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Peppermint Kiss Sugar Cookies are a perfect balance of a sweet soft sugar cookie with a touch of fresh creamy peppermint flavor. It’s pure magic. They are decant, indulgent and because of the peppermint, they are not too sweet, they’re just right!
I love all the sweet flavors kisses come in and all the yummy baking you can do with them. Try these two other kiss recipes, Peanut Butter Blossom Cookies and Chocolate Filled Mini Brownie Bites.
Peppermint Kiss Sugar Cookies
Not only are these so cute, but they make a lot, so you don’t have to worry if you eat half of them while your baking. There will still be enough for the cookie exchange, special occasion or holiday festivity you made them for in the first place.
Peppermint is a classic flavor of the Holidays, and sugar cookies are a classic cookie of the season. Put them together and you have the most perfect cookie I think ever. You can’t go wrong with these little morsels of joy.
Peppermint Kiss Ingredients
- Powdered Sugar– secret to perfect sugar cookies
- Butter-Softened for easier mixing
- Peppermint Extract (optional)– totally depends on whether you want extra mint kick or not
- Vanilla Extract– Flavor enhancer
- Egg – Make sure it’s large
- Flour- Sift with baking powder and salt
- Baking Powder Makes cookies light and fluffy
- Salt
- Granulated Sugar for rolling cookies
- Chopped Candy Cane flavored Hershey’s Kisses
- 30 unwrapped Candy Cane Kisses
Making Peppermint Kiss Sugar Cookies
- Sift-In a mixing bowl sift together flour, baking powder and salt
- Combine– In a large mixing bowl combine powdered sugar, butter, extracts and egg. Beat until creamy being sure to scrape the sides. Add the flour mixture and combine till well blended. Stir in chopped kisses
- Shape-Form into 3/4 inch balls and roll them in sugar. Bake for 10-12 minutes
- Press-As soon as you remove them from the oven press a candy kiss in the center. Put immediately in the fridge or freezer so they keep their shape.
Tips for Perfect Peppermint Cookies
I have discovered two different ways to create these, either way they’re delicious!
- Melt– When you remove these from the oven and immediately press the kiss in the center, leave them out on the counter to cool naturally. The candy cane kiss will melt slightly into the center, losing it’s shape but creating a creamy center with melted chocolate.
- Cold- As soon as you place the candy cane kiss in the cookie, place in the fridge or freezer to keep that perfect kiss shape. I also like to let the cookie cool just slightly before I press the kiss down.
Storing Your Cookies
These are perfect for you Holiday cookie exchange or party and you make them ahead of time.
- Store– Make sure the cookies are completely cooled before storing or the chocolate center will melt and make a mess. Store in an air tight container single file so as not to squish each other for up to 4 days.
- Freeze-Make a double batch and freeze some for another day or event. Once completely cooled, refrigerate first if you haven’t already done so for 2-3 hours. Then you can place in a freezer safe container or bag and freeze for up to 2 months.
More Peppermint Treats
I love the freshness peppermint brings to sweet treats.
- Frosted Peppermint Sugar Cookie Bars
- Chocolate Peppermint Dipped Shortbread Cookies
- Triple Chocolate Peppermint Cookies
- Red Velvet Peppermint Brownies with Peppermint Cream Cheese Frosting
- Double Chocolate Peppermint Cake
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Peppermint Kiss Sugar Cookies
Ingredients
- 1 ½ cups powdered Sugar
- 1 ¼ cups unsalted butter, softened
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1/2 cup finely chopped candy cane Hershey's kisses
- Granulated sugar, For rolling cookie balls in
- 30 whole candy cane Hershey's Kisses
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In mixing bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl, combine the powdered sugar, butter, vanilla, peppermint, and egg. mix at medium speed with a hand mixer or stand mixer, scraping the sides of the bowl regularly until creamy.
- Add the flour mixture to the bowl, mixing until blended. The mixture will be a bit crumbly. Stir in chopped kisses.
- Shape the dough into 3/4-inch balls and roll them in the sugar. Bake for 10-12 minutes.
- As soon as the cookies come out of the oven, press a candy cane kiss in the center of each one. Put them immediately in the fridge or freezer so they keep their kiss shape.
- Store in an airtight container at room temperature for up to a week. If they last that long!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely to die for! I followed exactly except for rolling in the granulated sugar. Hubby doesn’t like real sweet cookies. These were fantastic without the extra sugar. I will use this recipe as a base for future creations.
these looked amazing on Pinterest but were terribly dry and crumbly. I was so bummed. We are going to cut the powdered sugar and flour.
I want to make this for my class cookie exchange, and I was wonder would this recipe make 2 dozen? Or should I double it?
Do you use salted or unsalted butter in the recipe?
I always have salted on hand but either will work!
These looked amazing, so I pinned the recipe, but I was a little disappointed. Mine were VERY crumbly and difficult to shape into balls. As a result, the cookies were dry. I think a little less flour might correct this next time I make them. Have any other readers/pinners had the same experience? Just wondering.
Thanks for sharing!
I didn’t experience mine being dry but yes probably reduce the flour.
Made these today, but substituted 1/4 c crushed candy cane for the chopped peppermint kisses, reduced peppermint extract to 3/4 tsp, and used milk chocolate kisses to top. Delicious! Thanks for the recipe.
I LOVE your recipes, but don’t like the fact that I cannot print them out. I don’t have a laptop and it makes it so hard to make your recipes that way. When I try to print them, they come out so light that I cannot read them! Sorry, just my opinion!
All of my current recipes from June have the print option. I would have to go back and reformat the recipe with the print option on every old recipe. Just haven’t gotten to this one yet.
I’m going to try this!
But I have a quick question, when we shape the dough into balls and we bake them, does the shape change by any chance? Does the cookie get flatter as seen in the picture? I apologize for my noob question! Beginner baker over here! 🙂