Snowball Kisses
Snowball Kisses
I first made these on a snowy afternoon when I had one lonely bag of Hershey’s Kisses and a craving for something buttery and cozy. They came together so easily that I ate three before dinner — no regrets.
These snowball kisses are basically a soft, buttery shortbread wrapped around a chocolate center. If you love traditional snowball treats, you’ll find these utterly addictive and surprisingly simple to make. If you want a quick refresher on the classic base, here’s a link to a great roundup of classic snowball cookies to compare techniques.
They’re perfect for holiday platters, lunchbox surprises, or when you need that tiny sweet moment with your coffee. Trust me — they disappear fast.
Why This Snowball Kisses Recipe Works
- Quick and approachable — gives big cookie flavor with minimal fuss.
- Simple ingredients — pantry staples you probably already have.
- Soft, crumbly texture that contrasts beautifully with a melty Hershey’s Kiss center.
- Flexible — nuts are optional, so you can tailor them to your crowd.
Here’s the thing: the dough holds its shape while baking, so even though the cookie is tender, it won’t flatten into a pancake. That’s because the ratio of butter to flour keeps them tender without spreading. If you’re curious about texture comparisons, check a short write-up on similar recipes like these nutty snowball cookies for more ideas.
Ingredients You’ll Need
- 1 cup unsalted butter, softened — adds richness and tenderness.
- 1/2 cup powdered sugar — for sweetness and that melt-in-your-mouth crumb.
- 1 teaspoon vanilla extract — the flavor backbone.
- 2 cups all-purpose flour — structure.
- 1/4 teaspoon salt — balances the sweetness.
- 1 cup chopped nuts (optional) — walnuts or pecans are classic; toss them in if you like a bit of crunch.
- Hershey’s Kisses — one per cookie; unwrapped, obviously.
A quick note: if you forget to soften the butter (guilty), I’ve popped it in the microwave for 6–8 seconds at a time — it helps, but don’t melt it. If you need nut-free, you can skip the nuts or substitute toasted coconut for a different texture and flavor. And if you’re comparing to other recipes, you might like this simple guide on how classic versions use nuts.
Kitchen Tools
- Mixing bowl (large)
- Electric mixer or wooden spoon (for creaming)
- Measuring cups and spoons
- Baking sheet(s)
- Parchment paper or silicone mat
- Small cookie scoop or spoon
- Cooling rack
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy — about 2–3 minutes with an electric mixer, a bit longer by hand. You want it pale and a little aerated.
- Mix in the vanilla extract until combined. It’ll smell amazing.
- Gradually add the flour and salt, mixing until the dough just comes together. Stir in the chopped nuts if you’re using them. The dough should be soft but not sticky.
- Take a small amount of dough (about 1 tablespoon), flatten it slightly, place a Hershey’s Kiss in the center, and wrap the dough around the chocolate to form a neat ball. Make sure the chocolate is fully enclosed.
- Place the cookies on the prepared baking sheet, spacing them about 1–1.5 inches apart. They don’t spread much.
- Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should still be pale.
- Allow to cool slightly (2–3 minutes), then roll in powdered sugar while warm for that classic snowy look. For deeper coverage, roll again once fully cooled.
If you’re aiming for a gooey center, don’t overbake — the Kiss will soften but shouldn’t melt into a puddle. And honestly, I once forgot to fully enclose a Kiss; the top split open and chocolate peeked out. Still tasted fine, just messier.
Pro Tips for Success
- Let the butter be soft but not melted. Soft means you can press it and it yields, but it still holds shape.
- If the dough is too crumbly, add a teaspoon of milk to bring it together. Don’t go overboard.
- Wrap the chocolate fully so it stays inside as the cookie bakes. No one wants a lava mess on the baking sheet.
- For even cookies, use a small cookie scoop so portions are consistent.
Common Mistakes to Avoid
- Overheating the butter — melts the dough and makes cookies spread. Chill briefly if needed.
- Not enclosing the Kiss completely — chocolate may leak. Pinch seams closed.
- Overbaking — cookies should be pale; bottoms just lightly golden. Pull them early for a tender crumb.
- Skipping the powdered sugar roll while warm — it adheres better and gives that signature snowy coating.
Variations and Substitutions
- Nut-free: omit nuts and add 1/4 cup shredded coconut or extra powdered sugar for texture.
- Chocolate lovers: use dark chocolate or flavored Kisses for a twist.
- Spiced: add 1/2 teaspoon cinnamon or a pinch of nutmeg to the dough.
- Gluten-free: substitute 1:1 gluten-free flour blend (results vary by brand).
What to Serve With This Recipe
- Coffee or hot cocoa — the classics.
- A simple tea platter with shortbread and fruit.
- As part of a holiday cookie box or potluck tray.
Storage and Leftovers
- Room temp: keep in an airtight container for 2–3 days. They’ll soften slightly over time.
- Fridge: up to a week, but chocolate may firm up. Bring to room temp before serving.
- Freezer: freeze baked cookies in a single layer for 1–2 months; thaw at room temperature and dust with powdered sugar again.
FAQ (People Also Ask)
Q: Can I make these ahead of time?
A: Yes — bake them and store in an airtight container for a few days, or freeze prebaked for longer. Re-dust with powdered sugar after thawing.
Q: Can I freeze the dough?
A: You can. Form into balls (without the Kisses), freeze on a tray, then transfer to a bag. When ready, thaw slightly, press in a Kiss, and bake.
Q: What nuts work best?
A: Pecans and walnuts are classic. Toast them lightly for extra flavor.
Q: Can I use a different chocolate?
A: Sure — unwrapped truffles, mini chocolate bars, or even caramel candies work, though baking time may vary.
Q: My cookies spread — what happened?
A: Likely butter was too soft/melted or dough too warm. Chill dough briefly and ensure butter was just softened, not liquified.
Q: How do I make them extra snowy-looking?
A: Roll once warm, then again when fully cooled for a heavier sugar coating.
Quick Recipe Summary
Prep time: 15 minutes (plus softening time)
Cook time: 12–15 minutes per batch
Makes: about 24 cookies (depending on size)
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped nuts (optional)
- Hershey’s Kisses
Short steps
- Preheat oven to 350°F (175°C).
- Cream butter and powdered sugar; add vanilla.
- Mix in flour, salt, and nuts.
- Enclose a Kiss in each dough ball; bake 12–15 minutes.
- Roll in powdered sugar while warm.
If you like diving deeper into cookie technique, I keep a few notes on typical snowball techniques over at snowball cookie method for comparison.
Final Thoughts
Give these a try when you need a cozy treat that’s quick and reliably delicious. If your first batch isn’t perfect — maybe you forgot to wrap a Kiss (yep, been there) — it’ll still taste great. If you make them, tell me how they turned out; I love swapping tips and variations. Enjoy the baking (and the sneaky midnight cookie raids).
Snowball Kisses
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy—about 2–3 minutes with an electric mixer.
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt, mixing until the dough just comes together. Stir in the chopped nuts if using.
- Take about 1 tablespoon of dough, flatten it slightly, place a Hershey’s Kiss in the center, and wrap the dough around the chocolate to form a neat ball.
- Place the cookies on the prepared baking sheet, spacing them about 1–1.5 inches apart.
- Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should still be pale.
- Allow to cool slightly (2–3 minutes), then roll in powdered sugar while warm for a snowy look.
