Line two baking sheets with parchment paper. Set aside.

Cream together, with a handheld mixer on medium-low speed, the butter and 1 cup sugar until fluffy (1-2 minutes).

Then add the egg, vanilla and peppermint extract and mix for another 1 minute.

In a separate bowl, stir together flour, baking soda, and salt until combined.

Add flour mixture, milk and candy canes to the wet ingredients and beat just until mixed (about 30 seconds).

Scoop dough into 1 tablespoon size cookies then use hands to roll each into a ball to smooth edges.

Roll each cookie dough ball in the remaining ¼ cup sugar to coat the outside.

Place the dough balls onto the cookie sheets about 2 inches apart and then place the cookie sheets into the refrigerator, laying flat, for 2 hours to chill the cookie dough balls prior to baking.

While your dough balls are chilling, preheat your oven to 375* F.

Bake your cookies for 10 minutes or until the center is set.

Cool for 5 minutes then press an unwrapped Kiss in the center of each cookie.