1/2 cup (1 stick) unsalted butter, brought to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 large egg, at room temperature
1/4 cup granulated sugar, for rolling the cookies
32 unwrapped Hershey Kisses
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and unsweetened cocoa powder. Set aside.
In a large bowl, cream the butter and sugars on medium-high speed for 3-6 minutes, until light and fluffy.
Add the egg and vanilla extract and stir until combined, scraping down the bowl as needed.
Slowly add the flour mixture to the bowl and mix until just combined.
Cover the bowl and chill the dough for at least 30 minutes.
When you’re ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper or a silicon mat.
Add the granulated sugar to a small bowl and set it next to your baking sheet. Unwrap the Hershey Kisses and set aside.
Scoop and roll 1 1/2 to 2 teaspoons of dough at a time. Roll each ball in the bowl of sugar and arrange them on the baking sheet about 2 inches apart.
Bake the cookies for 9-10 minutes, until the tops of the cookies are starting to crack. Quickly remove the baking sheet from the oven and place a Hershey Kiss onto the top of each cookie, pressing down slightly.
Place the baking sheet back into the oven and bake for another 2 minutes.
Remove the baking sheet from the oven and allow the cookies to cool for about 10-15 minutes, before transferring it over to a wire rack. The cookies will take about 2 hours to set completely.
Keywords: blossom cookies, christmas baking, holiday baking, holiday cookies