Adorably festive candy cane kiss cookies come together with a handful of basic baking ingredients. These are drop-style cookies (no rolling pin needed!) with plenty of colorful Christmas sprinkles and candy cane-flavored Hershey’s Kisses pressed in the center. They’re the nut-free, peppermint version of classic peanut butter blossoms!
What’s red and white and sweet all over? Well, a puppy in a holiday sweater, obviously. But also: THESE COOKIES! Similar to these Christmas cookie sparkles, but with a peppermint twist and a candy cane kiss!
I originally shared a recipe like this back in November 2013, before I published any cookbooks and right before I started my annual Christmas cookie countdown known as Sally’s Cookie Palooza. (Have you been following that long?!) Bad news, the original recipe was finicky and the cookies often over-spread. Good news, I reworked the entire recipe, took some shiny new photos, and now they’re joining my annual Christmas cookie countdown. No holiday cookie tray should go without a batch!
Candy Cane Version of Peanut Butter Blossoms
These “blossom”-style cookies are like a candy cane-sugar cookie version of classic peanut butter blossoms. Same easy-to-make process, but instead of peanut butter and chocolate, you get a sugar cookie and candy cane flavor combo. They’re an excellent nut-free alternative if you need one, but also, who says you can’t make both?! *whispers* You should make both.
In fact, you can leave out the peppermint extract, swap the flavor of Hershey Kiss, choose your sprinkle color, and make these sugar cookie blossoms for pretty much any holiday! Have you tried these red velvet kiss cookies, or these Valentine’s Day sparkle sweetheart cookies? All so much fun.
Here’s Why You’ll Love Them
- Very easy to make
- Simple ingredient list
- Change flavors by omitting the peppermint extract and swapping type of Hershey’s Kiss
- Soft and chewy cookie with a little crunch from the sprinkle coating
- Sparkly, colorful, striped, and so so festive!
Grab These Ingredients:
- Butter: A sugar cookie staple! Butter adds creaminess and delicious flavor. Make sure you have proper room temperature butter before beginning.
- Sugar: We use all granulated in these sugar cookies.
- Egg: An egg binds everything together. If you’re ever looking for an egg-free holiday cookie, these snowball cookies are my top choice.
- Vanilla + Peppermint Extracts: Flavor! Be sure to use peppermint extract and not mint extract. I find the latter tastes more like toothpaste, and less like dessert.
- Flour: Sturdy all-purpose flour is the base of these cookies.
- Baking Powder: So the cookies rise.
- Salt: To balance the sweetness.
- Sprinkles: The FUN part! I recommend using either nonpareils (the teeny-tiny balls) or sparkling sanding sugar for rolling these cookies. Both add a delightful crunch when you bite into the soft cookies. Note: I forgot them in the ingredients photo above!
- Candy Cane Hershey’s Kisses: These red-and-white-striped candy cane-flavored chocolates appear in American grocery stores around the holidays. If you can’t find them, you can swap them for another flavor/color.
Can I make a chocolate cookie version? Yes, absolutely! See recipe Note below.
Best Way to Make Candy Cane Kiss Cookies
I love that these are simple drop-style sugar cookies—no rolling out cookie dough like we have to do when making traditional sugar cookies.
After the dough comes together, you’re going to roll the cookies and chill them just like we do when making brown butter sugar cookies.
Roll in Sprinkles & Chill
Measure 1 scant Tablespoon, or 20g, of dough per cookie. Roll into a ball. If the dough feels too sticky to roll in your hands, chill it in the refrigerator for 10 minutes and then try again.
Roll the dough balls in a dish of sprinkles—nonpareils or colored sparkling sugar—and place on a lined baking sheet or a plate. You need to chill the dough balls in the refrigerator for 20 minutes before baking, so if you don’t have room in your refrigerator for a baking sheet, you can chill them on a plate.
Arrange chilled dough balls on your lined baking sheet. Add the candy cane kisses after they’re done in the oven.
Avoid Candy Cane Kiss Puddles
Now let’s talk about candy cane kiss puddles. (Something I’m sure you woke up thinking about today.) Sometimes melted candies are what we are after, like when we make Andes mint chocolate cookies. However, melty-bottomed Hershey’s candy cane kisses are not pretty. Let’s keep those kisses from melting when you add them to the warm cookies…
Here’s how to prevent candy cane kiss puddles: While the cookies are baking, clear a space in your freezer, get out a small baking sheet (or plate), and unwrap the candy cane kisses.
After the cookies bake, let them cool on the baking sheet for 5 minutes. Then carefully transfer them (I use a metal spatula/turner for this) to a smaller baking sheet or a plate. Press a candy cane kiss ever-so-lightly in the center of each cookie. Immediately transfer the cookies to the freezer for 10 minutes. The warm cookies help the candies adhere, and the cold freezer temperature keeps them from melting.
