Adorably festive candy cane kiss cookies come together with a handful of basic baking ingredients. These are drop-style cookies (no rolling pin needed!) with plenty of colorful Christmas sprinkles and candy cane-flavored Hershey’s Kisses pressed in the center. They’re the nut-free, peppermint version of classic peanut butter blossoms!
What’s red and white and sweet all over? Well, a puppy in a holiday sweater, obviously. But also: THESE COOKIES! Similar to these Christmas cookie sparkles, but with a peppermint twist and a candy cane kiss!
I originally shared a recipe like this back in November 2013, before I published any cookbooks and right before I started my annual Christmas cookie countdown known as Sally’s Cookie Palooza. (Have you been following that long?!) Bad news, the original recipe was finicky and the cookies often over-spread. Good news, I reworked the entire recipe, took some shiny new photos, and now they’re joining my annual Christmas cookie countdown. No holiday cookie tray should go without a batch!
Candy Cane Version of Peanut Butter Blossoms
These “blossom”-style cookies are like a candy cane-sugar cookie version of classic peanut butter blossoms. Same easy-to-make process, but instead of peanut butter and chocolate, you get a sugar cookie and candy cane flavor combo. They’re an excellent nut-free alternative if you need one, but also, who says you can’t make both?! *whispers* You should make both.
In fact, you can leave out the peppermint extract, swap the flavor of Hershey Kiss, choose your sprinkle color, and make these sugar cookie blossoms for pretty much any holiday! Have you tried these red velvet kiss cookies, or these Valentine’s Day sparkle sweetheart cookies? All so much fun.
Here’s Why You’ll Love Them
- Very easy to make
- Simple ingredient list
- Change flavors by omitting the peppermint extract and swapping type of Hershey’s Kiss
- Soft and chewy cookie with a little crunch from the sprinkle coating
- Sparkly, colorful, striped, and so so festive!
Grab These Ingredients:
- Butter: A sugar cookie staple! Butter adds creaminess and delicious flavor. Make sure you have proper room temperature butter before beginning.
- Sugar: We use all granulated in these sugar cookies.
- Eggs: An egg binds everything together. If you’re ever looking for an egg-free holiday cookie, these snowball cookies are my top choice.
- Vanilla + Peppermint Extracts: Flavor! Be sure to use peppermint extract and not mint extract. I find the latter tastes more like toothpaste, and less like dessert.
- Flour: Sturdy all-purpose flour is the basis of these cookies.
- Baking Powder: So the cookies rise.
- Salt: To balance the sweetness.
- Sprinkles: The FUN party! I recommend using either nonpareils (the teeny-tiny balls) or sparkling sanding sugar for rolling these cookies. Both add a delightful crunch when you bite into the soft cookies. Note: I forgot them in the ingredients photo above!
- Candy Cane Hershey’s Kisses: These red-and-white-striped candy cane-flavored chocolates appear in American grocery stores around the holidays. If you can’t find them, you can swap them for another flavor/color.
Can I make a chocolate version? Yes, absolutely! See recipe Note below.
Best Way to Make Candy Cane Kiss Cookies
I love that these are simple drop-style sugar cookies—no rolling out cookie dough like we have to do when making classic sugar cookies.
After the dough comes together, you’re going to roll the cookies and chill them just like we do when making brown butter sugar cookies.
Roll in Sprinkles & Chill
Measure 1 scant Tablespoon, or 20g, of dough per cookie. Roll into a ball. If the dough feels too sticky to roll in your hands, chill it in the refrigerator for 10 minutes and then try again.
Roll the dough balls in a dish of sprinkles—nonpareils or colored sparkling sugar—and place on a lined baking sheet or a plate. You need to chill the dough balls in the refrigerator for 20 minutes before baking, so if you don’t have room in your refrigerator for a baking sheet, you can chill them on a plate.
Arrange chilled dough balls on your lined baking sheet. Add the candy cane kisses after they’re done in the oven.
Avoid Candy Cane Kiss Puddles
Now let’s talk about candy cane kiss puddles. (Something I’m sure you woke up thinking about today.) Melty Hershey’s candy cane kisses are not pretty. Let’s keep those kisses from melting when you add them to the warm cookies…
Here’s how to prevent candy cane kiss puddles: While the cookies are baking, clear a space in your freezer, get out a small baking sheet (or plate), and unwrap the candy cane kisses.
