If the dough is extremely sticky, chill for at least 45 minutes. Add the flour mixture to the wet ingredients on low speed until fully combined. In a medium bowl, toss the flour, baking powder, and salt together. Scrape down the sides and bottom of the bowl as necessary. Set aside. Using a hand-held or stand mixer with a paddle attachment, cream the butter and sugar together on medium speed for 5 full minutes, scraping down the sides and the bottom as necessary. Add the egg yolks and vanilla, beating on medium-high until fully combined. Line two large baking sheets with parchment paper or silicone baking mats. For the sugar/vanilla cookies: Preheat oven to 350☏ (177☌).Doing this will prevent the kiss from melting. Press the Hershey Kiss into the center and put the tray into the freezer. Allow the cookies to cool for about 5 minutes. This is very important to read: Just as I explained with the sugar cookie dough, the chocolate cookies will look under baked. Once chilled, roll the cookie dough into balls (a little more than 1 Tbsp of dough each) and roll into powdered sugar. Chilling the dough will also make your baked cookies thicker. The longer you chill the dough, the less sticky it will be – making it much easier to handle. It’s a very sticky cookie dough when cocoa powder is mixed with anything wet, you have a sticky mess. You must (MUST!) chill the chocolate cookie dough for at least 2 hours. This chocolate cookie has been getting rave reviews and guess what? It’s quite a simple recipe. I used my tried-and-true chocolate cookie recipe to make the chocolate variety. Now, let’s discuss the chocolate crinkle cookies. Also, the cookies will look very, very under baked. If you find that it’s very soft and hard to roll, chill for at least 30 minutes. This is very important to read: The cookie should be relatively firm. Make the cookie dough, roll into balls (about 1 Tbsp of dough each), roll into assorted sprinkles, and bake for 8-10 minutes. No strange ingredients – just butter, sugar, leavener, flour, egg yolk (for moisture and chew), and that’s about it! Bonus: there is no dough chilling required for the sugar/vanilla cookies. It’s a very basic sugar cookie recipe to make drop cookies.
That’s the sugar cookie recipe I used today, only I doubled the recipe as well as slightly increased the butter because I found the dough to be too dry. It’s a perfect sugar cookie to make into a blossom cookie, where you stick something (like a Hershey Kiss) into the center. The last two cookies are actually derived from the same basic recipe. The first sugar cookie recipe is fantastic, but the cookies aren’t as thick and puffy as the last two. These soft-baked funfetti cookies, cake batter sugar cookies, and jelly bean sugar cookies. I have several sugar cookie recipes at the moment in my archives.