No more candy kiss puddles. Phew! We can sleep soundly tonight. 😉
3 Success Tips
- Add 1 random extra Tablespoon of flour. 2 cups + 1 Tablespoon of flour seems like an odd amount to print in a recipe, but, in testing, my team and I found that the extra spoonful of flour really made a difference. The dough is easier to handle/roll.
- Chill the dough balls. To prevent cookie puddles.
- Freeze the cookies for 10 minutes. To prevent Hershey’s Kiss puddles.
Everything holds shape nicely using these 3 success tips. Enjoy!
Sally’s Cookie Palooza
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I publish 10 new cookie recipes in a row. It’s the biggest, most delicious event of the year! Browse dozens of Christmas cookie recipes over on the Sally’s Cookie Palooza page including:
- Chocolate Ginger Cookies
- Stained Glass Window Cookies
- Butter Cookies
- Coconut Macaroons
- Peppermint Mocha Cookies
and here are 75+ Christmas cookies with all my best success guides & tips.
Candy Cane Kiss Cookies
- Prep Time: 45 minutes (includes chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 32-36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These are festive sugar cookies stuffed with a candy cane-flavored Hershey’s Kiss. Soft, chewy, and easy to make! Don’t forget to place the cookies in the freezer for 10 minutes to prevent the candy from melting.
Ingredients
- 2 cups + 1 Tablespoon (260g) all-purpose flour (spoon & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 10 Tablespoons (145g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract*
- 1/2 cup (about 90g) nonpareil sprinkles (I use these)
- 32–36 candy cane flavor Hershey’s Kisses, unwrapped
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy and combined, about 2 minutes. Add the egg, vanilla extract, and peppermint extract and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the flour mixture to the wet ingredients and mix on low speed until fully combined. The dough will be very thick.
- Roll dough into balls, 1 scant Tablespoon of dough each (each dough ball should weigh about 20g). The dough may seem dry, but the warmth of your hands will allow it to come together in a ball. Roll each dough ball generously in the sprinkles. If the sprinkles are not sticking to the dough balls, the dough may be too firm. Try pouring the sprinkles onto a plate and pressing the dough balls into the sprinkles. Or continue rolling the dough balls, as the warmth from your hands can help get the sprinkles to stick. If this still isn’t helping, beat 1 teaspoon of water into the dough to help make it a bit stickier, and then try again.
- Place sprinkled dough balls on a baking sheet or plate (whatever will fit in your refrigerator). Chill them in the refrigerator for 20 minutes, and up to 1 day. If chilling for longer than 1 hour, cover them.
- While the cookie dough balls are chilling, preheat oven to 350°F (177°C).
- Place the chilled dough balls about 2 inches apart on the lined baking sheets. Bake for 12 minutes or until edges appear set. The cookies may look under-baked in the centers; that’s ok—do not over-bake. Remove cookies from the oven and allow to cool on the baking sheets for 5 minutes.
- Set the Hershey’s Kisses: Press a kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently—they’re soft). Place the plate(s) of cookies in the freezer for 10 minutes to quickly set the candy in the cookie.
- Remove from the freezer and serve.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough, roll into balls, roll in sprinkles, and then chill them in the refrigerator for up to 1 day. It’s important to coat the cookie dough balls in sprinkles right after it’s been made because otherwise the sprinkles will not stick. Unbaked (and sprinkle-coated) cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Baked cookies freeze well for up to 3 months.
- Special Tools (affiliate links): Electric Mixer (Stand Mixer or Handheld) | Holiday Sprinkles | Baking Sheets | Silicone Baking Mats | Thin Spatula/Turner | Cooling Rack
- Peppermint Extract: Feel free to omit, or replace with almond extract, for a classic sugar cookie flavor.
- Sprinkles: I recommend using nonpareils (the tiny balls), sparkling sanding sugar, or regular jimmies-style sprinkles for coating these cookies.
- Candy Cane Hershey’s Kisses: If you cannot find candy cane-flavored Hershey’s Kisses, you can use regular chocolate Hershey’s Kisses or another flavor of your choice.
- Chocolate Version: Want to try a chocolate version? My chocolate peppermint thumbprints recipe is a great place to start. Feel free to roll in granulated sugar as that recipe says, or roll in confectioners’ sugar, or sprinkles. Follow those recipe instructions and instead of indenting the cookies for a thumbprint, bake as regular dough balls. Cool for 5 minutes, and then continue with step 7 above. You can also use these extra fudgy chocolate crinkle cookies. Cool for 5 minutes, and then continue with step 7 above.
