Candy Cane Kiss Cookies Recipe

Hey friend, if you love baking festive treats as much as I do, you’re going to adore this Candy Cane Kiss Cookies Recipe. These cookies have this magical way of capturing the holiday spirit: soft, buttery sugar cookies rolled in colorful sprinkles and topped with an irresistible peppermint-flavored Hershey’s Kiss. They’re simple enough to whip up on a cozy afternoon but fancy enough to wow your guests or gift to neighbors. Trust me, once you try this recipe, these Candy Cane Kiss Cookies become a holiday staple you’ll keep coming back to year after year.

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Ingredients & Why They Work

These ingredients come together beautifully to create that iconic holiday cookie. I recommend using good-quality butter and real vanilla extract for deep flavor, and fresh peppermint extract to bring out that candy cane vibe. Shopping tip: grab nonpareil sprinkles instead of larger jimmies for the best texture and coverage on the dough balls.

• All-purpose flour: Provides the sturdy yet tender base—spoon and level for accurate measurement, which makes a big difference.
• Baking powder: Gives a light lift so your cookies aren’t flat and dense.
• Salt: Enhances sweetness and balances the flavors.
• Unsalted butter: Softened to room temperature for easy creaming and rich flavor.
• Granulated sugar: Sweetens and helps create a slight crisp on the edges.
• Egg: Binds everything together and adds moisture.
• Vanilla extract: Deepens flavor, creating a classic sugar cookie taste.
• Peppermint extract: Brings out that unmistakable candy cane essence—it’s subtle but essential.
• Nonpareil sprinkles: Tiny, colorful balls perfect for coating dough and adding festive crunch.
• Candy cane Hershey’s Kisses: The star of the show—a peppermint chocolate surprise on top of each cookie.

Make It Your Way

I love how flexible this Candy Cane Kiss Cookies Recipe is—you can easily swap out flavors or coatings to suit any occasion or dietary preference. Don’t hesitate to make it yours by adding your personal touch.

• Chocolate version: I’ve tried making these with a chocolate cookie base instead of vanilla—rolling dough balls in granulated sugar instead of sprinkles—adding a deeper, fudgier dimension that my chocoholic friends adored.
• Extract swaps: If peppermint extract isn’t your thing, almond extract is a lovely alternative that pairs beautifully with vanilla sugar cookies.
• Sprinkle styles: Feel free to use sparkling sanding sugar or classic jimmies instead of nonpareils for a different texture or look—just press firmly so they stick well during baking.

Step-by-Step: How I Make Candy Cane Kiss Cookies Recipe

Step 1: Mix Dry Ingredients

Start by whisking together your flour, baking powder, and salt in a medium bowl until they’re fully combined and airy. It’s the perfect way to evenly distribute the leavening and salt, ensuring your cookies bake up evenly without any surprises.

Step 2: Cream Butter and Sugar

Using either a stand mixer or hand mixer fitted with the paddle attachment, beat your softened butter and sugar together on high speed for about 3 minutes. You want the mixture to become light, fluffy, and creamy—this texture is key to tender cookies. If you’re unsure how to cream butter and sugar just right, check out my tutorial—it really helps! Then add the egg, vanilla, and peppermint extract and mix until fully incorporated, scraping down the bowl as needed.

Step 3: Combine Wet and Dry Ingredients

Now, on low speed, add your flour mixture to the wet ingredients. Mix just until fully combined—the dough will be thick and a bit firm, but that’s exactly right. Avoid overmixing here to keep the cookies tender.

Step 4: Roll and Coat in Sprinkles

This step is so fun. Scoop about a scant tablespoon of dough (roughly 20 grams) and roll it into a tight ball with your hands. It might feel dry at first, but the warmth of your hands helps it come together. Then generously roll each dough ball in nonpareil sprinkles. If the sprinkles don’t stick easily, don’t panic—you can pour sprinkles onto a plate and press your dough balls into them, or stir in a teaspoon of water into the dough to increase stickiness.

Step 5: Chill Dough Balls

Place your sprinkle-coated dough balls on a baking sheet or plate and chill in the fridge for about 20 minutes, or up to one day if you want to bake later. Cover them if chilling longer. This step really helps the cookies keep their shape and gives that perfect chewy-yet-soft bite.

Step 6: Bake and Add the Kiss

Preheat your oven to 350°F (177°C). Space the chilled dough balls about 2 inches apart on parchment-lined baking sheets and bake for 12 minutes, or until the edges look set but the centers are still a little soft. They’ll look slightly underbaked in the middle—that’s just right. Pull them out, press a candy cane Kiss gently on top of each cookie, and then transfer quickly to a plate(s). Pop them in the freezer for 10 minutes to let that chocolate settle perfectly.

How to Serve Candy Cane Kiss Cookies Recipe

Garnishes

I usually keep it simple with the sprinkles coating the dough balls—it’s festive and colorful enough. But for a little extra pizzazz, you can dust the cookies lightly with powdered sugar right before serving. It looks especially pretty for holiday platters and adds a gentle sweetness that pairs well with the peppermint.

Side Dishes

These cookies are perfect alongside a warm cup of cocoa or peppermint-spiked coffee. I also like serving them with a festive cheese board featuring mild cheeses and fresh fruit; they make a delightful sweet contrast to savory bites.

Creative Ways to Present

For gifting or parties, I’ve arranged these cookies in layers wrapped with festive ribbon inside a clear box. You can also place a cookie on a mini paper doily and tie a small candy cane next to it with a bow for an adorable presentation. These little touches make the treat feel extra special!

Make Ahead and Storage

Storing Leftovers

I keep leftover Candy Cane Kiss Cookies in an airtight container at room temperature, and they stay deliciously fresh for up to a week. Make sure they’re completely cooled before storing to avoid sogginess. They also hold up well if you add a sheet of parchment paper between layers in your container.

Freezing

I love that you can freeze both the unbaked dough balls and the baked cookies! After rolling in sprinkles, place unbaked dough balls on a tray and freeze for a couple hours, then transfer to a freezer-safe bag. They last up to 3 months and baking from frozen just takes an extra minute. Baked cookies also freeze beautifully—just thaw at room temp.

Reheating

If you want to freshen up stored cookies, pop them in a preheated 300°F oven for 5 minutes or microwave for 10-15 seconds. This warms the cookies and softens the Kiss a bit without melting it completely, giving you that fresh-from-the-oven taste.

FAQs

Final Thoughts

This Candy Cane Kiss Cookies Recipe holds a special place in my heart because it’s become our family’s holiday tradition—simple enough to make with kids, festive, and ridiculously tasty. Baking these cookies always brings back memories of cozy winter evenings and holiday cheer. I really hope you’ll give them a try and share the joy with your loved ones. Grab your mixing bowl and sprinkles, and let’s make some magic together!

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