In a large bowl or stand mixer, cream together butter and sugar. Beat until light and fluffy. Scrape bowl as needed. Mix in one egg at a time, followed by vanilla. Add salt and baking powder. Mix in one cup of flour at a time, increasing speed between additions. Mix until no streaks remain. Chill dough for 1-2 hours or until dough is firm but manageable.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
Add sanding sugar to a clean small bowl. If using red and green colors, use two bowls.
Carefully remove wrappers from candy cane kisses and set aside on a plate. This may be done in small batches.
Using a small cookie scoop, scoop heaping balls of dough. Shape into smooth 1-inch balls. Roll in sanding sugar. Space 2-inches apart on prepared baking sheet. Bake for 12 minutes. Immediately transfer cookies to a wire rack. Immediately gently press a kiss into the center of each cookie. Allow chocolate to set and for cookies to cool completely before moving and storing.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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