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Candy Cane Kiss Cookies Recipe


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  • Author: Recipes Tasteful
  • Total Time: 0 hours
  • Yield: 32-36 cookies 1x
  • Diet: Vegetarian

Description

These festive Candy Cane Kiss Cookies feature a buttery, soft cookie base rolled in colorful sprinkles, topped with a creamy candy cane-flavored Hershey’s Kiss. Perfect for holiday gatherings or as a delightful treat to share.


Ingredients

Scale
  • 2 cups + 1 tablespoon (260g) all-purpose flour, spooned & leveled
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 tablespoons (142g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract (optional)
  • 1/2 cup (about 90g) nonpareil sprinkles or sanding sugar
  • 3236 candy cane flavor Hershey’s Kisses, unwrapped

Instructions

  • Prepare the Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • Cream the Butter and Sugar:
    • In a large bowl, using a hand-held or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 2 minutes until creamy.
    • Add the egg, vanilla extract, and peppermint extract (if using), and beat for another minute until well combined. Scrape down the sides of the bowl as needed.
  • Form the Dough:
    • On low speed, gradually mix the dry ingredients into the wet ingredients until fully combined. The dough will be thick.
  • Shape the Cookies:
    • Roll the dough into balls, using about 1 tablespoon of dough for each (approximately 20g per dough ball).
    • Roll the dough balls generously in sprinkles, pressing them in if necessary to ensure they stick. If the dough feels too firm and the sprinkles don’t stick, add 1 teaspoon of water to the dough and try again.
  • Chill the Dough:
    • Place the dough balls on a baking sheet or plate and refrigerate for at least 20 minutes, or up to 1 day. If chilling for more than 1 hour, cover the dough balls.
  • Preheat the Oven:
    • While the dough is chilling, preheat the oven to 350°F (177°C) and line baking sheets with silicone baking mats or parchment paper.
  • Bake the Cookies:
    • Place the chilled dough balls about 2 inches apart on the prepared baking sheets.
    • Bake for 12 minutes, or until the edges are set. The centers may appear under-baked; do not over-bake.
    • Let the cookies cool on the baking sheet for 5 minutes.
  • Add the Hershey’s Kisses:
    • Gently press a candy cane Hershey’s Kiss into the center of each cookie.
    • Use a thin spatula to carefully transfer the cookies to a plate or cooling rack.
    • Place the cookies in the freezer for about 10 minutes to quickly set the candy.
  • Serve and Store:
    • Serve the cookies immediately, or store them in an airtight container at room temperature for up to 1 week.

Notes

  • Peppermint Extract: You can omit or replace with almond extract for a more traditional sugar cookie flavor.
  • Sprinkles: Nonpareils, sparkling sanding sugar, or regular sprinkles work best for coating these cookies.
  • Candy Cane Hershey’s Kisses: If you can’t find these, you can substitute with regular Hershey’s Kisses.
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 15g
  • Sodium: 50mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg