Sugar Cookie Candy Cane Blossoms

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    Sugar cookie candy cane blossoms are the epitome of the holidays! They have a slight peppermint flavor from the candy cane kisses. These adaptations from the traditional blossom kiss cookies are always at cookie swaps and for a very good reason – they’re easy to make and a treat to eat!

    Sugar Cookie Candy Cane Blossoms from

    Sugar Cookie Candy Cane Blossoms from

    It’s only the second week of December and I’m already sick of the snow and ice. It’s going to be a long winter for me :)

    Yesterday, we were snowed in. On Sunday into Monday morning, we got an ice storm that came through and last night, another front came through and dumped a bunch of snow on us! The federal government closed yesterday and Jason and I were home all day. I think I was going a little stir crazy. It was a nice break to actually leave the house yesterday evening and go to Pure Barre class. Luckily, the snow stopped around 2pm so everything’s pretty much melted by now and the main roads are all clear. Back to work today! My office decorating is going really well. Would anyone like a post on how to decorate a corporate office? I’m actually really excited about it so not gonna lie, I kind of want to share a post on it. Is that weird?

    Sugar Cookie Candy Cane Blossoms from

    Sugar Cookie Candy Cane Blossoms from

    You all have probably seen a variety of these cookies all over the web recently and mine’s just another of those varieties. I’ve never made these blossom kiss cookies before and I was thinking up some holiday cookie ideas that I could share with you all before December ended and I came up with these. What spurred my inspiration for these was a few weeks ago, I was visiting my good friend who recently had the sweetest baby girl. She had an entire candy dish on their table filled with these candy cane kisses. I had never seen or had these before that day. I didn’t even know they had candy cane pieces in them!! I was sooo hooked after that visit. I probably had more than 10 in one sitting. I drove to Target right after and bought two family-size bags. Haha

    My other good friend mentioned how she usually makes these for Christmas and uses a sugar cookie base instead of the traditional peanut butter cookie base. Love it. I incorporated some red and green crystal sprinkles in. The sugar cookies are surprisingly really chewy and soft so that was a nice surprise. I was SO worried the kisses would melt. They do a bit, BUT if you don’t touch them or press them down, they hold their shape. I wanted to have some fun and flood some of the cookie centers with the candy cane kisses so on a handful of them, you can see in the photos that I pressed the kisses down so they’d completely melt throughout the thumbprint area.

    Sugar Cookie Candy Cane Blossoms from
    4.67 from 3 votes

    Sugar Cookie Candy Cane Blossoms

    Sugar cookie candy cane blossoms are the epitome of the holidays! These adaptations from the traditional blossom kiss cookies are always a hit!
    Prep Time: 10 mins
    Cook Time: 13 mins
    Total Time: 23 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 2 dozen
    Calories: 260kcal
    Author: Julie Chiou
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    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 1 egg
    • 1 1/2 tsp vanilla extract
    • 2 cups all-purpose flour
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 2 tbsp milk
    • 1 tsp red sugar crystals
    • 1 tsp green sugar crystals
    • 24 Hershey's Candy Cane Kisses, unwrapped


    • Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
    • In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until incorporated.
    • In a medium bowl, whisk together flour, baking soda, and salt.
    • Add flour mixture, alternately, with milk, to the butter mixture and mix until fully incorporated. Finally, add the sugar crystals to the dough.
    • Using a medium cookie scoop (or 1 1/2 tbsp of dough), place cookie dough on baking sheets.
    • Bake cookies for 12-13 minutes, or until edges are turning slightly brown and crisp. Remove from oven and immediately after 2 minutes, press Hershey Kiss into the center of the dough. Do NOT touch it anymore at this point.
    • After 5 minutes, gently transfer the cookies to a wire cooling rack to cool completely.
    • Store in an airtight container for up to 5 days.


    Adapted from Hershey's
    Nutrition Facts
    Sugar Cookie Candy Cane Blossoms
    Amount Per Serving (2 Cookies)
    Calories 260 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Carbohydrates 38g13%
    Sugar 22g24%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and note guaranteed to be accurate. 

