Candy Cane Kiss Sugar Cookie Bars
These Candy Cane Kiss Sugar Cookie Bars combine a tender sugar cookie base with festive peppermint crunch and creamy Hershey’s Kisses, creating a delightful homemade holiday dessert.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract or peppermint extract
- ½ teaspoon peppermint extract optional
- 1 cup crushed candy canes about 6 full-size, coarsely crushed
- 24 Hershey’s Kisses unwrapped
- ½ cup white chocolate chips optional, for drizzle
- pinch red gel food coloring optional for swirl
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
- In a large bowl or stand mixer, beat butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg, vanilla extract, peppermint extract (if using), and red gel coloring until just combined.
- Gradually add the dry ingredients to the wet mixture, stirring on low speed until a soft dough forms.
- Transfer dough to prepared pan and press evenly into corners using greased fingers or a flat-bottomed cup.
- Sprinkle crushed candy canes evenly over dough and gently press to adhere.
- Bake for 15–18 minutes until edges are lightly golden and center is set with a few moist crumbs.
- Remove from oven and immediately press unwrapped Kisses into hot bars, spacing evenly.
- Microwave white chocolate chips in short bursts until smooth, then drizzle over bars in a zigzag pattern.
- Cool on a rack for 10 minutes, then refrigerate 30 minutes before lifting bars out and slicing.
Notes
Store airtight at room temperature for up to 3 days or freeze bars up to 1 month. Thaw before serving.
Nutrition
Calories: 200kcal
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