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Snowball Kisses

These soft, buttery shortbread cookies are wrapped around a chocolate center, making them perfect for holiday platters or a sweet treat with coffee.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 provides structure
  • 1/4 teaspoon salt balances the sweetness
  • 1 cup chopped nuts (optional) walnuts or pecans are classic; adds crunch
  • 1 piece Hershey’s Kisses unwrapped, one per cookie

Method
 

Baking
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy—about 2–3 minutes with an electric mixer.
  3. Mix in the vanilla extract until combined.
  4. Gradually add the flour and salt, mixing until the dough just comes together. Stir in the chopped nuts if using.
  5. 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.
  6. Place the cookies on the prepared baking sheet, spacing them about 1–1.5 inches apart.
  7. Bake for 12–15 minutes, or until the bottoms are lightly golden. The tops should still be pale.
  8. Allow to cool slightly (2–3 minutes), then roll in powdered sugar while warm for a snowy look.

Notes

Keep cookies in an airtight container for 2–3 days at room temperature. They can be frozen for 1–2 months.