Candy Cane Blossoms are the most festive holiday cookie! Sugar cookie dough rolled in red and green sprinkles and topped with a Candy Candy Hershey’s Kiss.
I’ve been told that Santa loves cookies with lots of sprinkles! He’d probably love Christmas Confetti Cookies, Sprinkled Shortbread, and Italian Sugar Cookies.
Originally posted December 8, 2010. Updated November 27, 2021.
How cute are these?!
I love all forms of blossom cookies. The peanut butter with the milk chocolate Kisses get made all year long in my house.
These Candy Cane Blossoms are the most festive of all the blossoms because the dough is rolled in red and green sprinkles before baking and then gets topped with candy cane Kisses!
They’re cute, they’re delicious, and they’re great when little helpers want to help make cookies for Santa because they can unwrap the candies and then put them in top of the baked cookies.
Ingredients for Candy Cane Blossoms
- Hershey’s Candy Cane Kisses
- Unsalted butter
- Sugar
- Egg
- Vanilla
- Flour
- Baking soda
- Salt
- Milk
- Red and green sprinkles
Instructions
- Prepare. Heat oven to 350F. Remove wrappers from candies.
- Combine wet ingredients. Beat butter, sugar, egg, and vanilla in large bowl until well bended.
- Combine dry ingredients. In a separate bowl, stir together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.
- Roll dough. Shape dough into 1-inch balls. Roll in sprinkles. Place on ungreased cookie sheet.
- Bake. Bake for 8 to 10 minutes or until edges are lightly brownies and cookie is set.
- Add candy. Remove from oven and press a candy piece into center of each cookie.
- Cool. Remove from cookie sheet to wire rack. Cool completely.
How Long Are They Good For?
These Candy Cane Blossoms will be good at room temperature for up to 5 days. Make sure to store them in an airtight container.
Can You Freeze Them?
You can freeze these cookies for up to 3 months. Let them cool completely and then I would wrap them tightly (without squishing the candies) in plastic wrap.
From there, put them in freezer ziploc bags and place in the freezer, being careful not to squish the candies.
Tips and Tricks
- If you want extra candy cane-y flavor, add ½ – 1 teaspoon of peppermint extract to the cookie dough when you are combining the wet ingredients.
- The easiest way to coat the cookie dough in sprinkles is to put about ¼ cup of each sprinkle color on a plate with a bit of a lip (or even a pie plate). And just roll the dough through them.
More Christmas Cookies
- Almond Bark Drop Cookies
- Snickerdoodles
- Frosted Eggnog Cookies
- Pistachio Thumbprint Cookies
- Butterscotch Pudding Cookies
- Red Velvet Peppermint Thumbprints
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Candy Cane Blossoms
Ingredients
- 48 Hershey's Cane Cane Kisses
- ½ cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons milk
- red & green sprinkles
Instructions
- Heat oven to 350F. Remove wrappers from candies.
- Beat butter, sugar, egg, and vanilla in large bowl until well bended. In a separate bowl, stir together flour, baking soda, and salt; add alternately with milk to butter mixture, beating until well blended.
- Shape dough into 1-inch balls. Roll in sprinkles. Place on ungreased cookie sheet.
- Bake for 8 to 10 minutes or until edges are lightly brownies and cookie is set.Remove from oven and press a candy piece into center of each cookie.
- Remove from cookie sheet to wire rack. Cool completely.
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Allyson Zea says
This would be such an amazing treat! So many tasty flavors!!!
Erin | Dinners,Dishes and Dessert says
I really love these Candy Cane Blossoms! Can’t wait to try them!
Amanda says
These are so cute and I bet they are absolutely delightful. Cannot wait to make them together as a family!