Description
Candy Cane Kiss Cookies are festive, buttery sugar cookies with a hint of peppermint and a colorful sprinkle crunch, topped with a signature candy cane-flavored Hershey’s Kiss for the perfect holiday treat.
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
Additional
- 1/2 cup (about 90g) nonpareil sprinkles
- 32–36 candy cane flavor Hershey’s Kisses, unwrapped
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Cream butter and sugar: In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter with the granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and extracts: Beat in the large egg, then add the vanilla extract and peppermint extract, mixing well until fully incorporated.
- Combine wet and dry: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
- Add sprinkles: Gently fold in the nonpareil sprinkles with a spatula to incorporate color and texture.
- Shape the cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers remain soft.
- Add Hershey’s Kisses: Immediately after removing each baking sheet from the oven, press an unwrapped candy cane-flavored Hershey’s Kiss into the center of each cookie while they are still warm so it slightly melts and sticks.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If peppermint extract is unavailable, you can substitute with a few drops of pure peppermint oil or omit for vanilla flavor only.
- Make sure the butter is at room temperature for easier creaming with the sugar.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Store cookies in an airtight container at room temperature for up to one week.
- For a more intense peppermint flavor, you can add crushed candy canes on top after pressing the Hershey’s Kiss.
Keywords: Candy Cane Kiss Cookies, holiday cookies, peppermint cookies, Hershey’s Kiss cookies, festive cookies, sugar cookies, Christmas cookies