Candy Cane Kiss Cookies

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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 hotbeautyhealth.com

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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Candy Cane Blossoms

Candy Cane Blossoms

This variation of the blossom cookie is made super easy with a devil’s food cake mix that’s rolled in powdered sugar for a crinkle effect.

Moist and chewy with that refreshing pop of peppermint, you’ll love this fabulously, festive holiday treat.

Candy Cane Blossoms

adapted from YourCupofCake

You will need:

1 box  Pillsbury devil’s food cake mix

2 eggs

1/3 cup vegetable oil

26 Hershey Candy Cane Kisses

1/2 cup confectioners sugar

To Make:

Unwrap candy cane kisses, place in a single layer on a plate then place in the freezer.

Preheat your oven to 350 degrees.  Line cookie sheets with a silpat or parchment paper.

Using a hand or stand mixer, combine eggs and oil with cake mix until well blended.

I use a 1 1/4 inch cookie scoop to form cookie balls. Roll balls in confectioners sugar.

Place 2 inches apart on cookie sheets and bake for 7 minutes. Cool on cookie sheet for a couple of minutes then press candy cane kiss into center of cookie.

Move to wire rack to finish cooling. Store in an air tight container. Makes 26 cookies.

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