Desserts
This Hershey Kiss sugar cookies recipe transforms ordinary cookies into festive treats with chocolate-dipped edges and playful shapes. The secret lies in a precise dough ratio that guarantees tender centers and crisp edges, plus the magic of pressing Hershey Kisses into the dough before baking.
After perfecting this recipe through years of holiday baking, I've found the ideal balance between chewy and crisp textures—all while keeping the process simple enough for beginners.
The dough comes together in just 15 minutes with basic pantry ingredients, and the baking process at 350°F takes about 10 minutes per batch.
What makes these cookies truly special is the dual role of the Hershey Kisses: they add a subtle chocolate flavor to the dough while creating those iconic chocolate-dipped edges when melted. The festive cutters add a decorative touch that makes these perfect for holidays or special occasions.
By the time you're done, you'll have a tray of golden cookies with tender centers, crisp edges, and those beautiful chocolate-dipped details that make them look like they came from a bakery.
The aroma of vanilla and chocolate filling your kitchen will have everyone asking for seconds. These cookies stay fresh for days, making them ideal for gifting or meal prep.
Whether you're baking for Christmas, birthdays, or just because, this recipe delivers professional-quality results with minimal effort. The key is precise measuring and proper baking time—no shortcuts here. Let's get started on creating cookies that will impress even the most discerning dessert lovers.
Ingredients for hershey kiss sugar cookies
Basic pantry staples plus chocolate kisses and festive cutters for holiday magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting |
| Granulated Sugar 🍚 | 1 cup | White sugar preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly |
| Pure Vanilla Extract 🍯 | 1 tbsp | High-quality preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Hershey's Milk Chocolate Kisses 🍫 | 24 whole | Classic milk chocolate |
| Festive Cookie Cutters 🎄 | 1 set | Holiday shapes preferred |
| Diamond Crystal Baking Powder 🧂 | 1 ½ tsp | Not baking soda |
| Fine Sea Salt 🧂 | ½ tsp | Kosher salt works too |
| Ground Cinnamon 🌿 | ½ tsp | Optional for warmth |
| Powdered Sugar 🍚 | 1 cup | For dusting finished cookies |
The Hershey Kisses are non-negotiable—they add that signature chocolate flavor while creating the iconic dipped edges. Grab the classic milk chocolate variety from any grocery store, but if you're feeling fancy, Trader Joe's has their dark chocolate kisses that add a deeper flavor. The cookie cutters? Amazon or party stores have great holiday sets, but even basic shapes work. For the flour, King Arthur is my go-to for consistent results, but any all-purpose will do. The butter needs to be cold—take it out of the fridge just before mixing so it stays firm.
No Hershey Kisses? Mini chocolate chips or chopped chocolate bars work in a pinch, but the edges won't be as pretty. Short on vanilla? Almond extract at half the amount gives a nice twist. The baking powder is crucial—Diamond Crystal is my brand of choice, but if you've got double-acting, that'll work too. The powdered sugar is just for dusting, so you can skip it if you're not feeling fancy. For the cinnamon, I usually skip it, but if you're baking for spice lovers, add it. The dough should be thick but manageable—if it's too sticky, chill it for 15 minutes.
The dough keeps in the fridge for up to 48 hours wrapped tightly in plastic. For best results, bake the same day you make it. Once baked, store cookies in an airtight container with parchment between layers—they stay fresh for 5 days. Freeze unbaked dough balls for up to 3 months—just add 2 minutes to baking time when you're ready. The chocolate-dipped edges harden as they cool, so don't try to move them until they've set for at least 10 minutes.
Why You'll Love This Recipe
- You’re using pantry basics: flour, butter, sugar—stuff you already own. No fancy extracts or specialty ingredients, and the dough keeps for days in the fridge. That means fewer trips to the store and more cookies for less. Win.
- No Mixer Needed: I swear by this recipe—just cream the butter and sugars by hand (or with a fork if you're lazy), then fold in the flour. The dough comes together in minutes, and no one will guess it wasn’t piped by a fancy bakeware pro.
