Snickerdoodle Kiss Cookies

Soft and fluffy snickerdoodle kiss cookies! A peanut-free twist on classic cookie and a fun addition to your holiday baking plans!

Soft and fluffy snickerdoodle kiss cookie recipe from @bakedbyrachel

It’s official…we’re in full swing with the holiday movies. One of the first we always watch is Elf. It’s a must watch, easily several times or more, during the season. Elf is our go-to tree decorating movie… which basically means we have to watch it at least two times that day because we never see it all the first time. It’s good background noise though. And at this point, so much of it we could recite without seeing the movie.

Another classic that we have to watch multiple times a season… The Santa Clause. Do you agree? The first is easily my favorite, but I love all three. Would it be crazy of me to wish for a fourth? I know it won’t happen but I can’t get enough of them! I’m itching to watch The Holiday and The Family Stone. It’s only a matter of time before it happens!

I know it’s still a week away but there’s possible light snow in the forecast. I’m always giddy for the first few snow sightings. It gets old halfway through winter when we’re buried under several feet of it. Fresh clean snow is always so pretty! If only it always stayed that way!

Soft and fluffy snickerdoodle kiss cookie recipe from @bakedbyrachel

I’m completely obsessed with these cookies. They’re a fun mashup of two classic holiday cookies which basically means they’re really awesome.

Soft and fluffy snickerdoodle kiss cookies! Light and flavorful cookies that are dangerously delicious and truly irresistible. You’ll be going back for seconds and thirds! Grab them while you can because they’re guaranteed to disappear fast.

Add these to the top of your holiday baking list! And make sure to leave some out for Santa! He’s sure to love these snickerdoodle kiss cookies!

Soft and fluffy snickerdoodle kiss cookie recipe from @bakedbyrachel

Snickerdoodle Kiss Cookies

Soft and fluffy snickerdoodle kiss cookies! A peanut-free twist on classic cookie and a fun addition to your holiday baking plans!
Prep Time5 minutes
Cook Time12 minutes
Course: Dessert
Servings: 3 dozen, plus



  • 1 C unsalted butter softened
  • 1 C granulated sugar
  • 1/2 C light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 3 C all purpose flour


  • 1/3 C granulated sugar
  • 1 tsp cinnamon
  • 40-50 Hershey Kisses


  • In a large bowl or stand mixer, cream together butter and sugars. Beat until light and fluffy. Scrape bowl as needed. Mix in one egg at a time, followed by vanilla. Add salt, cinnamon and baking powder. Mix in one cup of flour at a time, increasing speed after each addition. Mix until no streaks remain. Chill dough for 1-2 hours or until dough is firm but manageable.
  • Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside. 
  • Add 1/3 cup sugar and 1 teaspoon of cinnamon to a small bowl. Stir to combine. 
  • Carefully remove wrappers from chocolate kisses and set aside on a place. This may be done in small batches. 
  • Using a small cookie scoop, scoop heaping balls of dough. Shape into smooth 1-inch balls. Roll each ball in prepared cinnamon and sugar mixture. Space 2-inches apart on prepared baking sheet. Bake for 12 minutes. Immediately press unwrapped chocolate into each cookie. Immediately transfer cookies to a wire rack to cool completely and allow chocolate to set. 
  • Store cookies in an airtight container. 


An original recipe from Baked by Rachel

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Soft and fluffy snickerdoodle kiss cookie recipe from @bakedbyrachel
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14 Responses to “Snickerdoodle Kiss Cookies”

  1. #
    Lorr — December 15, 2017 at 1:29 am

    Is it possible to use the Eggnog Snickerdoodle cookie for this recipe? Would any changes need to be made to the dough to make it work as a kiss cookie? Would love to have the eggnog flavor in there. Thanks, & Happy Holidays to you & your family!

    • #
      Rachel — December 15, 2017 at 7:13 am

      Absolutely! It should work fine as is. Enjoy!

  2. #
    Bethany D. — January 4, 2018 at 10:58 am

    I made these for my son’s preschool holiday party because they have a few nut allergies and they were a big hit! This recipe seriously makes like 5 million cookies, so I baked the extra cookies for my mother-in-law’s bowling league and she reported back that all the old ladies loved them!

    • #
      Rachel — January 9, 2018 at 9:46 am

      So glad everyone enjoyed them! :)

  3. #
    Charles — December 22, 2018 at 12:14 pm

    Do you use cream of tartar in this recipe? I see it in alot of snickerdoodle recipes.

    • #
      Rachel — December 23, 2018 at 8:55 am

      No cream of tarter is not used in this particular recipe.

  4. #
    Pamela — December 19, 2020 at 11:01 pm

    Do I need to adjust for high altitude?

    • #
      Rachel — December 21, 2020 at 6:42 pm

      I’m not familiar with high altitude baking, but a quick search suggests adding 1/2 to 2 teaspoons of water per every cup of liquid in a recipe. I’d definitely do what you’re familiar with and play around with it. Good luck! :)

  5. #
    Kelly — December 20, 2020 at 11:38 am

    Excellent, easy recipe! Many people asked for the recipe when I gave them away. I shared it. Thank you!

    • #
      Rachel — December 21, 2020 at 6:40 pm

      So glad you’ve enjoyed them, Kelly! Thanks so much for sharing! :)

  6. #
    Sarah — October 30, 2022 at 5:24 pm

    Delicious recipe!!

    • #
      Rachel — October 31, 2022 at 8:01 am

      So glad you enjoyed them!

  7. #
    Kathleen Geri — December 8, 2022 at 6:31 am

    Can these cookies be rolled and frozen ahead of time?

    • #
      Rachel — December 8, 2022 at 7:47 am

      I haven’t personally tried it but it should work okay. I’d recommend freezing without the sugar coating though. When you’re ready to bake, place the cookie dough balls on your prepared tray while your oven heats up and then roll in the sugar topping just prior to baking. Good luck!

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