These candy cane kiss cookies have a sugar cookie base topped with a peppermint candy kiss. Not only do they look great, but they taste amazing too.
Each year my sister would bring cookies with a Hershey kiss in the center to our family gathering. We all loved them! These candy cane kiss cookies are a version of the ones my sister’s recipe.
Instead of using chocolate kisses like she does, I use candy cane kisses for Valentine’s Day! This delicious sweet treat is the perfect peppermint cookie recipe for a cookie swap, or any Valentine’s Day gathering.
Keep reading to get the easy candy cane kiss cookies recipe.
Ingredients for these candy cane kiss cookies
You’ll need the following ingredients to make these candy cane kisses cookies.
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- ¾ cups confectioner’s sugar
- ⅔ cup unsalted butter, at room temperature
- 1/4 teaspoon peppermint extract
- ½ teaspoon pure vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon Kosher salt
- ¼ cup finely chopped Candy Cane Kisses
- Roughly ½ cup granulated sugar
- 18 additional, unwrapped Candy Cane Kisses
How to make these peppermint kisses cookies
Before you start making these cookies, make sure you have cleared enough space in your freezer, to fit a cookie sheet. You’ll be placing them in the oven when they’re done baking.
To make the cookies, preheat the oven to 350°F (180°C).
Then, add the confectioner’s sugar, butter, peppermint extract, vanilla extract, and egg to the bowl of a stand mixer. Beat it at medium speed, scraping bowl often until the mixture is creamy (about 2-3 minutes).
In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry mixture to your stand mixer’s bowl until well blended (1-2 minutes). The mixture will be dry and crumbly.
Fold the chopped candy cane kisses into the mixture with a spatula.
Shape the dough into 1 inch balls and roll them in granulated sugar. I put my granulated sugar in a bowl to make it easier.
Place the dough balls that have been rolled in sugar 1 inch apart on a cookie sheet. Bake for 10-12 minutes or until set.
Immediately after they come out of the oven, press a Candy Cane Kiss in the center of each cookie.
Put the cookie sheet (with cookies) immediately into the freezer so that the Candy Cane Kisses will set quickly. Freezing the cookies prevents the Kisses from melting when you add them to the cookies.
You can store in these peppermint kisses cookies in an airtight container in the fridge for about a week. They also freeze well.
Oh…and the picture above shows what happens if you don’t put them in the freezer to set. Those candy cane kisses do NOT like the heat.
So don’t skip this step of putting them in the freezer when you add the kiss to the cookie!
Tasting this delicious peppermint cookie recipe
These yummy candy cane kiss cookies have a crispy texture. The surprise is the creamy taste of the chopped-up candy kisses and the sweet finish of the whole candy kiss on the top.
Place the cookies in a festive red box and they make a nice homemade gift, too.
For another wonderful version of this recipe, check out my Holiday Kiss Cookies that are perfect for Christmas.
Share these candy cane kiss cookies on X
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Make these candy cane kiss cookies this year! They're a delicious treat the whole family will love. ❤️🤍🍪 #KissCookies #PeppermintKissCookies Share on XPin these peppermint kiss cookies on Pinterest
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Candy Cane Kiss Cookies
These candy cane kiss cookies have a sugar cookie base topped with a peppermint candy kiss.
They are the perfect peppermint cookie recipe for a cookie swap.
Ingredients
- ¾ cups confectioner's sugar
- ⅔ cup unsalted butter, at room temperature
- 1/4 teaspoon peppermint extract
- ½ teaspoon pure vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon Kosher salt
- ¼ cup finely chopped Candy Cane flavored Hershey’s Kisses
- Roughly ½ cup granulated sugar
- 18 additional, unwrapped Candy Cane Kisses
Instructions
- Preheat the oven to 350°F (180°C). Make some space in your freezer that will fit the cookie sheet.
- In the bowl of a stand mixer, combine the confectioner's sugar, butter, peppermint and vanilla extract, and egg.
- Beat at medium speed, scraping bowl often until the mixture is creamy (about 2-3 minutes).
- In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry mixture to your stand mixer's bowl until well blended (1-2 minutes). The mixture will be dry and crumbly.
- Fold in the chopped candy cane kisses with a spatula.
- Shape the dough into 1 inch balls and roll them in granulated sugar.
- Place the dough balls 1 inch apart on a cookie sheet. Bake for 10-12 minutes or until set.
- Immediately after they come out of the oven, press a Candy Cane Kiss in the center of each cookie.
- Put the cookie sheet (with cookies) immediately into the freezer so that the Kisses will set quickly (you don't want them to melt when you add them to the cookies. Freezing prevents this).
- Store in an airtight container in the fridge for about a week. The cookies also freeze well.
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Nutrition Information:
Yield:
18Serving Size:
1 cookieAmount Per Serving: Calories: 171Total Fat: 8.8gSaturated Fat: 5.4gUnsaturated Fat: 2.3gCholesterol: 19.1mgSodium: 121.4mgCarbohydrates: 22.3gFiber: 0.3gSugar: 14.6gProtein: 1.7g
Tammy
Monday 16th of December 2013
Love your recipes..
Admin
Monday 16th of December 2013
Thanks Tammy! Glad you enjoy them. Carol