuing to beat it.
Chill the dough. Cover the bowl and refrigerate the cookie dough for 30 to 45 minutes. Chilling helps the dough become easier to shape and reduces excessive spreading during baking.
Prepare the candy kisses. Unwrap 32 Hershey’s Candy Cane Kisses and freeze them for approximately 15 to 20 minutes. Candy Cane Kisses soften particularly quickly when placed on warm cookies, so this simple step helps them retain their recognizable shape.
Preheat the oven. Set the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Shape the cookies. Scoop approximately 1 tablespoon of dough at a time and roll it into 1-inch balls. Roll each ball in granulated sugar, sanding sugar, or a combination of the two.
Arrange for baking. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Leaving enough space between them encourages even baking and prevents the cookies from joining together.
Bake until just set. Bake the Candy Cane Kiss Cookies for 9 to 10 minutes. Look for set edges, soft centers, and slightly cracked tops. The cookies should not look deeply browned.
Add the peppermint kisses. Remove the baking sheet from the oven and allow the cookies to rest for about 1 minute. Gently press one frozen Candy Cane Kiss into the center of each warm cookie.
Cool completely. Leave the finished cookies on the baking sheet for approximately 5 minutes before carefully transferring them to a wire cooling rack. Allow the peppermint chocolate centers to set completely before storing or stacking the cookies.

Secrets to Perfect Candy Cane Kiss Cookies

A few small baking details can make a noticeable difference when preparing Candy Cane Kiss Cookies.

Freeze the Candy Cane Kisses First

Peppermint kisses can soften faster than ordinary chocolate candies. Pressing room-temperature candies into hot cookies may cause them to lose their striped kiss shape.

Freeze the unwrapped candies for 15 to 20 minutes before using them. If they still become too soft after being added, refrigerate the finished cookies briefly until the chocolate firms.

Measure Flour Carefully

Too much flour is one of the easiest ways to turn soft peppermint cookies into dry, crumbly ones.

A kitchen scale provides the most reliable measurement. For this recipe, use 280 grams of all-purpose flour.

If measuring with cups, spoon the flour loosely into the measuring cup rather than scooping directly from the flour container. Level the surface without packing the flour down.

Avoid Overmixing the Dough

Once flour enters the bowl, mix only until it has been incorporated. Excessive mixing can affect the delicate, tender texture you want from these holiday cookies.

Do Not Overbake

The cookies are ready when their edges look set but the centers remain soft. They will continue cooking slightly from the residual heat of the baking sheet.

Waiting until the entire cookie looks firm in the oven can result in dry Candy Cane Kiss Cookies after they cool.

Festive Variations for Candy Cane Kiss Cookies

The classic version is already colorful enough for a Christmas cookie platter, but the basic recipe is easy to customize.

Chocolate Peppermint Kiss Cookies

Use a chocolate cookie dough base and add a small amount of peppermint extract. Finish each chocolate cookie with a Candy Cane Kiss for a rich chocolate-peppermint combination.

Christmas Sprinkle Cookies

Instead of rolling the dough in ordinary sugar, coat it with festive red, white, and green sprinkles. Choose small sprinkles that adhere easily to the cookie dough.

Coconut Peppermint Cookies

Roll each dough ball in finely shredded or desiccated coconut before baking. Coconut adds extra texture and pairs surprisingly well with peppermint and creamy white chocolate.

Peppermint Peanut Butter Blossoms

For a twist on traditional peanut butter blossoms, prepare your favorite peanut butter cookie dough and replace the standard chocolate kiss with a peppermint Candy Cane Kiss.

Extra-Sparkly Christmas Cookies

Divide the cookie dough balls into batches and roll some in red sanding sugar, some in green sanding sugar, and the remainder in plain sparkling sugar. Arrangeing the different colors together creates an eye-catching Christmas cookie tray with very little additional effort.

How to Store Candy Cane Kiss Cookies

Wait until your Candy Cane Kiss Cookies have cooled completely and the chocolate centers are firm before putting them into a container.

Store them in an airtight container at room temperature for about 4 to 5 days. If you need to stack the cookies, separate the layers with parchment or wax paper. This prevents the peppermint kisses from rubbing against other cookies and becoming smudged.

