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Candy Cane Kiss Cookies

A super soft sugar cookie rolled in sprinkles with a candy cane kiss in the center! No chilling or rolling out required!
Course: Dessert
Cuisine: Cookies
Servings: 24 cookies

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter
  • 1 1/4 cups sugar
  • 1/4 cup cream cheese*
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 24 candy cane kisses
  • 3/4 cup sprinkles

Instructions

  • Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the butter, sugar, and cream cheese (if you're using it) until light and fluffy.
  • Beat in the vanilla extract, and the egg; scrape the sides and bottom of the bowl.
  • Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
  • Place the 3/4 cup sprinkles in a large plastic bag, or in a shallow pan. Scoop the dough by tablespoonfuls into the sprinkles, rolling them in the pan or gently shaking them in the bag to coat them with the sugar.
  • Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.
  • Bake for 10 to 12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.
  • Remove from the oven and immediately press a kiss in the center. Let cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Notes

1. Cream Cheese- This cookie recipe calls for a 1/4 cup of cream cheese. It makes for a soft cake-like cookie. Perfect for squishing a kiss right in the middle.
2. Vanilla extract- This recipe calls for vanilla extract, but you could definitely add some peppermint extract to go with those candy cane kisses. Peppermint extract is strong so go sparingly. Start with a 1/4 teaspoon.
3. Flour- Be sure to measure your flour carefully. Use a spoon to scoop your flour into your measuring cup and level it off. This will ensure you do not add too much. Extra flour will result in a less cake like cookie.
4. Technique: These cookies are great because they do not need to be chilled before scooping. Simply scoop into balls, roll into sprinkles. Flatten slightly with the palm of your hand and bake. When they come out of your oven, press a kiss right in the middle.