Holiday Kiss Sugar Cookies
Need a cookie for a cookie swap? This one is a classic using Ann Clark Sanding Sugar and a traditional sugar cookie dough. Simply pick your favorite sanding sugar and coat the cookie ball in it, chill, and bake. We used Sugar Cookie Hershey’s Kisses that reflect the holiday season. Don’t skip chilling the cookies, or your cookies will be too flat.
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Prep Time
20 minutes
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Cook Time
15 minutes
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Servings
40 2-inch cookies
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1¼ cups all-purpose flour
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¼ teaspoon baking soda
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¼ teaspoon baking powder
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⅛ teaspoon sea salt
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¼ cup (1 stick) unsalted butter, softened
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½ cup (4 ounces) granulated sugar
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1 large egg yolk
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½ teaspoon vanilla extract
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¼ teaspoon almond extract
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⅓ cup Ann Clark Sanding Sugar, such as gold, red or green
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40 each Hershey’s Sugar Cookie Kisses
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Stand mixer with paddle attachment or electric mixer
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2 large rimmed baking sheets lined with Ann Clark Parchment
Equipment Needed:
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1
Preheat oven 375°F. Line 2 large-rimmed baking sheets with parchment paper.
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2
Whisk flour, soda, powder and salt, until combined, in a medium bowl. Set aside.
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3
Mix butter and ½ cup granulated sugar in bowl of a stand mixer with paddle attachment or electric mixer, until just lightened on medium speed, about 3 minutes.
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4
Add yolk, vanilla and almond extract, scraping sides as needed.
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5
Add reserved flour mixture, on low speed, until dough starts to come together, scraping the sides as needed.
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6
Scoop dough into 1 ½ teaspoon portions, then roll into balls and place onto a large baking sheet.
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7
Place ⅓ cup Ann Clark Sanding sugar into a small bowl.
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8
Toss the room temperature dough balls into the sugar to evenly coat. Remove from the bowl and place back on the baking sheet. Place in the refrigerator to cool, 15 mintues-1 hour or in the freezer for about 10 minutes.
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9
Place refrigerated cookies about 2 inches apart, about 15 per tray onto the reserved parchment lined baking sheet.
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10
Place 1 sheet at a time in the middle rack of the preheated oven, until just browned on the edge, 6 – 8 minutes.
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11
Meanwhile, unwrap 30 kisses and place next to the stove
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12
Remove tray from oven and let cool for 1 minute, then place a kiss in the center of the baking sheet. Cool completely, about 30 minutes.
Notes & Tips:
- To make ahead: Make dough ahead, roll in sugar and store tightly wrapped until ready to bake
- To make cookies round after baking, you can use a round cutter, mug, or glass to gently reshape them while they're still warm and pliable
- Use a round cutter: Place a round cookie cutter or biscuit cutter that's slightly larger than the cookie over the warm cookie.
- Use a mug or glass: Place an upside-down mug or glass with a large lip over the warm cookie.
- Swirl the cookie: While holding the bottom of the mug or glass, gently swirl the cookie in a circular motion.
This trick works because the cookies are still soft enough to change shape minimally without breaking. If the cookies have cooled, the trick won't be effective, and you may break pieces of cookie off.
Photo by Laura Kanya
