11 Days Until Christmas……Candy Cane Kiss Cookies

I love the fact that Hershey’s kisses come in so many flavors.  The flavor combinations for these cookies could be endless.  How about the cherry cordial ones, peanut butter kisses of the truffle kisses……I want to try them all.  Or maybe I should stop with perfection with the Candy Cane Kiss.  I made a double batch and all reviews are in….two thumbs up.  To ease the stress of Christmas baking, bake one item every couple of days and always have extra hands to help you…..little hands can unwrap those kisses extra fast.

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  • 1 1/2 cups powdered sugar
  • 1¼ cups butter, at room temperature
  • 1 tsp peppermint extract, optional
  • 1 tsp vanilla extract
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1/2 cup finely chopped Candy Cane flavored Hershey’s Kisses
  • granulated sugar
  • additional, unwrapped Candy Cane Kisses- about 30


1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.

2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.

3. Shape dough into ¾-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.

4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks.

Yield: About 2 1/2 dozen