Easy Christmas Kiss Cookies Anyone Can Make

Name: Christmas Kiss Cookies
Prep time: 15 min
Cook time: 15 min
Ingredients: 16 oz Ready-to-Bake Refrigerated Sugar Cookie Dough (like Pillsbury, 24 pieces); ⅔ cup red frosting; Red (green, and white nonpareils); 24 Hershey’s Kiss chocolates (unwrapped)

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These Christmas Kiss Cookies are festive, simple, and a total crowd-pleaser. You only need a few ingredients to pull them together, and the results are sweet, colorful, and fun for all ages. Whether you're baking with kids or making treats for a holiday party, these cookies will disappear fast—so go ahead and make a double batch!

Christmas Kiss Cookies arranged on a plate, topped with Hershey’s Kisses and festive red, green, and white sprinkles.

These cookies are especially popular during the holiday season. They're a staple for Christmas cookie trays, cookie exchanges, and festive family gatherings. The pop of color and the chocolate center make them a classic favorite this time of year.

This recipe goes well with my Nutter Butter Reindeer Cookies with Pretzel Antlers,
another easy holiday treat that doesn’t require baking from scratch. Both recipes use simple store-bought ingredients and are fun to make with kids or when you're short on time. If you're putting together a cookie tray or planning a holiday party, these two make a great combo.

Close-up of hands placing Christmas Kiss Cookies onto a plate, showing festive sprinkles and chocolate tops.

Ingredients

Nutter Butter cookies are peanut butter-flavored and work well as the base.
Pretzels are used to create antler shapes.
M&Ms are added for the eyes and nose.
White chocolate is melted to hold everything together.

See recipe card for quantities.

How to Make Christmas Kiss Cookies

Sugar cookie dough being placed into a mini muffin tin.

Preheat your oven to 350°F. Lightly spray a mini muffin pan with nonstick cooking spray so the cookies don’t stick.

Place one piece of cookie dough into each muffin cup. Bake for 15 minutes, or until the cookies puff up and turn golden.

Yellow frosting being poured over sugar cookie dough inside a mini muffin cup

While the cookies are still warm, gently press down the center of each cookie using a muddler or the back of a small spoon to make a cup shape.

Put the pan in the fridge for 20 minutes. This helps the cookies firm up and makes them easier to take out of the pan.

Sugar cookie cup being filled with red frosting from a piping bag.

Once chilled, carefully take the cookie cups out of the pan. Use a piping bag or spoon to add a small amount of frosting into each cookie cup.

Christmas Kiss Cookies cooling on a wire rack, decorated with red, green, and white sprinkles.

Sprinkle red, green, and white nonpareils on top for a festive look.

Finish by placing a Hershey’s Kiss in the center of each cookie.

Hint: Let the cookies chill completely before removing them from the muffin pan—this helps them hold their shape and keeps the centers firm enough to frost.

Substitutions & Variations

Gluten-Free – Use gluten-free cookie dough if needed.
Color Swap – Try green or white frosting instead of red, or use a mix for variety.
Candy Twist – Swap out Hershey’s Kisses for mini peanut butter cups or peppermint candies.
Nut-Free – These cookies are naturally nut-free if you stick to the basic ingredients.

💭Crucial Success Tips

Don’t skip the chilling step—placing the pan in the fridge after shaping the cups helps them set properly and makes them easier to handle. It also keeps the frosting from melting too quickly when added.

FAQ

Can I use homemade cookie dough instead of store-bought?

Yes, you can use your own sugar cookie dough if you prefer. Just make sure the dough holds its shape when baked in a mini muffin pan.

Do I need to chill the cookies after baking?

Yes, chilling helps the cookie cups set so they don’t fall apart when you remove them from the pan or add the frosting.

What if I don’t have a mini muffin pan?

You can bake the cookie dough as regular cookies on a baking sheet, then add the frosting and chocolate on top once they’ve cooled. They won’t be cup-shaped, but they’ll still taste great.

📖 Recipe

Tina

Christmas Kiss Cookies

These Easy Christmas Kiss Cookies are a festive holiday treat made with sugar cookie dough, red frosting, colorful sprinkles, and classic Hershey’s Kisses. Perfect for parties, cookie swaps, or a fun baking day with kids—no complicated steps, just sweet holiday magic in every bite!

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Prep Time 15

Cook Time 15

Chill TIme 1

Servings: 24 cookies

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

16 oz Ready-to-Bake Refrigerated Sugar Cookie Dough like Pillsbury, 24 pieces
⅔ cup red frosting
Red green, and white nonpareils
24 Hershey’s Kiss chocolates unwrapped

Method

Preheat your oven to 350°F. Lightly spray a mini muffin pan with nonstick cooking spray so the cookies don’t stick. Place one piece of cookie dough into each muffin cup. Bake for 15 minutes, or until the cookies puff up and turn golden.
While the cookies are still warm, gently press down the center of each cookie using a muddler or the back of a small spoon to make a cup shape. Put the pan in the fridge for 20 minutes. This helps the cookies firm up and makes them easier to take out of the pan.
Once chilled, carefully take the cookie cups out of the pan. Use a piping bag or spoon to add a small amount of frosting into each cookie cup.
Sprinkle red, green, and white nonpareils on top for a festive look.
Finish by placing a Hershey’s Kiss in the center of each cookie.

How to Store Christmas Kiss Cookies

Store the cookies in an airtight container at room temperature for up to 4 days. If your home is warm, you can keep them in the fridge to help the frosting stay firm. These cookies also freeze well—just skip adding the Hershey’s Kiss until after defrosting.