These soft, chewy and buttery candy cane kiss cookies are brimming with peppermint holiday magic! They are made with a simple sugar base, baked just until just set and lightly golden, then topped with festive red and white Hershey’s candy cane kisses.
If you are looking for a variation of peanut butter blossoms or kiss cookies without peanut butter, then you should definitely try these peppermint blossom cookies. They are a delicious holiday spin on the classic kiss cookie.
These cookies often feature a soft sugar or shortbread cookie base with a sweet chocolate centre and a touch of peppermint. Candy cane kiss cookies are perfect for gifting, cookie exchanges, holiday cookie trays or for sharing at holiday get-togethers.
Table of Contents
Why you’ll love this recipe
- They look cute and festive! The peppermint kisses make it holiday-perfect sans the extra effort.
- Thick, soft and chewy cookies with slight crisp edges.
- Has the perfect balance of mint flavour that is not overpowering.
- Easy enough to make for novice home bakers, there’s no technical steps here.
- Made with simple pantry ingredients.
- Always a hit with kids and adults alike!
Ingredients
To make these candy cane kiss cookies, you’ll need the following;
- Butter: Use room temperature, unsalted butter. If you would like to use salted butter, simply skip the salt.
- Sugar: It is used to add sweetness to the dough, and is also used for rolling the dough balls giving the cookies a subtle sparkle, crackly tops and lightly crisp edges. I’ve also used green sanding sugar to coat some of the dough balls to give the cookies a festive look. You could also use red sanding sugar.
- Egg: You’ll need one large egg. This helps bind the dough while also adding richness. Always use room temperature eggs unless otherwise specified.
- Milk: Adds moisture to the dough giving the cookies a soft, tender texture.
- All-purpose flour: Provides structure to the dough. It is important to measure the flour correctly, especially for this recipe. These cookies can turn very dry and crumbly if you add more flour than necessary.
- Baking powder: Used as a leavener here, helps the cookie puff up.
- Salt: A pinch of salt enhances the flavor of the cookies.
- Flavors: I’ve used vanilla extract and a small amount of peppermint extract to flavor these cookies.
- Candy cane kisses: The creamy chocolate center adds a sweet, refreshing peppermint flavor and gives these cookies a very festive look.
Instructions
Step 1: Combine dry ingredients
Whisk all-purpose flour, baking powder, and salt in a bowl and set aside.
Step 2: Cream butter and sugar, then add egg, milk, vanilla and peppermint extracts
In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides the bowl in between, to ensure the butter and sugar are fully incorporated.
Add 1 large egg, milk, vanilla and peppermint extracts and beat on medium speed until well combined.
Step 3: Cookie dough
Gradually add the dry ingredients to the butter mixture in two additions, mix on low speed just until no flour streaks remain. Fold gently with a spatula to avoid overworking the dough. Cover and chill the dough for about 30 to 45 minutes.
Step 4: Shape, roll in sugar, bake, press candy cane kisses and allow to set
When ready to bake, preheat oven to 350° F (180° C). Line baking sheets with parchment paper or silpat.
Shape dough into 1-inch balls using a measuring tablespoon or cookie scoop. Roll each cookie dough ball in sugar/sanding sugar and place on the prepared baking sheet about 2 inches apart.
Bake at 350° F (180° C) for 9 to 10 minutes or until the edges are set, the centres are still soft and tops look slightly cracked.
Remove from the oven and allow to cool down for about a minute.
Gently press a candy kiss into the center of each warm cookie. Leave them on the tray for about 5 minutes, then transfer to a wire rack to cool completely so that the kisses set.
Storage
Room temperature: Once the cookies have cooled down completely, store them in an airtight or cookie container for upto 4 to 5 days. Layer with parchment or wax paper if stacking in containers to prevent the candy cane kisses from smudging.
Freeze: You may also freeze baked cookies or the dough.
- To freeze baked cookies:
- Place the cookies in a single layer on a baking tray lined with parchment paper. Freeze until firm, then transfer to an airtight container or freezer-safe bag. Store up to 2 months. Thaw at room temperature for 1 to 2 hours before serving.
