Snacks

Candy Cane Kiss Cookies

Name: Candy Cane Kiss Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup powdered sugar; 1 egg; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup crushed candy canes; 1 package Hershey’s Kisses, unwrapped

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These Candy Cane Kiss Cookies pair buttery, melt-in-your-mouth shortbread with a crisp peppermint crunch and a chocolate center. They smell like the holidays—sweet sugar, cool mint, and warm vanilla. The cookies look snowy and festive with flecks of red candy cane. They taste buttery, sweet, and pleasantly minty with a soft chocolate kiss in the middle. If you want a gluten-free twist on a cookie snack, you can check a similar alternative like almond flour banana cookies for ideas on swapping flours.

Recipe Information

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36 cookies
Difficulty Level: Easy

Nutrition Information

Approximate per cookie (1 of 36)

Calories per serving: 140 kcal
Protein: 1 g
Carbohydrates: 20 g
Fat: 6 g
Fiber: 0.3 g
Sugar: 15 g
Sodium: 60 mg

Why Make This Candy Cane Kiss Cookies

These cookies are quick to make and perfect for holiday trays. They combine tender, buttery dough with crunchy peppermint for bright flavor. The warm cookie pressed around a Hershey’s Kiss makes each bite comforting and chewy at the center. They are great for gift boxes, parties, or a holiday family baking day. The aroma while baking is sweet and minty, and the finished cookies look festive and photogenic.

How to Make Candy Cane Kiss Cookies

This recipe is simple. You cream butter and sugars, add egg and vanilla, then mix in dry ingredients. Folding in crushed candy canes gives specks of red and minty crunch. Roll dough into small balls and bake briefly so cookies stay soft. Press a Kiss into each warm cookie for a melted chocolate center that firms as the cookie cools. Use room-temperature butter for easy creaming and crush candy canes finely for even texture.

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup crushed candy canes
1 package Hershey’s Kisses, unwrapped

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Have your Hershey’s Kisses ready and the candy canes crushed. Use a food bag and rolling pin or pulse in a food processor to crush canes into small pieces.

Step 2: Mixing

In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Beat in the egg and vanilla extract until smooth. In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mix to the creamed mixture and stir until combined. Fold in the crushed candy canes evenly through the dough.

Step 3: Cooking

Roll the dough into small balls (about 1 inch or slightly larger). Place them on the prepared baking sheet, leaving an inch or two between cookies. Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden but the centers still look soft.

Step 4: Finishing

Remove the cookies from the oven and immediately press an unwrapped Hershey’s Kiss into the center of each hot cookie. Let the cookies cool on the baking sheet for a few minutes so the chocolate sets slightly, then transfer to a wire rack to cool completely. The Kiss will soften but firm up as the cookie cools.

How to Serve Candy Cane Kiss Cookies

Serve these cookies at room temperature so the chocolate centers are slightly soft. They pair well with hot cocoa, coffee, or a glass of cold milk. Arrange them on a festive platter for parties or package a dozen in a gift box with tissue for a homemade present. For a dessert table, stack them on doilies or mix with plain shortbread for variety.

How to Store Candy Cane Kiss Cookies

Room temperature: Store in an airtight container for up to 3–4 days. Place parchment between layers to prevent sticking.
Refrigerator: Keep up to 1 week in an airtight container; bring to room temp before serving for best texture.
Freezer: Freeze baked cookies (without pressing the Kiss until after thawing if you want fresher chocolate) up to 3 months. Thaw at room temperature and, if needed, press a fresh Kiss into the warm cookie or microwave briefly to soften.

Expert Tips for Perfect Candy Cane Kiss Cookies

Use room-temperature butter so you can cream it well with the sugars for a light texture.
Don’t over-bake. Pull cookies when edges are set and centers still look soft. They firm as they cool.
Crush candy canes to small, even pieces so they distribute well and don’t create hard chunks.
Warm cookies slightly before inserting the Kiss if the cookie has cooled; it helps the chocolate adhere better.
For neater cookies, chill the dough 15 minutes before rolling if it feels too soft.
If you prefer less crunch, reduce crushed candy canes to 1/2 cup or chop them finer.
For deeper peppermint flavor, add 1/4 teaspoon peppermint extract with the vanilla.

Delicious Variations

Chocolate Peppermint: Replace 1/2 cup flour with 1/2 cup cocoa powder for a chocolate cookie base.
White Chocolate Kiss: Use white chocolate chips or white chocolate Hershey’s Kisses for a sweeter center.
Mini Cookies: Make smaller 3/4-inch balls for bite-size cookies—reduce bake time by 1–2 minutes.
Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free flour blend; add 1/4 teaspoon xanthan gum if your blend lacks it.
Spiced Twist: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a warm holiday flavor.

Frequently Asked Questions

Q: Can I use store-bought crushed candy canes or peppermint candies?
A: Yes. Pre-crushed candies work fine. If they are in large pieces, pulse them in a food processor to avoid big chunks that could make the cookies hard to bite.

Q: My dough is sticky. How do I handle it?
A: Chill the dough 10–15 minutes to firm it up. Lightly flour your hands or scoop with a cookie scoop and roll quickly.

Q: Can I make these ahead for holiday gifting?
A: Yes. Bake and cool cookies, then store them in an airtight container for up to 3 days. For longer storage, freeze up to 3 months. Thaw before gifting or package frozen with instructions to thaw.

Q: Can I press the Hershey’s Kiss in after cooling?
A: Pressing while hot helps the Kiss adhere and melt slightly for a soft center. If you wait, gently warm the cookie so the Kiss sticks, or roll the top of the cookie in melted chocolate and press a Kiss on top.

Q: How do I prevent the red candy cane from bleeding into the dough?
A: Crush candy canes finely and fold gently into the dough. Using powdered sugar in the dough also helps mask color bleed. Keep mixing minimal once candy is added.

Q: Can I use dark chocolate or other chocolates instead of Hershey’s Kisses?
A: Absolutely. Use mini chocolate truffles, dark chocolate squares, or chocolate chips. Adjust the size of the cookie ball if you use a larger chocolate.

Conclusion

Candy Cane Kiss Cookies are a cheerful, easy holiday treat. They bake quickly, smell amazing, and bring a mix of buttery, minty, and chocolate flavors in every bite. Small changes—like using dark chocolate, switching flours, or adjusting candy cane amount—let you tailor them to your taste. Give them a try at your next gathering and enjoy the warm, festive flavors with friends and family.