- Chocolate-Butter Bliss: That perfect balance of crispy edges and soft centers? It’s all thanks to the brown sugar caramelizing while the butter stays rich. Plus, the vanilla extract cuts through the sweetness like a warm hug—no artificial aftertaste here.
- Holiday or Snack Attack: These cookies are my go-to for Christmas trees (use melted white chocolate for drizzle) or when I need a quick treat. They freeze like a dream, so I bake a batch in December and pull them out all winter—zero stress, all flavor.
Step-by-step instructions for Hershey Kiss sugar cookies
Here's how to make these showstopping cookies with crisp edges and festive shapes.
Cream the Butter and Sugars Together
In a large mixing bowl, combine the cold, cubed unsalted butter, granulated sugar, and light brown sugar. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed for about 3-4 minutes. You're looking for a light, fluffy mixture that's pale in color and nearly doubles in volume. This step is crucial—it incorporates air that will make your cookies tender and give them that perfect texture.
I like to scrape down the sides of the bowl with a rubber spatula every minute or so to ensure everything gets evenly creamed. If you're using a hand mixer, work in two batches if needed to avoid overfilling the bowl. The butter should be fully incorporated and look smooth, with no visible lumps of sugar remaining.
Mix in Wet and Dry Ingredients
Add the 2 whole large eggs, one at a time, mixing well after each addition until fully combined. Then stir in the 1 tablespoon pure vanilla extract. The mixture will look slightly curdled at first, but don't worry—it will come together when you add the dry ingredients.
In a separate bowl, whisk together the 3 cups all-purpose flour, 1.5 teaspoons diamond crystal baking powder, 0.5 teaspoon fine sea salt, and 0.5 teaspoon ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. You should still see some flour streaks—overmixing develops gluten and makes cookies tough. Once combined, gently fold in the 24 whole Hershey's milk chocolate kisses using a silicone spatula, making sure they're evenly distributed throughout the dough.
Chill the Dough for Perfect Shape
Divide the dough into two equal portions and flatten each into a 1-inch thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is non-negotiable—it firms up the butter, prevents excessive spreading, and ensures your cookies hold their festive cutter shapes beautifully. I know it's tempting to skip it, but trust me, the results are worth the wait.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. This low-and-slow baking temperature gives you that perfect balance of crisp edges and soft centers. The parchment paper prevents sticking and makes cleanup a breeze.
Roll and Cut Festive Shapes
Once the dough is well-chilled, remove one disk at a time and let it sit at room temperature for 5-10 minutes while you prepare your rolling surface. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use your 1 set festive cookie cutters to cut out shapes, then transfer them to the prepared baking sheets, spacing them about 2 inches apart. Gather the scraps, reroll, and cut out more shapes until you've used all the dough.
Here's where the magic happens: dip the edges of each cookie into the 1 cup powdered sugar using your finger or a small paintbrush. The sugar creates that beautiful, crispy chocolate-dipped edge that makes these cookies irresistible. Work quickly so the sugar doesn't melt before baking.
Bake to Golden Perfection
Bake the sugar-dusted cookies for 8-10 minutes, or until the edges are just beginning to turn golden brown. They should look set but still soft in the center—overbaking makes them dry. Rotate the baking sheets halfway through for even baking. I like to keep an eye on them during the last 2 minutes to catch them at the perfect moment.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The sugar edges will harden as they cool, creating that satisfying crunch. Once fully cooled, they're ready to serve—perfect for holiday gatherings, gift-giving, or just enjoying with a cup of coffee.
Pro Tips For Making Hershey Kiss Sugar Cookies
- CHILL THE DOUGH: After mixing, pop the dough in the fridge for 30–60 minutes—even if you’re eager to bake. I learned this the hard way when my first batch spread into a sad, flat pancake. Cold dough holds its shape and develops deeper Hershey’s flavor.
- CREAM BUTTER AND SUGAR LONG: Beat the butter, brown sugar, and granulated sugar until it’s pale and fluffy—about 3–4 minutes. I used to rush this, and the cookies ended up dense. This step lightens the texture, making them crispy outside and tender inside.
