I originally published this recipe in 2013 and have since added new photos, a video tutorial, and a few more success tips. I’ve also made some changes to the recipe, which are reflected in the printable recipe below. What’s red and white and sweet all over? Well, a puppy in a holiday sweater, obviously. But also: THESE COOKIES! Similar to these Christmas cookie sparkles, but with a peppermint twist and a candy cane kiss! I originally shared a recipe like this back in November 2013, before I published any cookbooks and right before I started my annual Christmas cookie countdown known as Sally’s Cookie Palooza. (Have you been following that long?!) Bad news, the original recipe was finicky and the cookies often over-spread. Good news, I reworked the entire recipe, took some shiny new photos, and now they’re joining my annual Christmas cookie countdown. No holiday cookie tray should go without a batch!
Candy Cane Version of Peanut Butter Blossoms
These “blossom”-style cookies are like a candy cane-sugar cookie version of classic peanut butter blossoms. Same easy-to-make process, but instead of peanut butter and chocolate, you get a sugar cookie and candy cane flavor combo. They’re an excellent nut-free alternative if you need one, but also, who says you can’t make both?! whispers You should make both. Another reader, Ruth, commented: “Definitely a keeper—these turned out great! They have a nice peppermint flavor that is not overpowering or artificial-tasting. I love that they are so easy to make and look so festive. These cookies are also pretty with colored sugar instead of the nonpareils. ★★★★★” In fact, you can leave out the peppermint extract, swap the flavor of Hershey Kiss, choose your sprinkle color, and make these sugar cookie blossoms for pretty much any holiday! Have you tried these red velvet kiss cookies, or these Valentine’s Day sparkle sweetheart cookies? All so much fun.
Here’s Why You’ll Love Them
Very easy to make Simple ingredient list Change flavors by omitting the peppermint extract and swapping type of Hershey’s Kiss Soft and chewy cookie with a little crunch from the sprinkle coating Sparkly, colorful, striped, and so so festive!
Grab These Ingredients:
Butter: A sugar cookie staple! Butter adds creaminess and delicious flavor. Make sure you have proper room temperature butter before beginning. Sugar: We use all granulated in these sugar cookies. Egg: An egg binds everything together. If you’re ever looking for an egg-free holiday cookie, these snowball cookies or peppermint snowball cookies are my top choice. Vanilla + Peppermint Extracts: Flavor! Be sure to use peppermint extract and not mint extract. I find the latter tastes more like toothpaste, and less like dessert. Flour: Sturdy all-purpose flour is the base of these cookies. Baking Powder: So the cookies rise. Salt: To balance the sweetness. Sprinkles: The FUN part! I recommend using either nonpareils (the teeny-tiny balls) or sparkling sanding sugar for rolling these cookies. Both add a delightful crunch when you bite into the soft cookies. Note: I forgot them in the ingredients photo above! Candy Cane Hershey’s Kisses: These red-and-white-striped candy cane-flavored chocolates appear in American grocery stores around the holidays. If you can’t find them, you can swap them for another flavor/color.
Can I make a chocolate cookie version? Yes, absolutely! See recipe Note below.
Best Way to Make Candy Cane Kiss Cookies
I love that these are simple drop-style sugar cookies—no rolling out cookie dough like we have to do when making traditional sugar cookies. After the dough comes together, you’re going to roll the cookies and chill them just like we do when making brown butter sugar cookies.
Roll in Sprinkles & Chill
Arrange chilled dough balls on your lined baking sheet. Add the candy cane kisses after they’re done in the oven. Roll the dough balls in a dish of sprinkles—nonpareils or colored sparkling sugar—and place on a lined baking sheet or a plate. You need to chill the dough balls in the refrigerator for 20 minutes before baking, so if you don’t have room in your refrigerator for a baking sheet, you can chill them on a plate.
Avoid Candy Cane Kiss Puddles
3 Success Tips
Here’s how to prevent candy cane kiss puddles: While the cookies are baking, clear a space in your freezer, get out a small baking sheet (or plate), and unwrap the candy cane kisses. After the cookies bake, let them cool on the baking sheet for 5 minutes. Then carefully transfer them (I use a metal spatula/turner for this) to a smaller baking sheet or a plate. Press a candy cane kiss ever-so-lightly in the center of each cookie. Immediately transfer the cookies to the freezer for 10 minutes. The warm cookies help the candies adhere, and the cold freezer temperature keeps them from melting. No more candy kiss puddles. Phew! We can sleep soundly tonight. 😉 This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. Every year since 2013, I publish 10 new cookie recipes in a row. It’s the biggest, most delicious event of the year! Browse dozens of Christmas cookie recipes over on the Sally’s Cookie Palooza page including:
Chocolate Ginger Cookies Stained Glass Window Cookies Butter Cookies Coconut Macaroons Chocolate Butter Cookies Peppermint Mocha Cookies
and here are 75+ Christmas cookies with all my best success guides & tips.