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    Recipe Rating


  • Rachel @ Baked by Rachel says:

    I love how these turned out!! PS I’m sick of winter weather too. Jan 1 I become a hermit lol jK sorta :)

  • Stacy | Wicked Good Kitchen says:

    So pretty, Julie! I love how you used a simple but scrumptious sugar cookie base for these blossoms and sprinkled in some festive red and green sprinkles. The cookie base pairs beautifully with the red and white peppermint candy stripes of the kisses. Pinned everywhere!

  • Tieghan Gerard says:

    Oh man, it is a good thing you do not live in CO. The winter last through May!

    These cookies are so fun! I love the festive colors! :)

  • Kevin @ Closet Cooking says:

    These cookies are nice and festive! Perfect for the holidays!

  • Tanya B says:

    I have a small jar of these kisses on my desk at work right now. The first year a co-worker introduced me to them they ran out of them in the stores before Christmas, so the next year, I bought 3 or 4 bags the first time I saw them in the store. They are the best!

  • Maria says:

    So festive and fun!

  • Lindsey says:

    Ohhh I will need to get a few bags of these guys to try and then to make these cookies with! They sound delicious!

    Also, working in at a university (kinda corporate/professional) setting, I would love to see how you decorated yours! :) Ideas/inspiration please!

  • Marian (Sweetopia) says:

    These are stunning! Such pretty cookies – pinning for future cookie swaps!

  • Lauren @ Climbing Grier Mountain says:

    Old Man Winter has been on a rampage lately! Thanks goodness we have cookies to keep us distracted!

  • Rachel says:

    These are so beautiful! I’m not much of a candy eater, but I can never resist the candy cane kisses! They are too good. I did all of my cookie baking this past weekend, but perhaps I will need to fit one more batch into the schedule :)

  • Natalie @ Tastes Lovely says:

    Julie, these cookies just scream Christmas, so cute! Can’t wait to try them. And as a California, I’ve always dreamed of getting snowed in. Sounds like the best thing ever! Being stuck inside all cozied up watching movies and drinking hot cocoa. I’m sure the reality isn’t that glamorous, but I’m going to pretend : )

  • Claire Gallam says:

    These are just too cute.

  • Colleen says:

    Julie – do the kisses get soft? When I make the “traditional” peanut butter ones I put the kiss on top and put them back in the oven for 2 minutes. Then the kiss is soft and you can have a bite of chocolate kiss with each bite of peanut butter cookie. Works great! Also….I have made 3 batchs of your Christmas Crack recipe. OMG!! Taking it to a cookie exchange on Sunday! :-)

    • Julie says:

      Hi Colleen! The kisses already get soft after they’ve been sitting on the cookie for a few minutes so you definitely don’t need to put them back in the oven. They’ll likely just melt into a puddle! I’m so glad you love the Christmas Crack! It’s addicting stuff!!

  • Pamela @ Brooklyn Farm Girl says:

    Such a great festive blossom for the holidays!

  • Julie says:

    Yum – love this spin on the peanut butter blossoms!

    • Julie says:

      Thanks, Julie!

  • marla says:

    These are so fun! Love those stripy kisses!

  • Nikki @Seeded at the Table says:

    I love the red and green sprinkles you incorporated! So beautiful, Julie!

  • Cute and enticing!!

  • Gaby says:

    Love the peppermint kisses! These sound irresistible!

  • Stephanie @ Eat. Drink. Love. says:

    These are so festive! By the way, when I make blossom cookies (of any kind), I always stick the kisses in the freezer for a while and don’t remove them until I am ready to use them. And I let the cookies cook for a few minutes. This combined with the chilled kisses helps them not melt!

    • Julie says:

      Stephanie, that is seriously such a brilliant idea!! I never even thought to pop them in the freezer!! Next time I make it, I’m definitely going to do that. Thank you for this amazing tip!

  • Jenna @ Eat Drink Pretty says:

    Yummy! Looks like christmas in a cookie. I have baked so many cookies lately and have been freezing them and allowing myself just one a day. Gotta have some restraint right? Lovely photos.

    • Julie says:

      Thanks Jenna! Cookies are the season! :)

  • I would put them on a Christmas tree….and then eat. Too cute :) ela

  • Layla @ Brunch Time Baker says:

    These Cookies look very yummy. I love how the candy cane melts right in there!

