Introduction
Have you ever wondered if a single cookie could capture the entire feeling of Christmas? Think about it for a moment. The holidays are not just a date on the calendar; they are a collection of sensory memories. It’s the crisp scent of pine in the air, the gentle warmth of a fireplace, the sound of laughter echoing through the house, and the sweet, nostalgic flavors that only appear once a year. For our family, that quintessential flavor is peppermint. Just the other day, my kids, Adams and Jana, were pressing their faces against the window, watching the first magical snowflakes of the season drift down. Their excitement was contagious, and I knew we had to mark the occasion. That’s when I pulled out the ingredients for these Candy Cane Kiss Cookies. This isn’t just another Christmas cookie recipe; it’s a tradition in the making, a bite of pure holiday joy that we look forward to all year long. This recipe is more than just a set of instructions; it is an invitation to create memories in your own kitchen.
What makes these cookies so special is their perfect simplicity. We are not aiming for professional pastry chef perfection here. Instead, we are creating something with love, something that feels like home. The cookie itself is a soft, buttery sugar cookie, but with a festive twist of peppermint that instantly transports you to a winter wonderland. The real magic happens right after they come out of the oven. Pressing a sparkly Candy Cane Hershey’s Kiss into the center of each warm cookie is a moment of pure delight. The chocolate melts just slightly, creating a gooey, decadent center that perfectly complements the chewy cookie and the crunchy candy cane bits. It’s a texture and flavor combination that just works. These cookies are a celebration of everything I love about holiday baking: they are easy enough for my kids to help with, they fill the house with an incredible aroma, and they are the perfect treat to share with loved ones. It’s the kind of recipe that makes you feel like a kitchen hero without any of the stress. It’s a reminder that the best moments are often the simplest ones, like sharing a plate of warm cookies while the snow falls outside.
Why You’ll Love This Candy Cane Kiss Cookies
- Perfectly Festive and Beautiful: These cookies are the superstars of any holiday cookie platter. The bright white cookie, speckled with crushed peppermint and crowned with a glittering Candy Cane Kiss, looks absolutely stunning. They are the kind of treat that elicits oohs and aahs before anyone even takes a bite. They are incredibly photogenic and perfect for holiday parties, cookie exchanges, or festive bake sales. Making them is almost as fun as eating them, and their cheerful appearance instantly boosts the holiday spirit.
- Soft, Chewy, and Melt in Your Mouth Texture: The texture of these cookies is pure perfection. We use just the right ratio of butter, sugar, and flour to create a cookie that is irresistibly soft and chewy. It’s not a crunchy, crumbly cookie; it’s a tender, melt in your mouth delight. When you press the Kiss into the warm cookie, the base of it melts into the dough, creating a fudgy center that is simply divine. It’s a comforting texture that feels like a warm hug on a cold day.
- Bursting with Cool Peppermint Flavor: If you love the refreshing taste of peppermint, this is the easy cookie recipe for you. The flavor is present but not overwhelming. A hint of peppermint extract in the dough provides a cool, festive base, while the Candy Cane Kiss on top adds a sweet, minty crunch. It’s a flavor that is synonymous with the holidays, reminding you of candy canes, hot cocoa, and festive cheer. It is a sophisticated yet accessible flavor that both kids and adults adore.
- Incredibly Easy for All Skill Levels: This is a fantastic recipe for beginner bakers and a relaxing, no fuss option for experienced ones. The dough comes together in minutes without any complicated steps. It is a simple drop cookie, so there’s no need for chilling the dough or rolling it out. The process is straightforward and forgiving, making it a perfect activity to do with kids. My son Adams loves being in charge of unwrapping the Kisses, while Jana has perfected the art of pressing them into the center. It’s a wonderful way to get the whole family involved in holiday baking.
- The Perfect Holiday Tradition: More than just a cookie, this recipe is an opportunity to start a beloved family tradition. Baking these cookies can become an annual event that everyone looks forward to. Put on some Christmas music, whip up a batch of this dough, and spend quality time together in the kitchen. The joy of creating something delicious together is a gift in itself. These cookies are also ideal for gifting; pack them in a festive tin to share with neighbors, teachers, and friends. They are a heartfelt, homemade gift that truly comes from the heart, just like our Red Velvet Kiss Cookies.
