These soft, buttery Candy Cane Kiss Cookies, also known as peppermint blossom cookies, are a festive holiday favorite. Each cookie is rolled in granulated sugar, baked until just set, and finished with a peppermint-striped Hershey’s Kiss that softens slightly in the warm center. They’re cheerful, simple, and ideal for cookie trays, parties, and holiday gifting—peppermint season never tasted so good.
These peppermint blossom cookies pair beautifully with Chocolate Peppermint Kiss Cookies.
Why You’ll Love Candy Cane Kiss Cookies
- Soft vanilla-peppermint cookies with a delightful holiday crunch
- No dough chilling required—quick to prepare
- Finished with festive Candy Cane Hershey’s Kisses
- Perfect for gifting, cookie trays, and parties
- Easy, dependable, and always a crowd-pleaser
These peppermint Christmas cookies are always a hit at holiday parties and cookie exchanges.
The History Behind Peppermint Blossom Cookies
Candy Cane Kiss Cookies are a festive variation on the classic peanut butter blossom. When peppermint-striped Hershey’s Kisses became a holiday staple, bakers began placing them into sugar cookie dough instead of the traditional peanut butter center, creating a modern seasonal favorite that now appears on dessert trays everywhere.
Ingredients You’ll Need
For precise amounts, use the recipe card below.
- Unsalted butter, room temperature
- Powdered sugar for a tender, melt-in-your-mouth texture
- 1 large egg for structure
- Vanilla extract for classic flavor
- Peppermint extract (optional) to boost the mint flavor
- All-purpose flour for the cookie base
- Baking powder and salt for lift and balance
- Granulated sugar for rolling
- Peppermint Candy Cane Hershey’s Kisses for the festive topper
How to Make Candy Cane Kiss Cookies
Follow the full recipe card below for exact measurements and times.
- Cream the butter, powdered sugar, vanilla and peppermint extracts, and egg until smooth and combined.
- Whisk together the dry ingredients—flour, baking powder, and salt—in a separate bowl.
- Slowly add the dry ingredients to the wet mixture and mix until a soft, slightly crumbly dough forms.
- Scoop the dough into 1-inch balls, roll each ball in granulated sugar, and gently flatten them slightly on the baking sheet.
- Bake until just set, then remove from the oven and press a peppermint Kiss into the center of each cookie while they are still warm.
Rolling the dough in sugar gives the cookies a festive sparkle—don’t skip it.
Tips for Perfect Peppermint Blossom Cookies
- Slight cracks around the edges are normal and part of the classic blossom look.
- If the dough feels sticky, chill it briefly so it’s easier to scoop and roll.
- For even baking, bake one sheet at a time on the center rack.
- Use holiday sanding sugar for extra sparkle on the tray.
- If the Hershey’s Kisses are softting too quickly, keep them in the freezer until you’re ready to press them into the cookies.
How to Store Candy Cane Kiss Cookies
- Allow cookies to cool completely before storing to preserve texture.
- Store in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.
How to Freeze Candy Cane Kiss Cookies
You can freeze either the dough or the finished cookies.
Freezing Dough
- Roll dough into balls and freeze in a zip-top bag for up to 6 months. Bake directly from frozen, adding 2–3 extra minutes to the bake time.
Freezing Baked Cookies
- Cool baked cookies completely, place them in an airtight container, and freeze for up to 3 months. Thaw at room temperature for 2–3 hours before serving.
Candy Cane Kiss Cookies FAQs
They soften when pressed into warm cookies. Chilling the Kisses briefly in the freezer helps them retain their shape when added.
Slight cracking is normal for blossom cookies, especially when the warm center is pressed with a Kiss.
Yes. The Candy Cane Kisses provide plenty of peppermint flavor on their own.
Yes. Refrigerate the dough for up to 3 days or freeze it for longer storage.
More Christmas Cookies to Try
- Chocolate Peppermint Kiss Cookies
- Lemon Ricotta Cookies
- Frosted Sugar Cookies
- Christmas Blondies
- Easy Drop Sugar Cookies
If you’re baking through the holidays, add these Candy Cane Kiss Cookies to your rotation. They’re festive, buttery, and tend to disappear fast—so make a double batch and spread a little peppermint cheer. Happy holiday baking!
Candy Cane Kiss Cookies
30
25 minutes
12 minutes
37 minutes
Soft, buttery Candy Cane Kiss Cookies topped with peppermint Hershey’s Kisses. A festive, easy holiday cookie perfect for gifting and cookie trays.
Ingredients
- 1 ½ cups powdered sugar
- 1 ¼ cups (2 ½ sticks) unsalted butter (room temperature)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 bags peppermint Candy Cane Hershey’s Kisses
- 1 teaspoon peppermint extract (optional)
- 1/3 cup granulated sugar for rolling (optional)
Instructions
- Preheat oven to 350° F. Line a sheet pan with parchment paper. Remove wrappers from Candy Cane Kisses and chill them in the refrigerator or freezer to help keep their shape.
- In a mixing bowl, beat together butter, powdered sugar, extracts, and egg until smooth and creamy, scraping the bowl as needed (2–3 minutes).
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture and beat on medium until well blended and slightly crumbly (1–2 minutes).
- Shape dough into 1-inch balls, roll in granulated sugar, and place 1–2 inches apart on the prepared baking sheet. Gently flatten each ball before baking.
- Bake for 8–10 minutes or until set. Remove from oven, let cool 2 minutes, then press a chilled peppermint Kiss into the center of each cookie. Cracking at the edges is normal.
- Transfer cookies to a cooling rack and cool completely before storing.
Nutrition Information:
Yield: 30
Serving Size: 1
Amount Per Serving:
Calories: 125
Total Fat: 1g
Cholesterol: 7mg
Sodium: 60mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 7g
Protein: 3g
