Introduction
Candy Cane Kiss Cookies bring a bright holiday touch to any dessert table. These cookies feature a soft sugar-cookie base rolled in colorful sprinkles and topped with a peppermint Kiss. They bake quickly, taste amazing, and look perfect next to any festive treat. Every bite delivers a sweet burst of vanilla and peppermint that feels like a winter celebration.
Why These Cookies Stand Out
These cookies combine simple steps with a beautiful finish. The dough chills fast, which keeps the cookies soft. The sprinkles add crunch while the peppermint center melts slightly. These treats work well for parties, gifting, or cozy nights. You can change the sprinkles or the Kiss flavor to suit your theme. They always stay soft and keep their bright shape.
Ingredients You Need
The recipe uses basic ingredients that many home bakers already have. You need all-purpose flour, baking powder, salt, sugar, and unsalted butter. A single egg adds structure and moisture. Vanilla and peppermint extracts bring flavor. Colorful sprinkles create texture and shine. The iconic candy cane Hershey’s Kisses sit on top and complete each cookie. The dough comes together easily and rolls well after chilling.
How to Make Candy Cane Kiss Cookies
Start by mixing the dry ingredients. Cream the butter and sugar until fluffy and smooth. Beat in the egg and both extracts. Add the dry ingredients slowly until the dough forms. Roll the dough into small balls and coat each ball with sprinkles. Chill the coated dough to help the cookies keep their shape. Bake until the edges look set. Press a Kiss into each warm cookie and chill again for a few minutes so the chocolate holds its shape. Serve once the tops firm up.
Helpful Tips for Perfect Cookies
Keeping the dough cold prevents spreading. If it feels sticky, chill it longer. Add a small extra spoon of flour if the dough seems too soft. Press the Kisses in while the cookies are warm, but cool the cookies quickly so the chocolate stays neat. Use any flavor of Kiss you enjoy when candy cane ones are not available. Store the cookies in an airtight container to keep them soft.
Make-Ahead and Freezer Advice
You can prepare the dough a day early. Shape and roll the dough in sprinkles before chilling. Freeze unbaked dough balls for months. Bake them straight from the freezer with only a small increase in the bake time. Store baked cookies in the freezer as well. They thaw fast and taste fresh.
A Holiday Cookie Everyone Loves
These cookies bring sparkle to gatherings and candy-cane flavor to cookie trays. They make a sweet gift and brighten any holiday dessert spread. Their fun swirl of red and white makes them loved by both kids and adults. Bake a batch and enjoy the warm and minty aroma that fills your kitchen.
Festive Candy Cane Kiss Cookies for the Holidays
- Total Time: 32 mins
- Yield: 32–36 cookies 1x
Description
Soft holiday sugar cookies rolled in festive sprinkles and topped with peppermint candy cane Kisses.
Ingredients
2 cups + 1 Tbsp all-purpose flour
1½ tsp baking powder
¼ tsp salt
10 Tbsp unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
¼ tsp peppermint extract
½ cup sprinkles
32–36 candy cane Hershey’s Kisses
Instructions
1. Mix flour, baking powder, and salt.
2. Cream butter and sugar.
3. Beat in egg, vanilla, and peppermint.
4. Add dry ingredients.
5. Roll dough into balls.
6. Coat balls in sprinkles.
7. Chill dough.
8. Bake at 350°F for 12 minutes.
9. Press Kisses onto warm cookies.
10. Chill to set.
11. Serve or store.
Notes
Chill dough to prevent spreading.
Freeze dough balls for later use.
Use any Hershey’s Kiss flavor you like.
Store cookies in an airtight container.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
