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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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
Beat in the egg, vanilla extract, and peppermint extract until fully combined.
Step 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6
Fold in the crushed candy canes until evenly distributed throughout the dough.
Step 7
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.
Step 8
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.
Step 9
Remove the cookies from the oven and allow them to cool for 3-4 minutes on the baking sheet.
Step 10
Gently press one candy cane-striped chocolate kiss into the center of each cookie while they are still warm but not hot.
Step 11
Transfer the cookies to a wire rack to cool completely, allowing the chocolate kiss to set.
Step 12
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (1215.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5273.3 |
| Total Fat 193.8g | 0% |
| Saturated Fat 112.0g | 0% |
| Cholesterol 470mg | 0% |
| Sodium 1683.4mg | 0% |
| Total Carbohydrate 828.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 557.6g | |
| Protein 56.1g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 452.8mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1136.6mg | 0% |
Source of Calories