    • Julie says:

      Thanks Layla!

  • Kathryn says:

    It’s been so mild here that it doesn’t even feel like December – I kind of wish we had some snow! These cookies are so cute, love those little candies in the middle.

  • Laura (Tutti Dolci) says:

    Love how pillowy and festive your blossoms are!

  • Kristi @ Inspiration Kitchen says:

    These look perfect Julie! I was needing a holiday recipe, and I just so happen to have those Hershey’s Candy Cane kisses – so it’s perfect for me and perfect timing! Pinning!

  • Georgia @ The Comfort of Cooking says:

    These are so cute and Christmassy, Julie!

  • Ashly - baker by nature says:

    I LOVE these, Julie! So fun and festive!!!

  • Allison Skarin says:

    Took these to a cookie swap this weekend – so cute! Thanks for the idea!

    • Julie says:

      Awesome, Allison!! :)

  • Tina @ Tina's Chic Corner says:

    I love blossom cookies, especially this time of the year. These are perfectly festive and i’m loving it. :)

  • Alison says:

    Honestly I feel like you are doing your readers a disservice. The Hershey’s recipe, which is nearly identical, tastes MUCH better.

    • Julie says:

      Hi Alison! If you read at the top of the recipe, I already had a link to the same Hershey’s recipe you just posted. The only thing I did different was add the green/red sprinkles in the dough as opposed to rolling it on the outside so I don’t know why you think I’m doing a disservice to my readers if this is using the same Hershey’s recipe base. Happy Holidays!

  • Stephanie says:

    I remember the year I discovered Candy Cane Kisses. I think I ate several bags all by myself! Enjoy~

  • Laura Fortier says:

    Do these cookies freeze well? We are into November now and already have quite a bit of snow so I feel it’s time to start baking! Cheers from Calgary.

    • Julie Wampler says:

      I haven’t tried freezing them but they seem like they would; perhaps maybe just the raw dough balls and not the already baked cookies. Definitely feeling the Christmas spirit here!


    making these for grandkids to take in their lunch to school as they are not allowed to take anything with peanut butter in it and have been asking for thumb print cookies but will also make a batch of the peanut butter thumbs print cookies for home as i too love peanut butter and chocolate

    • Julie Wampler says:

      Great idea!

  • Laura Fortier says:

    Does it absolutely have to be unsalted butter? I was going to make these in the morning and I only have salted!

    • Julie Wampler says:

      you could certainly try with salted butter (omit the 1/4 teaspoon of salt in the recipe) but I feel like the dough would taste salty with salted butter

  • Melody Bailey says:

    I am having trouble with the peppermint candy cane blossoms turning out flat

    • Julie Wampler says:

      Check your leavening agent; it might be old?

  • Sandra P. says:

    My daughter and I just started a new tradition! We used peppermint sugar sprinkles instead of red and green sugar sprinkles. Also, we used macadamia milk instead of dairy milk and the blossoms were absolutely delicious!!!

    • Julie Wampler says:

      How fun!!

  • Codi says:

    Can you use shortening in place of the butter?

    • Julie Wampler says:

      I haven’t tried it that way but I feel it would work!

  • Katie says:

    Says it’s supposed to make 96 and we have 20. Jk… that’s what happened last year! Another fun tradition w my daughter and myself! We have a lot of laughs! Delicious cookies by the way!👍🍪

    • Julie Wampler says:

      I love traditions! Glad you enjoyed these!

  • Maddie says:

    I want to see comments from people who MADE the cookies!

    • Julie Wampler says:

      maybe you can help with that. make these and let everyone know :) additionally, if you look above your comment, there is a commenter who has made it and enjoyed it.

  • Amy Smith says:

    Great recipe! I added a Rolo to the centre instead of a Hershey kiss and sprinkled lightly with regular granulated sugar when they came out of the oven instead of coloured sugar crystals and still turned out delicious…thanks for sharing this recipe!

  • Amy Smith says:

    Great recipe! Ingredients came together easily. I added a Rolo to the centre instead of a Hershey kiss for some of them and sprinkle some of them with just regular granulated sugar. Would recommend recipe and make again!

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