It seems odd to me, but it turns out that some people do not like peanut butter. If you fall into that category or know someone who does, that doesn’t mean you have to deprive them of the traditional peanut blossoms during the holidays. Everyone should have Hershey Kiss cookies! So I took my recipe for Old Fashioned Sugar Cookies, made them a bit smaller, and put Kisses on top. Voila! A new holiday cookie recipe.
Makes 40 – 48 cookies
- 3 cups (390 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 16 tablespoons (454 grams) unsalted butter, softened
- 1 ½ cups (398 grams) granulated sugar
- 1 large egg (50 grams)
- 1 teaspoon vanilla extract
- ¼ cup (56 grams) buttermilk
- Sanding sugar, for decorating
- Hershey Kisses, for topping
Make the Cookies:
- Preheat the oven to 375˚F. Line half sheet pans with parchment paper and set aside.
- In a medium mixing bowl, whisk to combine the flour, baking soda, baking powder and salt. Set aside.
- In a bowl fitted for an electric mixer, cream the butter and sugar on medium-high until light and fluffy, 3 to 5 minutes.
- Add the egg, mixing until combined and then the vanilla. Scrap down the sides of the bowl as needed.
- Add the flour mixture all at once, mixing on low until almost absorbed. Add the buttermilk, turn the mixer to medium-high and beat a few seconds until all combined.
- Using a cookie scoop, divide the dough, rolling each scoop into a ball before rolling it into the sanding sugar and placing it on the baking sheet.
- Bake for 7 to 8 minutes or until set and lightly browned on the edges. Working quickly, top with Hershey Kisses, pressing down slightly.
- Allow the cookies to cool for a few minutes before removing to a wire rack to cool completely. Cookies can be placed in an airtight container at room temperature for up to 3 days.