Ingredients for Candy Cane Kiss Cookies
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup crushed candy canes or peppermint candies (plus more for sprinkling)
- About 36 Hershey’s Candy Cane Kisses, unwrapped
How to Make Candy Cane Kiss Cookies
Step-by-Step Instructions
- Preheat and Prepare: First things first, let’s get the kitchen ready for baking! Preheat your oven to 350°F (175°C). This is a crucial step; a properly heated oven ensures your cookies bake evenly and develop that perfect texture. Line two large baking sheets with parchment paper. This will prevent the cookies from sticking and makes cleanup a breeze.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat them together on medium high speed for about 2-3 minutes. You’re looking for the mixture to become light, pale, and fluffy. This process, called creaming, incorporates air into the dough, which is the secret to a light and tender cookie.
- Add Wet Ingredients: Once your butter and sugar are perfectly creamed, add the large egg, peppermint extract, and vanilla extract. Beat again on medium speed until everything is well combined, about another minute. Scrape down the sides of the bowl with a spatula to make sure every last bit gets mixed in. The mixture should be smooth and smell wonderfully festive.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt. Whisking them beforehand ensures that the baking powder and salt are evenly distributed throughout the flour, which means every cookie will bake perfectly.
- Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix on low speed until just combined. It’s very important not to overmix here! Overmixing develops the gluten in the flour, which can lead to tough, dense cookies. Stop mixing as soon as you no longer see streaks of flour.
- Fold in Peppermint: Gently fold the 1/4 cup of crushed candy canes into the dough using a spatula. This adds a lovely bit of crunch and an extra pop of peppermint flavor. While you are at it, unwrap all your Hershey’s Candy Cane Kisses so they are ready to go. This is a great job for little helpers!
- Scoop and Bake: Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, placing them about 2 inches apart to give them room to spread. This recipe should yield about 3 dozen cookies. Bake in your preheated oven for 10-12 minutes. The cookies should be set and have very lightly golden brown edges. They might look slightly underbaked in the center, but that’s exactly what you want for a soft and chewy cookie.
- Add the Kiss!: This is the most important step! As soon as you remove the baking sheets from the oven, let them rest for only 1-2 minutes. Then, gently press one unwrapped Candy Cane Kiss into the center of each warm cookie. The cookie will be soft enough for the Kiss to sink in perfectly. If you wait too long, the cookies will firm up. If you do it too early, the Kiss will melt completely. That 1-2 minute window is the sweet spot. You will see delightful cracks form around the Kiss, which is the signature look of this cookie, similar to our famous Peanut Butter Blossoms.
- Cool and Set: Let the cookies cool on the baking sheet for another 5-10 minutes. This allows the cookies to set up and the Kiss to firm up slightly. Afterward, transfer the cookies to a wire rack to cool completely. The base of the Kiss will be soft and melty, while the rest of it holds its shape. Store them in an airtight container and watch them disappear!
Pro Tips & Variations
- Room Temperature is Key: For the softest, most tender cookies, make sure your butter and egg are at room temperature before you begin. Room temperature ingredients blend together more smoothly and create a uniform emulsion, which traps air. That trapped air expands when heated in the oven, resulting in a lighter, chewier cookie. To quickly bring an egg to room temperature, place it in a bowl of warm water for 5 to 10 minutes.
- The Perfect Press: The timing of pressing the Kiss into the cookie is crucial. If you press it in right when the cookies come out of the oven, the Kiss will melt into a puddle. If you wait too long, the cookie will be too firm. The magic window is about 2 minutes after they come out of the oven. The cookie will have just enough structure to hold its shape but will be soft enough to create those beautiful cracks around the Kiss.
- Use a Cookie Scoop: For perfectly uniform cookies that bake evenly, a small cookie scoop is your best friend. It ensures every cookie is the same size, which is not only aesthetically pleasing but also practical for baking. If you don’t have a scoop, a simple tablespoon will work just fine.
