I'm always on the look out for Christmas cookies my kids can help me make. They can help unwrap kisses while I measure out and start the cookie dough then help scoop the cookies onto the pan. You'll love the heavenly peppermint aroma that fills your kitchen while these bake!
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Why choose this recipe...
- This recipe has simple tasks that children can do.
- Easy enough for a young or beginning baker.
- Very similar to the Otis Spunkmeyer peppermint chip cookies!
- Delicious peppermint Christmas Cookie speckled with red and white color.
Ingredient Notes
- Peppermint Extract - If you find you don't have this in your cupboard or you prefer not to add peppermint extract it's ok. The cookies won't be as pepperminty but will still be good.
- Candy Cane Kisses - This recipe calls for 70 candy cane kisses. This is at least a 10 ounce bag. The bag sizes seem to vary year to year and sometimes I just want to get the large bag. As long as you have 70 kisses you're covered.
- Butter Flavored Shortening- Using shortening in this recipe is what makes them work. If you want to substitute half butter you can but I wouldn't substitute all of it. It's also important to use the butter flavored shortening. Regular shortening will make these taste borderline nasty.
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Line your baking sheets with parchment paper or lightly spray them with non-stick cooking spray.
- Unwrap and chop up 70 Candy Cane Kisses.
- In a mixing bowl or in the mixing bowl of a stand mixer, cream the butter flavored shortening, brown sugar and white sugar.
- Add the eggs, vanilla and peppermint extracts. Mix well.
- Add the baking powder, baking soda, and salt. Mix well.
- Add half the flour. Mix well.
- Add the chopped Candy Cane Kisses and the last half of flour. Mix until all the flour is mixed in.
- Using a cookie scoop or a tablespoon, scoop the cookie dough onto the prepared baking sheets.
- For soft and chewy cookies, bake them at 350 degrees for 8 minutes. They bottom edges should be starting to brown but the tops will not be browned at all.
- For a crisper chewy cookie, bake them for 10 minutes, they will be lightly golden all over.
- Cool on wire cookie racks.
- Store cooled cookie in an airtight container.
Recipe FAQs and Expert Tips
You can substitute half of the shortening with butter. Using all butter in place of the shortening will cause the dough to spread too much and they won't bake up and retain the proper shape or thickness.
For some reason Hershey's varies their bag sizes year to year. You will need at least a 10 oz bag. You will want to have a total of 70 candy cane kisses give or take 2 or 3.
Yes, they do. Make sure the cookies have cooled completely before wrapping them tightly with saran wrap and popping them in the freezer.
Related Recipes
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- Cranberry Crumble Bars
- Small Batch Homemade Caramels
- Christmas Sugar Cookies
- Almond Brittle
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Print
Candy Cane Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes (per batch)
- Total Time: 30 minutes
- Yield: 3 ½ Dozen Cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
I'm always on the look out for Christmas cookies my kids can help me make. They can help unwrap kisses while I measure out and start the cookie dough then help scoop the cookies onto the pan. You'll love the heavenly peppermint aroma that fills your kitchen while these bake!
Ingredients
- 1 Cup Butter Flavored Shortening (do not sub. butter or margarine)
- ¾ Cup Sugar
- ¾ Cup Brown Sugar
- 2 Eggs
- 1 tsp Pure Vanilla
- ¼ tsp Peppermint Extract
- ½ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 ¼ Cups Flour
- 70 Hershey Candy Cane Kisses (a 10 oz. bag)
Instructions
- Preheat your oven to 350 degrees.
- Lightly spray your baking sheets with non-stick cooking spray or line them with parchment paper.
- Unwrap and coarsely chop the candy cane kisses.
- In a mixing bowl, cream the butter flavored shortening and sugars.
- Beat in the eggs, vanilla, and peppermint extracts.
- Mix in the baking powder, baking soda and salt.
- Stir in half the flour, then the chopped up candy cane kisses, then the last of the flour.
- Scoop the dough out by tablespoonfuls onto the prepared baking sheets and bake at 350 for 8 minutes for soft chewy cookies, browned bottom edges not browned tops. Or 10 minutes for crisper chewy cookies, golden brown all over.
- Cool and eat!
Notes
- Peppermint Extract - If you find you don't have this in your cupboard or you prefer not to add peppermint extract it's ok. The cookies won't be as pepperminty but will still be good.
- Candy Cane Kisses - This recipe calls for 70 candy cane kisses. This is at least a 10 ounce bag. The bag sizes seem to vary year to year and sometimes I just want to get the large bag. As long as you have 70 kisses you're covered.
- Butter Flavored Shortening- Using shortening in this recipe is what makes them work. If you want to substitute half butter you can but I wouldn't substitute all of it. It's also important to use the butter flavored shortening. Regular shortening will make these taste borderline nasty.
Keywords: candy cane cookies, peppermint cookies, easy Christmas cookies
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Maurine
Great recipe! Fun to make with the grandkids.
★★★★★
Jeff
Great Christmas treat!!
★★★★★
L.S
Simply wonderful! These pass the cookie lover test.
★★★★★
Julie
We made these cookies and LOVED them! We'll definitely be making them again.
mindeescookingobsession
Thank you so much