These Candy Cane Kiss Cookies are the perfect way to get into the holiday spirit! They’re made with Hershey kisses, candy canes, a peppermint sugar cookie base and tons of holiday cheer. Plus, they’re easy enough for kids to make and delicious enough for everyone in the family to enjoy. Perfect for your holiday dessert tray or Christmas Cookie Exchange!
Hershey Candy Cane Kisses Cookies
If you think Christmas couldn’t get any sweeter, you haven’t tried candy cane kiss cookies yet!
These festive treats are an easy and delicious way to add some holiday cheer to your baking. Not only do they look amazing when served, but their sweet peppermint flavor will also have you wanting more after just one bite.
Now, if you are under the impression that Hershey’s Candy Cane Kisses can’t possibly get any better than they already are, I’m here to tell you they can.
When they are placed on top of yummy, soft, candy cane-filled peppermint cookies, they are so much better. This cookie recipe totally enhances the traditional blossom cookie!
Ingredients for Candy Cane Kiss Cookies
- Unsalted butter
- White sugar
- Egg
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Baking soda
- Salt
- Milk
- Crushed candy canes – you can throw them in a food processor or put them in a ziplock and crush them up!
- Hershey’s Candy Cane Kisses
Additions & Substitutions
- Candy canes: If you don’t want the added crunch of the candy canes, you can leave them out of your cookies (either the whole batch or a half of the batch) and just add the kiss to the top of each one.
- Gel color: For a fun, decorative twist on these cookies, you can add in red or green gel coloring to all or part of the cookie dough!
- Sprinkles: You can also add sprinkles to the top of your cookies for even more fun decoration. Just roll them in the sprinkles before baking!
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How to Make Candy Cane Kiss Cookies
- Line two baking sheets with parchment paper.
- Beat together butter, sugar, egg, vanilla, and peppermint extract.
- Separately, stir together flour, baking soda, and salt until combined.
- Add flour mixture, milk, and candy canes to the wet ingredients and mix.
- Scoop dough into 1 tablespoon size cookies and roll into smooth dough balls.
- Roll each cookie dough ball in the remaining ¼ cup sugar to coat the outside.
- Place the dough balls onto the cookie sheets and place it in the refrigerator, laying flat, for 2 hours to chill the cookie dough balls prior to baking.
- While your dough balls are chilling, preheat your oven to 375* F.
- Bake cookies for 10 minutes or until the center is set.
- Cool for 5 minutes then press an unwrapped Kiss in the center of each cookie.
How to Store Blossom Cookies
Store cookies at room temperature in a sealed food storage container for 5-7 days. You can also store them in the fridge if preferred. Personally, I think these are delicious when they are cold! These cookies also freeze well. Simply place them into a freezer bag and place in the freezer for up to 3 months.
You can really use any type of Hershey Kiss. A plain chocolate Hershey Kiss will be delicious as will pretty much any flavor out there.
Yes, these cookies can be frozen in an airtight container for up to a month. These are great if you are trying to get ahead for your Christmas baking!
More Holiday Cookie Recipes
Hot Chocolate Cookie Cups | Chocolate Christmas Tree Pretzels | Christmas Peanut Butter Blossom Cookies | Christmas Pinwheel Cookies | Cinnamon Roll Cookies | Chocolate Covered Oreo Reindeer Cookie | Christmas Truffles | Old Fashioned Christmas Sugar Cookies | Snowball Cookies | Peppermint Meltaways | The Best Christmas Sugar Cookie Recipe
Candy Cane Kiss Cookies
Ingredients
- ½ cup unsalted butter softened
- 1¼ cup white sugar divided
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp milk
- ½ cup crushed candy canes
- 28 Hershey’s Candy Cane Kisses
Instructions
- Line two baking sheets with parchment paper. Set aside.
- Cream together, with a handheld mixer on medium-low speed, the butter and 1 cup sugar until fluffy (1-2 minutes).
- Then add the egg, vanilla and peppermint extract and mix for another 1 minute.
- In a separate bowl, stir together flour, baking soda, and salt until combined.
- Add flour mixture, milk and candy canes to the wet ingredients and beat just until mixed (about 30 seconds).
- Scoop dough into 1 tablespoon size cookies then use hands to roll each into a ball to smooth edges.
- Roll each cookie dough ball in the remaining ¼ cup sugar to coat the outside.
- Place the dough balls onto the cookie sheets about 2 inches apart and then place the cookie sheets into the refrigerator, laying flat, for 2 hours to chill the cookie dough balls prior to baking.
- While your dough balls are chilling, preheat your oven to 375* F.
- Bake your cookies for 10 minutes or until the center is set.
- Cool for 5 minutes then press an unwrapped Kiss in the center of each cookie.
Jenn’s Notes
Video
Nutrition Info
These candy cane kisses are the perfect soft, minty Christmas cookie. The sugar cookie is moist and crumbly, while the candy cane pieces give a minty crunch. Topped off with the Hershey’s Candy Cane Kiss, these cookies are so scrumptious. Everyone will love them at your Christmas gatherings!
Post Updated – Originally posted November 8, 2020
Cookies came out flat! Not enough b soda. Thanks princess!