- Crushing Candy Canes: The easiest way to crush candy canes is to place them in a zip-top bag, wrap the bag in a kitchen towel, and gently crush them with a rolling pin or the flat side of a meat mallet. This contains the mess and gives you evenly sized pieces.
Variations:
- Gluten-Free Candy Cane Kiss Cookies: To make this recipe gluten free, simply substitute the all purpose flour with a high quality 1:1 gluten free baking flour blend that contains xanthan gum. The texture will be nearly identical, ensuring everyone can enjoy these festive treats.
- Chocolate Peppermint Kiss Cookies: For the chocolate lovers, replace 1/2 cup of the all purpose flour with 1/2 cup of unsweetened cocoa powder. This will create a rich, chocolatey cookie dough that pairs wonderfully with the peppermint. You can even use regular milk chocolate Kisses for a classic chocolate peppermint combination.
- White Chocolate Drizzle: For an extra touch of elegance, melt some white chocolate chips and drizzle them over the cooled cookies. The white chocolate complements the peppermint flavor beautifully and makes the cookies look even more special, a technique we also love on our Soft Molasses Cookies.
- Different Kisses: Feel free to experiment with other types of Hershey’s Kisses! Mint Truffle Kisses, Dark Chocolate Kisses, or even Caramel Filled Kisses would all be delicious variations on this classic recipe.
Serving Suggestions
These Candy Cane Kiss Cookies are a delight on their own, but they truly shine when shared as part of a larger celebration. One of our favorite family traditions is to set up a hot cocoa bar on a chilly evening. I make a big batch of rich, homemade hot chocolate and set out bowls of mini marshmallows, whipped cream, chocolate shavings, and a heaping plate of these cookies. Dunking a warm peppermint cookie into a steamy mug of hot cocoa is an experience of pure comfort and joy. The melty Kiss and soft cookie soak up the chocolatey goodness perfectly. For a more adult-oriented pairing, these cookies are surprisingly wonderful with a cup of black coffee or even a Baileys infused latte. The bitterness of the coffee beautifully balances the sweetness of the cookie.
These cookies are also the perfect anchor for a holiday cookie platter or a cookie exchange. Their festive appearance makes them a standout centerpiece. I love arranging them on a large platter alongside other holiday favorites like classic Snickerdoodles no dough chilling, rich gingerbread men, and perhaps some colorful spritz cookies. The variety of shapes, flavors, and textures creates a stunning visual that is incredibly inviting. When building a cookie box for gifting, these cookies are a must include. Their sturdy nature means they travel well, and their universal appeal ensures they will be a hit with everyone. Pair them with a simple note and a ribbon for a thoughtful, homemade gift that speaks volumes. For a simple dessert after a holiday meal, serve two or three of these cookies alongside a scoop of high quality vanilla bean ice cream. The contrast between the cold, creamy ice cream and the soft, chewy cookie is absolutely irresistible.
Storage & Reheating for Candy Cane Kiss Cookies
These cookies are so delicious they rarely last long in our house, but if you do have leftovers, proper storage is key to keeping them fresh and soft. Once the cookies have cooled completely, store them in an airtight container at room temperature. They will stay perfectly soft and chewy for up to five days. To keep them extra soft, you can place a slice of bread in the container with them. The cookies will absorb moisture from the bread, helping them maintain their wonderful texture.
If you want to make these cookies ahead of time, freezing is an excellent option. You can freeze either the unbaked cookie dough balls or the finished cookies.
- Freezing the Dough: Scoop the dough into balls and place them on a parchment lined baking sheet. Flash freeze them for about an hour, or until firm. Once firm, transfer the dough balls to a freezer safe zip top bag. They can be stored in the freezer for up to three months. When you are ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding 2 to 3 extra minutes to the baking time. Do not thaw them first! You will press the Kisses in as usual after baking.
- Freezing Baked Cookies: Allow the baked and cooled cookies to set completely. Place them in a single layer on a baking sheet and freeze for an hour. Once frozen solid, transfer them to a freezer-safe container or bag, placing parchment paper between the layers to prevent them from sticking. They will keep for up to three months. To thaw, simply take them out of the container and let them sit at room temperature for about an hour.
