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Snowball Kiss Cookies Recipe

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4.2 from 13 reviews

Delightfully sweet and tender Snowball Kiss Cookies featuring a buttery dough studded with toasted pecans and a gooey Hershey's Kiss center, all rolled generously in powdered sugar for a festive finish.

Ingredients

Dough Ingredients

  • 1 cup unsalted butter (at room temperature)
  • ¾ cup powdered sugar
  • 2 teaspoon vanilla extract
  • 2 ¼ cups all purpose flour
  • ½ teaspoon kosher salt
  • ¾ cup finely chopped toasted pecans

Filling and Coating

  • 20 Hershey kisses (unwrapped)
  • 2-2 ½ cups powdered sugar (divided, for rolling)

Instructions

  1. Cream Butter and Sugar: In the bowl of your stand mixer fitted with the paddle attachment, add the unsalted butter and ¾ cup powdered sugar. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
  2. Add Vanilla: Mix in the 2 teaspoons of vanilla extract until it is fully combined with the creamed butter and sugar.
  3. Combine Dry Ingredients: Add the all-purpose flour and kosher salt to the mixture. Stir on low speed just until the dough starts to come together.
  4. Incorporate Pecans: Fold in the finely chopped toasted pecans evenly throughout the dough.
  5. Chill Dough: Cover the dough and refrigerate it for 1 to 2 hours to firm up, making it easier to handle for shaping.
  6. Prepare Baking Sheets and Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Form Dough Balls: Remove dough from refrigerator. Roll the dough into 1-inch balls ensuring they are uniform in size for even baking.
  8. Add Hershey Kisses: Place one unwrapped Hershey kiss in the center of each dough ball.
  9. Enclose the Kiss: Carefully roll the dough around the kiss, sealing it completely within the ball shape.
  10. Initial Powdered Sugar Coating: Pour 1 cup of powdered sugar into a shallow bowl. Roll each dough ball in the powdered sugar until fully coated on the outside.
  11. Arrange on Baking Sheets: Place the coated dough balls spaced apart on the prepared baking sheets, allowing room for spreading.
  12. Bake: Bake in the preheated oven for about 10 to 13 minutes, or until the edges are just set and the cookies are lightly golden.
  13. Cool: Remove cookies from oven and cool completely on a wire rack to prevent them from becoming soggy.
  14. Final Powdered Sugar Coating: Add the remaining 1 to 1 ½ cups of powdered sugar to a separate shallow bowl and re-roll the cooled cookies in the powdered sugar, giving them a beautiful snowy finish.

Notes

  • Refrigerating the dough is essential to make the dough easier to handle and to prevent the cookies from spreading too much during baking.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes or until fragrant, then chop finely.
  • Be sure to cool the cookies completely before the final powdered sugar coating to avoid melting and clumping.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Find it online: https://simpleplatter.com/snowball-kiss-cookies-recipe/