Candy Cane Kiss Cookies

$- 1 cup unsalted butter, softened to room temperature - 1 cup powdered sugar, plus extra for dusting - 2 ½ cups all-purpose flour, sifted - ½ teaspoon salt - 2 teaspoons pure vanilla extract - 1 teaspoon peppermint extract - 1 cup crushed candy canes - 24 Hershey's Kisses (regular or peppermint) These ingredients create a rich, buttery base for your cookies. The unsalted butter adds creaminess, while the powdered sugar gives sweetness. The sifted flour helps the cookies have a nice texture. Salt balances the sweetness, enhancing the flavors. Flavorings like vanilla and peppermint extracts add that festive touch. Candy canes give a crunch and visual appeal. Finally, Hershey's Kisses melt perfectly into the cookies, creating a delightful center. - Different decorations or toppings like sprinkles or chocolate drizzle - Serving suggestions for festive occasions such as cookie platters or gifts You can customize these cookies for any event. Try adding colorful sprinkles for kids’ parties or drizzling melted chocolate for a gourmet touch. They make great gifts or a centerpiece for holiday gatherings. Experiment with different toppings to make them your own! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. Next, line two baking sheets with parchment paper to keep the cookies from sticking. This simple step makes cleanup easy. In a large bowl, combine 1 cup of softened unsalted butter and 1 cup of powdered sugar. Use an electric mixer to beat them together. Mix until the mixture is light and fluffy, about 3 to 4 minutes. Now, pour in 2 teaspoons of vanilla extract and 1 teaspoon of peppermint extract. Mix again until everything blends well. In another bowl, whisk together 2 ½ cups of sifted all-purpose flour and ½ teaspoon of salt. This helps the salt spread evenly. Gradually add this mix to your wet ingredients, mixing on low speed. Stop mixing as soon as it comes together to avoid overmixing. Next, gently fold in 1 cup of crushed candy canes. Make sure to save a few for later. This adds fun flavor and crunch to your cookies. Now, take a tablespoon of dough and roll it into a ball. Place the balls on your prepared baking sheets, spaced about 2 inches apart. This helps them bake evenly. Bake the cookies for 10 to 12 minutes. Look for light golden edges as a sign they're ready. Once baked, remove the cookies from the oven. Press a Hershey's Kiss into the center of each warm cookie. Let them cool on the baking sheet for about 5 minutes. This helps the Kisses set. Then, transfer the cookies to wire racks to cool completely. When they are cool, dust them with extra powdered sugar and sprinkle the reserved crushed candy canes on top for a festive look. To get cookies that bake evenly, space them well on the sheet. Place them about 2 inches apart. This gap helps hot air circulate around each cookie. Check the cookies after 10 minutes. They should look light golden at the edges. If they are too soft in the center, give them a couple more minutes. To keep Candy Cane Kiss Cookies soft, store them in an airtight container. You can layer parchment paper between the cookies to prevent sticking. If you want extra softness, add a slice of bread to the container. The bread will help keep the cookies fresh and chewy. To make your cookies look festive, dust them with powdered sugar. You can also sprinkle more crushed candy canes on top. For a fun twist, melt some white chocolate. Drizzle it over the cookies for an extra touch. You could also use different candies instead of Kisses, like chocolate stars or seasonal M&Ms. Pro Tips Chill the Dough: If the dough feels too soft to handle, refrigerate it for 15-30 minutes. This will help the cookies retain their shape while baking. Use Fresh Candy Canes: For the best flavor and vibrant color, use fresh candy canes. Old candy canes can lose their flavor and become stale. Experiment with Flavors: Try adding a touch of almond extract or orange zest for a unique twist on the classic peppermint flavor. Store Properly: Keep the cookies in an airtight container to maintain their freshness. They can last up to a week at room temperature. {{image_4}} You can try different flavors for your cookies. Use white chocolate instead of Hershey's Kisses. For a twist, swap candy canes with crushed peppermint candies. You can also use crushed nuts like almonds or pecans for added crunch. If you want a fruity taste, consider adding dried cranberries. This gives a nice color and flavor. For gluten-free options, use a 1-to-1 gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum for proper texture. If you want vegan cookies, replace the butter with coconut oil and use a plant-based egg substitute. A mix of flaxseed and water works great. For sugar, you can use coconut sugar to keep it vegan. You can adapt this recipe for other holidays. For Valentine’s Day, use heart-shaped sprinkles and strawberry-flavored Kisses. At Easter, swap candy canes for pastel-colored candies like M&M's. For Halloween, use orange and black sprinkles with pumpkin spice flavoring. These easy swaps keep your festive treats fresh and fun! Store your Candy Cane Kiss Cookies at room temperature. Place them in an airtight container. They stay fresh for about a week. For longer shelf life, you can store them in the fridge. This keeps them soft and adds a cool taste. To freeze your cookies, first cool them completely. Place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. This way, they won’t stick together. When you want one, take it out and let it defrost at room temperature. Enjoy your tasty treat anytime! Yes, you can use regular chocolate Kisses. They will change the flavor a bit. The chocolate will mix well with the sweet peppermint taste of the cookie. Many people enjoy this twist on the cookie. To make your cookies softer or chewier, try using less flour. You can also bake them for a shorter time. Pull them out when they are still soft in the center. Let them cool on the baking sheet before moving them to a wire rack. The best way to crush candy canes is to place them in a zip-top bag. Use a rolling pin to crush them into small pieces. Make sure you crush them to the size you want. This way, you will have nice candy cane bits for your cookies. Yes, you can double the recipe! Just make sure to use a bigger mixing bowl. You may need to bake the cookies in batches. Keep an eye on the baking time since it might vary. These cookies can last about a week at room temperature. Store them in an airtight container. If you want them to last longer, you can freeze them for up to three months. Just make sure to wrap them well. This blog post covered every step to make delicious Candy Cane Kiss Cookies. We explored essential ingredients and optional variations. I shared tips for perfect baking and storing to keep your cookies fresh. You can adapt this recipe for any holiday or dietary need. Now, it’s your turn to bake. Try these cookies for your next festive gathering. You’ll impress your friends and family with your tasty treats. Happy baking and enjoy every bite!$

