Hershey Kiss Sugar Cookies
Soft & chewy Hershey's kiss sugar cookies are a holiday favorite. This blossoms cookie recipe has no peanut butter for a fun variety. The best nut-free treat for Christmas, cookie platters or exchanges, Easter, Thanksgiving, or parties. These drop cookie topped with chocolate kisses is a simple and easy recipe.
Equipment
- hand mixer
- Baking Sheets
Ingredients
- 1 cup softened salted butter (2 sticks at room temperature)
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 48 Hershey's Kisses unwrapped
- ¾ cup additional sugar for rolling dough balls
Instructions
- Bring butter & eggs to room temperature.
- In a large mixing bowl add the soft butter, eggs, 1 cup of sugar, and the vanilla. Using a hand mixer on medium speed, combine until creamy.1 cup softened salted butter, 1 cup granulated sugar, 2 teaspoons vanilla, 2 eggs
- To the wet ingredients add the flour, baking soda, baking powder, & salt. Mix on medium - stopping 1-2x between to scrape down the sides with a rubber spatula.2 ¾ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Place teh dough in teh refrigerator to chill for 30 minutes. While it is chilling prep the oven, sheets, and kisses.
- Preheat the oven to 350°. Prepare a baking sheet with parchment paper or nonstick spray.
- Remove the foil wrapping on all the kisses. Set them aside to use quickly once the hot cookies come out of the oven.48 Hershey's Kisses
- Once the dough is ready - drop 1 Tablespoon-sized ball of dough into the bowl with the sugar. Roll it around to coat all sides. Place it on the cookie sheet. Repeat until you have a dozen on the cookie sheet - about 2” apart on the prepared baking sheet.¾ cup additional sugar
- Bake for 8-10 minutes in the preheated oven. They will still be soft in the center but set on the edges. Remove the cookie tray from the oven and IMMEDIATELY press a kiss in the center of each cookie. Let cool for 3-4 minutes before removing them with a spatula to a cooling rack.
- Once cookies are cool and the kiss is set on the top, enjoy!
Notes
This makes approximately 4 dozen cookies.
STORING & FREEZING:
- Store in a container with a tight-fitting lid for up to 3 days in a cool and dry place.
- Freezing the dough also works for up to 30 days. I do not recommend freezing them after baked with the kiss on top.
Nutrition
Calories: 102kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 59mgPotassium: 12mgFiber: 0.3gSugar: 7gVitamin A: 128IUCalcium: 15mgIron: 0.4mg
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