Easy Candy Cane Kiss Cookies

Looking for a festive, no-fuss treat? This Candy Cane Kiss Cookies recipe is the perfect holiday bite for busy families. The cookies bake up soft and chewy, with a bright peppermint kick and a playful burst of color from sprinkles. They’re quick to mix, easy to portion, and make a charming addition to cookie trays. Whether you’re short on time or just starting out in the kitchen, these cookies deliver Christmas magic without the stress.

Why You’ll Love These Candy Cane Kiss Cookies

• Very easy drop-style recipe.
• Simple, accessible ingredients.
• Customizable flavors and colors.
• Delightful soft, chewy texture.
• Visually festive and kid-friendly.

Perfect for last-minute gifts and celebrations, these cookies capture the spirit of the season without complicating your schedule. They stay soft and flavorful, making them a staple for families new to baking.

Ingredients + Notes/Substitutions

• 2 cups + 1 Tablespoon (260 g) all-purpose flour, spooned & leveled
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 10 Tablespoons (142 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1/2 cup (about 90 g) nonpareil sprinkles
• 32–36 candy cane flavor Hershey’s Kisses, unwrapped

Notes & Substitutions

• All-purpose flour: Spoon and level accurately; keep an extra tablespoon handy for shaping if dough feels dry.
• Baking powder & salt: Essential for lift and flavor balance.
• Unsalted butter: Room temperature helps the dough cream evenly and traps air for a lighter texture.
• Granulated sugar: Provides sweetness and structure.
• Large egg: Binds ingredients and contributes to texture.
• Vanilla extract: Elevates overall flavor.
• Peppermint extract: Use peppermint, not mint, for the best peppermint bite.
• Nonpareil sprinkles: If they’re stubborn, press with a plate or add a drop of water to help them stick.
• Candy Cane Hershey’s Kisses: Unwrap before shaping; you can swap in other Kiss flavors if you like.

How to Make Candy Cane Kiss Cookies

1. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
2. In a large bowl, use a mixer to beat softened butter and granulated sugar until creamy, then add egg, vanilla, and peppermint extracts, mixing until combined.
3. Add the flour mixture to the wet ingredients and mix on low speed until a very thick dough forms.
4. Roll the dough into 1 scant Tablespoon-sized balls (about 20g each), then generously roll each ball in nonpareil sprinkles.
5. Place sprinkled dough balls on a baking sheet or plate and chill in the refrigerator for at least 20 minutes, covering them if chilling longer than an hour.
6. Preheat your oven to 350°F (177°C) while the dough balls are chilling.
7. Place the chilled dough balls about 2 inches apart on lined baking sheets and bake for 12 minutes, ensuring edges are set but centers remain slightly soft.
8. Remove cookies from the oven and let them cool on the baking sheets for 5 minutes.
9. Immediately press a Hershey’s Kiss into the center of each warm cookie, then carefully transfer them to a plate and freeze for 10 minutes to set the candy.
10. Remove the cookies from the freezer and serve; store any leftovers covered at room temperature for up to one week.

Pro Tips for Perfect Cookies

• Measure flour accurately with the spoon-and-level method; avoid packing the flour.
• Ensure the butter is at room temperature for proper creaming.
• Don’t skip chilling the dough; it controls spreading and helps hold the sprinkles.
• Do not overbake; the centers may look soft, but the cookies finish baking as they cool.
• Quick-freeze after adding Kisses to prevent candy from melting into puddles.
• If sprinkles won’t stick, add a tiny amount of water to the dough or adapt by pressing sprinkles onto the dough ball.

Serving, Storage, and Variations

Serve these Candy Cane Kiss Cookies on holiday platters, at cookie exchanges, or as a thoughtful homemade gift. Store baked cookies in an airtight container at room temperature for up to 1 week. Freeze baked cookies with kisses for up to 3 months, or freeze sprinkle-coated dough balls and bake from frozen with an extra minute. Flavor and design variations keep this recipe flexible:

• Classic sugar cookie: Omit peppermint extract.
• Almond flavor: Replace vanilla or peppermint with almond extract.
• Different Kisses: Try chocolate, caramel, or other holiday Kiss flavors.
• Alternative sprinkles: Use colored sanding sugar or festive jimmies.
• Chocolate version: Pair with a related chocolate peppermint recipe for a cohesive dessert spread.

Nutritional Information

Estimated nutrition per candy cane kiss cookie (nutritional data are approximate and will vary by ingredient brands.

Frequently Asked Questions (FAQ)

Conclusion

In minutes, you can bake these easy Candy Cane Kiss Cookies that taste like a peppermint snowball and look utterly festive. They’re ideal for busy families and beginners who want a quick, delicious holiday treat. Bake a batch, share with neighbors, and savor the seasonal joy—one chewy bite at a time.

Christmas Sprinkle Cookies

These festive Christmas Sprinkle Cookies are soft and chewy, packed with colorful nonpareil sprinkles, and topped with a delightful candy cane Hershey’s Kiss. Perfect for holiday gatherings or a sweet treat.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 34 cookies

Calories 125 kcal

Equipment

• Medium bowl
• Large bowl
• Hand held or stand mixer
• Paddle Attachment
• Baking sheet
• plate
• Thin spatula

Ingredients

  

Cookie Dough

• 2 cups + 1 Tablespoon all-purpose flour (spooned & leveled, 260g)
• 1.5 teaspoons baking powder
• 0.25 teaspoon salt
• 10 Tablespoons unsalted butter (softened to room temperature, 142g)
• 1 cup granulated sugar (200g)
• 1 large egg (at room temperature)
• 1 teaspoon vanilla extract
• 0.25 teaspoon peppermint extract
• 0.5 cup nonpareil sprinkles (about 90g)
• 32-36 candy cane flavor Hershey’s Kisses (unwrapped)

Instructions

 

Instructions

• Whisk together flour, baking powder, and salt in a medium bowl; set aside.
• In a large bowl, use a mixer to beat softened butter and granulated sugar until creamy, then add egg, vanilla, and peppermint extracts, mixing until combined.
• Add the flour mixture to the wet ingredients and mix on low speed until a very thick dough forms.
• Roll the dough into 1 scant Tablespoon-sized balls (about 20g each), then generously roll each ball in nonpareil sprinkles.
• Place sprinkled dough balls on a baking sheet or plate and chill in the refrigerator for at least 20 minutes, covering them if chilling longer than an hour.
• Preheat your oven to 350°F (177°C) while the dough balls are chilling.
• Place the chilled dough balls about 2 inches apart on lined baking sheets and bake for 12 minutes, ensuring edges are set but centers remain slightly soft.
• Remove cookies from the oven and let them cool on the baking sheets for 5 minutes.
• Immediately press a Hershey’s Kiss into the center of each warm cookie, then carefully transfer them to a plate and freeze for 10 minutes to set the candy.
• Remove the cookies from the freezer and serve; store any leftovers covered at room temperature for up to one week.

Notes

Ensure butter is softened for best results when creaming. If sprinkles don’t stick to the dough, try pressing dough into sprinkles on a plate, or beat in 1 teaspoon of water to make dough stickier. Do not over-bake; cookies may appear under-baked in the center. After baking, carefully transfer cookies to a plate and freeze briefly to set the Hershey’s Kisses. Store covered at room temperature for up to one week.