Ingredients
10tbspbutter,unsalted, softened to room temperature
1cupgranulated sugar
2egg yolks
1tsppure vanilla extract
1½cupsall-purpose flour,spoon and leveled
¾tspbaking powder
¼tspsalt
sprinkles
24Candy Cane Hershey Kisses
½cupbutter,unsalted, softened to room temperature
½cupgranulated sugar
½cuplight brown sugar,or dark brown sugar, packed
1large egg
1tsppure vanilla extract
1cupall-purpose flour,spoon & leveled
½cupcocoa powder,unsweetened, plus an additional 2 tbsp
1tspbaking soda
⅛tspsalt
1tbspmilk
¾cupconfectioners’ sugar
20Candy Cane Hershey Kisses
Preparation
Preheat oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary.
Add the egg yolks and vanilla, beating on medium-high until fully combined.
Scrape down the sides and bottom of the bowl as necessary.
In a medium bowl, toss the flour, baking powder, and salt together.
Add the flour mixture to the wet ingredients at low speed until fully combined.
The dough will be very thick. If the dough is extremely sticky, chill for at least 45 minutes.
Roll dough into balls, a little less than 1 tablespoon of dough each. The dough may seem dry, but the warmth of the hands will allow it to come together in a ball.
Roll into assorted sprinkles and bake for 8 to 10 minutes.
The cookies will look very, very under-baked. That’s what’s needed. Do not over-bake.
Allow the cookies to cool on the baking sheet for about 5 minutes.
Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes to prevent the kiss from melting.
The cookies remain fresh tightly covered at room temperature for 1 week.
Using a handheld or stand mixer with a paddle attachment, cream the butter on medium speed for about 20 seconds.
Add the sugars with the mixer running at medium speed.
Cream it all together until light and fluffy. Beat in the egg and vanilla.
Scrape down the sides of the bowl as needed.
Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl.
Slowly add to the wet ingredients at low speed. Beat in the milk on medium speed until combined.
The dough will be thick and very sticky. Chill for at least 2 hours.
Preheat oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, a little more than 1 tablespoon of dough each.
Roll each ball into confectioners’ sugar to coat heavily. Bake for 10 to 11 minutes.
Cookies will appear undone and very soft. Allow the cookies to cool on the baking sheet for about 5 minutes.
Press a Hershey Kiss into the center and immediately put the cookie sheet into the freezer for 5 minutes to prevent the kiss from melting.
The cookies remain fresh tightly covered at room temperature for 1 week.
