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Peppermint Kiss Sugar Cookies and Santa Hat Cake Pops

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McKinna is back from Kinna’s Kreations to share a few Christmas Treats with us!  Her Donut Hole Acorns were a huge hit and we’re so glad she was willing to come back and share a couple more treats with us!
Hey OTBM Readers!  I’m back to share a couple quick treats for this upcoming Holiday week!  The first one is Peppermint Kiss Sugar Cookies, and then I’ll share a Santa Hat Cake Pop!


1 1/2 cups powdered sugar
1 1/4 cups butter, room temperature
1 tsp peppermint extract (optional)
1 tsp vanilla extract
1 large egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup finely chopped Candy Cane flavored Hershey’s Kisses
Granulated Sugar
About 30 unwrapped Candy Cane Kisses

1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet.
2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses.
3. Shape dough into ¾-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They’ll crack a little around the edges, so just use your fingers to hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator, so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften… so if you can get them into the freezer then they will keep their Kiss shape.
4. Store in a covered container- at room temperature for up to a week. In the freezer they should be  good for a couple of weeks.
Now, it’s time for the Santa Hat Cake Pops!  These are a little bit more work and require more time. If you have never made a Cake Pop, then head over to Bakerella and read her detailed tutorial for making a basic Cake Pop!


1 13×9 baked cake (from a box cake mix or from scratch…. your choice of flavor)
1 can cream cheese frosting (or about 2 cups)
1 package of white candy melts or bark
1 package of red candy melts
bowls for dipping
wax paper
aluminum foil
lollipop sticks
styrofoam block

Okay, so to start go to Bakerella’s Tutorial and complete steps 1-5. Then for step 6 instead of shaping them into cupcakes, shape them into a cone. Then continue steps 7 on as instructed by Bakerella.
During the dipping steps here is the order you will dip your Santa Hat’s.  Holding the top part of the hat, dip the bottoms in white candy melts about 1/5 of the way up, insert the lollipop stick and set in a styrofoam block to dry. Once dry, dip the tops in red candy melts, so that it meets where the white ends.  While still wet,  gently place the white M&M’s to the top of the hat. Let them dry. Then, dip the bottom once more into the white candy melts. While still wet, sprinkle the sugar crystals on. the white part.
THANKS McKinna for sharing these adorable and yummy treats with us!  Have a great Holiday Week everybody!

Pam Dana

Pam is a stay at home working mama that enjoys all phases of life! Between her 3 kids, fur baby (a beyond cute Goldendoodle), wonderful husband, friends and working, she stays pretty busy! But, she is loving every aspect of her life! Here on Over the Big Moon, she loves to share DIY's, recipes, printables, organization tips and more!

Comments (18)

  • I made the peppermint sugar cookies. The recipe is definitely different with so much confectioner’s sugar and a TON of butter. I think I’m going to try to change the recipe because I do not like to use that much butter. I had to bake these for 20-25 minutes as others noted. I used the air-filled cookie sheets to avoid the sugar burning and they generally take longer. After testing my first bite, I realized they needed to bake longer after already putting the kisses on the cookies. I stuck them in the oven for another 10 minutes and the kisses didn’t lose their shape at all! Worrying about the kisses melting into a puddle turns out to be unwarranted. After taking them out of the oven, I just carried the pans outside and put them on my patio table to cool rather than sticking them in the freezer. It was about 55 degrees outside and they cooled quickly. Bottom line, I’m going to modify this recipe quite a bit, but overall, they were very good.

  • If you place the kisses in the freeze while baking the cookies, they keep their shape easier and you don’t have to worry about cooling the cookies in the freezer!

  • I think I made my cookie balls to big and the 12 min cook time was not long enough. I didnt know this of course until we bit into one and it had the kiss on top. I will say that I do not like the peppermint extract in it. It taste way to fake and left an unpleasant flavor in my mouth. I will not use it next time I make these. I think they will be wonderful without the extract and with a little longer cook time or at least smaller cookies. Thanks for the post and I look forward to trying them again.

  • the peppermint kiss cookies calls or powered sugar as the main sugar ingredient. Isn’t powered sugar icing sugar? We do mean regular sugar, right?

  • On the Santa hats, in the ingredients I missed any M&M’s and sugar crystals. I was also wondering, I assume, although it doesn’t say, you have to take them off the sticks to dip them in the white the second time. Will this put finger prints in the red? Could you let the white dry, then dip it a second time and add the sugar crystals before doing the red?

    • Hi Mary! (& Maria!) for the white tops, I actually used a peppermint candy. The ‘York pieces.’ Put the cones in the freezer a bit to firm up. Hold the top part of the hat, dip the bottoms in white candy melts, insert the lollipop stick and set in a styrofoam block to dry. Once dry, dip the tops in red candy melts so that it meets where the white ends. Gently place the white mint to the top of the hat while still wet. Let them dry. Then, use a toothpick to generously dab more white candy melts all around the bottom of the hat. While still wet, sprinkle or dip the sugar crystals on.
      Hope this helps!!

    • I was wondering the same thing as we have made cake pops before & we always dip the stick in chocolate to keep it on because it won’t stay if we don’t??? So how can you pull it out to re-dip? I’m w/you I will dip white then let dry then re-dip then add stick. Then I will try to dip the red top, Or dip red first then go to white & dip twice before adding the stick. Well if all else fails I have a house full of ppl who love mistakes LOL

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