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Sugar Cookies with Hershey's Kisses

Deliciously soft and buttery sugar cookies topped with melting Hershey's Kisses, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 32 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 210 g all-purpose flour Look for unbleached options for a more natural flavor.
  • 1/4 tsp baking soda Essential for obtaining that perfect lift.
  • 1/4 tsp baking powder Helps to create a tender and fluffy texture.
  • 1/4 tsp salt A touch of salt enhances the sweetness beautifully.
Wet Ingredients
  • 113 g unsalted butter, softened Room temperature butter is key for easy mixing and a tender cookie.
  • 100 g granulated sugar Use fine sugar for a smoother dough.
  • 1 pc egg Make sure it's at room temperature for optimal emulsification.
  • 1 tsp vanilla extract I recommend using pure vanilla extract for an authentic flavor.
Toppings
  • 32 pc Hershey's Kisses, unwrapped Choose your favorite variety to make these cookies uniquely yours.
  • 100 g granulated sugar, for rolling This gives the cookies a nice sparkle.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract to the butter mixture, mixing until just combined.
  5. Gradually add the flour mixture all at once, mixing on low speed until just combined. Do not over mix.
  6. Using a 1 tablespoon cookie scoop, scoop out the dough, roll it in granulated sugar, and place the balls onto the lined baking sheet, leaving space between each.
Baking
  1. Bake for 8 minutes. As soon as they come out of the oven, gently press a Hershey's Kiss into the center of each cookie.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Dough can be refrigerated for 3 days or frozen for 3 months.