Candy Cane Kiss Cookies
Peppermint sugar cookies topped with a delicious Hershey’s Candy Cane Kiss. They are one of our favorite Christmas cookies of all time!
Servings: 28
Calories: 137kcal
Ingredients
- ½ cup unsalted butter softened
- 1¼ cup white sugar divided
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp milk
- ½ cup crushed candy canes
- 28 Hershey’s Candy Cane Kisses
Instructions
- Line two baking sheets with parchment paper. Set aside.
- Cream together, with a handheld mixer on medium-low speed, the butter and 1 cup sugar until fluffy (1-2 minutes).
- Then add the egg, vanilla and peppermint extract and mix for another 1 minute.
- In a separate bowl, stir together flour, baking soda, and salt until combined.
- Add flour mixture, milk and candy canes to the wet ingredients and beat just until mixed (about 30 seconds).
- Scoop dough into 1 tablespoon size cookies then use hands to roll each into a ball to smooth edges.
- Roll each cookie dough ball in the remaining ¼ cup sugar to coat the outside.
- Place the dough balls onto the cookie sheets about 2 inches apart and then place the cookie sheets into the refrigerator, laying flat, for 2 hours to chill the cookie dough balls prior to baking.
- While your dough balls are chilling, preheat your oven to 375* F.
- Bake your cookies for 10 minutes or until the center is set.
- Cool for 5 minutes then press an unwrapped Kiss in the center of each cookie.
Video
Notes
Store leftovers (at room temperature) in a sealed food storage container for 5-7days.
Nutrition
Calories: 137kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 38mg | Potassium: 14mg | Fiber: 1g | Sugar: 15g | Vitamin A: 110IU | Calcium: 13mg | Iron: 1mg