closeup of sugar cookie topped with peppermint kiss and coated in sprinkles

Peppermint Kiss Cookies

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 24-28 cookies


These Peppermint Kiss Cookies are the perfect Christmas cookie. Soft, chewy, perfectly dense sugar cookies are infused with peppermint flavor, coated in festive sprinkles, and topped with minty Hershey’s Candy Cane Kisses.


  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (285g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/41/2 teaspoon peppermint extract
  • 3 cups (420g) all-purpose flour
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (2g) cream of tartar
  • 1/4 teaspoon (1.2g) salt
  • Hershey’s Candy Cane Kisses
  • Sprinkles


  1. Unwrap and freeze the Hershey Kisses. Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet. 
  2. Combine the butter and granulated sugar and beat until completely smooth; scrape down the bowl occasionally. Next, add the eggs and extracts. Beat on medium speed until well combined.
  3. Then add the remaining dry ingredients and beat until the dough forms.
  4. Scoop the dough using a medium cookie scoop and then roll in granulated sugar or sprinkles. Place on a sheet pan, 2 inches apart.
  5. Bake for 11-13 minutes. The center of the cookie should be slightly under-baked but not gooey. Remove the cookie from the oven, wait 2-3.
  6. Carefully transfer the cookies to another baking sheet, press a Hershey Kiss in the middle. Move the baking sheet in the refrigerator or freezer to prevent the chocolate from melting. Once the chocolate has set completely, store these cookies in an airtight container.


  • Be sure to clear space in the freezer (preferably) or the refrigerator to stash away the trays of cookies once they come out of the oven. 
  • The longer you can freeze the Hershey’s Kisses the better. So if you throw the bag in the freezer when you buy them, just unwrap them before you’re ready to break.
  • If you plan to freeze the baked cookies, I recommend using the sanding sugar over nonpareil sprinkles. When condensation forms, the color on nonpareil sprinkles will start to melt and it’s really messy. 
  • See the blog post for tips on freezing cookies and cookie dough 
  • Flavor: For a stronger peppermint flavor, substitute some of the vanilla extract for peppermint 
Nutrition Information:
1 cookie
  • Category: Desserts
  • Method: Baked
  • Cuisine: American