Description
Soft, chewy, and buttery Candy Cane Kiss Cookies flavored with vanilla and peppermint, rolled in sparkling sugar, and topped with festive Hershey’s Candy Cane Kisses. These easy Christmas cookies are perfect for holiday parties, cookie exchanges, and homemade gifts.
Ingredients
Scale
- 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
Instructions
- Whisk the all-purpose flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large mixing bowl, beat the softened butter and 1 cup sugar on medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the egg, milk, vanilla extract, and peppermint extract. Beat on medium speed until thoroughly combined.
- Add the dry ingredients to the butter mixture in two additions. Mix on low speed just until no visible flour streaks remain. Gently finish mixing with a spatula to avoid overworking the dough.
- Cover the cookie dough and refrigerate for 30 to 45 minutes.
- Meanwhile, unwrap the Candy Cane Kisses and freeze them for 15 to 20 minutes to help them retain their shape when added to the warm cookies.
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop approximately 1 tablespoon of dough and roll it into a 1-inch ball. Roll each dough ball in granulated sugar, sanding sugar, or a combination of both.
- Arrange the cookie dough balls approximately 2 inches apart on the prepared baking sheets.
- Bake for 9 to 10 minutes, or until the edges are set, the centers remain soft, and the tops appear slightly cracked.
- Remove the cookies from the oven and let them rest on the baking sheet for about 1 minute.
- Gently press one chilled Candy Cane Kiss into the center of each warm cookie.
- Allow the cookies to remain on the baking sheet for approximately 5 minutes before transferring them to a wire rack to cool completely. Let the chocolate centers firm before storing or stacking.
Notes
- For the most accurate results, weigh the all-purpose flour and use 280 grams. Too much flour can produce dry or crumbly cookies.
- Do not overmix the dough after adding the flour, as this can affect the tender cookie texture.
- Chill the dough for at least 30 minutes to make shaping easier and help prevent excessive spreading.
- Freeze the unwrapped Candy Cane Kisses for 15 to 20 minutes before using them because peppermint kisses can soften quickly on warm cookies.
- Avoid overbaking. Remove the cookies when the edges are set but the centers are still soft.
- If the Candy Cane Kisses begin to melt after being added, refrigerate the cookies briefly until the chocolate firms.
- Store completely cooled cookies in an airtight container at room temperature for 4 to 5 days. Separate stacked layers with parchment or wax paper.
- Baked cookies can be frozen in an airtight freezer-safe container for up to 2 months.
- Unbaked dough balls can be frozen for up to 2 months. Do not coat them in sugar before freezing. Let frozen dough sit for 4 to 5 minutes, roll in sugar, and add approximately 1 to 2 minutes to the baking time.
- Regular chocolate kisses can replace Candy Cane Kisses if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10.4 g
- Sodium: 337 mg
- Fat: 4.5 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 19.1 g
- Fiber: 0.4 g
- Protein: 1.7 g
- Cholesterol: 20 mg