Festive Candy Cane Kiss Cookies Recipe for Holiday Magic

Sweet memories dance through my grandmother’s beloved candy cane kiss cookies that always bring smiles during holiday gatherings.

Festive baking whispers childhood joy with each delicate, peppermint-studded morsel.

Soft, buttery dough cradles chocolate kisses like precious treasures.

Delicate swirls of red and white peek through tender cookie edges, promising delightful flavor surprises.

Kitchen aromas become magical when these treats emerge from warm ovens, filling spaces with comforting cheer.

Crisp winter afternoons feel cozier with a plate of these delectable morsels beside steaming mugs.

You’ll want to savor every delightful bite and share the happiness these simple cookies bring.

Storage Advice for Candy Cane Kiss Cookies

• Store cooled cookies in an airtight container, layering between parchment paper to prevent sticking. Keep at room temperature for up to 5 days or refrigerate for extended freshness.
• Wrap cookies individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months to preserve their delicate texture and flavor.
• Remove frozen cookies from the freezer and let them sit at room temperature for 30 minutes before serving. Avoid microwaving to maintain their original taste and consistency.
• Warm cookies briefly in a preheated oven at 300F for 3-5 minutes to restore their soft texture and slightly melted Hershey's Kiss center.

Serving Candy Cane Kiss Cookies with Flair

• Brew a rich, creamy hot chocolate and top with whipped cream and crushed candy cane pieces to echo the cookie's minty flavor profile.
• Serve a scoop of smooth, creamy vanilla bean ice cream alongside the cookies for a delightful temperature and texture contrast.
• Create a chai latte with subtle warmth and spices that beautifully balance the cookie's sweet and minty notes, offering a cozy drinking experience.
• Craft a white chocolate mocha with a sprinkle of crushed candy cane on top, creating a harmonious blend of holiday flavors that elevates the cookie's peppermint essence.

Fresh Twists for Candy Cane Kiss Cookies

• Gluten-Free Candy Cane Cookies: Replace all-purpose flour with gluten-free flour blend or almond flour for a celiac-friendly version. Ensure all ingredients are certified gluten-free.
• Vegan Peppermint Chocolate Cookies: Substitute butter with coconut oil, egg with flax egg, and Hersheys Kisses with vegan chocolate peppermint drops. Use plant-based alternatives to create a dairy-free treat.
• Low-Sugar Candy Cane Cookies: Use a sugar substitute like stevia or monk fruit sweetener instead of granulated sugar. Reduce the overall sugar content while maintaining the cookie's delicious flavor profile.
• Dairy-Free Festive Cookies: Replace butter with dairy-free margarine or coconut oil. Use dairy-free chocolate kisses or peppermint chocolate chips as a topping alternative for those with lactose intolerance.

Best Features of Candy Cane Kiss Cookies

• Create these cookies in under 30 minutes, perfect for busy home bakers who want to impress without spending hours in the kitchen.
• Blend peppermint's cool crispness with rich chocolate, making these cookies irresistible for both kids and adults during holiday gatherings.
• Personalize each cookie by crushing candy canes and topping with Hershey's Kisses, turning baking into a playful family activity that creates sweet memories.

Ingredients for Candy Cane Kiss Cookies

• All-Purpose Flour: Provides structure and texture for the classic holiday cookie.
• Baking Powder: Helps the cookies rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cookie.

• Butter, Granulated Sugar: Creates a rich, sweet base with smooth, creamy texture. Best when butter is softened at room temperature.
• Egg: Binds the ingredients and adds moisture to the cookie dough.
• Vanilla Extract: Adds warm, classic flavor. Pure vanilla is recommended for best taste.

• Candy Canes, Hersheys Candy Cane Kisses: Bring holiday cheer and peppermint flavor. Candy canes should be crushed finely for easy sprinkling. Kisses add a chocolate-peppermint surprise on top of each cookie.

Directions for Making Candy Cane Kiss Cookies

Step 1: Warm Up the Oven

Crank the oven to 350F (175C). Cover a baking sheet with parchment paper or silicone mat for hassle-free cleanup.

Step 2: Prepare Dry Mixture

• All-purpose flour
• Baking powder
• Salt

Set the mixture aside.

Step 3: Create Creamy Base

In a large mixing bowl, blend softened butter and granulated sugar using an electric mixer. Whip on medium speed until the mixture looks fluffy and light, around 2-3 minutes.

