SNICKERDOODLE KISS COOKIES
Snickerdoodle Hershey Kiss Cookies are a fun and easy dessert to make with kids during the holidays. They're a peanut-free alternative to a classic cookie!
Provided by Jordan Zelesnick
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F.
- In a medium-sized mixing bowl, sift the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, using an electric mixer beat the butter and white and brown sugar until light and fluffy. Then add the vanilla, egg, and cookie butter and blend for 1-2 minutes. Slowly begin mixing in the dry ingredients about 1/2 cup at a time.
- Cover and chill the dough for 15-30 minutes.
- Using a 1.5 tbsp cookie scoop, form balls and roll in cinnamon sugar until covered. Place on a plate and into the freezer for 5-10 min. This will keep them chunkier and from spreading. Evenly place the cookie dough balls on a cookie sheet (mine held 8), and bake for 10 minutes.
- Let them cool and gently press the chocolate kisses into the center of the warm cookie.
Nutrition Facts : Calories 370 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 257 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SNICKERDOODLE KISS COOKIES
Soft and fluffy snickerdoodle kiss cookies! A peanut-free twist on classic cookie and a fun addition to your holiday baking plans!
Provided by Rachel
Categories Dessert
Number Of Ingredients 12
Steps:
- In a large bowl or stand mixer, cream together butter and sugars. Beat until light and fluffy. Scrape bowl as needed. Mix in one egg at a time, followed by vanilla. Add salt, cinnamon and baking powder. Mix in one cup of flour at a time, increasing speed after each addition. Mix until no streaks remain. Chill dough for 1-2 hours or until dough is firm but manageable.
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- Add 1/3 cup sugar and 1 teaspoon of cinnamon to a small bowl. Stir to combine.
- Carefully remove wrappers from chocolate kisses and set aside on a place. This may be done in small batches.
- Using a small cookie scoop, scoop heaping balls of dough. Shape into smooth 1-inch balls. Roll each ball in prepared cinnamon and sugar mixture. Space 2-inches apart on prepared baking sheet. Bake for 12 minutes. Immediately press unwrapped chocolate into each cookie. Immediately transfer cookies to a wire rack to cool completely and allow chocolate to set.
- Store cookies in an airtight container.
SNICKERDOODLES
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SNICKERDOODLES WITH A KISS
My wife Sherri and I came up with this today.. For Halloween: You can substitute candy pumpkins for kisses...
Provided by Chef Charles Smith
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- 1. 1. Preheat oven to 350F. 2. Sift together flour, baking powder and salt; set aside (if you have a stand mixer, you can do the sifting while the butter and sugar are beating) . Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. 3. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 40(1 inch) balls ) ; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper. 4. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. 5. Top with Hershey kisses as soon as they come out of the oven.
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