FAQ about Candy Cane Kiss Cookies
- Why did my Kisses melt completely?
- This is a common issue! It almost always comes down to timing. If you press the Kisses into the cookies the second they come out of the oven, the residual heat is too high and will turn the chocolate into a melty puddle. The secret is to let the cookies rest on the hot baking sheet for 1 to 2 minutes before pressing the Kisses in. This gives the cookies a moment to cool down just enough to set the chocolate perfectly.
- Can I make the dough ahead of time?
- Absolutely! This is a great time saver during the busy holiday season. You can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, you might need to let the dough sit at room temperature for 15-20 minutes to soften slightly, making it easier to scoop.
- My cookies spread too much and are flat. What went wrong?
- Flat cookies are usually the result of butter that is too soft or melted. Your butter should be at room temperature but still firm to the touch. If your kitchen is warm, or if your butter got too soft, the dough can become greasy, leading to excessive spreading. If you notice your dough seems very soft, try chilling it in the refrigerator for 30 minutes before scooping and baking. This will help the cookies hold their shape.
- Where can I find Candy Cane Kisses?
- Hershey’s Candy Cane Kisses are a seasonal item, typically available in most major grocery stores and retailers starting in November through the holiday season. If you can’t find them, don’t worry! You can use regular milk chocolate Kisses, Mint Truffle Kisses, or even top the cookies with a sprinkle of crushed candy canes right after they come out of the oven.
- Can I use crushed candy canes instead of peppermint extract?
- While the crushed candy canes in the dough add great texture, they don’t provide a very strong peppermint flavor. The peppermint extract is what infuses the entire cookie with that signature cool, minty taste. I recommend using both for the best flavor and texture, but if you must choose one, stick with the extract for a more pronounced flavor.
Final Thoughts on Candy Cane Kiss Cookies
There you have it a simple, joyful cookie that truly captures the magic of the holidays. Baking is about so much more than just following a recipe; it’s about creating moments, sharing love, and making memories, one cookie at a time. I hope these Candy Cane Kiss Cookies become a cherished part of your holiday traditions, just as they are in my home. Every time I bake these with Emily and the kids, I’m reminded of my own grandmother’s advice: “Cooking isn’t just about food, Ben. It’s about making people happy.” And these cookies? They are pure happiness.
I would love to see your creations! If you make this peppermint kiss cookies recipe, please leave a comment below and let me know how they turned out. And don’t forget to save this recipe to your favorite Pinterest board so you can find it every holiday season. For more family-friendly recipes that bring joy to your kitchen, be sure to subscribe to our newsletter. Happy baking!
Candy Cane Kiss Cookies
Equipment
- – Mixing bowls
- electric mixer,
- Cookie Scoop
- Baking sheets
- Parchment paper
Ingredients
- 1 cup Unsalted Butter softened to room temperature
- 1 cup Granulated Sugar
- 1 Large Egg
- 1 teaspoon Peppermint Extract
- 1/2 teaspoon Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/4 cup Crushed Candy Canes plus more for sprinkling
- 36 Hershey’s Candy Cane Kisses unwrapped
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat them together on medium high speed for about 2-3 minutes until light, pale, and fluffy.
- Add the large egg, peppermint extract, and vanilla extract. Beat again on medium speed until everything is well combined, about another minute. Scrape down the sides of the bowl with a spatula.
- In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix on low speed until just combined. Do not overmix.
- Gently fold the 1/4 cup of crushed candy canes into the dough using a spatula. Unwrap all your Hershey’s Candy Cane Kisses.
- Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, placing them about 2 inches apart. Bake for 10-12 minutes until set and very lightly golden brown on the edges.
- As soon as you remove the baking sheets from the oven, let them rest for only 1-2 minutes. Then, gently press one unwrapped Candy Cane Kiss into the center of each warm cookie.
- Let the cookies cool on the baking sheet for another 5-10 minutes. Then, transfer the cookies to a wire rack to cool completely.
1 thought on “Easy Candy Cane Kiss Cookies: A Festive Family Favorite!”