Candy Cane Kiss Cookies
Soft peppermint sugar cookies rolled in red and white sanding sugar and topped with a frozen Candy Cane Kiss. A nut-free Christmas cookie made in one bowl.
Servings 32 cookies
Ingredients
For the Cookies
- 2 cups all-purpose flour plus 1 tablespoon, spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 10 tablespoons unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract pure peppermint, not mint
- 1 teaspoon milk optional, only if dough is crumbly
For Coating and Topping
- ⅓ cup red and white sanding sugar
- 32 Hershey's Candy Cane Kisses unwrapped and frozen
Instructions
Prep
- Unwrap the Kisses, spread them on a small plate, and freeze for at least 30 minutes while you make the dough.
Make the Dough
- Whisk the flour, baking powder, and salt together in a bowl. Set aside.
- In a large bowl, beat the butter and sugar on medium-high speed for about 3 minutes until pale and fluffy.
- Beat in the egg, vanilla, and peppermint extract for about 1 minute. Scrape down the bowl.
- Add the dry ingredients on low speed and mix just until no flour streaks remain. If the dough is crumbly, beat in 1 teaspoon milk.
Shape and Chill
- Scoop the dough into 1-tablespoon balls (about 20 grams each) and roll smooth. Roll each ball in sanding sugar until fully coated.
- Place the coated balls on a parchment-lined tray and refrigerate for 20 minutes. Preheat the oven to 350°F.
Bake and Top
- Arrange the chilled balls 2 inches apart on parchment-lined baking sheets. Bake for 11 to 12 minutes, until the edges are set and the centers look slightly soft.
- Cool on the baking sheet for 3 to 5 minutes. Press one frozen Kiss into the center of each cookie.
- Transfer the cookies with a thin spatula to a cool tray and freeze for 15 minutes to set the Kisses. Store at room temperature once set.
Notes
- Prevent puddles: Use frozen Kisses, wait 3 to 5 minutes before pressing, and freeze the topped cookies for 15 minutes.
- Make ahead: Freeze the sugar-coated dough balls for up to 3 months. Bake from frozen, adding 1 minute.
- Storage: Keep in an airtight container at room temperature for up to 7 days, with parchment between layers. Freeze baked cookies up to 3 months.
- Swaps: Regular milk chocolate Kisses or Hugs work with the same method.