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balls of dough for candy cane blossoms

Hershey's Kisses Candy Cane Blossoms

Hershey's Kitchens
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 42


  • 48 Hershey's Kisses Candy Cane Kisses
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup 8 Tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large cage free egg
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons whole milk
  • 3-4 Tablespoons each of green and red decorator's sugar


  • Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • Unwrap the kisses and place in a small bowl until needed.
  • In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar, beating until light and fluffy (3-4 minutes).
  • Beat in the egg, mixing until fully incorporated.
  • Add the vanilla extract and mix for another 30 seconds or so.
  • With the mixer on low speed, gradually add about half the flour mixture to the bowl and beat until incorporated.
  • Mix in the milk.
  • Add the rest of the flour mixture, beating until just incorporated.
  • Portion out the dough using a #60 cookie scoop and roll balls of dough in colored sugar.
  • Bake for 8-10 minutes, or until the edges are lightly browned.
  • Leave cookies on baking sheets for 2 minutes, then remove to wire racks for cooling.
  • Press a candy cane kiss gently into the center of each cookie then let cool completely.