Sugar Cookie Blossoms

A change from the classic Peanut Butter Blossom Cookies! This vanilla sugar cookie with the Hershey Kiss in the center is a delicious, soft yet chewy delight! And it is so pretty!

No ratings yet

Prep Time15

Cook Time9

Course: Dessert

Cuisine: American

Servings: 30

Calories: 104

Equipment

2 baking sheet pans
2 parchment papers
stand or hand mixer

Ingredients

½ cup butter softened
½ cup sugar
1 egg
1 teaspoon vanilla extract or vanilla paste
1 ¾ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
30 Hershey’s Kisses candies unwrapped
½ cup sugar or sprinkles, optional

Instructions

Preheat the oven to 350°.
Line two baking sheet pans with parchment paper.
With a mixer on medium speed, cream the butter and sugar together until light and fluffy.
Mix in the egg and vanilla extract. Scrape the sides of the bowl.
Mix the dry ingredients together. Add it in and mix at slow speed to make a dough. Do not overmix.
Use a #60 cookie scoop, or use a tablespoon to make balls. Roll each ball with your hands to make the balls smooth.
Dip the balls in sugar or sprinkles if you choose. You can omit this step and leave them plain.
Place the balls two inches apart on the prepared baking sheet pans.
Bake at 350° for 9 to 11 minutes, or until the bottoms of the cookies are just a little bit golden.
Remove the baking sheet pans from the oven and place them on wire racks.
Immediately and quickly, firmly press a Hershey’s Kiss candy into the center of each cookie and then immediately transfer the cookies from the baking sheets to the wire racks to cool.
Store the cookies covered at room temperature for up to week, if they last that long!

EXTRA TIP:

USE vanilla paste instead of vanilla extract for a strong vanilla taste!
USE granulated sugar, coarse sugar, or sprinkles to roll the balls, or choose to leave them plain!

Nutrition