Snowball Cookies With Hershey’s Kisses
Buttery snowball cookies coated in powdered sugar, with a surprise Hershey’s Kiss in the center!
Ingredients
- ½ cup (113g) unsalted butter room temperature
- ¼ cup (50g) granulated sugar
- ½ teaspoon vanilla extract
- 1 cup (148g) flour* (I use Bob's Red Mill 1 to 1)
- ¼ teaspoon salt
- 12 Hershey's Kisses
- powdered sugar
Instructions
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add vanilla and beat until combined.½ cup (113g) unsalted butter, ¼ cup (50g) granulated sugar, ½ teaspoon vanilla extract
- Add the flour and salt and mix on low speed until dough forms. Cover and chill in the refrigerator for at least 1 hour.1 cup (148g) flour*, ¼ teaspoon salt
- Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside. Unwrap Kisses.12 Hershey's Kisses
- For each cookie, scoop a tablespoonful of dough and form around each Hershey's Kiss. Place on baking sheet, a few inches apart. Bake for 12-14 minutes or until bottoms of cookies are golden brown. Allow the cookies to cool on the baking sheet for about 10 minutes.
- Add powdered sugar to a shallow bowl. While the cookies are still slightly warm but cool enough to handle, gently roll each one in the powdered sugar until fully coated. Transfer to a wire cooling rack to cool completely.powdered sugar
Notes
- After chilling the dough, you may have to allow it to sit at room temperature for 20-30 minutes to soften. This will make it easier to handle.
- My favorite gluten free flour is Bob's Red Mill 1 to 1. You may also use AP flour if you are not looking to make these cookies gluten free.