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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 mins
Cook Time12 mins
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