11 Delicious Candy Cane Kiss Cookies Recipes
Festive flavors and sweet surprises await in our roundup of 11 Delicious Candy Cane Kiss Cookies Recipes! Perfect for the holiday season, these treats combine the classic peppermint crunch of candy canes with the tender, buttery goodness of cookies. Whether you’re baking for a party or just indulging in some seasonal cheer, these recipes promise to delight. Ready to whip up some magic? Let’s dive in!
Peppermint Candy Cane Kiss Cookies
Lusciously festive and irresistibly sweet, these Peppermint Candy Cane Kiss Cookies are the perfect blend of crunchy and creamy, with a hint of cool peppermint that dances on the palate. Ideal for holiday gatherings or as a delightful winter treat, they promise to be the star of any dessert table.
Ingredients
- Flour – 2 cups
- Butter – 1 cup, softened
- Sugar – 1 cup
- Egg – 1
- Vanilla extract – 1 tsp
- Peppermint extract – ½ tsp
- Baking powder – 1 tsp
- Salt – ½ tsp
- Candy cane kisses – 24
- Crushed candy canes – ½ cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Immediately press a candy cane kiss into the center of each cookie and sprinkle with crushed candy canes.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Yield: These cookies boast a delightful contrast between the crisp exterior and the soft, melty kiss in the center, with the peppermint adding a refreshing zing. For an extra festive touch, serve them on a platter dusted with powdered sugar to mimic a snowy landscape.
Chocolate Dipped Candy Cane Kiss Cookies
Radiating with festive charm, these Chocolate Dipped Candy Cane Kiss Cookies are a delightful twist on the classic holiday treat, combining the rich depth of dark chocolate with the refreshing zing of peppermint. Perfect for cookie exchanges or as a sweet ending to a winter gathering, they’re as pleasing to the eye as they are to the palate.
Ingredients
- Flour – 1 ¾ cups
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Unsalted butter – ½ cup, softened
- Granulated sugar – ¾ cup
- Egg – 1 large
- Vanilla extract – 1 tsp
- Candy cane kisses – 24 unwrapped
- Dark chocolate chips – 1 cup
- Vegetable oil – 1 tbsp
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
- Add egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients until just combined.
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until edges are lightly golden.
- Immediately press a candy cane kiss into the center of each cookie.
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- In a microwave-safe bowl, melt chocolate chips with vegetable oil in 30-second intervals, stirring until smooth.
- Dip the base of each cookie into the melted chocolate, allowing excess to drip off.
- Place cookies on parchment paper and refrigerate until chocolate is set, about 15 minutes.
Finished with a glossy chocolate coating, these cookies offer a crisp exterior giving way to a chewy center, with the cool burst of peppermint elevating each bite. For an extra festive touch, sprinkle crushed candy canes over the wet chocolate before it sets.
White Chocolate Candy Cane Kiss Cookies
Kick off your holiday baking with these exquisite White Chocolate Candy Cane Kiss Cookies, a delightful blend of creamy white chocolate and refreshing peppermint. Perfectly soft and chewy, these cookies are a festive treat that will dazzle at any winter gathering.
Ingredients
- Flour – 2 cups
- Baking soda – 1 tsp
- Salt – ½ tsp
- Butter – 1 cup, softened
- Sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- White chocolate chips – 1 cup
- Candy canes – ½ cup, crushed
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Fold in the white chocolate chips and half of the crushed candy canes.
- Using a tablespoon, scoop the dough and roll into balls, placing them 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
- Immediately press the remaining crushed candy canes onto the tops of the warm cookies for a festive touch.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Absolutely irresistible, these cookies boast a melt-in-your-mouth texture with a harmonious balance of sweet white chocolate and cool peppermint. Serve them on a vintage platter for a charming holiday display or package them in clear bags tied with a ribbon for thoughtful homemade gifts.
Gluten-Free Candy Cane Kiss Cookies
Elegantly blending the festive cheer of candy canes with the comforting warmth of homemade cookies, these Gluten-Free Candy Cane Kiss Cookies offer a delightful twist on holiday baking. Perfect for those seeking a gluten-free option, they promise a melt-in-your-mouth texture and a burst of peppermint flavor in every bite.
Ingredients
- Gluten-free flour – 1 ½ cups
- Butter – ½ cup
- Sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Candy cane kisses – 24
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes, to ensure a smooth cookie base.
