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Candy Cane Blossom Cookies Recipe

Candy Cane Blossom Cookies Recipe

We like to stir different flavored candy canes into the dough for fun variety. —Joan Cossette, Colbert, Washington
TOTAL TIME: Prep: 45 min. Bake: 10 min./batch YIELD: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


  • 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.

Reviews for Candy Cane Blossom Cookies

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Reviewed Jan. 2, 2017

"Made over 75 different Christmas cookies this year. This were one of the best. I followed teh receipe exactly and had no problems"

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"

Reviewed Dec. 21, 2012

"I had the benefit of making these after reading the other reviews and talking to someone else who made them. I made a few changes: stirred the crushed candy into the dough (to minimize contact with the pan), baked on parchment paper, and allowed the cookies to cool 2-3 minutes before pressing the candy in. I did half kisses, half peppermint patties, and they turned out great! The candy cane kisses do lose their shape a bit (I think white chocolate is a bit softer than milk) but they still looked pretty - and now they're easier to store! I didn't have any problem with the dough, it was a perfect consistency and I got exactly 48 cookies."

Reviewed Dec. 20, 2012

"I was so excited to try these cute cookies, but they ended up a disaster. The dough is extremely dry and crumbly and hard to form into balls. Also, when you press the Kisses into the baked cookies, the cookies split apart and the Kisses melt into blobs. I found a similar recipe on the back of the Candy Cane Kisses bag that calls for 2 cups of flour instead of 3 and for an additional 2T of milk. I may try these alterations in the future."

Reviewed Dec. 20, 2012

"What did I do wrong? I froze the balls (minus the candy canes), pulled them out of the freezer, rolled them in the candy cane, and cooked just like it said. My cookies turned into puddles and ran all over the cookie sheet! I decided to let the balls thaw after the first sheet was ruined, and that did help, but they are still totally flat!"

Reviewed Dec. 19, 2012

"Wish I had read the comments before trying this recipe. The dough is too dry, and the cookies stick to the cookie sheet very badly--parchment paper is a must, and roll only the top of the cookie ball in the candy cane."

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