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These Candy Cane Kiss Cookies are soft, buttery sugar cookies rolled in sparkling sugar or festive sprinkles, baked until just set, and then pressed with a striped peppermint Candy Cane Kiss right in the center. This Peppermint Kiss Cookie is such a festive Christmas cookie recipe.
If you’re looking for a Christmas cookie that’s cute, festive, and a crowd pleaser, these Candy Cane Kiss Cookies are about to become your new holiday tradition. These little beauties are perfect for cookie exchanges, gifting, holiday parties, or baking with kids. They look impressive but are incredibly easy to make.
And because they’re soft sugar cookies (not the crunchy kind), they stay delicious for days and freeze beautifully. If you’re a fan of peppermint bark, peppermint hot cocoa, or anything peppermint flavor — you’re going to love these. I just shared my Peppermint Frosted Sugar Cookies so if you love peppermint cookies, you need to add those to your Christmas cookie list too.
I love any type of cookies made with chocolate kisses so if you love them too, check out my Peanut Butter Chocolate Kiss Cookies.
Why you will love these Peppermint Kiss Cookies:
*Soft, chewy, and buttery
*Festive and cute without being complicated
*Perfect for gifting
*Fun to make with kids
Ingredients:
This is a simple soft sugar cookie recipe and can be rolled into your favorite festive holiday sprinkles and then baked. After baking, a Hershey’s candy cane kiss is pressed into the center of the cookie.
- Butter
- Granulated Sugar
- Egg + Egg Yolk
- Vanilla Extract + Peppermint Extract
- Flour
- Baking Powder + Baking Soda
- Salt
- Optional: Sparkling Sugar, Sprinkles, or Nonparelis
- Hershey’s Peppermint Striped Candy Kisses
How to make Peppermint Candy Cane Kiss Cookies:
- In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl. Add egg and egg yolk and vanilla and mix for 1 minute longer.
- Fold in flour, baking powder, baking soda, and salt. Don’t overmix or it creates too much gluten, which leads to tough cookies.
- For easier rolling, you may opt to chill the dough for 20-30 minutes but this is optional.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll into small cookie dough balls. If you are using sparkling sugar, sprinkles, or nonparelis, pour into a bowl and roll each ball into the sprinkles. Place on the light colored baking sheet.
- Bake for 8-10 minutes or until still soft in the center. While baking, unwrap all of the candy cane kisses so you are ready.
- Remove the cookies from the oven and wait two minutes before pressing the kisses into the center of the cookies.
- Optional: Move the cookies to the refrigerator for 5–10 minutes to “set” the kiss.
Frequently Asked Questions (FAQ’s):
Do the peppermint kisses melt?
They soften and shouldn’t melt, but you can chill the cookies right after adding the kiss and they will keep their shape.
Can I make these ahead of time?
Yes! Bake the cookies ahead of time and freeze until ready to serve.
Can I use other kiss flavors?
Absolutely! Any type of Hershey’s kiss will work.
Baking Tips:
✔ Use room temperature butter for ideal creaming.
✔ Don’t overmix once the flour goes in—keeps them soft.
✔ Chill the dough 20 minutes for thicker cookies.
✔ Don’t overbake—pale is perfect!
✔ Press the kiss in after 2 minutes of cooling, not immediately.
✔ Freeze the kisses beforehand if your kitchen is warm.
✔ Optional: Cool the cookies in the fridge to help the kisses keep their shape.
Storage:
Room Temperature:
Store cookies in an airtight container for 3–4 days.
Place parchment between layers so the kisses don’t smudge.
Freezing Dough Balls:
Roll dough into balls, freeze on a tray, then transfer to a freezer bag.
Freeze for up to 3 months.Roll in sugar after thawing so it sticks.
Freezing Fully Assembled Cookies:
Freeze flat and separate layers with parchment.
Popular Christmas Cookie Recipes:
You can also find a collection of all of my holiday cookie recipes — Best Christmas Cookies.
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Candy Cane Kiss Cookies
Ingredients
- 1 cup Butter (softened)
- 1 1/2 cups Granulated Sugar
- 1 large Egg
- 1 large Egg Yolk
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Peppermint Extract (optional)
- 2 2/3 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
- (1) 9-ou6nce pkg. Hershey's Candy Cane Kisses (about 50-60)
Instructions
- In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl. Add egg and egg yolk and vanilla (and peppermint extract, if using) and mix for 1 minute longer.
- Fold in flour, baking powder, baking soda, and salt. Don't overmix or it creates too much gluten, which leads to tough cookies.
- For easier rolling, you may opt to chill the dough for 20-30 minutes but this is optional.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll into small cookie dough balls. If you are using sparkling sugar, sprinkles, or nonparelis, pour into a bowl and roll each ball into the sprinkles.
- Place on the light colored baking sheet. Bake for 8-10 minutes or until still soft in the center.
- While baking, unwrap all of the candy cane kisses so you are ready. Remove the cookies from the oven and wait two minutes before pressing the kisses into the center of the cookies.
- Optional: Move the cookies to the refrigerator for 5–10 minutes to “set” the kiss.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
