Hershey Kiss blossom cookies can be peppermint for the holidays or chocolate and thumbprint sugar cookies. An easy recipe kids love.
Prep Time15 minutesmins
Cook Time9 minutesmins
Course: Dessert
Cuisine: American
Keyword: christmas, cookies, hershey kiss, peppermint, thumbprint cookies, white chocolate
Servings: 36
Author: Justine
Equipment
1 baking sheet
2 bowls
Ingredients
1cupbutterunsalted, room temp.
1/2cupsugar
2cupall purpose flour
1tspvanilla extract
1/2cupsprinklesoptional
36Hersheys kisseswe used candy cane variety, for the center of each cookie
Instructions
Preheat oven to 350 degrees F. Prepare baking sheet with parchment paper. Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
Mix in the extracts until combined. Add the flour and beat until mixed. Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls with your hands.
Roll each ball in the colored sugar if desired. Place on the cookie sheet about 1 inch apart. Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
After removing the cookies from the oven, press one kiss into the center of each cookie. Transfer on to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not touch them and they will get solid again in the correct shape.
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks.