These are the first “cookies” I’ve made in YEARS if you don’t count the pizzookies. They are most likely the closest thing to cookies you’ll see on here, too. While I like cookies they aren’t my favorite which is probably why I think they are a lot of work for just a little payoff.
I first lusted after these beauties when I saw them on Monica's blog but it was seeing Denise's version of them, baked up in a mini muffin pan that gave me the final push to make them. I suppose with my love of all things snickerdoodle-y, it isn’t a huge surprise that this would be the “cookie” to get me out of my “no cookie baking” funk. :)
I know a few of you (April & Megan) are already thinking about what you are going to put on your holiday cookie tray this year and I think these should be considered. They really aren’t difficult and they are VERY good!
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 48 milk chocolate candy kisses, unwrapped
Heat oven to 375°F.
Combine the 1/2 cup sugar, brown sugar and butter in large mixer bowl. Beat at medium speed until creamy. Add egg, vanilla extract and salt; continue beating until well mixed. Reduce speed to low; add flour and baking soda. Beat until well mixed.
Shape dough into 1-inch balls. If dough is too soft, cover and refrigerate 30 minutes to 1 hour. (Don’t be lazy like me, refrigerate the dough! It makes it much easier to work with!!)Combine the 1/4 cup sugar and ground cinnamon in a small bowl. (On the 2nd batch I mixed some turbinado sugar with cinnamon and rolled the dough in it. I loved the crunch it added.) Roll dough balls in cinnamon sugar mixture.
Place 2 inches apart onto ungreased cookie sheets.* Bake for 8 to 10 minutes or until very lightly golden brown. Immediately press 1 chocolate kiss in center of each cookie and sprinkle remaining cinnamon sugar over them while they're still warm. (Duh, I forgot to sprinkle my 1st batch but did the 2nd. In case you’re wondering the 2nd batch tasted better!) Remove from cookie sheets; cool completely on a wire rack.
Makes 4 or 5 dozen.
*Instead of the cookie sheets I put the rolled dough into a Pam sprayed mini muffin pan. I won’t tell you how long I baked mine as I didn’t do a very good of job rolling my dough into a 1 inch size or even getting them all the same size. I also like my cookies very soft so I took them out as soon as they looked done to me. I think you’d be fine using Monica’s bake time for the regular cookies.