Description
A festive and classic holiday cookie featuring a soft, buttery base rolled in colorful sprinkles and topped with a melted chocolate kiss.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup granulated sugar mixed with red/green sprinkles (for rolling)
- Approx. 40 Hershey’s Kisses (milk chocolate or peppermint), unwrapped
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms.
- Place the sugar-sprinkle mixture in a shallow bowl.
- Roll dough into 1-inch balls, then roll each ball in the sugar-sprinkle mixture to coat.
- Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden (do not overbake).
- Immediately upon removing from the oven, press one unwrapped Hershey’s Kiss into the center of each hot cookie.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The chocolate will soften, then set.
Notes
- Use room temperature butter for easier creaming.
- Do not overbake the cookies, as they will continue to set as they cool.
- The Hershey’s Kiss needs to be pressed into the cookie immediately after baking while the cookie is still hot for the chocolate to soften properly.