Candy Cane Kiss Cookies

Candy Cane Kiss Cookies have become one of my go-to holiday treats. They’re simple chocolate cookies, rolled in sugar for a bit of sparkle, and topped with those cute peppermint Kisses everyone loves this time of year. Nothing fancy, just a reliably good cookie that feels right at home on a Christmas tray.

I like to bake these when I need something quick but still special. The sugar-rolled dough gives them a pretty sparkle, and the warm cookies melt the Kisses just enough to settle in. They always end up on my holiday trays, and there are never any left by the end of the night.

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Unsalted butter: Soften it ahead of time so it creams quickly. If you forget, cut it into small cubes to speed things up.
• Sugar: Pour a little extra into a shallow bowl before you start so you can easily roll the dough balls without making a mess.
• Brown sugar: Pack it firmly to get the right amount.
• Eggs: Let them sit on the counter for a few minutes before mixing. Cold eggs can make the dough stiff.
• Vanilla extract: Use pure vanilla extract if you have it.
• All-purpose flour: Spoon and level it so you don’t accidentally add too much and end up with dense cookies.
• Unsweetened cocoa powder: Sift it if it looks clumpy so it mixes smoothly into the dough.
• Baking soda: Check that yours is fresh. Old baking soda can keep the cookies from rising properly.
• Salt: A small pinch helps sharpen the chocolate flavor, so don’t skip it.
• Milk: Add just enough to bring the dough together. If the dough seems too sticky, chill it for a few minutes.
• Hershey’s Candy Cane Kisses: Unwrap them before you bake the cookies. Once the cookies come out of the oven, you’ll want to work quickly.

How to Make Candy Cane Kiss Cookies

• Step One: Preheat the oven to 350°F. Line baking sheets with parchment paper.
• Step Two: In a large mixing bowl, beat the butter, sugar, and brown sugar together until light and fluffy.
• Step Three: Beat in the eggs, one at a time, then mix in the vanilla extract.

• Step Four: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.

• Step Five: Scoop tablespoon-sized portions of cookie dough and roll them into balls. Roll them in a bowl of sugar. Place on the prepared baking sheets about 2 inches apart.
• Step Six: Bake for 8–10 minutes, until the cookies are set but still soft in the center.
• Step Seven: Immediately after removing from the oven, gently press a Candy Cane Kiss into the center of each cookie. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations and Substitutions

• Use different Kisses: If you can’t find the candy cane version, any seasonal Hershey’s Kiss will work. Dark chocolate, sugar cookie, or even classic milk chocolate all taste great.
• Boost the mint: If you want a stronger mint flavor, add a tiny drop of peppermint extract to the dough. Start with a very small amount because it’s powerful.
• Try colored sugar: Roll the dough balls in red or green sanding sugar instead of regular sugar for a more festive look.
• Make them extra fudgy: Swap in Dutch process cocoa for a deeper, smoother chocolate flavor.
• Skip the mint: If someone in your house isn’t into peppermint, press a regular chocolate Kiss on top of a few cookies so everyone gets their favorite.
• Chill the dough: If the dough feels sticky, pop it in the fridge for 20 minutes. It makes rolling easier and helps the cookies keep their shape.

Storage Instructions

• Room Temperature: Store the cookies in an airtight container for up to 4 days. Keep them in a single layer or separate layers with parchment so the Kisses don’t smudge.
• Refrigerator: Not necessary for this recipe, but you can refrigerate them for up to a week if you like them a bit firmer.
• Freezer: Freeze the baked cookies without the Kisses for up to 2 months. Add the Kisses after thawing so they keep their shape.
• Make Ahead: You can prep the dough a day in advance. Keep it covered in the fridge and roll and bake when you’re ready. You can also freeze the dough balls and bake straight from frozen, adding an extra minute or two to the bake time.

Recipe Tips and Tricks

• Let the cookies sit on the baking sheet for a few minutes before moving them. They’re soft when hot, and this helps them keep their shape.
• Press the Kisses in gently but quickly. The heat of the cookies will soften them, so avoid touching the tops once they start to melt.
• If your Kisses start to get too soft from the warm kitchen, pop them in the fridge for a few minutes before using them. Firm Kisses hold their shape better.
• Use a small cookie scoop for evenly sized cookies. They’ll bake more uniformly.
• If you like a slightly cracked surface, roll the dough balls a second time in sugar right before baking.
• For a chewier cookie, pull them from the oven when the centers still look a little soft. They firm up as they cool.
• Work in batches and give the cookies plenty of space on the tray. Crowding them can cause the edges to touch and the cookies to bake unevenly.

Christmas Cookie Exchange Recipes

• Whipped Shortbread Cookies
• Snowball Cookies
• Eggnog Cookies
• Thumbprint Cookies
• Sweetened Condensed Milk Cookies

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