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Candy Cane Kiss Cookies

Candy Cane Kiss Cookies pair soft, buttery sugar cookies with finely crushed candy canes and a peppermint chocolate Kiss in the center. Roll the dough in sugar before baking for a sparkly finish, then press in the Kisses while the cookies are hot.
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Prep Time 25 minutes
Cook Time 12 minutes
Chilling 30 minutes
Total Time 1 hour 7 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 0.25 tsp peppermint extract
  • 0.33 cup candy canes finely crushed
For finishing
  • 0.25 cup granulated sugar
  • 36 Candy Cane Hershey's Kisses unwrapped

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

Make the dough
  1. Whisk the flour, baking powder, and salt together in a medium bowl.
  2. Beat the butter and 3/4 cup sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  3. Beat in the egg, vanilla extract, and peppermint extract until combined.
  4. Add the flour mixture and mix on low just until no dry streaks remain.
  5. Stir in the crushed candy canes.
  6. Cover and refrigerate the dough for 30 minutes.
Bake and finish
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Scoop the dough into 1-tablespoon portions and roll each into a ball.
  4. Roll each ball in the remaining 1/4 cup sugar.
  5. Arrange 18 balls on each baking sheet, leaving about 2 inches between them.
  6. Bake for 10–12 minutes, until the edges are set and just beginning to turn golden.
  7. Press a Kiss into the center of each cookie as soon as the sheets come out of the oven.
  8. Cool the cookies on the sheets for 5 minutes.
  9. Transfer the cookies to a wire rack to cool completely.

Notes

For neat centers, press each Kiss into the cookies as soon as the baking sheets come out of the oven. Refrigerate in an airtight container for up to 5 days; freezer: yes. For a dairy-free option, use dairy-free butter and dairy-free peppermint chocolate candies.