Candy Cane Kiss Cookies Recipe

Candy Cane Kiss Cookies Recipe

How To Make Candy Cane Kiss Cookies

These chewy and delightful Candy Cane Kiss Cookies are perfect holiday treats, they’re sugar cookies with a Candy Cane Hershey Kiss in the middle!

Preparation: 30 minutes
Cooking: 10 minutes
Chill Time: 2 hours 50 minutes
Total: 3 hours 30 minutes

Serves:

Ingredients

For Sugar/Vanilla Cookie Dough:

  • 10tbspbutter,unsalted, softened to room temperature
  • 1cupgranulated sugar
  • 2egg yolks
  • 1tsppure vanilla extract
  • cupsall-purpose flour,spoon and leveled
  • ¾tspbaking powder
  • ¼tspsalt
  • sprinkles
  • 24Candy Cane Hershey Kisses

For Chocolate Cookie Dough:

  • ½cupbutter,unsalted, softened to room temperature
  • ½cupgranulated sugar
  • ½cuplight brown sugar,or dark brown sugar, packed
  • 1large egg
  • 1tsppure vanilla extract
  • 1cupall-purpose flour,spoon & leveled
  • ½cupcocoa powder,unsweetened, plus an additional 2 tbsp
  • 1tspbaking soda
  • tspsalt
  • 1tbspmilk
  • ¾cupconfectioners’ sugar
  • 20Candy Cane Hershey Kisses

Instructions

Sugar/Vanilla Cookies:

  1. Preheat oven to 350 degrees F.

  2. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

  3. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. 

  4. Add the egg yolks and vanilla, beating on medium-high until fully combined.

  5. Scrape down the sides and bottom of the bowl as necessary.

  6. In a medium bowl, toss the flour, baking powder, and salt together.

  7. Add the flour mixture to the wet ingredients at low speed until fully combined.

  8. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.

  9. Roll dough into balls, a little less than 1 tablespoon of dough each. The dough may seem dry, but the warmth of the hands will allow it to come together in a ball.

  10. Roll into assorted sprinkles and bake for 8 to 10 minutes.

  11. The cookies will look very, very under-baked. That’s what’s needed. Do not over-bake.

  12. Allow the cookies to cool on the baking sheet for about 5 minutes.

  13. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes to prevent the kiss from melting.

  14. The cookies remain fresh tightly covered at room temperature for 1 week.

Chocolate Cookie Dough:

  1. Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds.

  2. Add the sugars with the mixer running at medium speed.

  3. Cream it all together until light and fluffy. Beat in the egg and vanilla.

  4. Scrape down the sides of the bowl as needed.

  5. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl.

  6. Slowly add to the wet ingredients at low speed. Beat in the milk on medium speed until combined.

  7. The dough will be thick and very sticky. Chill for at least 2 hours.

  8. Preheat oven to 350 degrees F.

  9. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

  10. Roll the dough into balls, a little more than 1 tablespoon of dough each.

  11. Roll each ball into confectioners’ sugar to coat heavily. Bake for 10 to 11 minutes.

  12. Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes.

  13. Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes to prevent the kiss from melting.

  14. The cookies remain fresh tightly covered at room temperature for 1 week.

Recipe Notes

  • Vanilla Cookies– Make-Ahead and Freezing Instructions: The cookies may be frozen for up to 2 to 3 months. the cookie dough balls may be frozen for up to 2 to 3 months. Roll into sprinkles right before baking. Do not thaw, and simply bake for an extra 1 to 2 minutes.
  • Chocolate Cookies– Make-Ahead and Freezing Instructions: The cookies may be frozen for up to 2 o 3 months. The cookie dough balls may be frozen for up to 2 to 3 months. Roll into the confectioners’ sugar right before baking. Do not thaw, and simply bake for an extra 1 to 2 minutes
  • Eggs: It is suggested to use room temperature egg yolks and egg (respectively) for these cookie recipes so the egg(s) disperse more evenly into the cookie doughs. To bring to room temperature quickly, place the egg(s) into a glass of warm water for 5 minutes.
  • Candy Cane Hershey Kisses: If there are Candy Cane Hershey Kisses, use regular chocolate Hershey Kisses. To get a peppermint flavor, add ½ teaspoon of peppermint extract to either cookie dough when you add the vanilla extract.
  • Sugar Cookie Dough: The cookie dough should be relatively firm and even somewhat dry. If it’s very soft and hard to roll, chill for at least 45 minutes. Soft cookie dough makes flat cookies. It is recommended to use King Arthur flour because this flour has a higher protein content than any other flour on the market. More protein in flour results in thicker cookies.

Nutrition

  • Calories: 164.43kcal
  • Fat: 8.20g
  • Saturated Fat: 4.95g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 2.38g
  • Polyunsaturated Fat: 0.36g
  • Carbohydrates: 23.39g
  • Fiber: 1.14g
  • Sugar: 16.38g
  • Protein: 1.65g
  • Cholesterol: 23.39mg
  • Sodium: 59.34mg
  • Calcium: 15.99mg
  • Potassium: 65.74mg
  • Iron: 0.84mg
  • Vitamin A: 44.03µg
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