- Be sure to check out my top 5 cookie baking tips, and these are my 10 favorite cookie baking tools.
Keywords: candy cane kiss cookies
Yay!! I’m so glad you updated the recipe! I made these all the time, and sometimes struggled with the cookies holding form. But, they always tasted great and friends loved them! I can’t wait to try the updated recipe!
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Hi, I have a question. I made a triple recipe of the candy can kiss cookies. I ran out of the holiday sprinkles, so I froze the cookie balls & now that I’m ready to bake, I can’t get the sprinkles to stick to the dough balls. I brought them to room temperature & they still won’t stick. Any suggestions?
Hi Kathy! Try warming the dough balls up a bit by rolling them between your hands. That should help the sprinkles stick!
these turned out even more gorgeous than last year’s! i doubled the recipe for cookie gifts and did a third with sanding sugar, a third with nonpareils, and left a third plain. i was glad i left some regular sparklers because as stunning as the peppermint kiss looks, it’s definitely a mouth full of that flavor. i didn’t use peppermint extract and am having a hard time imagining that wouldn’t be overpowering. but, make them anyways because they’re so dang festive and fun. these, chocolate crinkles, and reese’s blossoms are forever my go tos! thanks for making this time of year so no fail, sally!
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Giving these adorable cookies a try – I love the peanut butter version! – I had trouble though getting nonpareil sprinkles or sparkling sugar to stick to this dough. Any tips? I tried dampening with water but that just made a bit of a colorful mess! Thanks so much – love all of your recipes!
Hi Holly! Did the dough seem particularly dry? Try rolling them in your hand a few seconds longer to help warm the dough up a bit — that should help the sprinkles to stick better once rolled. Hope you enjoy the cookies!
Will these work with peppermint sugar instead of extract and sprinkles? I have peppermint sugar sprinkles I’ve been dying to use and al allergic to peppermint extract. Do I need to substitute it with vanilla or almond?
Hi Hayley! I’m sure you could coat these with the peppermint sugar sprinkles. And you can just skip the peppermint extract. No need to replace it with anything!
We made these cookies this weekend at our annual cookie baking day. We followed the recipe exactly except that (1) we chilled the covered balls over night (not just a few hours) in the refrigerator and (2) instead of giving a quick freeze to the cookie to set the peppermint kiss at the end we froze the kisses prior to “smushing” into the baked cookie. They are delicious and festive cookies—and a happy addition to our annual ritual. Thank you!
I made this without the peppermint extract and used almond extract instead. Used a white chocolate kiss instead as well since I’m not a huge peppermint fan.
My partner and I loved the cookies. My partner thought the cookies themselves were so good, but the kiss may not be needed. That would be a different cookie entirely- haha
They certainly do help set the Christmas mood though!
Thank you Sally for another great cookie recipe!
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Hi Sally! After reading through some reviews I’ve gathered this is a new version of an old recipe. I was hoping to get access to the old version. I wanted to make these for a family with an egg white allergy and noticed the old recipe used only egg yolks which would be perfect. What would you recommend for making these with only yolks? I love your recipes so much- they are my go-tos!
Hi Sarah! You can simply replace the 1 egg with 2 egg yolks. The old recipe used less flour, but the cookies overspread. So, I recommend the only change you make is using 2 yolks instead of 1 egg. (And follow the rest of the written recipe.)
I made these. I followed the recipe exactly and they were perfect. Thank you!!
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My daughters and I are making these right now. Thank you for the easy to follow recipe, hoping our looks as good as yours! Merry Christmas!
Hope you love them, Melissa!
These came out perfect thanks to your tips! The are so yummy and cute. My teenage sons love them!
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I just made these this evening! I swapped the peppermint extract for the almond extract, which I’m glad I did. The peppermint Kiss is PLENTY of peppermint flavor (for me at least). I measured my dough out at 20g per cookie and I got a yield of 31.5 cookies.
I’m just beginning to dabble in baking and I live at a high altitude, so my cookies weren’t as fluffy as the photos but they still tasted great. Hands down will be making them again!
Any tips for high altitude baking with this recipe?
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Hi Amber, so glad you enjoyed these cookies! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I hate to leave a bad review. But these just did not do it for me. Your cookie recipes are always on point with great tips. The peppermint extract overwhelmed. Way too much. And they just didn’t have the best texture. Just meh. I really wanted to love them as they look so fun and festive.
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Made these for my family and brought leftovers to a pie baking evening with friends. They inhaled them and I sent everyone the recipe. They’re delicious!
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I’ve had this link bookmarked for years and am disappointed that the chocolate version of the recipe has been modified and is no longer available.
Hi Kari, the chocolate version was this chocolate crinkle cookie with a candy cane kiss in the center. 🙂 It’s delicious, and I’m so glad you love it too! I have that in the Notes above.