- Beat in the egg and vanilla extract until fully incorporated, adding a rich depth to the dough.
- Whisk together the gluten-free flour, baking soda, and salt in a separate bowl to evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet, allowing room for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden, for cookies that are crisp on the outside and tender inside.
- Immediately press a candy cane kiss into the center of each cookie upon removal from the oven, letting the heat soften the chocolate slightly.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.
How these cookies strike a perfect balance between the crispness of the gluten-free dough and the creamy, minty center is nothing short of magical. Serve them at your next holiday gathering or package them in clear bags tied with a ribbon for a thoughtful homemade gift.
Vegan Candy Cane Kiss Cookies
Nothing heralds the holiday season quite like the pepperminty crunch of candy canes, and our Vegan Candy Cane Kiss Cookies are here to bring that festive cheer to your table. These delightful treats combine the rich, buttery flavor of classic cookies with a refreshing minty twist, all while keeping it completely plant-based.
Ingredients
- Flour – 2 cups
- Vegan butter – 1 cup
- Sugar – ¾ cup
- Vanilla extract – 1 tsp
- Peppermint extract – ½ tsp
- Vegan candy canes – ½ cup, crushed
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the vegan butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure your vegan butter is at room temperature for easier mixing.
- Add the vanilla and peppermint extracts to the butter mixture, mixing until fully incorporated.
- Gradually add the flour to the wet ingredients, mixing until a dough forms. Tip: If the dough is too sticky, chill it in the refrigerator for 30 minutes.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: For even baking, rotate the baking sheet halfway through the cooking time.
- Immediately after removing from the oven, press a few pieces of crushed candy cane onto the top of each cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Finished with a sprinkle of crushed candy canes, these cookies offer a delightful contrast between the crisp exterior and the soft, chewy center. For an extra festive touch, serve them alongside a mug of hot cocoa garnished with a mini candy cane.
Double Chocolate Candy Cane Kiss Cookies
Whisking together the rich, velvety depths of double chocolate with the refreshing crunch of candy cane, these cookies are a festive symphony of flavors and textures, perfect for holiday gatherings or a cozy winter treat.
Ingredients
- Flour – 1 ¾ cups
- Cocoa powder – ½ cup
- Baking soda – 1 tsp
- Salt – ½ tsp
- Butter – 1 cup, softened
- Sugar – 1 cup
- Egg – 1
- Vanilla extract – 1 tsp
- Candy cane kisses – 24
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Gradually mix in the dry ingredients until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will continue to cook slightly on the baking sheet after removal from the oven.
- Immediately press a candy cane kiss into the center of each cookie. Tip: The warmth of the cookies will slightly melt the kisses, creating a perfect bond.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Each bite of these cookies offers a delightful contrast between the chewy chocolate base and the crisp, minty candy cane kiss. For an extra festive touch, serve them on a platter dusted with powdered sugar or alongside a glass of cold milk.
Almond Flour Candy Cane Kiss Cookies
These Almond Flour Candy Cane Kiss Cookies are a delightful twist on the classic holiday treat, offering a gluten-free option that doesn’t skimp on flavor or festivity. The almond flour provides a tender, nutty base that pairs beautifully with the sweet, peppermint crunch of candy cane kisses.
Ingredients
- Almond flour – 2 cups
- Butter – ½ cup, softened
- Sugar – ½ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Candy cane kisses – 24
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, to ensure a smooth cookie base.
- Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed for even mixing.
- Gradually add the almond flour to the wet ingredients, mixing until a cohesive dough forms. Tip: If the dough feels too sticky, chilling it for 10 minutes will make it easier to handle.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will continue to set as they cool, so it’s okay if they seem slightly underdone in the center.
- Immediately press a candy cane kiss into the center of each cookie as soon as they come out of the oven. Tip: The heat from the cookies will soften the kisses, so work quickly for the best presentation.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Delicately crisp on the outside with a chewy center, these cookies are a festive delight. The contrast of the almond flour’s richness with the bright peppermint makes them a standout on any holiday dessert table. For an extra touch of elegance, drizzle with melted white chocolate and sprinkle with crushed candy canes before serving.
Candy Cane Kiss Cookies with Sprinkles
Festive and fragrant, these cookies blend the cool peppermint of candy canes with the sweet, buttery base of a classic holiday treat, adorned with colorful sprinkles for a cheerful finish.
