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.