Candy Cane Kisses
Get into the festive spirit with these irresistible Candy Cane Kisses, a delightful holiday cookie recipe perfect for cookie swaps, gift-giving, or simply satisfying your seasonal sweet tooth. These buttery, melt-in-your-mouth cookies are infused with the cool burst of peppermint extract and studded with crunchy crushed candy canes for a festive crunch in every bite. Topped with a striking candy cane-striped chocolate kiss, each cookie is a treat for both the eyes and palate. Finished with optional sparkling red or green sanding sugar for added holiday cheer, these cookies are as easy to make as they are fun to eat. Ready in just 30 minutes, they’re the perfect make-ahead treat to enjoy throughout the season.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cup crushed candy canes
- 0.25 cup red or green sanding sugar (optional)
- 36 pieces candy cane-striped chocolate kisses
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 butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the egg, vanilla extract, and peppermint extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the crushed candy canes until evenly distributed throughout the dough.
Scoop out about 1 tablespoon of dough and roll it into a ball. Roll the ball in sanding sugar if desired, then place it on the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops look slightly cracked. The cookies should not brown.
Remove the cookies from the oven and allow them to cool for 3-4 minutes on the baking sheet.
Gently press one candy cane-striped chocolate kiss into the center of each cookie while they are still warm but not hot.
Transfer the cookies to a wire rack to cool completely, allowing the chocolate kiss to set.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 12.1 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
