Sugar Cookies with Hershey Kisses
These Sugar Cookies with Hershey Kisses are soft, chewy and so easy to make! They're perfect for any holiday throughout the year!
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
- 100 g (1/2 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.
- 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.
Video
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.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
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