Peppermint Kiss Cookies
Wow your family and friends with these festive Peppermint Kiss Cookies. Topped with candy cane Hershey Kisses, these soft sugar cookies are a fun addition to your Christmas cookie tray.
I’m a “do as I say, not as I do” kind of person. My toxic trait is that I tell people to take care of themselves while I’m running on zero sleep, enough caffeine to power a nuclear reactor and cookies. So far today I’ve downed 3 espressos and 4 cookies and it’s not even noon. Now the creepy Elf on the Shelf keeps giving me the side eye. Which is weird because I don’t even own an Elf.
My shrink says everything will be okay but evidently we have very different definitions of the word. Especially when the Christmas tree is leaning like it had too much eggnog, the ornaments keep sliding off and breaking, my smoke detector is dangling over the doorway like mistletoe and everyone in my house is sick. Honestly, it’s a miracle I’m not chasing my shots of espresso with shots of whiskey.
With my holiday stress kicked into high gear, the only thing keeping me sane is cookie baking. At least it was the only thing until I tested a cookie recipe so terrible raccoons wouldn’t even eat it after tearing into my Hefty bag. Then the masked jerks left my trash a one star rating on Google. This means war so I’m buying a trap and force feeding them cookies in captivity until they give me a glowing review.
The raccoons may have kicked me while I’m down, but I’m coming back swinging with my no-fail recipe for Peppermint Kiss Cookies. Featuring festive, candy cane Hershey Kisses nestled in soft sugar cookies, these easy Christmas cookies shine like a star on dessert tables and trash cans alike. From the red and white color to the refreshing mint flavor, holiday Hershey Kisses are sure to add a fun twist to traditional sugar cookies for friends, family and (with any luck) finicky raccoons.
Before sharing the recipe for Peppermint Kiss Cookies, here are a few tips to help you out:
Ingredient Tips
Egg and butter need to be at room temperature before beginning. Having all ingredients at the same temperature before baking is the key to cookie success.
This recipe uses candy cane flavored Hershey Kisses which are available seasonally at most grocery and drug stores. Feel free to substitute chocolate Hershey Kisses if you are unable to find candy cane.
Preparation Tips
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which results in dry, dense cookies.
For best results, take care to avoid overmeasuring, overmixing and overbaking.
How to Store Peppermint Kiss Cookies
Store cookies in an airtight container at room temperature up to 5 days.
To freeze, cool cookies completely after baking, place in an airtight container and freeze up to 3 months.
I hope you enjoy these Peppermint Kiss Cookies. Please leave a rating and review below when you try them out. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you’re looking for more Christmas cookie recipes check out these Dark Chocolate Thumbprint Cookies. Decadent and delicious these double chocolate cookies are made with Hershey’s Special Dark Cocoa and dark chocolate ganache. Top them with festive sprinkles then enjoy with a tall glass of milk.
Peppermint Kiss Cookies
Ingredients
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 3/4 tsp vanilla extract
- 24 Hershey Kisses candy cane flavored
- 1/4 cup granulated sugar for rolling
Instructions
- Whisk together flour, baking powder and sea salt in a medium-sized bowl. Set aside.
- In a separate bowl, cream butter and sugar with an electric mixter until light and fluffy, approximately 2 minutes.
- Add egg and vanilla then beat for 1 minute to incorporate.
- Reduce mixer speed to low then add dry ingredients to wet. Mix until just combined.
- Use a 1 tablespoon-sized cookie scoop to scoop dough into individual cookie balls.
- Place dough balls in a single layer on a plate, cover with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper then set aside.
- Remove cookie dough from the refrigerator and discard plastic wrap.
- Pour 1/4 cup of granulated sugar into a shallow bowl. Roll each cookie ball in the bowl sugar until fully coated then place on cookie sheets spaced 2 inches apart.
- Bake cookies for 12 minutes.
- Remove cookies from the oven and allow them to cool on the baking sheet for 3 minutes.
- Remove wrappers from the Hershey Kisses then top each cookie with a kiss.
- Gently transfer cookies to a plate then place in the freezer for 5 to 10 minutes or until the Hershey Kisses are set.
- Store cookies in an airtight container at room temperature up to 5 days.
The upload photo feature isn’t working for me, but my cookies turned out picture perfect. I love a sugar cookie that I don’t have to roll.
Thanks for sharing your baking success, Taylor! Sorry you weren’t able to add a photo of your pretty cookies.