Snowball kiss cookies have buttery, nutty cookie dough wrapped around a Hershey’s Kiss for a fun surprise inside. They’re egg-free, easy to make ahead, and a fun, festive addition to any Christmas cookie tray.
Snowball kiss cookies are similar twist on Mexican wedding cookies, and they’re just as easy to make. The dough is soft, buttery, and nutty, and each cookie has a chocolate kiss in the center.
The dough is egg-free and handles well, so it’s easy to prep ahead and refrigerate until you’re ready to bake. Roll the warm cookies in powdered sugar after baking, and you get a festive, snowy finish that makes them a stand out addition to any holiday cookie tray or dessert plate.
Ingredient notes and substitutions
- Salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Butter: If using salted butter, reduce the salt to 1/4 teaspoon.
- Pecans: You can check out this easy recipe for how to toast pecans if you would like some tips.
- Hershey kisses: I use original kisses in this recipe. Different flavors of kisses may hold up differently in the cookies.
How to make snowball kiss cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In the bowl of your stand mixer, fitted with the paddle attachment, add butter and ¾ cup powdered sugar. Beat until light and fluffy, about 3-5 minutes.
Step 2: Mix in the vanilla until combined.
Step 3: Add flour and salt. Stir until just combined.
Step 4: Add the nuts. Stir again to combine.
Step 5: Cover and refrigerate dough for 1-2 hours.
Step 6: Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
Step 7: Roll dough into 1-inch balls. Place a Hershey kiss in the center of each dough ball. Roll the dough around the kiss to enclose it in the ball.
Step 8: Add 1 cup of powdered sugar to a shallow bowl. Roll in powdered sugar to coat the outside.
Step 9: Place spaced apart on the baking sheets. Bake for about 10-13 minutes.
Step 10: Cool cookies completely on a wire rack.
Step 11: Add the remaining 1 cup powdered sugar to a separate shallow bowl, and re-roll the cooled cookies in the powdered sugar.
Recipe Tips!
- Mixer: You can use a hand mixer (electric mixer) through step 2. Then, use a wooden spoon to mix the rest of the way.
- Make ahead: You can chill the dough for up to 24 hours before using. The dough will set up quite a bit in the fridge, so you’ll want to set the bowl out to let the dough come up a bit in temperature before using.
- Freezing: The baked cookies can be frozen. However, the powdered sugar will melt in during the freezing/thawing process, so you’ll want to re-roll the cookies in powdered sugar once they’ve thawed.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for about 3 days when properly stored.
You may find that the powdered sugar melts a little as the cookies sit. You can re-roll them in powdered sugar if you prefer.
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Snowball Kiss Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup powdered sugar
- 2 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- ½ teaspoon kosher salt
- ¾ cup finely chopped toasted pecans
- 20 Hershey kisses unwrapped
- 2-2 ½ cups powdered sugar divided, for rolling
Instructions
- In the bowl of your stand mixer, fitted with the paddle attachment, add butter and powdered sugar. Beat until light and fluffy, about 3-5 minutes.1 cup unsalted butter, ¾ cup powdered sugar
- Mix in the vanilla until combined.2 teaspoon vanilla extract
- Add flour and salt. Stir until just combined.2 ¼ cups all purpose flour, ½ teaspoon kosher salt
- Add the nuts. Stir again to combine.¾ cup finely chopped toasted pecans
- Cover and refrigerate dough for 1-2 hours.
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Roll dough into 1-inch balls.
- Place a Hershey kiss in the center of each dough ball.20 Hershey kisses
- Roll the dough around the kiss to enclose it in the ball.
- Add 1 cup of powdered sugar to a shallow bowl. Roll in powdered sugar to coat the outside.
- Place spaced apart on the baking sheets.
- Bake for about 10-13 minutes.
- Cool cookies completely on a wire rack.
- Add the remaining 1 cup powdered sugar to a separate shallow bowl, and re-roll the cooled cookies in the powdered sugar.
Notes
- Salt: If you don’t have kosher salt or sea salt, use half the amount of table salt.
- Butter: If using salted butter, reduce the salt to 1/4 teaspoon.
- Pecans: You can check out this easy recipe for how to toast pecans if you would like some tips.
- Hershey kisses: I use original kisses in this recipe. Different flavors of kisses may hold up differently in the cookies.
- Nutrition values are estimates.
Nutrition
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