These delicious Peppermint Kiss Sugar Cookies are the perfect Holiday treat! With a soft and chewy texture and a festive candy cane Hershey kiss on top, they are sure to be a hit at any holiday gathering. A tasty variation of classic Peanut Butter Blossoms!
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Jump to:
- Peppermint Kiss Cookies
- What are Peppermint Blossoms?
- Ingredients Needed to make Easy Peppermint Kiss Sugar Cookies
- How to make Hershey’s Peppermint Kiss Sugar Cookies
- Peppermint Christmas Cookie Tips
- Storing Peppermint Kiss Sugar Cookies
- More Christmas Recipes You’ll Love
- Candy Cane Peppermint Kiss Cookies
Peppermint Kiss Cookies
These Candy Cane Kiss Cookies are a Holiday family favorite and packed with flavor! With a classic sugar cookie base topped with candy cane kisses, these cookies are perfectly soft, chewy, and melt in your mouth. The candy cane topping adds a festive touch making them perfect for Christmas baking! Also check out my Christmas Kitchen Sink Cookies, Christmas M & M Cookie Bars, and Macaroon Kiss Cookies for more tasty Christmas cookies recipes!
What are Peppermint Blossoms?
If you’ve never heard of Peppermint Hershey Kiss Cookies, you are in for a treat! These cookies are similar to Peanut Butter Blossom Cookies, only in sugar cookie form. Instead of peanut butter cookies with a chocolate Hershey kiss in the center, these Peppermint Kisses Cookies have a soft sugar cookie base with a candy cane kiss in the center which adds a touch of peppermint flavor. Basically, candy cane sugar cookies!
Ingredients Needed to make Easy Peppermint Kiss Sugar Cookies
Below is a brief overview of each ingredient needed. To see printable recipe card with exact amounts for this cookie recipe, scroll to the bottom of this post.
- Granulated Sugar– this adds to the sweetness of the cookies.
- Butter– unsalted butter is best, allow is to get to room temperature.
- Vanilla Extract– opt for pure vanilla extract versus imitation. It will add so much more to the flavor.
- Egg– 1 large egg at room temperature.
- Flour– all purpose flour is best for this recipe.
- Baking Soda/ Salt/ Cornstarch– ensure freshness by changing out your baking soda every 6 months as that is what gives most baked goods their rise.
- Hershey Kisses– you will need Hershey’s Candy Cane Kisses.
How to make Hershey’s Peppermint Kiss Sugar Cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In large mixing bowl, beat the butter and sugars together 1-2 minutes, until fluffy.
- Add the vanilla and egg, and mix until just combined
- In a separate mixing bowl, whisk together the baking soda, corn starch, flour, and salt.
- Add the dry ingredients to the wet, mixing until just combined.
- Use a 1 ½ inch cookie scoop to scoop the dough onto the parchment lined baking sheet.
- Bake the cookie dough balls 10-12 minutes, until cookies are beginning to turn golden brown around the edges.
- Allow the cookies to cool slightly, and press candy cane Hershey’s kisses into each cookie.
- Once cookie is cooled, store in airtight container.
Peppermint Christmas Cookie Tips
- If you can’t find the peppermint or candy cane kisses, regular chocolate kisses work too. Any flavor will be great.
- This recipe is easy to double or triple based on how many are needed. These are great additions to your Holiday cookie tray.
- Once the peppermint kiss hardens, these are great to wrap in plastic bags or place in containers to gift, include in a bake sale, etc.
- Be sure to let your cookies cool for about 3-5 minutes before adding the candy cane kisses or you’ll risk melting the kisses. You can put the unwrapped peppermint kisses in the refrigerator when starting the recipe so they will be chilled when it’s time to add them to the cookies.
- If you want chocolate peppermint kiss cookies, reduce the flour by ¼ cup and use ½ cup cocoa powder instead.
- You’ll want to slightly under-bake the cookies (so the centers are still soft when you remove them from the oven) as they’ll stay soft and chewy for days!
Storing Peppermint Kiss Sugar Cookies
- Candy Cane Kisses Cookies are great make-ahead cookies. You can make the dough ahead of time and store it in the fridge or freezer to bake later. Just form the dough balls and store in an airtight container in the fridge for up to a week, or in the freezer for up to one month. Just thaw and follow the recipe when ready to bake!
- Store in airtight container at room temperature up to one week.
- These cookies freeze well too, just be careful when stacking due to the peppermint kiss. You can freeze them up to 3 months.
More Christmas Recipes You’ll Love
Buckeye Balls– the classic recipe of peanut butter balls dipped in melted chocolate. Incredibly simple to make, no-bake, and packed with flavor, this is a great treat during the Holiday season or anytime of year!
Christmas Layered Jello– a tried and true family favorite that is festive, delicious, and makes the perfect addition to any Holiday meal! Also called Finger Jello, this classic Jello recipe is one that can be altered to fit any occasion throughout the year!
Bacardi Rum Cake– has been a classic since the 70’s! Soft, fluffy, and bursting with flavor in every bite!
Christmas M & M Pretzels– the perfect festive treats for Christmas parties or gifts. Only 3 ingredients needed, ready to enjoy in no time, they look so pretty and festive, and of course they’re incredibly delicious!
Holiday Puppy Chow– an easy to make Holiday favorite! Rice Chex Cereal coated in a chocolate peanut butter mixture and finished off with a powdered sugar coating with Holiday M & M’s sprinkled throughout.
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Candy Cane Peppermint Kiss Cookies
Ingredients
- ½ cup unsalted butter *room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups flour *all purpose
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ tablespoon cornstarch
- 24 Hershey kisses *unwrapped, peppermint
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and set aside.
- In a large mixing bowl, beat the butter and sugars together 1-2 minutes, until fluffy.
- Add the vanilla and egg, and mix until just combined.
- In a separate mixing bowl, whisk together the baking soda, corn starch, flour, and salt.
- Add the dry ingredients to the wet, mixing until just combined.
- Use a 1 ½ inch cookie scoop to scoop the dough onto the parchment lined baking sheet.
- Bake 10-12 minutes, until cookies are beginning to turn golden brown around the edges.
- Allow the cookies to cool slightly, and press a candy cane kiss into each cookie.
- Once cookie is cooled, store in covered container.
Nutrition
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