Candy Cane Kiss Cookies


This festive, vanilla version of the Candy Cane blossom will be a pretty, pepperminty addition to your cookie tray. Make this little beauty for your next cookie swap.

Candy Cane Kiss Cookies

adapted from

You will need:

  • 1 1/2 cups powdered sugar
  • 1 1/4 cups butter, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Candy Cane Kiss candies
  • 1/3 cup sanding sugar

Preheat oven to 350°F.

Unwrap kiss candies and chill in the refrigerator.

In a large mixing bowl, beat butter and powdered sugar until fluffy. Add vanilla and peppermint extracts and egg and continue to beat for 2 more minutes.

In a separate bowl, add baking powder, flour, and salt and whisk together. Add dry ingredients to the wet mixture in 1/2 cup intervals and beat until well blended.  I use a 1 1/4 inch cookie scoop to form cookie balls. Roll in sanding sugar, place cookie dough on cookie sheets lined with a silpat or parchment paper.

Bake for 8 to 10 minutes or until set. Remove from oven and press a cold candy cane kiss into center of each cookie. Cookie will crack around edges and kiss will become soft. Cool on cookie sheet for 5 minutes before carefully moving to wire rack to completely cool until kiss hardens. Makes about 38 cookies.


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