Description
Candy Cane Kiss Cookies are festive peppermint-flavored cookies with a crisp sugar coating and a sweet Hershey's Candy Cane Kiss pressed into the center. These delightful treats are perfect for holiday celebrations and bring a refreshing minty twist to classic sugar cookies.
Ingredients
Scale
Dough Ingredients
- 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.
- Cream Butter and Sugar: Using a handheld mixer on medium-low speed, cream together the softened butter and 1 cup of sugar until fluffy, about 1-2 minutes.
- Add Wet Ingredients: Add the egg, vanilla extract, and peppermint extract to the creamed mixture and mix for another 1 minute until well combined.
- Mix Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and salt until evenly combined.
- Combine Dough: Add the flour mixture, milk, and crushed candy canes to the wet ingredients. Beat just until mixed, about 30 seconds, being careful not to overmix.
- Form Cookies: Scoop the dough into 1 tablespoon-sized portions and roll each into a smooth ball using your hands.
- Coat with Sugar: Roll each cookie dough ball in the remaining ¼ cup of sugar to coat the outside evenly.
- Chill Dough: Place the coated dough balls onto the prepared baking sheets about 2 inches apart. Refrigerate the cookie sheets flat for 2 hours to chill the dough before baking.
- Preheat Oven: While chilling, preheat your oven to 375 degrees Fahrenheit.
- Bake Cookies: Bake the chilled cookies for 10 minutes or until the centers are set but not browned.
- Add Candy Cane Kisses: Remove cookies from the oven and let cool for 5 minutes. Press one unwrapped Hershey’s Candy Cane Kiss into the center of each cookie while still warm.
Notes
- Store leftover cookies at room temperature in a sealed container for 5-7 days to maintain freshness.
- For extra peppermint flavor, add a few drops of peppermint extract to the frosting if decorating.
- Crushed candy canes can be substituted with peppermint chips if preferred.
- If dough is too soft to handle, add a little more flour, 1 tablespoon at a time, until manageable.
- Make sure to chill the dough thoroughly to prevent cookies from spreading too much while baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
