Description
Candy Cane Kiss Cookies are festive and delightful holiday treats featuring a soft peppermint-flavored cookie base topped with a signature Candy Cane Hershey’s Kiss. These cookies combine the sweetness of vanilla and sugar with the refreshing crunch of crushed candy canes, making them perfect for Christmas celebrations and gift-giving.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed candy canes or peppermint candies
- Additional granulated sugar for rolling
Decoration
- 30–36 Candy Cane Hershey’s Kisses (unwrapped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture becomes light and fluffy, ensuring a smooth base for your cookie dough.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and peppermint extract until well combined to incorporate flavor and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning components.
- Combine Dough: Gradually add the dry ingredients into the wet mixture, mixing just until fully combined to avoid overworking the dough which can lead to tough cookies.
- Fold in Candy Canes: Gently fold in the crushed candy canes for a festive crunch and peppermint flavor throughout the dough.
- Form and Roll Dough Balls: Scoop tablespoon-sized portions of dough, roll each into a ball, and coat them in granulated sugar for an extra sweet and slightly crunchy exterior.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake Cookies: Bake in the preheated oven for 8–10 minutes, or until the edges are set and the cookies appear slightly puffed but not browned.
- Add Hershey’s Kisses: Remove the cookies from the oven and immediately press one unwrapped Candy Cane Hershey’s Kiss into the center of each cookie so it slightly melts and adheres.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set the candy, then transfer to a wire rack to cool completely. Let the Kisses harden back up before storing or serving.
Notes
- To prevent the Candy Cane Kisses from melting too much during pressing, place them in the freezer beforehand.
- Store these cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
