Candy Cane Kiss Cookies

Have you tried Hershey’s “Candy Cane Kisses?”  They are seriously good, and paired with a light sugar cookie, they are hard to resist!

These Candy Cane Kiss cookies showed up recently at a cookie swap Lainey and I attended.  Thanks, Mandy, for sharing the recipe!  If you love the taste of peppermint, these are sure to satisfy!
Candy Cane Kiss Cookies

1 1/2 cups powdered sugar
1 1/4 cups butter, room temperature
1 t. peppermint extract, optional
1 t. vanilla extract
1 large egg
3 cups all-purpose flour
1 t. baking powder
1/2 t. salt
**1/2 cup Candy Cane Hershey’s Kisses, finely chopped
granulated sugar
unwrapped Candy Cane Kisses, about 4 1/2 dozen

Before you begin, make room in your fridge or freezer for your cookie sheet and preheat oven to 350 degrees.

Using mixer, combine powdered sugar, butter, extracts, and egg.  Beat at medium speed, scraping bowl often until creamy.  In a separate bowl, whisk together flour, baking powder, and salt.  Add to wet mixture and beat, scraping bowl often until well blended.  It will be crumbly.  Stir in chopped Kisses. **If you prefer, you can omit the chopped Kisses and substitute 1 1/2 teaspoons of peppermint extract.

Shape dough into 3/4-inch balls; roll in granulated sugar.  Place one inch apart on cookie sheet.  Bake for 8 minutes.  As soon as they come out of the oven, gently press a Candy Cane Kiss in the center of each cookie.  The cookie will crack a little, this is okay.
Optional: Immediately place cookie sheet (and cookies) into the fridge or freezer to allow the Kisses to set quickly.  Leave for just a few minutes, remove cookie sheet, and transfer cookies to a cooling rack or platter.  
I did not do this step and found that only a few of the Kisses lost their shape.

Once Kisses completely set, you can store in an airtight container for up to a week or freeze them for later!


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  1. So pretty and festive!!! I will totally make these next year! YUM! Happy New Year!!!!!

  2. Im catching up on your blog tonight, glad to see that you made these! I thought the recipe was definitely a keeper!