Step 4: Introduce Liquid Elements

Drop in the egg and vanilla extract. Continue mixing until everything blends smoothly.

Step 5: Marry Wet and Dry Ingredients

Slowly add dry ingredients to wet ingredients. Mix gently until just combined- avoid overmixing.

Step 6: Shape Cookie Balls

Roll dough into small balls, each about 1-inch wide. Arrange on the prepared baking sheet with 2 inches between each cookie.

Step 7: Sprinkle Candy Cane Magic

Crush candy canes in a zip-top bag using a rolling pin. Scatter crushed pieces over each cookie ball, pressing lightly to stick.

Step 8: Bake to Perfection

Slide cookies into the oven for 8-10 minutes. Look for golden edges while keeping centers soft.

Step 9: Add Chocolate Kiss Finale

Pull cookies from oven and immediately press a Hersheys Candy Cane Kiss into the center of each cookie. Let cool on the sheet for 5 minutes, then transfer to a wire rack for complete cooling.

Helpful Notes for Candy Cane Kiss Cookie Success

• Crush Candy Canes Perfectly: Use a rolling pin or the back of a spoon to break candy canes into fine, even pieces for better distribution and a more consistent texture.
• Prevent Overmixing Dough: Stop mixing as soon as dry ingredients are incorporated to keep cookies tender and prevent tough, dense results.
• Soften Butter Correctly: Let butter sit at room temperature for 30-45 minutes before creaming to ensure smooth, even mixing and optimal cookie texture.
• Control Cookie Size: Use a small cookie scoop or tablespoon to create uniform 1-inch balls, guaranteeing consistent baking and attractive presentation.
• Handle Hershey's Kisses Carefully: Press kisses gently into warm cookies immediately after baking, allowing residual heat to slightly melt chocolate for smooth appearance.

Candy Cane Kiss Cookies Recipe

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4.6 from 35 reviews

• Total Time: 25 minutes
• Yield: 24 1x

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Description

Sweet candy cane kiss cookies blend festive peppermint charm with classic holiday baking magic. Christmas cookie lovers will savor rich chocolate dough complemented by smooth Hershey’s kisses nestled perfectly atop each delicate, tender treat.

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Ingredients

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Main Ingredients:

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, softened

Wet Ingredients:

• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract (optional, for extra mint flavor)

Additional Ingredients:

• 1 teaspoon baking powder
• ¼ teaspoon salt
• 24 Candy Cane Hershey’s Kisses, unwrapped
• Granulated sugar (extra for rolling)

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie release.
2. Create a dry ingredient foundation by whisking flour, baking powder, and salt in a medium mixing bowl until thoroughly combined.
3. Utilize an electric mixer to transform softened butter and granulated sugar into a creamy, aerated mixture with a pale, fluffy texture.
4. Introduce egg and vanilla extract to the butter-sugar mixture, blending until the ingredients harmonize into a smooth consistency.
5. Gently fold the dry ingredient mixture into the wet ingredients, stirring just until a cohesive dough forms without overworking the batter.
6. Craft uniform cookie spheres by rolling the dough into precise 1-inch balls, strategically positioning them on the prepared baking sheet with adequate spacing.
7. Transform candy canes into delicate fragments by crushing them within a sealed bag, then delicately sprinkle the crushed pieces atop each dough ball, gently pressing to ensure adherence.
8. Bake the cookies for 8-10 minutes, watching for subtle golden edges while maintaining a tender center – precision is key to achieving the perfect texture.
9. Immediately after removing from the oven, crown each warm cookie with a Hersheys Candy Cane Kiss, allowing the residual heat to slightly melt the chocolate.
10. Allow cookies to rest on the baking sheet for a brief 5-minute cooling period before transferring to a wire rack for complete cooling and setting.

Notes

• Customize the candy cane crushing technique by using a food processor for more uniform pieces, ensuring even distribution of minty crunch across each cookie.
• Chill the dough for 30 minutes before rolling to prevent spreading and maintain a perfect round shape during baking.
• Swap Hershey’s Kisses with dark chocolate or white chocolate versions for varied flavor profiles that complement the peppermint base.
• Store cookies in an airtight container with parchment paper between layers to prevent sticking and maintain their delicate texture for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 10 g
• Sodium: 40 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 15 mg