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Candy Cane Kiss Cookies - Festive, Fun, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Unsalted butter, softened
  • Granulated sugar
  • Brown sugar (light or dark)
  • Egg
  • Vanilla extract
  • Peppermint extract (a little goes a long way)
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Milk or heavy cream (optional, for softer dough)
  • Crushed candy canes or peppermint candies
  • Hershey’s Candy Cane Kisses, unwrapped
  • Optional add-ins: white chocolate chips, red and white sanding sugar

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and keep bottoms from over-browning.
  2. Cream the butter and sugars. In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes. This step builds structure and tenderness.
  3. Add egg and extracts. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon peppermint extract. Taste the dough later and adjust peppermint if you want a stronger mint note.
  4. Whisk the dry ingredients. In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
  5. Combine wet and dry. Add the dry ingredients to the butter mixture in two additions. Mix on low just until no dry streaks remain. If the dough seems crumbly, add 1–2 teaspoons milk to help it come together.
  6. Add a little texture (optional). Fold in 1/2 cup white chocolate chips if you like extra sweetness and pockets of creaminess.
  7. Chill briefly. Cover and chill the dough for 20–30 minutes. This reduces spreading and makes rolling easier.
  8. Crush the candy canes. Place 6–8 candy canes in a zip-top bag and crush with a rolling pin until you have small bits. Avoid turning them to dust; a mix of tiny chunks and crystals works best.
  9. Shape and coat. Scoop 1-tablespoon portions of dough and roll into balls. Roll each ball in the crushed candy canes to coat. For a less sticky finish, roll in granulated sugar first, then candy cane bits.
  10. Bake. Arrange on prepared sheets, spacing about 2 inches apart. Bake 8–10 minutes, until edges are set and tops are slightly puffy. Do not overbake; they should stay soft in the center.
  11. Top with Kisses. Remove from the oven and immediately press a Candy Cane Kiss into the center of each cookie. The heat will soften the chocolate just enough to adhere and create a pretty swirl.
  12. Cool completely. Let cookies cool on the sheet for 5 minutes, then transfer to a rack. Allow the Kisses to re-set fully before stacking or storing.