After the cookies bake, let them cool on the baking sheet for 5 minutes. Then carefully transfer them (I use a metal spatula/turner for this) to a smaller baking sheet or a plate. Press a candy cane kiss ever-so-lightly in the center of each cookie. Immediately transfer the cookies to the freezer for 10 minutes. The warm cookies help the candy adhere and the cold freezer temperature keeps it from melting.
No more candy kiss puddles. Phew! We can sleep soundly tonight. 😉
3 Success Tips
- 1 random extra Tablespoon of flour. 2 cups + 1 Tablespoon of flour seems like an odd amount to print in a recipe, but, in testing, my team and I found that the extra spoonful of flour really made a difference. The dough is easier to handle/roll.
- Chill the dough balls. Two prevent cookie puddles.
- Freeze the cookies for 10 minutes. Two prevent Hershey’s Kiss puddles.
Everything keeps shape nicely using these 3 success tips. Enjoy!
Sally’s Cookie Palooza
This recipe is part of my annual Christmas cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I publish 10 new cookie recipes in a row. It’s the biggest, most delicious event of the year! Browse dozens of Christmas cookie recipes over on the Sally’s Cookie Palooza page including:
and here are 75+ Christmas cookies with all my best success guides & tips.
These are festive sugar cookies stuffed with a candy cane-flavored Hershey’s Kiss. Soft, chewy, and easy to make! Don’t forget to place the cookies in the freezer for 10 minutes to prevent the candy from melting.
- Whisk the flour, baking powder, and salt together in a medium bowl until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the flour mixture to the wet ingredients and mix on low speed until fully combined. The dough will be very thick.
- Roll dough into balls, 1 scant Tablespoon of dough each (each dough ball should weigh about 20g). The dough may seem dry, but the warmth of your hands will allow it to come together in a ball. If the dough is extremely sticky and difficult to roll, however, chill the dough in the refrigerator for 10 minutes and then try again. Roll each dough ball generously in the sprinkles, and place on a baking sheet or plate (whatever will fit in your refrigerator). Chill in the refrigerator for 20 minutes, and up to 1 day. If chilling for longer than 1 hour, cover them.
- While the cookie dough balls are chilling, preheat oven to 350°F (177°C).
- Place the chilled dough balls about 2 inches apart on the lined baking sheets. Bake for 12 minutes or until edges appear set. The cookies may look under-baked in the centers; that’s ok—do not over-bake. Remove cookies from the oven and allow to cool on the baking sheets for 5 minutes.
- See the Hershey’s Kisses: Press a kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the candy in the cookie.
- Remove from the freezer and serve.
- Cookies stay fresh covered at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie dough, roll into balls, roll in sprinkles, and then chill them in the refrigerator for up to 1 day. It’s important to coat the cookie dough balls in sprinkles right after it’s been made because otherwise the sprinkles won’t stick. Unbaked (and sprinkle-coated) cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Baked cookies freeze well for up to 3 months.
- Special Tools (affiliate links): Electric Mixer (Stand Mixer or Handheld) | Holiday Sprinkles | Baking Sheets | Silicone Baking Mats | Cooling Rack
- Peppermint Extract: Feel free to omit, or replace with almond extract, for a classic sugar cookie flavor.
- Sprinkles: I recommend using nonpareils (the tiny balls), sparkling sanding sugaror regular jimmies-style sprinkles for coating these cookies.
- Candy Cane Hershey’s Kisses: If you cannot find candy cane-flavored Hershey’s Kisses, you can use regular chocolate Hershey’s Kisses or another flavor of your choice.
- Chocolate Version: Want to try a chocolate version? My chocolate peppermint thumbprints recipe is a great place to start. Feel free to roll in granulated sugar as that recipe says, or roll in confectioners’ sugar, or sprinkles. Follow those recipe instructions and instead of indenting the cookies for a thumbprint, bake as regular dough balls. Cool for 5 minutes, and then continue with step 7 above.
- Be sure to check out my top 5 cookie baking tipsand these are my 10 favourites cookie baking tools.
Keywords: candy cane kiss cookies
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