Sugar Cookie Blossoms with White Hershey’s Kisses
A festive twist on the classic blossom cookie, these are soft sugar cookies topped with a creamy white chocolate kiss.
Ingredients:
- 1 ½ cups granulated sugar (plus extra for rolling)
- 1 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract (or almond extract for a nuttier flavor)
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 package of White Hershey’s Kisses (like Hugs or other white chocolate varieties)
Instructions:
- Prep Your Oven and Pan:
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking. - Mix the Wet Ingredients:
- In a large bowl, cream together the softened butter and 1 ½ cups sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale (about 2-3 minutes).
- Add the egg and vanilla extract, beating well to combine.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Bring the Dough Together:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies dense.
- Roll and Shape the Cookies:
- Roll the dough into 1-inch balls (about the size of a walnut).
- Roll each ball in granulated sugar, ensuring an even coating. This gives the cookies their signature sparkle.
- Bake the Cookies:
- Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden but the centers are still soft.
- Add the Hershey’s Kisses:
- Remove the cookies from the oven and immediately press a white Hershey’s Kiss gently into the center of each cookie. The cookie will crack slightly around the edges—this is normal.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Success
- Chill the Dough: If your dough feels too soft to roll, refrigerate it for 20-30 minutes. This will make it easier to handle.
- Kisses Storage: Keep the Hershey’s Kisses unwrapped and ready before the cookies come out of the oven. You’ll need to work quickly while the cookies are warm.
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
Would you also like the detailed recipe for the chocolate-dipped cookies that look like bon bons? Let me know!