To say I’m obsessed with all of Sally’s recipes is an understatement! This recipe is an easy and quick one-it was perfect to make with two toddlers and a newborn in the kitchen with me. It was delicious! I did leave in the oven too long, but they were still yummy. I also only had kisses for half the cookies-still amazing without! My husband says they are the best sugar cookies he’s ever had! I think it’s the peppermint that did it for him. Thanks again for a fool proof and yummy recipe.
Delicious! Calories: 90 in a “scant tbsp” of dough, 110 in a cookie with the kiss on top
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Hi Sally, I cannot find peppermint extract in our local grocery stories. Should I double the amount of vanilla extract since I will not be using both vanilla and peppermint extracts? Thanks!
Hi Emma, you can just leave the peppermint extract out. Enjoy!
I use peppermint oil (from Michael’s I think), but just a tiny drop is enough.
Sally,I made these cookies last but I used swerve for the sugar. They looked great, rolled great, I covered with Saran wrap, even taped it down. I preheated the oven and baked them, looked great, stayed in a puffed cookie form. I waited the required time but….. as soon as I pressed a kiss on them they crumbled…… 6 cookies stayed good….
Could it be the swerve or something else…..
Hi Brenda, It could definitely have been the Swerve. We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
I baked these today (or tried to) and they were a total flop. Followed the instructions to a T and they spread. 🙁
I love your recipes and they usually never steer me wrong!
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We’re so sorry to hear that, Abby! Did you chill the dough balls before baking?
Any recommendations for high altitude baking (Colorado)? Thanks!
Hi Mallory, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I’m in Colorado too (7500ft). I usually weigh out the ingredients and add a bit more flour. Usually works for Sally’s cookie recipes 🙂
These look fabulous! Would it be possible to turn the recipe into a chocolate cookie? We just bought a bag of mint filled kisses & would love to try them in a choco cookie base.
Hi Barbara, yes, you can! There are instructions in the recipe card Notes.
This week, My baking task is to take out all my cookie recipes and decide what to bake. Of course, I survey the family and get their input as well. When I opened up my email to see this recipe I fell in love with this Peppermint cookie. This cookie inspired me to get excited about baking family memories 2022. Thank you!
Can you use GF flour?
Hi Tiffany, we haven’t tested this recipe with gluten free flour so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. Let us know what you try!
oof I literally just made the old version this past weekend and they are in my freezer ready to bake for christmas. I hope they turn out okay…the egg and flour measurements are way different in your new version, and the old version didn’t add peppermint extract 🙁
Not a problem at all, and it’s not too late! Especially if you are freezing the dough. Did you freeze the dough already shaped into balls? The colder the dough balls, the less likely they are to overspread.
yes I’ve got frozen dough balls ready to bake so I’ll keep them super cold. fingers crossed, thank you!
Looks lovely! Will it double?
Absolutely! No problems there.
Good morning and Happy Holidays. I just wanted to take the opportunity to let you know, I’ve been following and making several of your recipes for some time.
Everything I’ve made is wonderful and your instructions are very easy to follow. I share your site with all who I share my sweet treats.
Thank you and your village for continued fabulous recipes
Hi Candyce! Thank you so much for following along, and for trusting my recipes. And, of course, for taking the time to say hi. Happy holidays to you as well!
I, like Candyce, have been using your website as my go-to for recipes and ideas. I also share your site to anyone looking for something to bake, including the high school Baking Club I sponsor. Often students will say they found the recipe for their creation on your site. The school is having a staff cookie bake-off and I’m thinking of making these festive cookies. Also thinking of making some of them blue/white for Chanukah. BTW, I won “Most Festive Cookie” last year for your Peppermint Mocha cookies. :o)
Thanks for another year of goodies. Happy Holidays
Going to try…can I freeze for a couple weeks?
Absolutely! See Freezing instructions for freezing both the dough and the baked cookies.
Sally,. If I use brown butter will the Candy Cane cookies be better or not ? Also, do these cookies ship well? I want to send my brother, who is 1,000 miles away these cookies. Is that advisable? Thank you and have a Merry Christmas!
Hi Monty! Brown butter usually never hurts, but may get lost in these flavorful cookies. Here’s our best tips for shipping cookies – enjoy!
These are delicious and so cute! Very festive. Everyone loved them.
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I was just looking for this recipe last night and thought I must have dreamed it! Very happy to try out the new and improved version.
Thanks Jill! The cookies hold shape much better. The old version also called for 2 egg yolks. Easier to use 1 whole egg.
I made these to send to my siblings for Christmas. My quality control officer (husband) gave them an A+. Excellent instructions. I skipped the peppermint extract and used almond. Delicious! Thank you!
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