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There’s something about Candy Cane Thumbprint Cookies that makes the whole kitchen smell like Christmas. These cookies are buttery, soft, and gently infused with peppermint from the classic Hershey’s Candy Cane Kisses nestled in the center. They’re festive without being fussy, and perfect for everything from cookie swaps to cozy nights with a mug of hot cocoa.
This is one of those simple recipes that feel extra special. I made a batch for my husband last year and now they’re officially a holiday tradition. The combination of melt-in-your-mouth cookie and the creamy minty kiss is truly irresistible.
Jump to:
- Why You’ll Love These Candy Cane Thumbprint Cookies
- Taste and Texture
- Ingredients and Substitutions
- Step-by-Step Instructions
- Expert Tips for the Best Results
- Serving Suggestions
- Storage and Freezing
- Frequently Asked Questions
- More Holiday Cookie Recipes You’ll Love
- Final Thoughts
- Candy Cane Thumbprint Cookies
Why You’ll Love These Candy Cane Thumbprint Cookies
Perfect for the Holidays
These cookies look like they belong in a holiday bakery window. With their red and white centers and colorful sprinkle coating, they’re eye-catching and fun. They hold up well on cookie platters and add a festive touch wherever they’re served.
Kid-Friendly and Easy
From rolling the dough to placing the kisses on top, there are plenty of steps little hands can help with. This makes them a great family baking activity, especially for young holiday helpers who want to be part of the process.
Quick and Low Effort
With just 10 minutes of prep and minimal cleanup, these cookies come together easily. You don’t need any fancy ingredients or chilling time, so they’re perfect for busy December days.
Taste and Texture
Expect soft, chewy centers with just the right amount of crisp on the outside. The sugar coating adds a little sparkle and a subtle crunch, while the peppermint chocolate kiss in the middle melts slightly into the cookie for a smooth finish.
Ingredients and Substitutions
What You’ll Need
- 24 Hershey’s Candy Cane Kisses
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons milk (dairy or non-dairy)
- Holiday sprinkles or red and green sanding sugar
Substitution Ideas
- If using salted butter, skip the added salt.
- Almond flour can be used in place of all-purpose, but reduce the amount slightly and add more milk if the dough feels dry.
- Vegan butter and plant-based milk work well if you're making a dairy-free version.
- If you can’t find candy cane kisses, swap with dark chocolate or white chocolate kisses and add ½ teaspoon of peppermint extract to the dough.
Step-by-Step Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Add milk slowly, mixing until a soft dough forms.
- Use a cookie scoop to form 1-inch dough balls.
- Roll each dough ball in a bowl of sprinkles until fully coated.
- Place the dough balls on the prepared sheet, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes, or until the edges are just set.
- Remove from the oven and immediately press a candy cane kiss into the center of each cookie.
- Let cookies rest for 2 minutes on the sheet before transferring to a wire rack to cool completely.
Expert Tips for the Best Results
Keep the Kisses from Melting
To help the kisses hold their shape, unwrap them before baking and place them in the freezer while your cookies bake. Press them into the cookies gently but quickly after baking.
Make Ahead
You can prepare the dough in advance and store it in the fridge for up to three days. If you want to freeze the dough balls, roll them in sprinkles, freeze on a baking sheet, then transfer to a freezer bag for later.
Don’t Overbake
The key to soft cookies is pulling them out of the oven just as the centers set. They’ll continue to cook slightly on the hot baking sheet.
Serving Suggestions
How to Present
Stack these cookies in holiday tins or layer them in clear cookie boxes for a beautiful edible gift. You can also serve them with other holiday treats for a cookie tray that really pops.
Pair with Holiday Favorites
They go perfectly with warm drinks like peppermint hot chocolate, eggnog lattes, or chai tea. If you’re putting together a dessert table, try pairing them with chocolate bark or spiced nuts.
Storage and Freezing
Short-Term Storage
Store your cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to 7 days.
Freezing Instructions
Freeze baked cookies in a single layer, then transfer to a sealed container. You can also freeze unbaked dough balls rolled in sprinkles and bake them fresh as needed.
Frequently Asked Questions
Yes, you can switch out the candy cane kisses for milk chocolate, dark chocolate, or caramel-filled ones depending on your preference.
If your dough is too warm, the cookies can spread too much. Try chilling the dough for 20 minutes if your kitchen is warm.
Yes. Use a 1:1 gluten-free flour blend or almond flour, adjusting liquids slightly as needed.
Recipe Variations
Chocolate Peppermint Twist
Add ¼ cup cocoa powder to the dough for a rich chocolate base. You may need to add a bit more milk to maintain a soft dough.
Candy Cane Crunch
Instead of sprinkles, roll your dough balls in crushed candy canes for an extra peppermint crunch on the outside.
Holiday Versions
You can easily swap out the sprinkles for pink and red ones for Valentine’s Day or pastels for spring. These cookies adapt beautifully to different holidays.
More Holiday Cookie Recipes You’ll Love
Looking for more cookie tray inspiration? Try these festive favorites next:
Each one is unique, beautiful, and perfect for gifting or enjoying with your family during the holidays.
For more holiday baking ideas, be sure to follow along on Pinterest: Bake With Lina on Pinterest
Final Thoughts
Candy Cane Thumbprint Cookies are simple, festive, and full of cheer. Whether you’re making them with your kids, baking for a cookie exchange, or whipping up a cozy treat for yourself, these cookies are guaranteed to be a holiday favorite.
If you try them, leave a comment or tag your photos. I love seeing your creations and hearing how they turned out. Happy holiday baking!
Candy Cane Thumbprint Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These festive and chewy Candy Cane Thumbprint Cookies are the perfect holiday treat — peppermint kisses, colorful sprinkles, and sweet vanilla cookie dough come together for a merry dessert that’s easy and fun to make!
Ingredients
- 24 Hershey’s Candy Cane Kisses
- ½ Cup Butter (softened)
- 1 Cup Sugar
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 2 Cups All-Purpose Flour
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 2 Tablespoons Milk
- Sprinkles (red, green, or holiday-themed)
Instructions
- Preheat your oven to 350°F and line cookie sheets with parchment paper or a silicone baking mat.
- Cream together the butter and sugar in a stand mixer until light and fluffy.
- Add the egg and vanilla, and mix until smooth and creamy.
- Gradually add the flour, baking soda, and salt, mixing until well combined.
- Slowly add the milk until the dough forms a ball around the paddle attachment.
- Use a cookie scoop to shape dough into 1-inch balls.
- Roll each ball in sprinkles until coated.
- Place the dough balls on prepared baking sheets.
- Bake for 8–10 minutes or until centers are just set.
- Immediately press a peppermint kiss into the center of each cookie.
- Transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to one week. To freeze, roll dough balls in sprinkles, freeze on a sheet, then store in a freezer bag for up to 3 months. For extra peppermint flavor, roll in crushed candy canes or add ½ teaspoon peppermint extract to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
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