Candy Cane Kiss Cookies

Step 1

Unwrap the Hershey's Kisses and put them in the refrigerator. (This is to prevent them from melting too much when you put them on hot cookies). Be sure to return them to the refrigerator in between batches.

Step 2

Preheat oven to 375°F.

Step 3

Prepare your cookie sheets by lining them with parchment paper or silicone baking mats.

Step 4

In a standing mixer, cream together butter and sugars, creaming well.

Step 5

Add egg and vanilla, beat well.

Step 6

Mix flour, powdered cocoa, baking powder, and salt with a whisk.

Step 7

Add the dry ingredients to the wet ingredients, and mix just until combined. Do not over mix.

Step 8

Shape and roll cookies into 1 inch balls. Roll in sugar and place on prepared baking sheet.

Step 9

Bake in preheated oven for 8-10 minutes.

Step 10

Allow the cookies to rest on your cookie sheet for 3-4 minutes. This allows them to cool slightly before adding the Kisses. Next, place a Hershey's Kiss in the center of each cookie, pressing down gently. The cookie should spread out and crack slightly. If needed, press larger cracks back together gently.

Step 11

Move cookies to a cooling rack to finish cooling.

Step 12

Wait to add more cookie dough to the baking sheet until the baking sheet has cooled. For a quicker method, run the pan under cool water for a few seconds, dry the pan and continue.

Step 13

Store cookies in an airtight container for up to 5 days.