Candy Cane Kiss Cookies

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Hi, welcome to our recipe blog. Below you can get a guide on how to make really yummy Candy Cane Kiss Cookies dishes. The manufacturing process is really simple, you just require to adhere to the methods that we have composed on this page. The adhering to are the phases of how to prepare Candy Cane Kiss Cookies. Please follow the guidelines well.

Festive sugar cookies and chocolate cookies stuffed with a Candy Cane Hershey Kiss. Soft, chewy, and easy to make!



Sugar/Vanilla Cookie Dough
10 Tablespoons (145g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
2 egg yolks*
1 teaspoon vanilla extract
1 and 1/2 cups (190g) King Arthur unbleached all-purpose flour (measured correctly)
3/4 teaspoon baking powder
1/4 teaspoon salt
24 Candy Cane Hershey Kisses**

Chocolate Cookie Dough
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 large egg*
1 teaspoon vanilla extract
1 cup (125g) King Arthur unbleached all-purpose flour (measured correctly)
1/2 cup + 2 Tablespoons (52g) unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 Tablespoon (15ml) milk
3/4 cup (90g) confectioners’ sugar
20 Candy Cane Hershey Kisses**


  1. For the sugar/vanilla cookies: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Scrape down the sides and bottom of the bowl as necessary. In a medium bowl, toss the flour, baking powder, and salt together. Add the flour mixture to the wet ingredients on low speed until fully combined. The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
  2. Visit for full directions.

Recipe Notes:
For the sugar cookies: the cookie dough should be relatively firm and even somewhat dry. If you find that it’s very soft and hard to roll, chill for at least 45 minutes. Soft cookie dough = flat cookies. I strongly recommend King Arthur flour because this flour has a higher protein content than any other flour on the market. More protein in flour results in thicker cookies.
*I strongly suggest using room temperature egg yolks and egg (respectively) for these cookies recipes so the egg(s) disperse more evenly into the cookie doughs. To bring to room temperature quickly, place egg(s) into a glass of warm water for 5 minutes.
**If you cannot find Candy Cane Hershey Kisses, you can use regular chocolate Hershey Kisses. To get a peppermint flavor, add 1/2 teaspoon peppermint extract to either cookie dough when you add the vanilla extract.

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