Sugar Cookies with Hershey Kisses
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These Sugar Cookies with Hershey Kisses are soft, chewy and so easy to make! They’re perfect for any holiday throughout the year!
These Sugar Cookies with Hershey Kisses are a fun alternative to the classic peanut butter blossom for everyone out there who can’t eat or just doesn’t like peanut butter. They’re soft, easy to make and super versatile since they can be rolled in any color sanding sugar to match holidays year round!
Why You’ll Love These Sugar Cookies with Hershey Kisses
- They’re ready in under 30 minutes.
- No chill time. Just scoop and bake the dough right away!
- They’re nut free!
- They’re soft, chewy and have lots of vanilla flavor.
- They’re kid friendly – kids will love unwrapping the kisses, rolling the dough in sugar and placing the chocolate on each cookie!
- They can be customized to each season or holiday – instead of plain old granulated sugar, try rolling them in colored sanding sugar like pink for Valentine’s Day or red/green for Christmas. The possibilities are endless!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda & baking powder – both leaveners are needed to help the cookies rise.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar – sweetens and softens cookies. Do not substitute it with brown sugar.
Egg – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Hershey’s Kisses – the star of these cookies! I used the classic milk chocolate kisses but you can use whichever flavor kisses you like best!
How To Make Sugar Cookies with Hershey Kisses
1. In a small bowl whisk the all-purpose flour, baking soda, baking powder and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream softened butter and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 1 tablespoon cookie scoop, scoop dough then roll in granulated sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake cookies at 350°F for 8 minutes then immediately press a Hershey’s Kiss into the center of each cookie. Let cookies cool on a wire rack before eating. Store Sugar Cookies with Hershey Kisses in an airtight container at room temperature for up to 5 days.
Pro Tips For Sugar Cookies with Hershey Kisses
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop – 1 tablespoon
More Cookie Recipes You’ll Love
- Chocolate Blossom Cookies
- Chocolate Chip Sugar Cookies
- Almond Butter Blossoms
- Homemade Funfetti Cookies
- Chocolate Peppermint Kiss Cookies
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Sugar Cookies with Hershey Kisses
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 1 tablespoon scoop)
Ingredients
- 210 g (1 3/4 cups) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 113 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 32 Hershey's Kisses, unwrapped
- 100 g (1/2 cup) granulated sugar, for rolling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl whisk the all-purpose flour, baking soda, baking powder and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract then mix until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 1 tablespoon cookie scoop, scoop dough then roll in granulated sugar and place on a lined baking sheet (be sure to adjust the baking time if your cookies are smaller/larger).
- Bake cookies for 8 minutes then immediately press a Hershey's Kiss into the center of each cookie. Let cookies cool on a wire rack before eating.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Sugar Cookies with Hershey Kisses in an airtight container at room temperature for up to 5 days.
These came out perfect, my kids loved them!
Thanks Alice, I’m so glad!