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Candy Cane Kiss Cookies

These festive cookies are soft, chewy, and topped with a delicious Candy Cane Kiss, making them perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 32 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup unsalted butter, softened Let sit at room temperature for 30-60 minutes.
  • 1 cup granulated or caster sugar Granulated sugar gives more crunch, caster sugar for a softer bite.
  • 1 large egg
  • 1 tablespoon milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon peppermint extract Measure carefully to avoid overpowering flavor.
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For Rolling and Topping
  • 1/4 cup granulated or caster sugar, for rolling
  • 1/4 cup green or red sanding sugar, optional Optional for extra festive touch.
  • 32 Hershey’s Candy Cane Kisses, unwrapped and frozen Freeze for 15-20 minutes before use.

Method
 

Preparation
  1. Mix the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large mixing bowl, beat the softened butter and sugar on medium speed until pale and fluffy, about 2-3 minutes.
  3. Add the egg, milk, vanilla extract, and peppermint extract, beating until smooth.
  4. Gradually add the flour mixture in two batches, mixing on low speed until there are no dry streaks. Finish by hand with a spatula.
  5. Chill the dough in the refrigerator for 30 to 45 minutes.
  6. Meanwhile, unwrap the Candy Cane Kisses and freeze for 15-20 minutes.
Baking
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in granulated sugar, sanding sugar, or both.
  3. Place the balls on the prepared baking sheets about 2 inches apart.
  4. Bake for 9-10 minutes until the edges are set and the tops are slightly cracked.
  5. Immediately press a frozen Candy Cane Kiss into the center of each warm cookie.
  6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container, layered with parchment paper, for up to five days. Perfect for holiday gifting!