Candy Cane Kiss Cookies

$To make Candy Cane Kiss Cookies, you need these ingredients: - 1 cup unsalted butter, softened - 1 cup powdered sugar - 2 teaspoons vanilla extract - 2 ½ cups all-purpose flour - ½ teaspoon salt - 1 teaspoon peppermint extract - 1 cup crushed candy canes - 24 Hershey's Kiss candies (regular or peppermint) - Extra powdered sugar for dusting These ingredients create soft and sweet cookies. The butter makes them rich, while the sugar adds sweetness. The extracts give them a classic holiday flavor, and the crushed candy canes add a nice crunch. You can play with the recipe, too! Here are some fun options: - Use brown sugar instead of powdered sugar for a deeper flavor. - Swap out peppermint extract for almond extract for a different taste. - Add mini chocolate chips for extra sweetness. These tweaks can change the flavor profile. Each option adds a unique twist to your holiday baking. If you don’t have something on hand, don’t worry! Here are some easy swaps: - For unsalted butter, you can use salted butter. Just skip the added salt. - If you run out of powdered sugar, you can blend granulated sugar into a fine powder. - Use gluten-free flour in place of all-purpose flour for a gluten-free version. Always remember to adjust the amounts to keep the dough just right. These substitutions help you bake without stress. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats, take your baking sheets and line them with parchment paper. This helps prevent sticking and makes cleanup easy. In a large bowl, cream together 1 cup of softened unsalted butter and 1 cup of powdered sugar. Mix until the blend is light and fluffy. Next, stir in 2 teaspoons of vanilla extract and 1 teaspoon of peppermint extract. This gives your cookies a rich flavor. In another bowl, whisk together 2 ½ cups of all-purpose flour and ½ teaspoon of salt. Gradually add this dry mix to your wet ingredients. Stir just until you see no dry flour. Now fold in 1 cup of crushed candy canes, saving a bit for decoration later. Scoop out tablespoon-sized portions of dough and roll them into balls. Place these on your prepared baking sheets, leaving about 2 inches between each ball. Bake in the preheated oven for 10-12 minutes. You want the edges to turn light golden brown. Once baked, take the cookies out and press a Hershey's Kiss into the center of each one right away. Let them cool on the sheet for about 5 minutes, then move them to wire racks. After they cool completely, dust them with extra powdered sugar and sprinkle the reserved candy canes on top. This makes them festive and fun! To get the best texture for your Candy Cane Kiss Cookies, focus on your butter. Make sure it is softened but not melted. Softened butter helps create a light and fluffy dough. Cream it well with powdered sugar. This step adds air and keeps the cookies soft. Also, do not overmix your dough after adding the flour. Mix until just combined for a tender cookie. For extra flavor in your cookies, try adding more crushed candy canes. You can also play with the extracts. Swap the vanilla for almond extract for a nutty twist. A pinch of cinnamon can add warmth to the cookies, too. If you like a stronger mint taste, increase the peppermint extract slightly. Just remember, a little goes a long way! One common mistake is baking the cookies too long. Keep an eye on them and pull them out when the edges are just golden. Another mistake is not spacing the cookies apart on the baking sheet. They spread while baking, so leave about 2 inches between each dough ball. Lastly, don’t forget to dust with powdered sugar after cooling. This adds a lovely finish and a sweet touch to your cookies! Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and keeps your cookies soft and chewy. Use Fresh Candy Canes: Ensure your crushed candy canes are fresh for the best flavor and crunch. Stale candy canes may lose their minty taste and become less crunchy. Experiment with Flavors: Try using different flavored Kisses, like caramel or almond, to give your cookies a unique twist each time you make them. Perfect Sugar Dusting: Use a fine sieve to dust powdered sugar over your cookies for a beautiful, even coating that enhances their festive appearance. {{image_2}} To make gluten-free Candy Cane Kiss cookies, swap all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum. This helps give the cookies structure. You can use a 1:1 ratio. Follow the same steps in the recipe. The cookies will still be soft and chewy. For vegan Candy Cane Kiss cookies, use vegan butter instead of regular butter. Also, choose a vegan version of Hershey's Kisses. You can find these at many stores. Replace the eggs with unsweetened applesauce or a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes. Follow the recipe as usual. Your cookies will still be festive and delicious. Want to try a new flavor? You can add cocoa powder for chocolate cookies. Use 1/4 cup cocoa powder and reduce the flour by the same amount. For a fresh twist, try matcha. Add 1-2 teaspoons of matcha powder. This gives a nice green color and a unique taste. You can also mix in other extracts like almond or orange for a fun spin. Get creative! The options are endless. To keep your Candy Cane Kiss Cookies fresh, store them in an airtight container. Line the container with parchment paper to avoid sticking. Place a layer of cookies, then add more parchment on top. This helps keep them soft and tasty. You can keep them at room temperature for easy access. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until solid. After that, transfer the cookies to a freezer-safe bag or container. Label it with the date. You can freeze them for up to three months. When stored properly, these cookies last about one week at room temperature. If you freeze them, they retain their taste and texture for three months. This makes it easy to enjoy festive treats any time of year! To make the cookies less sweet, cut back on the powdered sugar. You can use ¾ cup instead of 1 cup. Another way is to add a pinch of salt. Salt helps balance the sweetness. Consider using dark chocolate Kisses instead of milk chocolate. Dark chocolate has less sugar, which can help too. Yes, you can use other candies! Try using chocolate chips or M&M's. You can also use peanut butter cups for a fun twist. If you want a minty flavor, use Andes mints. Just press them into the cookies as you do with Kisses. Be creative and have fun with your choices. If your dough is too sticky, add more flour. Start with a tablespoon at a time. Mix it in until you can handle the dough easily. You can chill the dough in the fridge for 30 minutes. Chilling helps firm it up, making it easier to shape. Always keep your hands floured to help with sticking. This post outlined how to make candy cane kiss cookies step by step. You learned about the key ingredients, tips for baking, and how to store your cookies. We also explored fun variations to try. Remember, it’s all about finding the right texture and flavor. Avoid common mistakes to ensure your cookies turn out great. Follow the tips given, and enjoy your tasty treats! Happy baking!$

Candy Cane Kiss Cookies

Festive cookies with a peppermint flavor, topped with Hershey's Kisses and crushed candy canes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
2.5 cups all-purpose flour
0.5 teaspoon salt
1 teaspoon peppermint extract
1 cup crushed candy canes
24 pieces Hershey's Kiss candies
to taste cup extra powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the vanilla extract and peppermint extract until well combined.
In a separate bowl, whisk together the flour and salt. Gradually add this to the wet mixture, mixing until just incorporated.
Fold in the crushed candy canes, reserving a few for garnish.
Scoop out tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown.
Remove cookies from the oven and immediately press a Hershey's Kiss into the center of each cookie. Let them cool on the baking sheet for about 5 minutes before transferring to wire racks.
Once fully cooled, dust the cookies with extra powdered sugar and sprinkle the reserved crushed candy canes on top for a festive touch.

Notes

Reserve some crushed candy canes for garnish.

Keyword candy cane, cookies, holiday