- WEIGH YOUR FLOUR: Scoop the flour into a measuring cup, then level it off with a knife—don’t pack it down. I was skeptical until I tried it; now my cookies bake evenly instead of turning out like hockey pucks.
- STORE BUTTER IN FRIDGE: Take the butter out of the pantry and let it sit for 10 minutes before creaming—room temp but not melted. I skipped this once, and the dough turned greasy and unmanageable. Cold butter mixes better and prevents overmixing.
Creative variations of these flavors
Classic Chocolate-Dipped Twist
For a true Hershey Kiss experience, press 12 whole Kisses into the center of each cookie before baking. After rolling out the dough, use a small round cutter to create a well, then gently press a Kiss into place.
Bake as directed, and the chocolate will melt slightly, creating a beautiful dipped effect when the cookies cool. For extra shine, brush the edges with melted white chocolate after baking. 🍫
Spiced Orange Glaze
Add a festive twist by making a simple glaze of ½ cup powdered sugar, 1 tablespoon orange zest, and 1 teaspoon heavy cream. Mix until smooth, then drizzle over cooled cookies.
The citrus brightens the chocolate flavor, and the zest adds a fragrant aroma. I like to sprinkle crushed candied ginger on top for a spicy kick. 🍊
Cookie Butter Swirl
Replace 2 tablespoons of butter with 2 tablespoons of cookie butter (like Smucker’s) for a nutty, cookie-like flavor. After mixing the dough, roll it into a log, wrap in plastic, and chill for 1 hour.
Slice into ½-inch rounds and bake as usual. The cookie butter adds depth, and the Kisses create little chocolate pockets inside. Perfect for peanut butter lovers! 🥜
Salted Caramel Drizzle
After baking, let cookies cool completely, then drizzle with salted caramel sauce (store-bought or homemade). The sweet-salty contrast elevates the chocolate flavor. I use SkinnyPop’s caramel sauce for convenience, but homemade is even better. Finish with flaky sea salt for a gourmet touch. 🍯
Matcha White Chocolate
Swap the milk chocolate Kisses for white chocolate Kisses and add 1 teaspoon matcha powder to the dough. The earthy matcha pairs beautifully with the sweet white chocolate, creating a sophisticated flavor.
Dust with extra powdered sugar after baking for a snowy effect. This variation is a crowd-pleaser at tea parties! ☕
Peanut Butter Stuffed
Roll the dough into 1-inch balls, flatten slightly, then press a Hershey Kiss into the center. Wrap the dough around the Kiss to encase it completely, then roll into a ball again.
Bake as usual—the Kisses will melt inside, creating a gooey surprise. For extra richness, add 1 tablespoon peanut butter to the dough. 🥜🍫
Nutrition facts
Frequently asked questions
Why do the cookies need to chill before baking?
Chilling the dough for at least 1 hour prevents spreading and helps maintain the festive cutter shapes. The cold butter firms up, creating cookies with crisp edges and soft centers. Skipping this step often results in flat, misshapen cookies that lose their holiday charm.
Can I make these cookies without Hershey Kisses?
Yes, but the chocolate-dipped effect won't be the same. Use mini chocolate chips or chopped chocolate bars instead. For flavor, add 1/4 cup melted chocolate to the dough. The texture will be slightly different, but still delicious!
How do I store leftover cookies?
Keep cookies fresh in an airtight container with parchment paper between layers. They'll stay good for 5 days at room temperature. For longer storage, freeze unbaked dough balls for up to 3 months—just add 2 minutes to baking time. The chocolate edges stay crisp when properly stored.
Why are my cookies spreading too much?
Overmixing the dough or skipping the chilling step usually causes spreading. Use cold butter, measure flour accurately (spoon & level method), and chill dough for 1 hour. Also ensure your oven is fully preheated to 350°F before baking. This helps maintain perfect shapes.
Can I use this dough for other shapes?
This versatile dough works perfectly with any cookie cutter—stars, trees, or even hearts. For thicker cookies, roll dough to 1/3-inch thickness. For thinner cookies, go to 1/4-inch. Just adjust baking time by 1-2 minutes per batch.