Description
Candy Cane Kiss Cookies are festive peppermint-flavored sugar cookies topped with a classic Hershey’s Candy Cane Kiss. These soft, buttery treats feature crushed candy canes folded into the dough for a subtle minty crunch and are perfect for holiday celebrations.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter softened
- 1¼ cup white sugar divided
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp milk
- ½ cup crushed candy canes
Topping
- 28 Hershey’s Candy Cane Kisses
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside to prevent sticking during baking.
- Cream Butter and Sugar: Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup of sugar until light and fluffy, about 1 to 2 minutes.
- Add Egg and Extracts: Mix in the egg, vanilla extract, and peppermint extract for 1 minute until fully combined and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Add the flour mixture, milk, and crushed candy canes to the wet ingredients and beat just until incorporated, about 30 seconds, to avoid overmixing.
- Form Dough Balls: Scoop dough in 1 tablespoon portions and roll each into a smooth ball using your hands.
- Coat with Sugar: Roll each dough ball in the remaining ¼ cup sugar to coat the outside evenly.
- Chill Dough: Place the sugar-coated dough balls onto the prepared cookie sheets about 2 inches apart. Refrigerate the cookie sheets flat for 2 hours to chill the dough thoroughly before baking.
- Preheat Oven: While chilling, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it's ready for baking.
- Bake Cookies: Bake the chilled cookies for 10 minutes or until the centers are set but edges remain soft.
- Add Candy Kiss: Allow cookies to cool on the baking sheet for 5 minutes, then gently press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie for the classic festive touch.
Notes
- For best results, chill the dough balls thoroughly to prevent spreading during baking.
- Store leftover cookies in an airtight container at room temperature for up to 5-7 days to maintain freshness.
- If you prefer a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract.
- Crush candy canes finely so they blend well in the dough without sharp pieces.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
