Festive Peanut Butter Blossom Cookies

Step 1

FOR THE SANDING SUGAR:

Step 2

Add 10-12 drops of food coloring of choice to 1/4 cup sugar and mix well.

Step 3

Lay out flat on parchment paper and let air dry 30 minutes.

Step 4

Transfer to a sealed container until ready to use.

Step 5

DRY INGREDIENTS:

Step 6

In a medium sized bowl add flour, salt, and baking powder.

Step 7

Whisk well and set aside.

Step 8

WET INGREDIENTS:

Step 9

In a stand mixer using paddle attachment (can use a hand mixer or mix by hand) cream room temperature butter on high speed for approximately 1 minute or until smooth & creamy.

Step 10

Add sugars and cream together about 2 minutes on high speed.

Step 11

Add room temperature egg and beat another minute on high speed.

Step 12

Scrape down sides of bowl and add vanilla and peanut butter. Beat on high speed until well combined.

Step 13

Remove paddle and add dry ingredients in thirds and gently fold in until flour is mixed in. Try not to overwork the dough as this will give you a tough cookie.

Step 14

Place in fridge for at least 30 minutes to firm up before rolling.

Step 15

Preheat oven to 350° F

Step 16

Remove about 1 Tablespoon of dough and roll into balls.

Step 17

Roll in sanding sugar

Step 18

Place on Parchment paper lined baking sheet.

Step 19

Bake on middle oven rack for 10-12 minutes or until top of cookie cracks.

Step 20

Cool 5 minutes and place Hershey's Kiss in center of cookie (Press gently down)

Step 21

Place cookies in fridge until chocolate firms back up.

Step 22

Or eat one warm they're delicious!