Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
2 teaspoons pure vanilla extract
Pastel sanding sugars (pink, yellow, lavender, green)
24–30 chocolate kisses, unwrapped
Instructions
1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
4. Add egg and vanilla extract, mixing until fully combined.
5. Gradually mix dry ingredients into wet ingredients on low speed until just combined. Do not overmix.
6. Chill the dough for at least 30 minutes to prevent spreading.
7. Scoop dough into 1-inch balls and roll until smooth.
8. Roll each dough ball in pastel sanding sugar until fully coated.
9. Place cookies 2 inches apart on prepared baking sheets.
10. Bake for 8–10 minutes, until edges are lightly golden and centers are set.
11. Immediately press a chocolate kiss into the center of each warm cookie.
12. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential for thick, puffy cookies with beautiful cracks.
Press the chocolate into the cookies immediately after baking for the classic blossom look.
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked dough balls for up to 3 months and bake directly from frozen, adding 1–2 minutes to baking time.
For flavor variation, substitute almond extract for part of the vanilla or add citrus zest for brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg