I adore these Easy Candy Cane Kiss Cookies because they’re small, festive, and reliably cheerful — a crisp, buttery sugar cookie with a slightly chewy center and a peppermint-topped chocolate kiss that melts into the warm cookie edge. They feel special without being fussy, which is why they show up at holiday parties, cookie exchanges, and a surprising number of Wednesday night dessert requests at my house.

My husband calls them “the cookies that make the house smell like Christmas.” The first year I made them, he ate three before dinner and then insisted we hide the rest so the kids wouldn’t demolish the tray. Now they’re our family’s go-to for school parties and impromptu guests; my little one helps crush candy canes and always takes pride in placing the kisses just so. It’s become one of those small-family rituals that makes the season feel stitched together.

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Why You’ll Love This Easy Candy Cane Kiss Cookies

– They combine familiar holiday flavors — buttery sugar cookie and peppermint chocolate — in one perfect bite.
– They’re quick to shape and decorate, so you can make a big batch in an afternoon.
– The texture balance (slightly crisp edge, tender center) is forgiving, so even first-time bakers get great results.
– They’re endlessly giftable: stack them in a tin or box and they travel well.

Behind the Recipe

These cookies evolved from a classic sugar cookie base with one thoughtful twist: adding a little extra vanilla and a touch of salt to lift the buttery notes so the peppermint doesn’t overpower the cookie. I learned that chilling the dough briefly keeps the cookies from spreading too thin, but over-chilling can make them denser than I like. Pressing the chocolate kiss or peppermint chocolate onto the cookie while it’s hot (right from the oven) gives the most attractive, well-melted finish — but wait a few seconds so the cookie doesn’t collapse. The crushed candy canes are optional visually but add a fresh crunch and festive look that kids and adults both enjoy.

★Top Reader Reviews

These cookies were such a hit at our holiday party—super easy to make and the Candy Cane Kisses give them just the right pop of peppermint in every bite. The only tricky part was keeping the Kisses from melting too much, but chilling them beforehand helped a lot!

– Mariana

Shopping Tips

– Baking Basics: Use a good all-purpose flour and check the expiration on your baking powder/baking soda; fresh leaveners make a noticeable difference in rise and texture.
– Fats & Oils: Real butter is worth it here for flavor and texture — opt for unsalted and adjust salt in the dough to taste.
– Chocolate: Choose wrapped chocolate kisses or peppermint chocolates for ease; unwrapped chocolate disks can work but may melt differently.
– Eggs: Use large eggs at room temperature for best emulsification and a tender crumb.
– Specialty Item: For the peppermint, get high-quality candy canes and crush them yourself for brighter flavor; pre-crushed candies can be dusty or overly fine.

Prep Ahead Ideas

– Mix the dry ingredients the day before and store them in an airtight container so you only measure wet ingredients when you bake.
– You can make the dough, shape it into logs or rounds, and refrigerate wrapped for up to 48 hours or freeze for up to 1 month; slice-and-bake is an excellent time-saver.
– Crush candy canes earlier and store in a sealed jar so you’re ready to decorate — keeps for a couple weeks if dry.
– Store shaped dough on parchment-lined trays in the fridge, covered, and bake straight from cold to keep shapes consistent.

Time-Saving Tricks

– Use a cookie scoop for uniform cookies that bake evenly and make the process faster.
– Line baking sheets with silicone mats or parchment in advance so you can load trays quickly between batches.
– If you’re short on time, buy pre-wrapped peppermint kisses or chocolate drops — they’re convenient and look tidy.
– Do your mise en place: measure sugars, flour, and extracts before creaming the butter; it shaves minutes off baking sessions.

Common Mistakes

– Over-creaming the butter and sugar can aerate the dough too much and cause flat, greasy cookies; cream until light and just combined.
– Putting the kisses on too early (before removing from the oven) can cause them to sink into a molten puddle — give the cookies 10–20 seconds after leaving the oven before pressing the chocolate.
– Not chilling the dough enough leads to excessive spread; if your cookies are too thin, chill dough 15–30 minutes before baking next time.
– Adding too much crushed candy cane into the dough makes the texture sandy; reserve most of the crushed candy for sprinkling on top.

What to Serve It With

✔Tips & Mistakes

Pair these cookies with a hot cup of cocoa, peppermint tea, or a simple milky coffee — the warm drink contrasts the peppermint and chocolate elegantly. If you try to serve them with a very bold, spiced drink, the cookie’s subtle buttery notes can get lost, so choose milder pairings that let the cookie sing.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– For a softer cookie, reduce baking time by a minute and let cookies cool on the sheet for a couple of minutes.
– Swap peppermint for orange-flavored chocolate for a citrusy twist — the cookie base handles small flavor changes well.
– Use gluten-free 1:1 flour if needed, but expect a slightly different texture; adding a teaspoon of xanthan gum can help mimic chewiness.
– To make them vegan, replace butter with a firm vegan butter, use a flax egg, and choose dairy-free chocolate; results are pleasant but slightly less rich than the classic.

Frequently Asked Questions

Can I make these ahead and freeze them?

Yes — you can freeze shaped dough balls on a tray, then transfer them to a freezer bag for up to a month. Bake from frozen, just add a minute or two to the baking time.

My kisses sink and spread — what did I do wrong?

Usually that means the cookie center was too soft when the chocolate was pressed on. Let the cookies rest 10–20 seconds after coming out of the oven so they set slightly, then press the kiss gently but decisively.

How long will they keep once baked?

Stored in an airtight container, they stay fresh for about 4–5 days at room temperature or up to 2 weeks refrigerated. The candy topping keeps best at cooler temps.

Can I use crushed peppermint instead of whole candy canes?

Yes — crushed peppermint works great for sprinkling. If the pieces are very fine, add them after the cookies cool a bit to avoid sinking.

My dough is crumbly — how do I fix it?

Crumbly dough often needs a touch more moisture: add a teaspoon of milk or an extra egg yolk, a little at a time, until it comes together, then chill briefly before shaping.

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