Nothing brings you more joy during the holidays than these Hershey Kiss Sugar Cookies. They are delicious with every bite, but also super festive. Bring out the holiday fun this year and make these cookies as soon as possible.
If you’re looking for a cookie that not only impresses but also tastes good, then these Hershey Kiss Sugar Cookies are for you! It’s a spin on a traditional recipe, but nonetheless, the flavor and sweetness in this cookie are unmatched!
Jump to:
Why You’ll Love This Recipe
- Festive – these sugar cookies are perfect for any holiday gathering.
- Easy – the recipe is simple and straightforward.
- Tasty – the end result is a delicious sugar cookie that’s sure to please.
Ingredients
- all-purpose flour
- baking soda
- salt
- unsalted butter, room temperature
- sugar
- egg
- vanilla extract
- milk
- colored sugar, if desired
- Hershey’s Kisses Sugar Cookie candies, unwrapped
See the recipe card for quantities.
How to Make Hershey Kiss Sugar Cookies
Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
Whisk together the flour, baking soda, and salt. Set aside.
Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
Then, add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape it into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Substitutions
Don’t have everything you need on hand to make this recipe? You can easily swap an ingredient out for something else.
- Vanilla extract – if you don’t want to use vanilla extract or you can’t, feel free to use maple syrup or honey. Both are good substitutions.
- Colored sugar – if you don’t want to use colored sugar, you don’t have to! Colored sugar is simply made by adding gel food coloring and sugar together.
- Milk – although it may change the recipe slightly, you can change up the type of milk that is called for in this recipe.
You can use these simple substitutions to help you make the best recipe possible.
Variations
You can change up this recipe without any issues. For example, you can switch the type of Hershey kisses you want to use. We love doing this because it gives you a whole new cookie!
Change up the Hershey kisses – believe it or not, but Hershey has a ton of kisses available, especially around the holidays.
- Santa Hat Hershey’s Kisses
- Candy Cane Hershey’s Kisses
- Hershey’s Hugs
- Cherry Cordial Hershey’s Kisses
- Hershey’s Kisses with Caramel
- Hershey’s Kisses with Almonds
- Mint Truffle Hershey’s Kisses
- Hot Cocoa Hershey’s Kisses
Go ahead and check out these Unicorn Hershey Kiss Cookies, they are just as fun!
Equipment
List of equipment needed to make this recipe.
Tell your visitors what equipment you use and how to adjust the recipe if they use something different, and link to your affiliate link to purchase the equipment.
Storage
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but changes the color of the chocolate. They are still edible they just no longer look pretty.
Tips
- It’s very important that you put the Hershey’s Kiss on the cookie while they are still warm. Once the cookie starts to harden the candy will no longer stick.
- Do not put these cookies bake in the oven, once you have added the candy. Otherwise, the candy will burn.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Sugar Cookie Hershey Kiss Cookies are best when you follow the recipe! A good sugar cookie comes out well when the dough is not overworked.
Sugar cookies are popular around the holidays because they are great for decorating. The sugar to flour ratio is fantastic, which means it is a sturdy dough.
When you are baking sugar cookies, you will want to cook until the sides or edges are firm. You’ll want to keep a close eye on them to make sure they don’t burn.
More Cookie Recipes
Do you enjoy Christmas cookies? Try these delicious recipes:
Hersheys Kisses Sugar Cookies
Want to make this delicious recipe? Print the recipe card below, or toggle on Cook Mode to prevent your screen from going dark. Not ready to cook this recipe yet? Pin this recipe so you can find it later.
Want to pin this recipe from your cell phone? Turn your phone horizontally and a red Pin and blue Facebook button will appear on the left-hand side of the screen. How easy is that?
Hershey Kiss Sugar Cookies
Ingredients
- 2 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk
- ⅓ cup colored sugar if desired
- 48 Hershey’s Kisses Sugar Cookie candies unwrapped
Instructions
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Beat the butter and medium speed for 5 minutes. Scrape down the sides. Add the sugar and continue beating for 5 to 7 minutes or until fluffy.
- Add the egg and vanilla extract, beating until evenly combined. Add the flour mixture and beat until mixed.
- Slowly add the milk to the dough as the mixer runs, adding just enough to soften the dough.
- Using a small (1 tablespoon) cookie scoop, portion the cookie dough and shape into balls. Roll each ball in the colored sugar if desired. Place on the baking sheet about 1 inch apart.
- Bake for 8 to 10 minutes or until the cookies are puffed and the edges are set.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
- Transfer to a wire rack and allow the cookies to cool completely. The candies will look like they are melting but do not disturb them and they will resolidify in the correct shape.
- Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.
Notes
- It’s very important that you put the Hershey’s Kiss on the cookie while they are still warm. Once the cookie starts to harden the candy will no longer stick.
- Do not put these cookies bake in the oven, once you have added the candy. Otherwise, the candy will burn.
- Cool the cookies on the baking sheet for 2 to 3 minutes before pressing one kiss into the center of each cookie.
Made these with the grands yesterday. Fun, colorful and delicious recipe. We will be making this again! Followed the recipe exactly. Kids had so much fun rolling the balls in the colored sugar and putting on the kisses. Great project for the holidays.
Hey Dolores! Thank you for stopping by! I am so glad to hear that your grandkids loved these cookies! They are one of my favorite Christmas cookies! Have a wonderful week!