Peppermint Kiss Cookies

Peppermint Kiss Cookies are soft, festive sugar cookies topped with a striped peppermint Hershey’s Kiss. With their cheerful red and white color and classic holiday flavor, these cookies are perfect for Christmas cookie trays, cookie exchanges, or a fun family baking day.

Why You’ll Love This Recipe

• Festive and Fun: The peppermint kiss makes these cookies pop visually and flavor-wise.
• Simple to Make: No complicated steps—great for beginner bakers.
• Perfect for Holidays: A seasonal staple that looks great on any cookie platter.
• Make-Ahead Friendly: Dough can be made in advance and frozen.
• Kid-Approved: Fun for kids to help roll, bake, and press in the kisses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar (plus extra for rolling)
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: red or green sanding sugar for decorating
• 36 peppermint Hershey’s Kisses, unwrapped

Directions

1. Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla.
5. Combine: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
6. Shape Dough: Scoop and roll dough into 1-inch balls. Roll each in granulated or sanding sugar.
7. Bake: Place on prepared baking sheets and bake for 8–10 minutes or until edges are set.
8. Add Kisses: Let cookies cool for 2 minutes, then press a peppermint kiss into the center of each. Cool completely before serving or storing.

Servings and Timing

• Servings: 36 cookies
• Prep Time: 20 minutes
• Bake Time: 10 minutes
• Total Time: 30 minutes

Variations

• Chocolate Cookie Base: Add ¼ cup cocoa powder to the dough for a chocolate version.
• Minty Dough: Add ½ teaspoon peppermint extract to the dough for extra mint flavor.
• Color Fun: Use colored sugar or food coloring in the dough for a more festive appearance.
• Different Kisses: Swap in other Hershey’s Kiss flavors like chocolate truffle or candy cane.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing Dough: Roll dough into balls and freeze; bake from frozen, adding 1–2 minutes to bake time.
• Freezing Baked Cookies: Freeze baked cookies without the kisses, then add candy after thawing for best texture.

FAQs

Can I make the dough ahead of time?

Yes, chill the dough for up to 48 hours or freeze it for longer storage.

Will the kisses melt?

They may soften slightly but will hold their shape if added to cookies after a brief cooling period.

Can I use different cookie dough?

Yes! Sugar cookie, chocolate, or even gingerbread dough works well with peppermint kisses.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free flour blend and check the candy for gluten content.

Can I color the dough?

Absolutely—use a few drops of food coloring to make red or green cookies.

How do I keep the kisses from falling off?

Let cookies cool slightly before adding the kiss, then chill the tray to set them firmly.

Can I double the recipe?

Yes, just double the ingredients and bake in batches.

Are these good for mailing?

Yes, they’re sturdy enough to ship if packed carefully.

What’s the best sugar for rolling?

Granulated or sanding sugar both work. Colored sanding sugar adds a festive touch.

Can I use butter substitutes?

Yes, margarine or plant-based butter works, though flavor and texture may vary.

Conclusion

Peppermint Kiss Cookies are a charming and flavorful holiday treat that’s as fun to make as it is to eat. With their soft texture, peppermint punch, and eye-catching design, they’re a must-have for festive gatherings, cookie swaps, or simply enjoying with a warm drink by the tree.

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