Easy Candy Cane Kiss Christmas Cookies
Soft, buttery sugar cookies topped with melted chocolate kisses and crushed candy canes for a festive peppermint crunch. Perfect for holiday baking and gifting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 40 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- About 40 Hershey’s Kisses (milk or dark chocolate)
- 1/2 cup (60 g) crushed candy canes or peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined. If dough is too sticky, add flour a tablespoon at a time.
- Using a cookie scoop or tablespoon, scoop dough balls about 1 1/2 inches in diameter onto prepared baking sheets, spacing 2 inches apart. Lightly flatten if desired.
- Bake for 8-10 minutes until edges are lightly golden but centers remain soft.
- Immediately press a Hershey’s Kiss into the center of each cookie. Let cool on baking sheets for 5 minutes.
- Sprinkle crushed candy canes over the tops while chocolate is still soft, pressing gently to adhere.
- Transfer cookies to a wire rack to cool completely.
Notes
Use softened butter for best creaming results. Press kisses into cookies immediately after baking to avoid melting into a puddle. Cool baking sheets between batches to prevent spreading. Dough can be refrigerated up to 24 hours before baking. For gluten-free, substitute almond flour or gluten-free flour blend and chill dough longer. For vegan, use vegan margarine, flax egg, and dairy-free chocolate kisses.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: Christmas cookies, candy cane cookies, peppermint cookies, holiday baking, sugar cookies, Hershey's kisses, festive cookies