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- 1 cup unsalted butter - ¾ cup powdered sugar - 1 teaspoon pure vanilla extract - 1 teaspoon almond extract - 2 cups all-purpose flour - ½ teaspoon baking powder - ¼ teaspoon salt I love using unsalted butter because it gives me control over the salt in the cookies. The powdered sugar makes the cookies sweet and smooth. Vanilla and almond extracts add rich flavors. All-purpose flour gives the cookies structure, while baking powder helps them rise. A pinch of salt balances the sweetness. - 1 cup crushed candy canes - 24 Hershey's Candy Cane Kisses Crushed candy canes add a fun crunch and a burst of peppermint flavor. I like to use about four to five candy canes for one cup. The Hershey's Candy Cane Kisses melt beautifully on top. They make the cookies look festive and add a chocolatey taste. - Mixing bowls - Electric mixer - Baking sheets - Parchment paper You need mixing bowls for combining the dough. An electric mixer makes creaming the butter and sugar easy. Baking sheets hold the cookies while they bake. Parchment paper keeps the cookies from sticking. These tools make the process smooth and fun. {{ingredient_image_2}} 1. First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. In a large bowl, add 1 cup of softened unsalted butter and ¾ cup of sifted powdered sugar. Mix them with an electric mixer for about 3-5 minutes. You want it light and fluffy. 3. Next, add 1 teaspoon of pure vanilla extract and 1 teaspoon of almond extract. Mix until smooth and well blended. 1. In another bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. This helps spread the flavors evenly. 2. Gradually mix the dry ingredients into the wet mixture. Use low speed until a smooth dough forms. 1. Now, gently fold in 1 cup of crushed candy canes. This adds a festive crunch. 2. Take a tablespoon of dough and roll it into a ball. Place each ball about 2 inches apart on your baking sheets. 3. With your thumb or the back of a teaspoon, make a small indentation in each dough ball. 4. Bake the cookies for 10-12 minutes. The edges should be lightly golden and the centers set. 5. When you take them out of the oven, press a Hershey's Candy Cane Kiss into the center of each cookie. Let it melt slightly to create a chocolate swirl. 6. Let the cookies rest for five minutes on the baking sheets. Then, transfer them to wire racks to cool completely. Enjoy these festive treats! To get the best dough consistency, start with softened butter. It helps mix better with sugar. Beat the butter and powdered sugar until light and fluffy. This usually takes about 3 to 5 minutes. When adding flour, mix on low speed to avoid a mess. The dough should be soft but not sticky. For baking, preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes. The edges should turn golden while the centers look set. This timing helps keep the cookies soft and chewy. If your dough is crumbly, try adding a splash of milk. This will help bind the dough better. Mix it in gradually until the dough holds together. If your cookies bake unevenly, make sure your oven is calibrated. Rotate the baking sheets halfway through baking for even heat. A light dusting of powdered sugar gives a snowy look to your cookies. You can also arrange the cookies on a festive platter. For a fun touch, add whole candy canes or small holiday decorations. This makes your presentation colorful and inviting. Pro Tips Chill the Dough: If your dough is too soft or sticky, chill it in the refrigerator for about 30 minutes. This will make rolling the cookies easier and help them maintain their shape while baking. Use Fresh Candy Canes: For the best flavor and crunch, use fresh candy canes. Stale candy canes can lose their texture and flavor, affecting the overall taste of your cookies. Don’t Overbake: Keep an eye on the baking time. It's better to underbake slightly, as cookies will continue to firm up while cooling on the baking sheet. Customize Toppings: Feel free to experiment with different toppings. You can use white chocolate chips or peppermint bark instead of Candy Cane Kisses for a unique twist! {{image_4}} You can switch up the sweet flavors in these cookies. Try using different flavored Kisses. You might like peanut butter or caramel Kisses for a twist. Each type adds a new taste and fun to your cookies. Incorporating chocolate chips is another great option. Use semi-sweet or white chocolate chips. They mix well with the candy canes and create a rich flavor. You can even blend chocolate chips with Kisses for double the treat. Making these cookies gluten-free is simple. Use a gluten-free flour blend in place of regular flour. This swap keeps the cookies soft and tasty. You can enjoy the same festive treat without gluten. For vegan substitutes, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. These changes keep your cookies plant-based and just as yummy. Want to boost the peppermint flavor? Adding peppermint extract is a great choice. Just a little will make your cookies extra minty and fresh. This is perfect for holiday vibes. You can also include zest from citrus fruits. Lemon or orange zest brightens the flavor. It adds a surprising twist that blends well with the peppermint. Try it out for a unique cookie experience! To keep your Candy Cane Kiss Cookies fresh, use airtight containers. Glass jars or plastic bins work great. Store them at room temperature away from sunlight. These cookies will stay fresh for about one week. If you want to save some for later, freezing is a good option. First, let the cookies cool completely. Place them on a baking sheet in a single layer. Freeze for about an hour. Then, transfer them to a freezer bag. Squeeze out as much air as possible. They can last up to three months in the freezer. To thaw, simply take the cookies out of the freezer. Leave them at room temperature for about 30 minutes. This helps them regain their soft texture. When you want to enjoy warm cookies, reheating is easy. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet for about 5 minutes. This warms them without losing their crunch. You can also use the microwave. Heat them for 10-15 seconds. Enjoy the melty chocolate and festive flavor! Yes, you can make the dough in advance. After mixing, wrap it in plastic wrap. Store it in the fridge for up to three days. When you are ready to bake, let it sit at room temperature for 10-15 minutes. This makes it easier to roll into balls. Candy Cane Kiss Cookies stay fresh for about a week. Store them in an airtight container at room temperature. If you want to keep them longer, you can freeze them. They will last for up to three months in the freezer. Absolutely! You can use different flavored Kisses if you like. Milk chocolate, dark chocolate, or even peanut butter Kisses work well. Just remember that this will change the flavor of your cookies, but it can be fun to experiment! Yes, these cookies are great for shipping! They hold their shape well during transport. Just make sure to pack them tightly in a sturdy container. Add some cushioning like bubble wrap to keep them safe. If you can't find Candy Cane Kisses, don't worry! You can use regular Hershey's Kisses or even chocolate chips. You can also top the cookies with crushed candy canes after baking for that festive touch. Making Candy Cane Kiss Cookies is easy and fun. We covered the key ingredients, tools, and steps to make these festive treats. Plus, I shared great tips for perfect cookies and fun variations. You can adapt these recipes to your taste, whether you want gluten-free or vegan options. Enjoy baking and sharing these cookies with friends and family. They’re sure to bring joy to any celebration!

