Recipe: Candy Cane Kiss Cookies
I stopped by my local grocery store a few days ago to buy a bag of miniature chocolate chips and stumbled on these Hershey’s Candy Cane Kisses. Whenever I start seeing holiday items, I get overwhelmed with joy because the holiday season is my favorite time of the year. Like I mentioned last week in my Cranberry Spritzer Cocktail recipe post, one of my favorite things to do is play hostess and prepare holiday meals and treats for guests.
This week, I’m sharing my Hershey’s Kiss Cookies recipe! Normally, I would prepare it with milk chocolates, but I switched it out with the Candy Cane Kisses to make it more festive. These little morsels are so addicting and they’re the perfect little bit of peppermint and chocolate that melts in your mouth. It pairs so well with this cookie recipe too. One of my favorite holiday treats!
Candy Cane Kiss Cookies Recipe
Ingredients
- 1 1/2 cups powdered sugar
- 1 1/4 cups butter, at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 bags of Unwrapped Candy Cane Kisses
- 2 Ungreased cookie sheets
- 1 teaspoon peppermint extract, optional
- 1/3 cup of granulated sugar, optional
Makes: 48 cookies
Instructions
Step 1. Preheat oven to 350°F. Remove wrappers from Hershey’s Candy Cane Kisses.
Step 2. In a large bowl, combine the butter, powdered sugar, extracts and egg and beat well until creamy (2-3 minutes).
Step 3. In a separate bowl, combine baking powder, flour, and salt and whisk together.
Step 4. Add dry ingredients to the wet mixture and beat until well blended (1-2 minutes). At this point, the mixture should be a bit crumbly.
Step 5. Shape dough into 1-inch balls. Roll in granulated sugar, if desired; place on ungreased cookie sheet.
Step 6. Bake for 8 to 10 minutes or until set. Remove from oven and cool for 2 minutes. Press a candy cane kiss into center of each cookie; cookie will crack around edges.
Step 7. Remove from cookie sheet to wire rack. Cool completely. Store in a sealed container.
I hope you enjoy this Christmas cookie recipe! Get baking.
***Updated Dec. 16th, 2017: I read some of the comments on social media and saw that a few people had trouble making this cookie recipe and that it would fall apart. So, I re-did the recipe and it should be a lot easier to make.***
***Updated Dec. 27th, 2017: It seems that most people didn’t like the newer recipe at all and preferred the old one. So, I put the original recipe back. If you had trouble with the original and want to try a different version, here’s the link to the newer one. Thanks so much for all the feedback!***
Photography: Aubrie LeGault
This looks so yummy! Thanks for sharing!
There is something missing from these cookies. They taste flat.
Hi Pat. I’m sorry to hear the newer version of the recipe wasn’t to your liking. I went ahead and put the original recipe back. Thanks for the feedback!
Is it possible for you to post the old recipie?
Hi Lisa. Yes, I put the old recipe back.
What are the pink cookies under the kiss cookies in your photo?
Hi Nikki!
They’re cherry shortbread cookies. I don’t know the recipe, sorry.
Soft, delicious and so festive for the holidays. I also had issues with crumbling, but will be trying the updated recipe. Thank you for the updated recipe!
How many cookies will this new recipe make? I thought the old recipe was great…do you still have it? Would love to have it to make again. Thanks!
I actually liked the previous recipe better. This one made less cookies and was harder to press the kisses into. My fiancé is not much of a baker and was able to make them last year without any difficulty. This year, every single cookie cracked.
I’m sorry to hear that. I thought changing the recipe would be easier. I went ahead and put the original recipe back. Thanks for the feedback!
I made your original recipe tonight and they turned out perfect! I refrigerated the dough for about 30 min before rolling into balls. Thanks for sharing your recipe!