Soft and fluffy snickerdoodle kiss cookies! A peanut-free twist on classic cookie and a fun addition to your holiday baking plans!
Servings: 3dozen, plus
1/2Clight brown sugar
1 1/2tspvanilla extract
3Call purpose flour
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.