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- 1 cup unsalted butter - ¾ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon almond extract The main ingredients form the base of our Candy Cane Kiss Cookies. Unsalted butter gives these cookies a rich flavor. Powdered sugar adds sweetness and a soft texture. Vanilla and almond extracts provide a warm, inviting aroma that makes the cookies irresistible. - 2 cups all-purpose flour - ½ teaspoon baking powder - ¼ teaspoon salt The dry ingredients are key to the cookie's structure. All-purpose flour creates a sturdy base that holds up well. Baking powder helps the cookies rise, giving them a nice fluffy texture. Salt balances the sweetness, enhancing every bite. - 1 cup crushed candy canes - 24 Hershey's Candy Cane Kisses The special ingredients bring the festive spirit to these cookies. Crushed candy canes add a fun crunch and a burst of minty flavor. Hershey's Candy Cane Kisses melt perfectly in the center, creating a sweet surprise that delights everyone. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step warms up your oven, so cookies bake evenly. 2. Line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup easy. 3. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This makes the cookies tender. 4. Add the vanilla and almond extracts to the butter and sugar mix. Stir well until all is combined. 5. In a separate bowl, whisk together flour, baking powder, and salt. This step blends the dry ingredients for even mixing. 6. Gradually add the dry mix to the wet mix. Stir until the dough starts to form. 7. Fold in the crushed candy canes gently. This adds a fun crunch and festive flavor to your cookies. 8. Take small portions of dough, about 1 tablespoon each, and roll them into balls. Place each ball on the prepared sheets, leaving about 2 inches between them. 9. Use your thumb to make a small indentation in the center of each dough ball. This is where the Kisses will go later. 10. Bake cookies in the preheated oven for about 10-12 minutes. Watch for the edges to turn lightly golden. 11. Remove from the oven and immediately press a Candy Cane Kiss into the center of each cookie. Let it melt just a bit for extra yum. 12. Let the cookies cool on the baking sheets for at least 5 minutes before moving them to wire racks. This helps them set perfectly. To make great Candy Cane Kiss Cookies, first ensure you cream the butter and sugar well. Creaming means mixing until the blend is light and fluffy. This step adds air to the dough. It helps the cookies rise nicely. Next, focus on the dough consistency. You want it to be soft but not sticky. If it feels too wet, add a bit more flour. If it's too dry, a splash of milk can help. When serving your cookies, presentation matters. Arrange them on a bright platter to catch the eye. Dust them lightly with powdered sugar for a snowy look. For fun, you can add whole candy canes or mini festive trees on the side as a garnish. One mistake to watch for is overbaking. If you bake them too long, the cookies will be hard. Aim for a light golden edge. Another common error is not allowing the Kisses to melt properly. Press the Kiss into the cookie right after baking. This melting step adds a soft, sweet center that makes the cookie special. Pro Tips Chilling the Dough: For a firmer dough that’s easier to work with, consider chilling it in the refrigerator for about 30 minutes before rolling into balls. Uniform Cookie Size: Use a cookie scoop to ensure all your cookies are the same size, which helps them bake evenly. Perfectly Pressed Kisses: When pressing the Candy Cane Kisses into the cookies, do it while they are still warm to allow them to melt just slightly and adhere better. Storing Cookies: Store your cookies in an airtight container at room temperature to keep them fresh for up to a week. {{image_2}} You can make Candy Cane Kiss Cookies even better. Try adding mint extract for a bold taste. Just a few drops will give your cookies a refreshing kick. You can also switch the Kisses. Use different flavors like chocolate or caramel for fun twists. Each choice brings a new surprise. Texture matters in cookies. You can use different flours, like whole wheat or almond flour. This changes the taste and feel. Adding nuts, like walnuts or pecans, gives a nice crunch. You might also mix in chocolate chips for extra sweetness. These small changes can make your cookies unique. Get festive with your cookies! Use red and green sprinkles on top for a cheerful look. You can also shape the dough into stars or hearts. This makes your cookies perfect for any holiday party. Let your creativity shine through in every batch! Store your Candy Cane Kiss Cookies at room temperature. Place them in an airtight container. This keeps them soft and fresh. If you stack them, add parchment paper between layers. This prevents sticking and helps maintain their shape. To keep cookies longer, freeze them. Place cooled cookies in a single layer on a baking sheet. Freeze for about an hour. Once they are firm, transfer them to a freezer-safe bag. Label the bag with the date. To enjoy later, thaw the cookies at room temperature. You can also warm them in the oven for a few minutes. These cookies can last about a week at room temperature. In the freezer, they can last up to three months. Check for signs of aging. If they feel hard or smell off, it’s time to toss them. Fresh cookies should be soft and smell sweet. To keep these cookies soft, I suggest a few easy tips. First, do not overbake them. Check for light golden edges, which means they are done. Second, ensure your butter is softened but not melted. This helps keep the dough creamy. Lastly, store the cookies in an airtight container once they cool. This keeps moisture in and helps them stay soft longer. Using salted butter adds a different flavor to the cookies. It makes them taste richer, but it can also make them a bit salty. If you choose salted butter, skip the added salt in the recipe. Unsalted butter gives you more control over the salt level, allowing the sweet and minty flavors to shine. You can prep these cookies in advance. First, make the dough and roll it into balls. Place the balls on a baking sheet and freeze them for about an hour. Once frozen, transfer them to a zip-top bag for easy storage. When you're ready to bake, just take out the desired amount and bake them straight from the freezer. This makes holiday baking a breeze! This blog post covered the key ingredients, steps, and tips for making Candy Cane Kiss Cookies. We looked at the importance of each ingredient, from the butter to the crushed candy canes. I shared preparation and baking steps to ensure perfect cookies. We also discussed storage methods to keep your cookies fresh. As you bake these festive treats, remember to enjoy the process. Customize your cookies to suit your taste. Happy baking!

Candy Cane Kiss Cookies

Delicious holiday cookies topped with melted Candy Cane Kisses and crushed candy canes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 0.75 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 cup crushed candy canes
  • 24 pieces Hershey's Candy Cane Kisses, unwrapped

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
  • Add the vanilla and almond extracts, mixing well until fully incorporated.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together.
  • Fold in the crushed candy canes, ensuring they are evenly distributed throughout the dough.
  • Take small portions of dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheets approximately 2 inches apart.
  • Use your thumb to make a small indentation in the center of each dough ball.
  • Bake in the preheated oven for about 10-12 minutes, until the edges are lightly golden.
  • Remove from the oven and immediately press a Candy Cane Kiss into the center of each cookie, allowing it to melt slightly.
  • Let the cookies cool on the baking sheets for at least 5 minutes before transferring them to wire racks to cool completely.

Notes

Arrange the cookies on a festive platter, dust with powdered sugar for a snowy effect, and garnish with whole candy canes or mini festive trees for decoration.
Keyword candy cane, cookies, holiday