Easy Christmas cookies don’t get more delicious than butterball kiss cookies. Chocolate kisses are buried inside of buttery cookie dough and festive colored sugar, then baked up and devoured!
A couple of weeks ago, I shared the fact that there’s a national day to celebrate just about everything. The great news is that today’s celebration is all about the beloved cookie. That’s right, friends, it’s National Cookie Day, and I’m celebrating with one of my favorite easy Christmas cookies, these butterball kiss cookies!
Perfectly fitting, I might add, because with Christmas and other holidays quickly approaching, I’ve been doing quite a bit of cookie baking over the past few days. Being the baker that I am, I have plenty of Christmas cookie recipes in my arsenal, but I wanted to step outside of the box a bit and create something new this year.
My pantry and fridge were stocked with the essentials I needed to make easy Christmas cookies, I just needed to find the perfect recipe to bake up.
As I looked through my database of favorite foodie sites, I came across Jessica’s recipe for butterball cookies. Her recipe looked wonderful… all of that lovely butter would surely lead to a melt-in-my-mouth moment, but I was craving something chocolate, too. So I put my hand under my chin and went into a Winnie the Pooh “thinking moment”.
Jessica’s recipe called for stuffing the cookies with pecans or maraschino cherries prior to baking them, so I decided to substitute those items with chocolate kiss candies…and that’s how these cookies were born!
The flavor combination was perfect, but I will say that I found the dough a little bit dry and difficult to work with. Some of that might have been because there are no eggs in the recipe. I think when I make these again (and I definitely will!), I’ll use 1/4 cup less flour, which is how I reflected the recipe below.
The final twist I made to the recipe was to roll the dough in granulated sugar prior to baking. I love the taste of cookies that have been rolled in powdered sugar like my chocolate gingerbread crinkle cookies, but I think the use of colored sugar brought a nice holiday touch to these.
It’s time to get these easy Christmas cookies into your stomach!
- 8 ounces (1 cup) unsalted butter
- 3.7 ounces (1/2 cup) white granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 8.8 ounces (2 cups) all-purpose flour
- 24 chocolate candies, unwrapped
- 1/4 cup granulated white or colored sugar, for rolling
- Heat oven to 350 degrees F
- Line 2 cookie sheets with parchment paper or a silicone pastry mat.
- In a large bowl, using a hand-held or stand mixer, cream the butter and 1/2 cup sugar until light and fluffy, about 2 minutes.
- Add vanilla, then add flour and salt, mixing just until combined.
- Roll dough into one-inch balls, then flatten and place a chocolate candy into the center. Roll the dough up and around the chocolate, forming as much of an even ball as possible. Roll each one in the colored sugar and place onto the cookie sheet at least one inch apart.
- Bake for 8-10 minutes, until the bottoms are lightly browned. Let cookies rest on cookie sheet for about 2 minutes before transferring to a wire rack to cool completely.
For more of my holiday cookie recipes, check out my recipe index