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Snowball Kiss Cookies feature a buttery cookie dough filled with a Hershey’s Kiss, making each bite a delightful surprise. They are egg-free, simple to prepare in advance, and make for a cheerful addition to any holiday cookie platter.
These snowball kiss cookies are a delightful spin on traditional Mexican wedding cookies, boasting an equally simple preparation method. The dough is soft and creamy, embracing a chocolate kiss right in its center.
Since the dough is egg-free and manageable, it can easily be prepared ahead and kept in the refrigerator until you’re ready to bake. After baking, roll the warm cookies in powdered sugar for a festive, snowy touch, making them a captivating choice for any holiday cookie display or dessert table.
Ingredient Notes and Substitutions
- Salt: If you lack kosher or sea salt, substitute with half the amount of regular table salt.
- Butter: If using salted butter, cut down the salt to 1/4 teaspoon.
- Pecans: For guidance on toasting pecans, refer to this simple recipe.
- Hershey Kisses: This recipe uses original Kisses. Other varieties may not perform the same in the cookies.
Instructions for Making Snowball Kiss Cookies
This section provides step-by-step instructions along with photos to help you prepare this recipe. The full recipe and ingredients are listed below.
Step 1: In a stand mixer with the paddle attachment, combine butter and ¾ cup of powdered sugar. Beat until light and fluffy, about 3-5 minutes.
Step 2: Add the vanilla and mix until well combined.
Step 3: Blend in the flour and salt until just mixed.
Step 4: Fold in the nuts and stir until evenly distributed.
Step 5: Cover and chill the dough for 1-2 hours.
Step 6: Preheat your oven to 350°F. Prepare two baking sheets with parchment paper or silicone mats.
Step 7: Shape the dough into 1-inch balls, placing a Hershey Kiss in the center of each. Seal the dough around the Kiss.
Step 8: In a shallow dish, add 1 cup of powdered sugar. Roll the dough to coat it thoroughly.
Step 9: Space the cookies out on the baking sheets. Bake for approximately 10-13 minutes.
Step 10: Allow the cookies to cool completely on a wire rack.
Step 11: Reroll the cooled cookies in the remaining 1 cup of powdered sugar.
Helpful Recipe Tips!
- Mixer: A hand mixer can be used through step 2. For subsequent steps, switch to a wooden spoon for mixing.
- Make Ahead: The dough can be refrigerated for up to 24 hours before baking. Note that it will firm up in the fridge, so let it warm slightly before use.
- Freezing: Baked cookies can be frozen, but remember that the powdered sugar may dissolve during freezing and thawing. Reroll in powdered sugar after thawing.
How to Store
Keep any leftover cookies in an airtight container at room temperature. They remain fresh for about 3 days when stored properly.
As time passes, the powdered sugar might dissolve slightly. You can always re-roll the cookies in powdered sugar if desired.
Snowball Kiss Cookies
These snowball cookies, with their buttery texture and hidden Hershey’s Kiss, are egg-free, ideal for making ahead, and perfect for festive gatherings.
Ingredients
Instructions
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In the bowl of your stand mixer, with the paddle attachment, cream butter and powdered sugar until light and fluffy, roughly 3-5 minutes.
1 cup unsalted butter, ¾ cup powdered sugar
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Incorporate vanilla until fully mixed.
2 teaspoons vanilla extract
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Add flour and salt, stirring until just combined.
2 ¼ cups all-purpose flour, ½ teaspoon kosher salt
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Incorporate the nuts and mix until evenly combined.
¾ cup finely chopped toasted pecans
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Cover the dough and refrigerate for 1-2 hours.
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Heat your oven to 350°F. Prepare two baking sheets with parchment or silicone mats.
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Form the dough into 1-inch balls.
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Insert a Hershey Kiss in the center of each ball.
20 Hershey Kisses
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Seal the dough around the kiss.
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Pour 1 cup of powdered sugar into a shallow bowl. Roll the dough to coat.
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Arrange the balls on the prepared baking sheets.
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Bake for approximately 10-13 minutes.
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Allow cookies to cool on a wire rack.
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Once cooled, reroll the cookies in the remaining powdered sugar.
Notes
- Salt: If you don’t have kosher or sea salt, you can use half the amount of table salt instead.
- Butter: If using salted butter, reduce the added salt to 1/4 teaspoon.
- Pecans: To learn how to toast pecans, refer to this straightforward recipe.
- Hershey kisses: This recipe calls for original Kisses; other flavors might behave differently when baked.
- Nutrition information is an estimate.
Nutrition Information
Serving: 1cookie | Calories: 258kcal | Carbohydrates: 34g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 64mg | Potassium: 34mg | Fiber: 1g | Sugar: 22g | Vitamin A: 286IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg
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