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Candy Cane Kiss Cookies

Candy Cane Kiss Cookies are the perfect cookie to make for Christmas. We love these! They take a little time, but they are so worth it in the end. Anytime you can make a peppermint flavored cookie at Christmas you have me!

If for some reason you don’t like peppermint, you can use almond extract instead. You can also use any flavor of Hershey kisses too! This is a rolled cookie, so it does take a little time and you also have to allow time for it to chill but trust me it is totally worth it.

Once you have them all baked you transfer them to a cooling rack and then add your unwrapped Hershey Kisses. Give them a minute to cool down before adding them. Allow them to cool for 5 minutes and then transfer to an airtight container.

We hope you enjoy these Candy Cane Kiss Cookies as much as we do! They are always requested from family and nice for a cookie exchange too.

Candy Cane Kiss Cookies

These candy cane kiss cookies are perfect for Christmas.
Print Recipe
Prep Time:45 minutes
Cook Time:12 minutes


  • 1 Electric Mixer
  • 2 baking sheets
  • 1 thin spatula
  • 1 cooling rack


  • 2 cups all-purpose flour
  • 1 TBSP all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 10 TBSP unsalted butter, softened to room
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/4 tsp. peppermint extract
  • 1/2 cup nonpareil sprinkles
  • 36 whole candy cane flavor Hershey kisses, unwrapped


  • Whisk 2 cups flour, baking powder and salt together in a medium mixing bowl until combined. Set aside.
  • In a large bowl using a hand-held or stand mixer, 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 bottom of the bowl and beat again 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 the dough into balls (1 inch). It may seem dry but will warm up with your hands. If it is too sticky, then chill in the refrigerator for 10 minutes. Roll each ball in the sprinkles and place on the baking sheet. Chill for 20 minutes.
  • While dough is chilling, preheat oven to 350 degrees.
  • Place the chilled dough balls about 2 inches apart on a lined baking sheet. Bake for 12 minutes or until edges appear set. The cookies may look under-baked in the centers; that is ok - do not overbake. Remove cookies from the oven and allow to cool on a baking sheet.
  • Set the Hershey kisses: press a kiss candy into the center of each. Cool for 5 minutes.
  • Store in an airtight container.


You can use almond extract in place of the peppermint extract for a traditional sugar cookie.
You can use regular Hershey Kisses or other specialty flavor.
Servings: 36 cookies
Author: Kristie Fain
Cost: $10

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