Ingredients
- 1/2 cup salted butter room temperature (1 stick)
- 2 oz. cream cheese softened
- 1 cup granulated sugar
- 1 Egg room temperature
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 2 cups all-purpose flour
- Hershey Kisses unwrapped
- Assorted pastel colored sanding sugars
Method
- Preheat the oven to 350°F (175°C).
- In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and cream cheese until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla, then mix again, scraping the sides once more.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add half of the flour mixture to the mixer and mix on low until fully incorporated. Scrape the sides of the bowl, then add the remaining flour mixture. Mix until fully incorporated, scraping the sides again.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- While the dough chills, pour the colored sanding sugars into separate small bowls.
- If desired, line the baking pans with parchment paper. Roll 1 tablespoon dough into balls, then roll each ball in the sanding sugar to coat. Arrange the dough balls on a baking sheet, leaving 2 inches of space between them. *see note*
- Bake for 10-11 minutes until golden brown around the edges.
- Remove the cookies from the oven and gently press a Hershey’s kiss into the center of each cookie.
- Allow the cookies to cool completely on the baking sheets or transfer them to a wire cooling rack before enjoying.
- Store leftovers in an airtight container or freeze for up to 6 months.
Nutrition
Notes
Using 1 tablespoon cookie scoop will yield approximately 25-30 cookies.
Using 1/2 tablespoon cookie scoop will yield about 48-55 cookies.
If not using salted butter add 1/2 teaspoon salt to the batter.