Description

Enjoy these Hershey Kiss Sugar Cookies alongside your favorite Peanut Butter Blossoms.

They’re quick and easy with no chilling required for the dough. Enjoy them plain or with red and green sanding sugar or your favorite holiday sprinkles.

Ingredients

1 cup butter

1 and 1/4 cups granulated sugar

1/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

3 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup red and green sanding sugar

30 Hershey Sugar Cookie Kisses (or your favorite flavor)

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Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper. If you don’t have parchment paper, you will simply need to use ungreased cookie sheets.
In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, cream butter, granulated sugar and brown sugar until light and fluffy. This usually takes a full two minutes. Scrape down the sides of the bowl often.
Next, add in the egg and vanilla extract and mix until well combined.
In a separate small bowl, whisk together all purpose flour, baking powder and salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until well combined.
Use a cookie scoop to measure and shape 1 and 1/2-inch balls. Roll cookie dough balls in red or green sanding sugar (sprinkles) Place cookie dough balls on prepared baking sheets, two inches apart.
Bake in 350°F oven for 12 to 14 minutes. Cookies will still be soft with lightly browned edges and bottoms.
Let cookies sit on baking sheet for two minutes, then transfer to cooling rack and immediately press a Hershey Kiss into the centre.

Notes

Storage: Store cookies in an airtight container separating the layers with parchment paper for 3 to 5 days or in the fridge for 7 days.

Freezing: Freeze using a freezer-safe container for 2 to 3 months using parchment paper to separate the layers.