Candy Cane Kiss Cookies are the little holiday gems that sparkle on every cookie tray—soft, chewy, and topped with that signature swirl of pepperminty white chocolate.
The first time I baked Candy Cane Kiss Cookies, I wasn’t planning on making them a Christmas tradition. I just needed something simple but festive for a holiday bake sale. I had the usual sugar cookie ingredients on hand, plus a bag of Hershey’s Candy Cane Kisses I’d picked up on a whim. I crushed a handful of candy canes, mixed them into the dough, and topped each warm cookie with a Kiss. By the time I dropped them off, my kitchen smelled like a candy shop in December. At the bake sale, they disappeared faster than any gingerbread or fudge. Parents asked for the recipe, kids came back for seconds, and suddenly these cookies were the star of the season. (This Kitchn guide to Christmas cookies inspired me to keep them on repeat every year.)
🟩 Why This Is So Good
- Soft, chewy, and festive – The base cookie is buttery and tender with just the right chew
- Peppermint perfection – A balance of crushed candy canes, peppermint extract, and Candy Cane Kisses
- Pretty enough for a platter – The red-and-white swirl topping makes them instantly stand out
- Kid-friendly baking project – Kids love unwrapping and pressing the Kisses into warm cookies
- Great for gifting – They package well and keep their shape, making them perfect for cookie tins
The first Christmas I made these, I brought them to my family’s holiday party alongside sugar cookies, gingerbread men, and fudge. My dad, who usually sticks to chocolate chip cookies, ate three before dinner and declared them “dangerously good.” That sealed the deal—Candy Cane Kiss Cookies earned their spot as a must-have every December. (Pro tip: This guide to baking with peppermint can help balance flavors if you’re worried about overpowering mint.)
🟩 Getting Your Ingredients Right
- Butter matters – Use real unsalted butter, softened at room temp, for the best flavor and texture
- Sugar, two ways – White sugar goes into the dough, but you’ll also roll the cookie balls in sugar before baking for sparkle
- Peppermint extract, not oil – A little goes a long way; don’t overdo it or it will overwhelm
- Candy Cane Kisses – These melt if added too soon. Add them to the cookies after baking while still warm
- Crushed candy canes – Crush finely so they mix evenly without leaving sharp chunks
I like to buy Hershey’s Candy Cane Kisses early in December—sometimes they sell out closer to Christmas.
🟩 Making It Step by Step
Cream the Butter and Sugar
In a large mixing bowl, beat the butter and 1 cup of sugar until light and fluffy. This should take 2–3 minutes with an electric mixer. Don’t rush—creaming properly gives the cookies their tender texture.
Add Egg and Flavorings
Mix in the egg, vanilla extract, and peppermint extract. The dough will smell like Christmas already.
Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the butter mixture, alternating with the milk, until fully combined. The dough should be thick but soft.
Fold in Candy Canes
Gently stir in the crushed candy canes. These give the cookies their sparkle and flavor.
Shape and Coat
Scoop dough into 1-inch balls. Roll each ball in the remaining ¼ cup sugar until coated. Place them on a parchment-lined baking sheet, spaced 2 inches apart.
Bake
Bake at 350°F for 8–10 minutes, until the edges are set but the centers are still soft.
Top with Kisses
Remove the cookies from the oven. Immediately press a Candy Cane Kiss into the center of each cookie. The heat will soften the Kiss slightly, anchoring it in place. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
For more advanced recipes, visit busynurturingkitchen.com.
🟩 Making Sure It Turns Out
- Use room-temperature butter—not melted—for the right dough consistency
- Don’t overbake—these cookies should be soft, not crispy
- Press Kisses in gently—too hard and they’ll crack the cookie
- Let them cool before stacking—warm Kisses can smear
The first time I made these, I pressed the Kisses in too soon and then stacked them while still warm. By the time I opened the container at the party, the pretty swirls had collapsed into peppermint puddles. Now I always cool them fully before storing. Candy Cane Kiss Cookies are worth that little extra patience.
🟩 Perfect Serving Ideas
These cookies shine on a holiday cookie tray, but they’re also perfect for gifting in cellophane bags with a festive ribbon. Serve them with hot cocoa for kids or peppermint lattes for adults. They’re also a fun project for cookie exchanges—pretty, portable, and sure to impress.
🟩 Making It Different
Swap the peppermint extract for almond extract if you want a more subtle flavor. Try rolling the dough in red or green sanding sugar instead of plain sugar for extra sparkle. You can also use different Hershey’s Kisses—dark chocolate, hugs, or caramel—for variety.
🟩 Storage and Leftovers
Store Candy Cane Kiss Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies without Kisses, then thaw and press Kisses in just before serving. This keeps the swirl intact and fresh.
🟩 Tips That Actually Help
- Crush candy canes by sealing them in a zip-top bag and smashing with a rolling pin
- Bake one sheet at a time for even cooking
- Unwrap Kisses before baking—the cookies bake fast and you’ll need them ready
One year, I didn’t unwrap the Kisses in advance and scrambled while the cookies came out of the oven. By the time I had them ready, the cookies had cooled too much, and the Kisses didn’t anchor. Lesson learned: prep the Kisses before you bake. These cookies wait for no one.
🟩 Frequently Asked Questions
→ Can I make Candy Cane Kiss Cookies ahead of time?
Yes—bake a day or two ahead and store in an airtight container.
→ Do the Kisses melt completely?
No, they soften slightly but keep their shape if pressed in right after baking.
→ Can I use crushed peppermint candies instead of candy canes?
Yes—just make sure they’re finely crushed.
→ What if I can’t find Candy Cane Kisses?
Use regular Hershey’s Kisses and sprinkle crushed candy canes on top.
→ Do these freeze well?
Yes—freeze without Kisses, then add them after thawing for the prettiest look.
→ Can I double the recipe?
Definitely—this recipe scales well and is perfect for cookie swaps.
Candy Cane Kiss Cookies
Description
Soft sugar cookies filled with peppermint flavor, rolled in sugar, and topped with festive Candy Cane Kisses.
Ingredients
▢ ½ cup unsalted butter, softened
▢ 1 ¼ cups 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
- Preheat oven to 350°F and line baking sheets with parchment.
- Beat butter and 1 cup sugar until light and fluffy.
- Add egg, vanilla, and peppermint extract. Mix well.
- In another bowl, whisk flour, baking soda, and salt. Add to butter mixture, alternating with milk.
- Fold in crushed candy canes.
- Shape dough into 1-inch balls and roll in remaining sugar.
- Place on baking sheets, 2 inches apart.
- Bake for 8–10 minutes, until edges set.
- Remove from oven and press a Candy Cane Kiss into each cookie center.
- Cool 5 minutes on pan, then transfer to wire racks.
Notes
Unwrap Kisses before baking—cookies bake quickly
Chill dough briefly if it feels sticky
Use finely crushed candy canes for best texture
Let cookies cool completely before stacking
Store in airtight containers to keep fresh