Candy Cane Kiss Cookies

Delicious festive cookies with a peppermint twist, topped with Hershey's Kisses.

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Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup powdered sugar, plus extra for dusting
2 teaspoons pure vanilla extract
2.5 cups all-purpose flour, sifted
0.5 teaspoon salt
1 teaspoon peppermint extract
1 cup crushed candy canes, plus a few for garnish
24 pieces Hershey's Kiss candies (either regular or peppermint)

Instructions

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
In a large mixing bowl, combine the softened butter and powdered sugar. Using an electric mixer, beat the mixture at medium speed until it becomes light and fluffy, roughly 3-4 minutes.
Pour in the vanilla extract and peppermint extract. Continue mixing until the extracts are fully incorporated into the butter-sugar mixture.
In a separate bowl, whisk together the sifted flour and salt to ensure even distribution. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the crushed candy canes with a spatula, making sure to leave a few aside for garnish.
Using a tablespoon or cookie scoop, portion out dough and roll each piece into a ball. Place the dough balls onto the prepared baking sheets, making sure to space them about 2 inches apart for even baking.
Slide the baking sheets into the preheated oven and bake for 10-12 minutes, or until the edges of the cookies turn a light golden brown.
Once baked, remove the cookies from the oven. Immediately press a Hershey's Kiss into the center of each warm cookie. Allow them to cool on the baking sheet for about 5 minutes, so they set slightly, before transferring to wire racks to cool completely.
When the cookies are completely cooled, dust them lightly with extra powdered sugar and sprinkle the reserved crushed candy canes on top for a charming, festive finish.

Notes

Great for holiday gatherings and cookie exchanges.

Keyword candy cane, cookies, holiday