top of page

Minty Kiss Cookies

As you may know, #GardenerAnna describes baking as one of the brightest 'flowers' in her garden. Cooking, baking and creating in the kitchen is a wonderful way to keep kids focused, active and it's also an excellent confidence builder! This time of year our family loves to play around with classic cookie recipes and give them a fun and current twist.

Kiss cookies have always been a kid-friendly favorite so today on the #PullYourWeeds we are making Minty Kiss cookies. We did not come up with this recipe entirely ourselves, we played around with a few different versions and made it our own.

Scroll Down For The Full Recipe

Mint Kiss Cookie Recipe

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter - extremely softened

  • 1 cup sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 tablespoon green sugar sprinkles

  • 1 tablespoon red sugar sprinkles

  • about 24 Candy Cane Kisses

Sugar Roll

  • 1/2 cup sugar divided evenly into two bowls

  • 2 teaspoons green sugar sprinkles (mixed into 1 bowl of sugar)

  • 2 teaspoons red sugar sprinkles (mixed into 1 bowl of sugar)

Preheat oven to 350. Lightly grease a cookie sheet. Mix dry ingredients in a bowl. In a separate bowl cream your butter and sugar until it is light, fluffy and smooth (make sure your butter is extremely softened, if it is too hard it will make the dough too flaky). Once butter and sugar are creamy add one egg at a time and then the vanilla. Once these ingredients are creamy and mixed, slowly add the dry ingredients. Once the dough is formed divide evenly and mix in the sprinkles-one ball gets 1 tbsp of green and one ball gets 1 tbsp of red.

Now scoop out dough and roll 1 inch balls in your hand and dip in the sugar roll. This process adds a little texture and brightness to the cookies. Once your sheets are full press your thumb gently into each ball to flatten it a bit.

Bake cookies at 350 degrees for about 9-11 minutes. Let cookies cool on a rack for about 4-5 minutes and then gently press in an unwrapped candy cane kiss. (test one first, if the kiss starts to melt they are still too hot). Let cool completely before storing. Enjoy!

These Kiss Cookies are Gardener Anna approved!

Here's a fun fact about how the kiss cookie was created... "In 1957, Freda Smith from Gibsonburg, Ohio pressed a Hershey Kiss into a peanut butter cookie and history was made! This cookie did not win the 1957 Pillsbury Bake-Off contest, but it become a huge star in the cookie world!" (reference

Happy Holidays from our family to yours!

Pull your weeds, plant your seeds and enjoy the flowers along the way. You are a gardener.


bottom of page