These are such pretty Christmas cookies! They are slightly crumbly, very buttery, and I have it on good authority that they are one of Santa's favorites (Mrs Claus prefers the Earl Grey Thumbprints)!
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❤️ Why you'll love it
- Quick and easy
- So pretty for the holidays
- A delicious update on classic Hershey's Kiss cookies.
I *may* like these a touch better than the classic peanut butter and chocolate Kiss cookies.
Rich white chocolate and peppermint are a match made in Heaven... and when paired with a tender sugar cookie base?
Well, it's almost sinful. The perfect Christmas cookie...
You can roll them in colored sugar, sprinkles, or crushed peppermint candies -- they are always a hit!
🧾 Ingredients
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- Hershey's Candy Cane Kisses - or whatever flavor you prefer.
- Butter - unsalted is best but use what you have.
- Granulated sugar - I use pure cane sugar because I feel it has a better taste and quality.
- Vanilla - please use real vanilla and not vanilla flavoring.
- Eggs - I used large.
- Baking soda - make sure it's fresh.
- Sprinkles - red sugar, green sugar, crushed candy canes, or whatever you like best.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
If you make a lot of cookies to give away, like I do, these holiday treat gift boxes are the BEST! So cute and inexpensive - and I love the farmhouse look!
🥫 Storage
Store your peppermint blossom cookies in an airtight container at room temperature. They'll last for several days and these do ship well.
You can also freeze them bake or unbaked-
To freeze baked Just place baked cookies in an airtight container with parchment paper or waxed paper between the layers.
To freeze unbaked-
Shape the dough balls, roll in sugar, and flash freeze right on the baking sheet. When frozen drop into a freezer bag and bake as needed. No need to defrost first - but you may need to increase the baking time.
📖 Variations
There are a lot of ways to change these up. Check out my red velvet version!
- Roll the cookie dough balls in crushed peppermint candy.
- Use peppermint extract instead of vanilla.
- Mix chopped white chocolate into the dough before forming the balls.
- Use any Hershey's Kisses you prefer - try sugar cookie Kisses!
💭 Tips
Expert Tip: Don't skip the step of putting the dough in the freezer for a few minutes after shaping. This is a soft dough and they'll spread too much if you don't chill them first.
These are so easy to make! They are the perfect cookies to make with the kids. Even the littlest littles can pop the Kiss on top of the cookies.
- Make sure everything is at room temperature before you begin.
- Peppermint Kiss candies, because they are made of white chocolate, melt very quickly. Let your cookies cool a minute or two before putting them on top.
- Once you put the Kisses on top give them a gentle push down and then put the pan immediately into the freezer to keep them from melting too much.
- If you use regular table salt instead of kosher salt be sure to use about ⅓ less.
📚 Related recipes
Can you ever have too many Christmas cookies? I think not! There are so many holiday cookie recipes made with Hershey's Kisses that it's hard to choose!
🍽️ Serve with...
These peppermint kiss cookies are delicious on holiday cookie trays or as an afternoon treat with some hot chocolate.
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📞 The last word
I'll have to admit an odd addiction to candy cane Hershey Kisses. I usually have to buy two bags or I won't have enough for the cookies.
If you love that white chocolate peppermint combination, too, you'll love this classic holiday cookie!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Peppermint Blossom Cookies
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Ingredients
- 36 Hershey's Candy Cane Kisses, unwrapped
- ½ cup butter, softened
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- 2 egg yolks
- 2 cups all purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons milk, if necessary
- Red and Green colored sugar, crushed peppermint candy, or sprinkles
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Instructions
- Preheat over to 350F.
- Beat the butter and sugar together until fluffy.
- Add the vanilla and the egg yolks.
- Stir the flour, baking soda, and salt together.
- Add the flour mixture to the butter mixture and blend.
- If it is too dry add the milk a little at a time until a firm dough is formed.
- Shape the dough into 1 inch balls and roll in the colored sugar.
- Place on an ungreased cookie sheet.
- Freeze for about 20 minutes.
- Bake for 8 to 10 minutes or until puffy and set. DO NOT overbake these.
- Remove from the oven and cool for 3 minutes or so.
- Press a Kiss into the center of each cookie.
- Place in the freezer for a few minutes to keep the chocolate from melting too much.
- Remove from the cookie sheet.
Notes
- Make sure everything is at room temperature before you begin.
- Be sure not to skip the step of putting the dough in the freezer for a few minutes after shaping or they will spread too much.
- Peppermint Kisses, because they are made of white chocolate, melt very quickly. Let your cookies cool a minute or two before putting them on top.
- Once you put the Kisses on top give them a gentle push down and then put the pan immediately into the freezer to keep them from melting too much.
- These freeze really well unbaked OR baked. I like to shape the dough balls, roll in the sugar, and then freeze right on the baking sheet. When they are frozen I drop them into a freezer bag and then bake as needed. No need to change any instructions - although you may need to bake a bit longer.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published December 16, 2019. Last updated December 16, 2021 for readability and better instructions.
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