Candy Cane Blossom Cookies Recipe
Candy Cane Blossom Cookies Recipe photo by Taste of Home

Candy Cane Blossom Cookies Recipe

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We like to use different flavors of candy cane in the dough for fun variety. — Joan Cossette, Colbert, Washington
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch
MAKES: 48 servings


  • 48 milk chocolate kisses, candy cane kisses or miniature chocolate-covered peppermint patties, unwrapped
  • 4 candy canes
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Nutritional Facts

1 cookie: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein Diabetic Exchanges:1 starch, 1 fat


  1. Freeze kisses in a covered container for at least 1 hour. Place candy canes in a food processor; process until finely crushed.
  2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  3. Shape into 1-in. balls; roll in crushed candy canes. Place 2 in. apart on parchment paper-lined baking sheets.
  4. Bake 10-12 minutes or until bottoms are golden brown. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Yield: 4 dozen.
Originally published as Candy Cane Blossom Cookies in Taste of Home October/November 2012, p42

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Reviewed Nov. 18, 2013

"These cookies are delicious; however, did adjust a few things when I was baking them. I crushed the candy canes like powder, then added some to the dough and combined some with granulated sugar to roll the cookie dough in. This made it easier to remove the cookies from the pan. I used Hershey's Hugs and Candy Cane Kisses to top the cookies and found that if I froze them first, they didn't melt into a puddle. My husband loved them!"

Reviewed Jan. 5, 2013

"I had no problem with the recipe just as written. I did not freeze though. I used chocolate hershey kisses, I thought the peppermint may have been too much with the crushed candy cane coating. I crushed my candy canes in the food processor so some of it was more like powder. I do like the idea of adding it into the batter it will save time. People that had problems with melting I only had one or two that the kisses melted over. I think if you wait a minute or two to press the kisses into the cookie when removed that would take care of that problem. I bake all my cookies on a silicone sheet on top of my cookie sheet. I had no problem with sticking at all. The hardest part is storing them. The family thought they were good."

Reviewed Dec. 23, 2012

"These cookies cemented themselves to my baking sheets, and the candy cane kisses melted into striped blobs almost immediately after being pressed into the cookie.

On my second batch, I tried coating only the top of the ball (dough made great balls, at least!), and discovered that taking away that much candy coating revealed a terribly bland cookie.
I wish I'd thought to read these reviews before wasting my time!"

Reviewed Dec. 22, 2012

"The issue with the candy oozing and the kisses melting down is easily solved. 1) The recipe calls for candy canes to be "finely crushed" - - crush them so they are like powder/fine shards so they will help hold the dough together. Also add into the dough instead of rolling balls in the candy cane pieces. 2) I also added 1/4 cup of milk per another's suggestion. 3) After removing from the oven, let the cookies sit for 3-4 minutes then lightly push kiss into top. Remove to a cooling rack. I then set mine out on the closed in porch (not heated) and they set up nicely. 4) I should also mention that I use teflon sheets on my cookie sheets - this is something I do with all my cookies so they are easily removed and there is not mess to clean. But since the candy canes are crushed to a powder substance there is no oozing since that only happens because there are large chunks of candy that have melted.

I just returned from a cooking swap and everyone thought they looked wonderful and they even thought they tasted great. I think if you use these minor tweaks you will be much happier with the cookies texture and presentation. Hope this helps"

Reviewed Dec. 22, 2012

"my 5 yr old daughter and I made these and they turned out great, with a few additions. I added about 2-3T of water so that the dough would be a tad stickier so that the balls would form better. I crushed the candy canes with my mean mallet in a ziptop bag between 2 dishcloths to help the candy from breaking through. You can also use a blender or food processor, but it is very loud. My daughter was a good helper smashing them up. I used butter flavored Crisco as replacement for the butter. I also suggest baking these cookies on parchment paper. They come off perfectly every time that way. We used chocolate Hersey Kisses and they looked just like the photo in the magazine. We are making these again today and I think I will add the crushed candy right into the batter to give it a bit more peppermint flavor"

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