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Candy Cane Kiss Cookies Recipe

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4.4 from 6 reviews

Candy Cane Kiss Cookies are festive, soft sugar cookies rolled in colorful nonpareil sprinkles, topped with a peppermint-flavored Hershey’s Kiss in the center. These classic holiday treats combine a delicate peppermint flavor with a buttery, tender cookie base, perfect for holiday parties and gifting.

Ingredients

Dry Ingredients

  • 2 cups + 1 Tablespoon (260g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 10 Tablespoons (142g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract

Decoration

  • 1/2 cup (about 90g) nonpareil sprinkles
  • 32–36 candy cane flavor Hershey’s Kisses, unwrapped

Instructions

  1. Mix Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl until combined. Set aside.
  2. Cream Butter and Sugar: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until creamy and combined, about 3 minutes.
  3. Add Wet Ingredients: Add the egg, vanilla extract, and peppermint extract to the creamed butter mixture and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  4. Combine Dough: Add the flour mixture to the wet ingredients and mix on low speed until the dough is fully combined and very thick.
  5. Form Dough Balls: Roll dough into balls, about 1 scant tablespoon each (around 20g). The dough may be dry but the warmth from your hands will help it come together.
  6. Roll in Sprinkles: Roll each dough ball generously in nonpareil sprinkles to coat. If sprinkles do not stick well, press the balls into sprinkles on a plate or add 1 teaspoon water to the dough to make it stickier.
  7. Chill Dough Balls: Place the sprinkled dough balls on a baking sheet or plate and chill in the refrigerator for 20 minutes up to 1 day. Cover if chilling longer than 1 hour.
  8. Preheat Oven: Preheat your oven to 350°F (177°C) while chilling the dough.
  9. Bake: Place chilled dough balls about 2 inches apart on lined baking sheets and bake for 12 minutes, or until the edges appear set. The centers may look slightly underbaked, which is desired. Remove from oven and let cool on the baking sheet for 5 minutes.
  10. Add Hershey’s Kiss: Press a candy cane flavored Hershey’s Kiss into the center of each cookie. Using a thin spatula, gently transfer the cookies to plates.
  11. Set Candy: Place the plates of cookies in the freezer for 10 minutes to quickly set the candy.
  12. Serve and Store: Remove from freezer and serve. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  • Ensure the butter is softened to room temperature for proper creaming.
  • If dough seems too firm and sprinkles won’t stick, add 1 teaspoon of water and mix gently.
  • Do not overbake cookies; centers should remain soft for the best texture.
  • Chilling dough balls helps maintain cookie shape during baking.
  • Using a thin spatula when transferring cookies after baking prevents breakage since cookies are soft.
  • Cookies can be stored at room temperature, covered, for up to one week.

Find it online: https://marthatasty.com/candy-cane-kiss-cookies-recipe/