Candy Cane Kiss Cookies Recipe: Adorably festive candy cane kiss cookies come together with a handful of basic baking ingredients. These are drop-style cookies (no rolling pin needed!) with plenty of colorful Christmas sprinkles and candy cane-flavored Hershey’s Kisses pressed in the center. They’re the nut-free, peppermint version of classic peanut butter blossoms!
Candy Cane Kiss Cookies Recipe
Ingredients
- 2 cups + 1 Tablespoon (260g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 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*
- 1/2 cup (about 90g) nonpareil sprinkles (I use these)
- 32–36 candy cane flavor Hershey’s Kisses, unwrapped
Instructions
- In a medium bowl, put the flour, baking powder, and salt and whisk them together until they are completely incorporated. Put aside for later.
- Mix the butter and sugar in a large basin with a hand-held or stand mixer with a paddle attachment on high speed for 2 minutes until creamy. Add egg, vanilla, and peppermint essence and beat for 1 minute. Beat again as needed to mix after scraping the sides and bottom of the bowl.
- Mix the flour mixture into the wet ingredients on low speed until incorporated. Very thick dough.
- Each dough ball should weigh 20g and be 1 scant tablespoon. Dough may seem dry, but warm hands will form a ball. Coat each dough ball in sprinkles.If sprinkles don’t attach to dough balls, they may be too stiff. Put sprinkles on a plate and push dough balls into them. Roll the dough balls again—the warmth from your palms can help the sprinkles stay. If this doesn’t work, whip 1 teaspoon of water into the dough to make it stickier, then try again.
- Sprinkle dough balls on a baking sheet or platter (whatever fits in your fridge). Store them in the fridge for 20 minutes to a day. Cover after 1 hour of cooling.
- While the cookie dough balls chill, preheat oven to 350°F (177°C).
- Place cooled dough balls 2 inches apart on lined baking pans. Bake 12 minutes to set edges. Do not overbake the cookies’ centers, which may look underbaked. Remove cookies from oven and cool on baking sheets for 5 minutes.
- Set Hershey Kisses:Press a kiss candy into the middle of each, then use a thin spatula to transfer the cookies to a big or several smaller plates (gently—they’re soft). To quickly set candy in cookies, freeze the plate(s) for 10 minutes.
- Unfreeze and serve.
- Cookies stay fresh covered at room temperature for a week.
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