- To freeze the dough (preferable)
- Scoop and roll dough balls (do not coat with sugar) and place on a baking tray lined with parchment paper in a single layer. Freeze until solid.
- Then, transfer to a freezer-safe bag or airtight container.
- Label and freeze for up to 2 months.
- When ready to bake, take the dough balls out of the freezer. Let them sit for 4 to 5 minutes, then roll in sugar. Add 1-2 minutes extra to the baking time.
Variations
These candy cane kiss cookies are delicious just as they are, but feel free to play around with these variations!
- Chocolate peppermint blossoms: Use your favourite chocolate kiss cookie base, flavor up the dough with some peppermint extract and top it with candy cane kisses.
- Holiday sprinkle kiss cookies: Roll dough balls in festive white, green, and red sprinkles before baking.
- Coconut candy cane kiss cookies: Roll dough balls in desiccated coconut instead of sugar.
- Peppermint peanut butter magic: Make peanut butter blossom cookie dough and top with peppermint kisses!
Top tips
Freeze the kisses: Be sure to freeze the kisses or else they will melt into a puddle when pressed into the warm cookie. They soften faster than regular chocolate kisses, so freezing helps keep their shape. If you find that the kisses are melting after pressing into the cookie, refrigerate the cookies until the kisses firm back up.
Measure the flour correctly: Always spoon the flour into your measuring cup and sweep off the excess flour across the top of your measuring cup using the flat edge of the back of a knife. Never scoop the flour from the bag or container, you end up packing a lot more flour. For best results, I recommend using a kitchen scale, as cup sizes may vary. I’ve seen 1 cup ranging from 237 to 250 ml.
Avoid overbaking: These cookies can turn dry if overbaked. They are done once the edges look set. For soft and chewy cookies, remove them just before they look fully set as they will continue to cook on the hot tray.
FAQ
Can I use regular chocolate kisses instead of peppermint kisses?
Yes, you can, but peppermint kisses give these cookies their signature festive look and flavor. If you don’t want to use them or can’t find them, you can increase the quantity of peppermint extract in the dough.
Can I make the cookie dough ahead of time?
Yes, you can make the dough and refrigerate for up to 2 days in advance.
Why are my cookies spreading?
Your butter was probably too soft, it should be at room temperature and not glossy or shiny. Butter should be soft enough that when you press your finger into it, it should leave an indent but not so soft that your finger slides right through. To fix this problem, chill the dough for 45 minutes to an hour before baking.
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Candy Cane Kiss Cookies
Ingredients
- 1/2 cup unsalted butter softened, 113 grams
- 1 cup granulated or caster sugar, 200 grams
- 1 large egg
- 1 tablespoon milk
- 1.5 teaspoons vanilla
- 1/4 teaspoon peppermint extract
- 2 cups all-purpose flour, 280 grams
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For rolling and topping the cookies
- 1/4 cup granulated or caster sugar
- 1/4 cup green sanding sugar optional
- 32 Hershey's candy cane kisses unwrapped, chill in the freezer for 15 to 20 minutes
Instructions
- Whisk all-purpose flour, baking powder, and salt in a bowl and set aside.
- In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides the bowl in between, to ensure the butter and sugar are fully incorporated.
- Add egg, milk, vanilla and peppermint extracts and beat on medium speed until well combined.
- Gradually add the dry ingredients to the butter mixture in two additions, mix on low speed just until no flour streaks remain. Fold gently with a spatula to avoid overworking the dough. Cover and chill the dough for about 30 to 45 minutes.
- When ready to bake, preheat oven to 350° F (180° C). Line baking sheets with parchment paper or silpat.
- Shape dough into 1-inch balls using a measuring tablespoon or cookie scoop. Roll each cookie dough ball in sugar/sanding sugar and place on the prepared baking sheet about 2 inches apart.
- Bake at 350° F (180° C) for 9 to 10 minutes or until the edges are set, the centres are still soft and tops look slightly cracked.
- Remove from the oven and allow to cool down for about a minute.
- Gently press a candy kiss into the center of each warm cookie. Leave them on the tray for about 5 minutes, then transfer to a wire rack to cool completely so that the kisses set.
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