“I clipped this recipe from the annual Washington Post Christmas Cookie Food section in 2011. This has become part of our Christmas cookie tradition.”
4hrs 20mins
36 small cookies

Ingredients Nutrition

  • 1 cup confectioners' sugar
  • 2 large egg whites, at room temperature
  • 18 teaspoon peppermint oil extract
  • 13 cup candy canes (or crushed) or 13 cup hard peppermint candy, finely chopped (or crushed)


  1. Preheat the oven to 175 degrees F. Line a large baking sheet with parchment paper; do not use a silicone liner.
  2. Sift the confectioners' sugar twice to remove any lumps. Divide the sifted sugar in half.
  3. Beat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks. With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks. Add the peppermint extract and beat just to combine. Remove bowl from the mixer.
  4. Sift the remaining sugar (yes, one more time) into the egg white mixture. Gently fold it in to form a batter that can hold its shape.
  5. The cookies can be dropped by spoonful onto the baking sheet. Or, transfer the batter to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart.
  6. Sprinkle the finely chopped or crushed candies evenly over the meringue kisses.
  7. Bake for about 3 hours, until dry and crisp. Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.

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