Candy Cane Kiss Cookies

Festive cookies with a delightful peppermint crunch and a chocolate kiss on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 0.75 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 cup crushed candy canes
  • 24 pieces Hershey's Candy Cane Kisses, unwrapped

Instructions
 

  • Preheat your oven to 350°F (175°C), and prepare two baking sheets by lining them with parchment paper.
  • In a large mixing bowl, combine the softened butter and sifted powdered sugar. Using an electric mixer, beat them together until the mixture is light, airy, and fluffy—about 3-5 minutes.
  • Pour in the vanilla extract and almond extract, mixing again until fully integrated and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a cohesive dough forms.
  • Carefully fold in the crushed candy canes using a spatula, ensuring the peppermint pieces are evenly distributed throughout the dough for a festive crunch.
  • Using a tablespoon or cookie scoop, take portions of the dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  • Gently use your thumb or the back of a teaspoon to make a small indentation in the center of each dough ball.
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges become lightly golden while the centers appear set.
  • As soon as the cookies come out of the oven, press a Candy Cane Kiss into the center of each cookie, allowing it to melt slightly and create a delightful swirl of chocolate.
  • Allow the cookies to rest on the baking sheets for at least 5 minutes to firm up before transferring them to wire racks where they can cool completely.

Notes

For an eye-catching display, dust with powdered sugar and add festive garnishes.
Keyword cookies, holiday, peppermint