Ingredients
- Flour – 2 cups
- Butter – 1 cup, softened
- Sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Salt – ½ tsp
- Candy cane kisses – 24
- Sprinkles – ¼ cup
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
- Beat in egg and vanilla extract until fully incorporated.
- Gradually mix in flour and salt until just combined, being careful not to overmix.
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Immediately press a candy cane kiss into the center of each cookie and sprinkle with sprinkles.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Perfectly tender with a melt-in-your-mouth texture, these cookies offer a delightful contrast between the crisp exterior and the soft, minty center. Serve them stacked on a vintage cake stand for an eye-catching display at your next holiday gathering.
Oatmeal Candy Cane Kiss Cookies
Fragrant with the warm spices of cinnamon and nutmeg, these Oatmeal Candy Cane Kiss Cookies are a festive twist on a classic favorite, offering a delightful crunch with a creamy, minty center that melts in your mouth.
Ingredients
- Butter – 1 cup
- Brown sugar – 1 cup
- Eggs – 2
- Vanilla extract – 1 tsp
- Flour – 2 cups
- Cinnamon – 1 tsp
- Nutmeg – ½ tsp
- Baking soda – 1 tsp
- Salt – ½ tsp
- Oats – 3 cups
- Candy cane kisses – 24
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the oats until evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Immediately press a candy cane kiss into the center of each cookie, allowing it to melt slightly.
- Transfer the cookies to a wire rack to cool completely, about 30 minutes.
These cookies boast a chewy texture with a crisp edge, the warmth of cinnamon and nutmeg perfectly complementing the cool, minty kiss. For an extra festive touch, drizzle with melted white chocolate and sprinkle with crushed candy canes before serving.
Chewy Candy Cane Kiss Cookies
Perfectly balancing the nostalgic charm of holiday flavors with a sophisticated twist, these Chewy Candy Cane Kiss Cookies are a delightful treat that marries the creamy richness of chocolate with the refreshing zest of peppermint.
Ingredients
- Flour – 2 cups
- Butter – 1 cup, softened
- Sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Candy cane kisses – 24, unwrapped
- Crushed candy canes – ½ cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes, to ensure a tender cookie base.
- Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed for even mixing.
- Whisk together the flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Roll the dough into 1-inch balls, then roll each ball in the crushed candy canes for a festive, crunchy exterior.
- Place the dough balls 2 inches apart on the prepared baking sheets and bake for 10-12 minutes, or until the edges are just set but the centers are still soft.
- Immediately press a candy cane kiss into the center of each cookie upon removal from the oven, allowing it to melt slightly for perfect adhesion.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly without breaking.
Adorned with a glossy chocolate kiss and a sprinkle of peppermint crunch, these cookies offer a chewy center contrasted by a crisp, sugary shell. Serve them stacked on a vintage platter for a visually stunning dessert table centerpiece that’s as delightful to look at as it is to eat.
Crunchy Candy Cane Kiss Cookies
Lusciously festive and irresistibly crunchy, these Candy Cane Kiss Cookies are a holiday delight that marries the peppermint zest of candy canes with the sweet, creamy embrace of chocolate kisses. Perfect for gifting or as a charming finale to your festive gatherings, each bite offers a symphony of textures and flavors.
Ingredients
- Flour – 2 cups
- Butter – 1 cup, softened
- Sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Crushed candy canes – ½ cup
- Chocolate kisses – 24, unwrapped
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually mix in the flour until a soft dough forms.
- Gently fold in the crushed candy canes, ensuring they’re evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden.
- Immediately press a chocolate kiss into the center of each cookie as they come out of the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Amazingly, these cookies strike a perfect balance between the crisp exterior and the soft, melty chocolate center, with the candy cane pieces adding a refreshing crunch. Serve them on a vintage platter for a nostalgic holiday touch, or package them in clear cellophane bags tied with a ribbon for a thoughtful homemade gift.
Conclusion
Nothing says holiday cheer like the sweet, minty flavor of Candy Cane Kiss Cookies! This roundup offers 11 delightful variations to satisfy every cookie lover’s craving. We hope you’re inspired to bake a batch (or two!) and share the joy. Don’t forget to leave a comment with your favorite recipe and pin this article to spread the sweetness on Pinterest. Happy baking!
