Description
Delight in the festive flavor of Candy Cane Kiss Cookies. These soft, peppermint-infused sugar cookies are rolled in sugar, chilled to perfection, baked until golden, and topped with a melty Hershey’s Candy Cane Kiss for a sweet, minty holiday treat.
Ingredients
Scale
Cookies
- 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
- 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 sugar until fluffy, about 1-2 minutes.
- Add wet ingredients: Mix in the egg, vanilla extract, and peppermint extract, beating for another 1 minute until well combined.
- Combine dry ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, and salt until evenly mixed.
- Mix dough: Add the flour mixture, milk, and crushed candy canes to the wet ingredients. Beat just until incorporated, about 30 seconds to avoid overmixing.
- Form cookie balls: Scoop the dough into 1 tablespoon-sized portions and roll each into smooth balls using your hands.
- Coat cookies: Roll each dough ball in the remaining ¼ cup sugar to coat the outside evenly.
- Chill dough: Place the coated dough balls onto the prepared baking sheets about 2 inches apart, then refrigerate for 2 hours to chill thoroughly.
- Preheat oven: While chilling, preheat your oven to 375 degrees Fahrenheit.
- Bake cookies: Bake the chilled cookie dough balls for 10 minutes or until the centers are set and the edges are slightly golden.
- Cool and add kiss: Let the cookies cool for 5 minutes on the baking sheet, then press an unwrapped Hershey’s Candy Cane Kiss into the center of each cookie while warm.
Notes
- Store leftover cookies in a sealed container at room temperature for up to 7 days to maintain freshness.
- For a stronger peppermint flavor, add an extra ¼ teaspoon of peppermint extract.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking to the baking sheets.
- Crush candy canes finely to ensure they mix evenly through the dough and provide a good texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 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: 25 mg
