Peppermint Kiss Cookies

Filled with peppermint flavor and topped with a kiss, these Peppermint Kiss Cookies are perfect for any holiday treat platter. They are soft and sweet with a pretty pink shimmer.

Love peppermint? You’ll also love this Peppermint Soft Sugar Cookie Recipe or these Red Velvet Peppermint Gooey Butter Cookies.

Peppermint is one of my favorite holiday flavors. Give me some gingerbread, eggnog, cranberry, and peppermint and I’m a happy girl.

And what is more classic for the holiday season than a Hershey’s kiss cookie? I have made the traditional Peanut Butter Blossoms, but you can’t let your Christmas baking pass without a peppermint version.

These cookies are soft and sweet with a pink shimmer from what I like to call candy cane dust. They are not overly peppermint-y, but the perfect little 2 bite cookie.

Ingredients

Candy Canes: The candy cane dust is simply made from candy canes that have been completely broken down in a food processor. You could also use a blender. I found that 4 candy canes gave me plenty of “dust” to roll the cookies in.

Flour: I use all-purpose flour.

Baking Soda & Baking Powder: I use a mixture of baking soda and baking powder for texture and for lift.

Salt: The salt balances the flavors.

Butter: I like to use unsalted butter. If you are using salted butter, you’ll want to cut back on the salt just a bit.

Powdered Sugar: I tested these cookies with different kinds of sugar, and I loved the powdered sugar (also known as confectioners’ sugar) the best. The cookies kept their shape better and had a light texture.

Egg: You only need one egg.

Peppermint Extract: I use 1/4 teaspoon of peppermint extract and I think it’s the perfect amount. If you love a stronger peppermint flavor, you can up this to 1/2 teaspoon. And if you don’t want as much peppermint flavor, you can even keep it out.

Peppermint Kisses: These are usually pretty easy to find all season long.

How to Make Peppermint Kiss Cookies

1: Make the candy cane dust by placing the candy canes in a food processor and pulsing until the candy canes are completely crushed. Put this in a small bowl and set aside.

2: In another bowl, whisk together the flour, baking powder, baking soda, and salt.

3: In the bowl of a stand mixer or in a large bowl, beat the butter until it is smooth. Add the powdered sugar and beat to combine.

4: Add the egg and the extract and mix this all until combined.

5: Add the flour mixture to the butter mixture.

6: Mix to combine. The dough shouldn’t be too soft or too crumbly. Add more flour if the dough is too soft, or a bit of milk if it is too stiff.

7: Roll the dough into balls and then roll the balls in the candy cane dust. Place on a baking sheet. Bake just until the cookies are set on the edges, then remove from the oven.

8: Let the cookies sit for 3 minutes, then place a kiss on each cookie, pressing it down into the cookie. Transfer the cookies to a piece of parchment or a cooling rack to cool completely.

Tips and Tricks

You want these cookies to remain soft, so make sure you don’t overbake them.

The timing for adding the kiss at the end is important. If you add it too soon, the kiss will turn into a melted puddle. If you wait too long, it won’t adhere to the cookie. So make sure you set a timer!

Store the cookies in an airtight container at room temperature. They should be good for 3-4 days.

If you don’t want to take the extra step of rolling the cookies in the candy cane dust, you can totally skip it. Or you can roll them in sugar, as well.

More Christmas Cookies

Christmas M&M Cookies
Soft Ginger Cookies
Meringue Cookies
Spritz Cookies
Lemon Ricotta Cookies with Lemon Glaze
Chocolate Peppermint Cookies
Triple Chocolate Cookies with Dried Cherries

Peppermint Kiss Cookies

No ratings yet

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 45 minutes minutes

Servings: 28 cookies

Course: Dessert

Cuisine: American

Print Pin SaveSaved!

Filled with peppermint flavor and topped with a kiss, these Peppermint Kiss Cookies are perfect for any holiday treat platter. They are soft and sweet with a pretty pink shimmer.

1x2x3x

Ingredients

• ▢ 4 candy canes unwrapped
• ▢ 2 1/4 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup butter at room temperature
• ▢ 1 1/4 cups powdered sugar
• ▢ 1 large egg
• ▢ 1/4 teaspoon peppermint extract
• ▢ 28 Peppermint kisses

Instructions

• Preheat the oven to 350ºF.
• Place the candy canes in a food processor and pulse until pulverized. Place the candy cane dust in a small bowl and set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• Beat the butter until smooth. Add the powdered sugar and beat on slow until combined and creamy. Beat in the egg and peppermint extract.
• Add the dry ingredients to the butter mixture and mix. The dough should be neither crumbly or sticky. Add more flour if the dough is too sticky, or a splash of milk if it is too dry.
• Line a baking sheet with parchment paper or a silpat liner. Shape the dough into 1-inch balls and roll them in the crushed candy canes.  Place at least 2 inches apart on the baking sheet.
• Bake for about 7 minutes, or until the edges are barely browned. Remove the cookies from the oven and let them sit on the baking sheet for 3 minutes. Press a peppermint kiss into each cookie and transfer to a cooling rack or sheet of wax paper to cool completely.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1cookie, Calories: 121kcal (6%), Carbohydrates: 18g (6%), Protein: 1g (2%), Fat: 5g (8%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Cholesterol: 9mg (3%), Sodium: 111mg (5%), Sugar: 9g (10%)

Keywords: peppermint kiss, Peppermint kiss cookies