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Snickerdoodle Kiss Cookies Recipe

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★★★★★

4.9 from 142 reviews

Snickerdoodle Kiss Cookies are a delightful twist on the classic snickerdoodle, featuring soft cinnamon-spiced cookies topped with melted Hershey Kisses. These cookies combine the warm flavors of cinnamon and brown sugar with a gooey chocolate center, perfect for holiday treats or anytime snacking.

Ingredients

Scale

Cookies:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 3 cups all purpose flour

Topping:

  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 40–50 Hershey Kisses, unwrapped

Instructions

  1. Cream butter and sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
  2. Add eggs and vanilla: Mix in the eggs one at a time, beating well after each addition. Then, add the vanilla extract and combine thoroughly.
  3. Add dry ingredients: Stir in salt, cinnamon, and baking powder. Add the flour one cup at a time, mixing well after each addition and increasing the mixer speed slightly. Continue mixing just until no flour streaks remain.
  4. Chill dough: Cover the dough and refrigerate for 1 to 2 hours until it is firm enough to handle easily but not too hard.
  5. Preheat oven and prepare sheet: Heat your oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  6. Prepare cinnamon sugar topping: In a small bowl, combine 1/3 cup granulated sugar with 1 teaspoon cinnamon. Stir well to combine.
  7. Unwrap Hershey Kisses: Carefully remove the wrappers from the chocolate kisses and place them nearby for easy access.
  8. Form and coat dough balls: Use a small cookie scoop to portion out heaping balls of dough. Roll each into smooth 1-inch balls, then roll them generously in the cinnamon sugar mixture.
  9. Bake cookies: Arrange the coated dough balls on the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven for 12 minutes.
  10. Add chocolate kisses and cool: Immediately after removing from the oven, press one unwrapped Hershey Kiss into the center of each hot cookie. Transfer the cookies to a wire rack to cool completely, allowing the chocolate to set.
  11. Store: Once cooled, store the cookies in an airtight container to maintain freshness and softness.

Notes

  • Chilling the dough is important to prevent spreading and to make it easier to handle.
  • Use a silicone baking mat or parchment paper to prevent sticking and for easy clean-up.
  • Press the Hershey Kiss into the cookie immediately after baking so it melts slightly and adheres well.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For extra gooey centers, slightly underbake the cookies by 1-2 minutes.

Keywords: snickerdoodle cookies, Hershey Kiss cookies, cinnamon sugar cookies, holiday cookies, soft cookies, chocolate topped cookies

Find it online: https://bakedbylisa.com/snickerdoodle-kiss-cookies-recipe/