Valentine’s Day is right around the corner and my favorite way to say "I love you" to everyone in my life is with (what else?) sugar and chocolate. Everyone is getting a few of these Snickerdoodle Kiss Cookies, from my friends to my trainer to my husband and my assistants! I can’t be stopped! It’s a mashup of two of my favorite things: Milk Chocolate and Snickerdoodles and it really can’t be beat. Whip these up and hand them out—everyone will be singing your praises.
xoxo - Gaby
Snickerdoodle Kiss Cookies
1 cup unsalted butter, at room temperature
1 and 1/3 cup white sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/4 cup granulated sugar
1 teaspoon cinnamon
30-36 Hershey Kisses
Preheat oven to 375°F. Line two large baking sheets with sil-pats or parchment paper and set aside.
In a stand mixer with paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add in the egg and vanilla and combine until smooth, making sure to scrape down the sides as needed. Add the flour, baking powder, cinnamon, and salt and continue to mix on medium speed until combined. The dough will be super thick, so it might take a few minutes for it to come together. Once the dough is in a solid mass, remove from the mixer and set aside.
Combine the sugar and cinnamon for the coating in a small bowl and set aside.
Roll 2 tablespoons of dough into a ball. Since the dough is so thick, you might need to squeeze each ball of dough together before rolling into a ball. Roll the dough balls into the reserved cinnamon-sugar coating mixture. Transfer the cookies to the preheated oven and bake for 11-12 minutes. The cookies will be very puffy and soft.
Once baked, immediately press an unwrapped Hershey Kiss into center of each cookie, as this will help the cookie crackle around edges. Remove the cookies to a cooling rack and let cool completely before serving. Makes about 30-36 cookies.