Candy Cane Cookies are just the thing if you’re looking for a fast and festive Christmas Cookie idea! See the recipe below!
Candy Cane Cookies- Easy Christmas Cookie Recipe
Every year I pick up a bag of Hershey’s Candy Cane Kisses for the candy bowl at home. As you might know from reading our money-saving blog, I also will end up with a few extra bags of candy if we have coupons or if I find them for a really good price at Walgreens, CVS, or the grocery store. Of course that might be bad news if it’s just two of us eating them!!
I wanted to think of a couple ways to use these fun Hershey’s Kisses — aside from munching on them while I’m working at home! So, I came up with this fun Candy Cane Kisses Puppy Chow (or Chex Mix, depending on what you call it). And I put together this cookie recipe as well. This should use up a good bag of these irresistible Christmas candies! 🙂
This cookie recipe is a basic Christmas sugar cookie recipe. If you have one you prefer– like grandma’s sugar cookies that just set up perfectly every time and never fail, you can for sure use that! However, I don’t really have a go-to sugar cookie recipe so I included it here. You can scroll down and print below.
Great Alternative to Candy Canes
This recipe does call for regular candy canes– crushed up– to add a little extra crunch and sparkle to this recipe. I do say this is optional, so if you don’t have candy canes around or you prefer the soft cookie without the crunch, you can omit this step.
This is where the Candy Cane Hershey’s Kisses come in. You get the flavor of the peppermint even if you do choose to leave out the crushed candy canes. I thought it needed plenty of peppermint flavor, so I added both to my batch! Keep in mind, you will add the Kisses after they come out of the oven.
You do need to refrigerate this dough, so Saran Wrap or parchment paper is ideal for this. Honestly this is such an easy recipe, there’s not much to it! It’s perfect to let the kids help in the kitchen or if you’re doing a big baking day like my daughter and I do every year.
My only other tip is to not let these overcook! They will be golden on the bottom, and still soft on top when they are done cooking. You can remove from the cookie tray gently, and move them to a wire rack to allow them to stop the cooking process and not get overly crunchy.
Be sure to store in an air-tight container to preserve them for as long as possible. I hope you Enjoy!!
Print Your Candy Cake Cookies Recipe Here
- 1/2 cup butter (softened)
- 1 large egg (room temp)
- 1/2 tsp Baking soda
- 1/2 cup Sugar
- 1/2 cup Brown sugar
- 2 cups All Purpose Flour
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 pkg Hershey's candy cane kisses
- 3 Candy canes or 10 peppermint candies - optional for crunch
Preheat oven to 350 and line your pan with parchment paper or silicone baking sheet
If using candy canes for garnish, Crush candy canes or peppermint candies in a sealed plastic bag.
Using your stand mixer. Cream together the butter and sugar.
Beat in egg and vanilla
Add salt, flour and baking soda and mix well.
Beat in the crushed peppermint candies.
Chill for 20-30 minutes.
Roll dough into 1” balls, then roll in sugar. ( I use my cookie scoop)
Place on a cookie sheet and bake for about 12 minutes. After removing from oven, Immediately press a kiss in the middle of each cookie by twisting it in.
Cool for several minutes on the pan before removing to cooling racks then store in an airtight container.
Tip: you can refrigerate for a couple of minutes to make sure the kiss is hardened.
Amount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 89mgCarbohydrates: 21gFiber: 0gSugar: 12gProtein: 2g