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Peppermint Kiss Cookies are the most festive treats for Christmas and they taste fantastic! These blossom sugar cookies are so soft and delicious and the candy cane kisses are the prefect touch. They are always such a hit!
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Easy and delicious! Will be making every year! Just make sure you let the cookies cool for the three minutes as instructed and then place into the fridge so the kisses don’t melt.
Peppermint Kiss Cookies Recipe
Peppermint Kiss Cookies are the BEST Christmas cookies! When the fall holidays arrive, the Hershey’s Candy Cane Kisses will appear in your local grocery stores. These little gems taste so good tucked into the middle of these sugar cookies. These soft and chewy sugar cookies are perfect for holding a delicious white chocolate peppermint kiss in the center. They’re such a pretty cookie for the holidays and for gift giving and definitely in our top 5 Best Christmas Cookies EVER!
Most people refer to kiss cookies as blossom cookies. Whatever you choose to call them they are delicious and come in so many different varieties. Be sure to also check out our Peanut Butter Blossoms, Red Velvet Peanut Butter Blossoms, Mint Kiss Cookies, Gingerbread Kiss Cookies and Hershey’s Secret Kiss Cookies.
Ingredients You Will Need
(full amounts in recipe box below)
- Butter– Use unsalted butter at room temperature.
- Sugar– You will use granulated sugar for this recipe.
- Flour– All-purpose flour is needed for these cookies.
- Egg– 1 large egg at room temperature.
- Vanilla– Use pure vanilla extract for best results.
- Baking soda– This will help the cookies to rise.
- Salt– Salt will balance the sweetness in the cookies.
- Milk– This will help with the consistency of the dough.
- Hershey’s Kisses– Candy cane kisses are what make these cookies special but you can use any kisses.
How To Make Peppermint Kiss Cookies
- Preheat your oven to 350 °F.
- Remove all of the wrappers from kisses, and set aside.
- Using a hand or stand mixer, cream together the room temperature butter and sugar. Add in the egg and vanilla extract. Mix until well blended.
- In another bowl, whisk together the flour, baking soda and salt. Add the flour mixture, alternately with the milk, to the butter mixture, mixing until fully combined.
- Line a baking sheet with a silicone baking mat or parchment paper. Shape the cookie dough into 1-inch balls and then roll the balls in the extra sugar. Place the balls on the cookie sheet.
- Bake for 10 to 12 minutes, or until edges of the cookies are lightly browned.
- Remove the cookies from the oven and let cool for 3 minutes.
- Press a Hershey’s Candy Cane Kiss into the middle of the cookies.
- Let cool completely on a wire cooling rack.
Peppermint Kiss Cookies Tips and Tricks
- Be sure to let your cookies cool for about 3-5 minutes before adding the kisses or you risk melting the kisses. You can also put the unwrapped peppermint kisses in the refrigerator when starting the recipe so they will be cold when it’s time to add them to the cookies.
- Peppermint Kiss Cookies are great make-ahead cookies. You can make the dough ahead of time and store it in the fridge or freezer to bake later. Just form the dough balls and store in an airtight container in the fridge for up to a week on in the freezer for up to a month. Just thaw and follow the recipe when ready to bake!
How To Store Candy Cane Kiss Cookies
- Store your peppermint kiss cookies in an airtight container at room temperature for up to a week.
- These cookies also freeze well. Place them in an airtight container and remove and thaw when you are ready to put them on your Holiday cookie platters.
More Christmas Cookie Recipes
- Christmas Red Velvet Cookies
- Hershey’s Secret Kiss Cookies
- Melted Snowman Cookies
- Funfetti Shortbread Bites
- Christmas Hot Cocoa Cookies
Add as Google Trusted SourcePeppermint Kiss Cookies
Ingredients
- 36 Hershey Kisses, (Candy Cane)
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- extra sugar for rolling the dough
Instructions
- Preheat your oven to 350 °F.
- Remove all of the wrappers from kisses, and set aside.
- Using a hand or stand mixer, cream together the room temperature butter and sugar. Add in the egg and vanilla extract. Mix until well blended.
- In another bowl, whisk together the flour, baking soda and salt. Add the flour mixture, alternately with the milk, to the butter mixture, mixing until fully combined.
- Line a cookie sheet with a silicone baking mat or parchment paper. Shape the cookie dough into 1 inch balls and then roll the balls in the extra sugar. Place the balls on the cookie sheet.
- Bake for 10 to 12 minutes, or until edges of the cookies are lightly browned. Remove the cookies from the oven and let cool for 3 minutes.
- Press a candy kiss into the middle of the cookies.
- Let cool completely on a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delish! These were the bomb dot com! We also chilled the dough before baking and they turned out perfect! One of the best sugar cookie recipes out there. Thanks for sharing!!
That’s great Leera! Thanks!
tastes good, but when I took them out of the oven they were flat even though I put the thumb print in them before put in. Anything I should do to fix that?
Hi Jasmine. You can try chilling the dough before baking. Also bake without putting the thumbprint in first. When you remove from the oven, let cool for a few minutes before pushing the kiss into them.
You should probably mention in the recipe that it needs to be chilled before being formed into a ball. It is incredibly sticky and has caused a lot of frustration
I made this recipe! They didn’t turn out quite as puffy as yours look in the photos, but they taste yummy.
Could you add in red sugar in addition to the regular sugar in the rolling process
Hi Annie. Yes, that would work and look great!
I did!!!
These are scrumptious! A keeper for sure.
Thanks Betsy!
Great cookies…when baking two sheets the lower one took an extra couple of minutes
Thanks Sue!
Never made them before and they are yummy. But make sure you cool the cookie or the kiss will melt. However, you can salvage by not touching them till the entire cookie cools.
Thanks Karen!
How much ahead time can you make these cookies? And how do you store them.
Hi Susan. I updated the post to include more storage options. You can keep the dough in the fridge or freezer prior to baking as well. Once baked, you can keep at room temp, in the fridge or freezer in an airtight container.
Delicious cookies! I think they are perfectly sweet but not too sweet and the texture is perfect.
Not sure if I measured the flour wrong or was heavy handed when portioning the balls of dough, but the first time I only got 30 cookies. Immediately made a 2nd batch, & I got 38 cookies lol. Definitely saving this recipe. Might even make them without the chocolate and just do the sugar cookies on their own.
Oh also I used whole milk Greek yogurt instead of milk since I don’t drink cow milk regularly & didn’t want to use almond milk in case of allergies at the event I made these for.