Keep the container away from warm areas of the kitchen because heat can soften the chocolate centers.

Can You Freeze Candy Cane Kiss Cookies?

Yes. Both baked cookies and unbaked cookie dough can be frozen for longer storage.

To freeze baked cookies, arrange the completely cooled cookies in a single layer on a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer-safe airtight container or bag.

They can be frozen for up to 2 months. Let the cookies thaw at room temperature for approximately 1 to 2 hours before serving.

Freezing the Cookie Dough

Freezing the dough is an especially convenient option for make-ahead Christmas baking.

Shape the chilled dough into balls, but do not coat them with sugar yet. Arrange the balls in a single layer on a parchment-lined tray and freeze until solid.

Transfer the frozen dough balls to an airtight freezer container or freezer bag and freeze for up to 2 months.

When you want fresh Candy Cane Kiss Cookies, remove the required number of dough balls and leave them at room temperature for about 4 to 5 minutes. Roll them in sugar and bake from frozen, adding approximately 1 to 2 minutes to the normal baking time.

What to Serve With Peppermint Kiss Cookies

These peppermint blossom cookies are particularly good alongside warm holiday drinks. Serve them with hot chocolate, coffee, a vanilla latte, or a glass of cold milk.

For a Christmas dessert platter, pair Candy Cane Kiss Cookies with buttery shortbread, gingerbread cookies, chocolate crinkle cookies, thumbprint cookies, or classic peanut butter blossoms. Combining different shapes, flavors, and colors creates a more interesting holiday cookie assortment.

They are also excellent for gifting. Once the candy centers are completely firm, arrange the cookies in a decorative tin with parchment paper between layers.

Candy Cane Kiss Cookies Recipe at a Glance

This recipe makes approximately 32 Candy Cane Kiss Cookies. Allow about 20 minutes for preparation, 30 to 45 minutes for chilling, and 9 to 10 minutes of baking time per batch.

Bake the cookies at 350°F (180°C), then press a chilled peppermint kiss into each cookie shortly after it comes out of the oven.

The finished cookies combine a tender sugar cookie, subtle vanilla and peppermint flavor, sparkling sugar coating, and creamy peppermint candy center. With their striped red-and-white kisses and colorful sugar coating, they deliver plenty of Christmas charm without elaborate decorating.

Whether you are filling holiday gift boxes, preparing a Christmas cookie exchange, or simply looking for an easy seasonal baking project, Candy Cane Kiss Cookies are a festive option that combines classic sugar cookies with cool peppermint and creamy chocolate in every bite.

Frequently Asked Questions About Candy Cane Kiss Cookies

Can I Make Candy Cane Kiss Cookies Ahead of Time?

Yes. Candy Cane Kiss Cookies are a great make-ahead option for Christmas parties, cookie exchanges, and holiday gift boxes. You can prepare the cookie dough in advance, cover it tightly, and refrigerate it until you are ready to shape and bake the cookies.
For longer storage, shape the dough into balls and freeze them without the sugar coating. Once frozen solid, transfer them to an airtight freezer container. When ready to bake, let the dough balls sit at room temperature for about 4 to 5 minutes, roll them in sugar, and bake as directed. Frozen dough may need an additional 1 to 2 minutes in the oven.

How Do You Keep Candy Cane Kisses From Melting?

Freeze the unwrapped Hershey’s Candy Cane Kisses for about 15 to 20 minutes before adding them to the cookies. These peppermint candies soften quickly when they come into contact with a hot cookie, and chilling them helps preserve their distinctive shape.
After removing the cookies from the oven, wait about 1 minute before gently pressing a frozen kiss into each center. If the peppermint kisses begin losing their shape, place the finished Candy Cane Kiss Cookies in the refrigerator briefly until the chocolate becomes firm again.

Why Are My Candy Cane Kiss Cookies Dry?

Too much flour or excessive baking can make Candy Cane Kiss Cookies dry and crumbly. For the most consistent results, weigh 280 grams of all-purpose flour rather than scooping it directly from the container.
You should also remove the cookies from the oven while their centers still look soft. At 350°F (180°C), they generally need only 9 to 10 minutes. The edges should be set and the tops slightly cracked, but the cookies do not need to become golden all over. They continue setting on the hot baking sheet after leaving the oven.

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