Ingredients and what they do
- 1 cup unsalted butter, softened – Creates a rich, tender, melt-in-your-mouth texture and classic butter-cookie flavor.
- 1 cup granulated sugar – Sweetens the dough and helps the cookies bake up lightly golden.
- 1 large egg – Binds the dough and adds moisture for softness and structure.
- 1 1/2 teaspoons vanilla extract – Enhances buttery flavor and adds warm depth beneath the peppermint.
- 1 1/2 teaspoons peppermint extract – Provides the signature candy-cane flavor; many holiday cookie recipes use a similar amount, adjusted to taste.
- 2 1/2 cups all-purpose flour – Gives structure while keeping the cookies soft when balanced with enough fat and sugar.
- 1 teaspoon baking powder – Helps the cookies rise and stay slightly puffy.
- 1/4 teaspoon baking soda – Fine-tunes spread and texture for a soft, not cakey, cookie.
- 1/4 teaspoon salt – Balances sweetness and intensifies flavor.
- 1/2 cup finely crushed candy canes – Adds peppermint crunch, streaks of red, and extra holiday flair, similar to other candy cane cookie recipes.
- 1/2 cup granulated sugar (for rolling) – Gives the cookies a sparkly, sweet outer shell.
- Hershey’s Candy Cane Kisses – The iconic finishing touch that gently softens on the warm cookie and firms as it cools.
This combination mirrors many Candy Cane Kiss and peppermint blossom cookie recipes that feature a cream-based dough, sugar rolling, and a peppermint Kiss pressed in after baking.
Step-by-step instructions
1. Cream butter and sugar
In a large mixing bowl, beat the softened unsalted butter and 1 cup granulated sugar together until light, creamy, and fluffy—about 2–3 minutes with a hand or stand mixer on medium speed. Proper creaming, emphasized in many butter-based holiday cookies, incorporates air and helps create a soft, tender crumb.
2. Add egg and extracts
Mix in the egg, vanilla extract, and peppermint extract until the mixture is smooth and fully combined. Adding the peppermint at this stage helps distribute the flavor evenly throughout the dough, as recommended in similar peppermint cookie recipes.
3. Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to remove lumps and ensure the leaveners and salt are evenly dispersed. This step is standard across cookie recipes to promote even rise and texture.
4. Combine wet and dry
Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed or with a spatula just until a thick dough forms and no streaks of dry flour remain. Avoid overmixing, as many Christmas cookie guides warn that overworking the dough can create tougher cookies.
5. Fold in crushed candy canes
Gently fold in the finely crushed candy canes until they’re evenly distributed. Most Candy Cane Kiss cookie recipes note that finely crushed pieces blend better into the dough and provide specks of color and crunch without creating large, sharp shards.
6. Chill the dough
Cover the bowl and refrigerate the dough for 30–60 minutes. Chilling is widely recommended for peppermint blossom and candy cane cookie dough because it firms the butter, reduces spread, and helps the cookies keep their rounded shape. It also allows the flavors to meld slightly.
7. Prepare for baking
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even browning. Unwrap the Hershey’s Candy Cane Kisses so they’re ready as soon as the cookies come out of the oven, a step frequently noted in kiss-cookie recipes.
8. Shape and coat
Place the remaining 1/2 cup of granulated sugar in a shallow bowl. Scoop about 1 tablespoon of dough per cookie, roll into smooth balls, then roll each ball in the sugar to coat. Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them a couple of inches apart.
Rolling in sugar is common in Candy Cane Kiss and peppermint blossom recipes and gives the baked cookies a beautifully sparkly exterior.
9. Bake
Bake the cookies for 8–10 minutes, or until the edges are set but the tops are still pale and not brown. Overbaking is discouraged in these kinds of cookies because they’re meant to stay soft and tender; many recipes emphasize taking them out as soon as they lose their wet sheen but before they color much.
10. Add the Kiss
As soon as the cookies come out of the oven, immediately press a Hershey’s Candy Cane Kiss into the center of each warm cookie. The heat of the cookie will soften the base of the Kiss so it anchors in place. Allow the cookies to cool completely on the baking sheet or on a rack; the Kisses will firm back up as the cookies cool, similar to instructions given in other kiss cookie recipes.