Can I make Candy Cane Shortbread Cookies ahead of time?

Yes, absolutely. You can prepare the dough up to two days in advance and keep it tightly wrapped in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 15 minutes so it’s easier to roll into balls. Baked cookies also store beautifully for up to a week in an airtight container.

Do I need to chill the dough before baking?

No chilling is required for this recipe, which is part of why it’s so quick and beginner-friendly. The dough holds its shape perfectly during baking, which means you can go straight from mixing to rolling and baking without any waiting time.

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter — just add a small pinch (about ¼ teaspoon) of salt to the dough. Salt helps balance the sweetness and enhances the buttery flavor that makes Candy Cane Shortbread Cookies so irresistible.

Why did my cookies crack when I added the kisses?

This usually happens when the kisses are pressed too deeply into the warm cookies. Try pressing them just about ¼ inch into the center — enough to stick, but not enough to break the surface. If cracks appear, gently push them back together while the cookies are still warm.

How do I keep the Hershey’s Candy Cane Kisses from melting?

Let the cookies cool on the baking sheet for five minutes before moving them. The kisses will be soft right after baking, but they’ll firm up as the cookies cool completely. Avoid stacking or touching them until they’ve fully set.

Can I freeze Candy Cane Shortbread Cookies?

Yes. You can freeze the baked cookies without the kisses for up to two months. When you’re ready to serve, let them thaw at room temperature and press in fresh kisses while slightly warm, or drizzle with white chocolate and crushed peppermint for a festive touch.

Can I make these cookies gluten-free?

Yes, just swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tested this with good results — the texture stays soft and buttery. Make sure your sprinkles and candies are also labeled gluten-free if needed.

Candy Cane Shortbread Cookies Easy Holiday Magic

Name: Candy Cane Shortbread Cookies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: Holiday
Ingredients: 1 cup salted butter, softened; ⅔ cup sugar; ½ teaspoon vanilla extract; 2 cups all-purpose flour; ½ cup colored nonpareil sprinkles; 1 (10-ounce) bag Hershey’s Holiday Candy Cane Kisses

Description

These Candy Cane Shortbread Cookies are buttery, festive, and topped with a peppermint Hershey’s Kiss for the perfect holiday touch. With colorful sprinkles and a melt-in-your-mouth texture, they’re as joyful to bake as they are to eat.

Ingredients

Scale

1 cup salted butter, softened
⅔ cup sugar
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup colored nonpareil sprinkles
1 (10-ounce) bag Hershey’s Holiday Candy Cane Kisses

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C). Unwrap the Candy Cane Kisses and pour sprinkles into a shallow bowl.
Cream the Butter and Sugar: In a large bowl, beat butter, sugar, and vanilla until light and fluffy.
Add the Flour: On low speed, gradually mix in flour until a soft dough forms. Add a tiny splash of milk if too dry.
Roll and Coat: Shape dough into 1-inch balls and roll each in sprinkles to coat completely.
Bake: Place cookies 2 inches apart on ungreased baking sheets. Bake for 14–18 minutes until bottoms are just golden.
Top with Candy Cane Kisses: Immediately press a kiss into the center of each cookie. Gently push cracked edges back together if needed.
Cool Completely: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool and set completely.

Notes

No chilling required. Store in an airtight container for up to 1 week. Freeze baked cookies without kisses for up to 2 months. Press kisses gently to avoid cracks. Try cocoa powder for a chocolate twist or swap sprinkles with crushed peppermint for variation.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Cookies
Method: Baked
Cuisine: Holiday

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 9g
Sodium: 60mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 1g
Cholesterol: 20mg