{"id":1508,"date":"2025-10-18T09:52:28","date_gmt":"2025-10-18T09:52:28","guid":{"rendered":"https:\/\/www.savoryscroll.com\/?post_type=recipe&p=1508"},"modified":"2025-10-18T09:52:31","modified_gmt":"2025-10-18T09:52:31","slug":"christmas-candy-cane-kiss-cookies","status":"publish","type":"recipe","link":"https:\/\/www.savoryscroll.com\/index.php\/recipe\/christmas-candy-cane-kiss-cookies\/","title":{"rendered":"Christmas Candy Cane Kiss Cookies"},"content":{"rendered":"\n

I have been making these Candy Cane Kiss Cookies every December and I swear they are the most festive things to ever come out of my oven. <\/p>\n\n\n\n

They look like Christmas confetti in cookie form and every time I pull them out of the oven I feel like I should be in one of those cheesy holiday movies. <\/p>\n\n\n\n

The cookie itself is soft and chewy with a little minty crunch inside and then there is that cute peppermint kiss on top that melts just a little and turns all creamy and sweet. <\/p>\n\n\n\n

Kids lose their minds over these. Adults too honestly. <\/p>\n\n\n\n

I have caught people trying to snatch extras when they think I am not looking.<\/p>\n\n\n\n

INGREDIENTS :<\/strong><\/h2>\n\n\n\n
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1 cup unsalted butter softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 half teaspoon peppermint extract
2 and a half cups all purpose flour
1 half teaspoon baking powder
1 fourth teaspoon salt
1 half cup crushed candy canes
24 Hershey Candy Cane Kisses unwrapped
Red and white sprinkles if you want to get extra fancy<\/p>\n\n\n\n

Why I Love These Ingredients<\/strong><\/h2>\n\n\n\n

Butter makes the dough rich and soft. Sugar keeps it sweet and helps the cookies get that slight chew. Egg holds everything together. <\/p>\n\n\n\n

Vanilla keeps the peppermint from being too strong and gives it that warm bakery smell. Flour and baking powder do their usual cookie magic. <\/p>\n\n\n\n

Salt is tiny but makes a big difference. The crushed candy canes give these little minty sparks in every bite. <\/p>\n\n\n\n

Then that kiss on top turns creamy and pepperminty and makes the whole thing feel like a present.<\/p>\n\n\n\n

How I Make Them<\/strong><\/h2>\n\n\n\n

First thing I do is preheat my oven to three hundred fifty and line my baking sheet with parchment so I do not have to scrape anything later. <\/p>\n\n\n\n

Then I grab my mixer and beat the butter and sugar together for a couple minutes until it looks fluffy like frosting. <\/p>\n\n\n\n

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I crack in the egg and pour in the vanilla and peppermint and mix again until it is smooth.<\/p>\n\n\n\n

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In a separate bowl I whisk the flour with the baking powder and salt. <\/p>\n\n\n\n

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I slowly add that into the wet mix on low so I do not cover my whole kitchen in flour.<\/p>\n\n\n\n

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Once it looks like cookie dough I stop mixing. No need to overthink it.<\/p>\n\n\n\n

For the candy canes I toss six or so into a plastic bag and smack them with a rolling pin until they are tiny bits. <\/p>\n\n\n\n

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I fold those into the dough with a spatula so they are spread out nice and even.<\/p>\n\n\n\n

I scoop out dough balls about the size of a tablespoon and roll them smooth with my hands. <\/p>\n\n\n\n

If I am feeling extra I roll them in red and white sprinkles before placing them on the baking sheet. I space them out so they do not crash into each other while baking.<\/p>\n\n\n\n

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They bake for eight to ten minutes. I pull them out when the edges look set but the centers are still a little soft. <\/p>\n\n\n\n

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Right away I press a peppermint kiss into the center of each one. The warmth softens the candy just enough so it sticks perfectly.<\/p>\n\n\n\n

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I let them sit on the sheet for five minutes before moving them to a rack.<\/p>\n\n\n\n

How I Serve Them<\/strong><\/h2>\n\n\n\n
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I usually pile them high on a bright cookie platter and slide them right in the center of the table. They look like little Christmas ornaments you can eat. <\/p>\n\n\n\n

They go great with hot cocoa or even coffee if you want to sneak one in the morning. <\/p>\n\n\n\n

Sometimes I wrap a few in clear bags with a red and white ribbon and hand them out like little edible presents.<\/p>\n\n\n\n

Leftovers<\/strong><\/h2>\n\n\n\n
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I keep them in a container on the counter for about five days. <\/p>\n\n\n\n

If I make a big batch I freeze some for later by laying them in layers with parchment so the kisses do not get smashed. <\/p>\n\n\n\n

To warm one up I pop it in the microwave for five seconds and it tastes like it just came out of the oven.<\/p>\n\n\n\n

My Cookie Tricks<\/strong><\/h2>\n\n\n\n
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I always make sure the butter is actually soft before mixing. <\/p>\n\n\n\n

Candy canes should be crushed pretty fine or you will get hard chunks. <\/p>\n\n\n\n

I start checking at eight minutes so I do not dry them out. <\/p>\n\n\n\n

When I press the kisses in I do it gentle so I do not crack the cookie. If the dough feels sticky I chill it for a few minutes and it behaves better.<\/p>\n","protected":false},"excerpt":{"rendered":"

I have been making these Candy Cane Kiss Cookies every December and I swear they are the most festive things to ever come out of my oven. They look like Christmas confetti in cookie form … <\/p>\n","protected":false},"author":1,"featured_media":1537,"comment_status":"open","ping_status":"closed","template":"","meta":[],"recipe-course":[105],"recipe-cuisine":[112],"recipe-cooking-method":[168],"recipe-tag":[645,1176,1174,1225],"recipe-key":[1227,1226,1228],"recipe-badge":[85,235,471,139],"recipe-dietary":[141],"class_list":["post-1508","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-course-desserts","recipe-cuisine-american","recipe-cooking-method-baking","recipe-tag-christmas-cookies","recipe-tag-holiday-desserts","recipe-tag-kids-baking","recipe-tag-peppermint-treats","recipe-key-festive-cookies-2","recipe-key-hersheys-kiss-desserts","recipe-key-peppermint-baking","recipe-badge-easy","recipe-badge-freezer-friendly","recipe-badge-holiday-favorite","recipe-badge-kid-friendly","recipe-dietary-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe\/1508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/comments?post=1508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/media\/1537"}],"wp:attachment":[{"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/media?parent=1508"}],"wp:term":[{"taxonomy":"recipe-course","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-course?post=1508"},{"taxonomy":"recipe-cuisine","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-cuisine?post=1508"},{"taxonomy":"recipe-cooking-method","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-cooking-method?post=1508"},{"taxonomy":"recipe-tag","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-tag?post=1508"},{"taxonomy":"recipe-key","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-key?post=1508"},{"taxonomy":"recipe-badge","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-badge?post=1508"},{"taxonomy":"recipe-dietary","embeddable":true,"href":"https:\/\/www.savoryscroll.com\/index.php\/wp-json\/wp\/v2\/recipe-dietary?post=1508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}