Kiss Crinkle Cookies

Like a lot of others, I grew up with Chocolate Crinkle Cookies at Christmas time. I think they were one of my most favorite holiday cookies my mom made. Now, here is my version to share with my kids. Kiss Crinkle Cookies.

Can you tell that I associate these cookies with Christmas and the holidays? Kiss Crinkle... Kris Kringle... LOL!

While my mom always used the chocolate squares and melted them on the stove to make her cookies, I prefer to use baking cocoa powder. I am much more likely to have it on hand so I can make these yummy cookies whenever the mood hits.

Other recipes you might enjoy

• Corn Flakes Cookies
• Possibly the Best Chocolate Chip Cookies
• Chocolate Tofu Pie
• Chocolate Raspberry Rice Krispies Cookies
• Mom's Uncooked Cookies
• Easter Graham Cracker Crack

Ingredients needed

• 4 Eggs
• ½ cup Canola Oil
• 2 cups Granulated Sugar
• 2 teaspoons Vanilla
• 1 cup Baking Cocoa Powder
• ½ teaspoon Salt
• 2 teaspoons Baking Powder
• 2 cups All-purpose Flour
• ¾ cup Powdered Sugar

Directions

1. Add eggs to a large mixing bowl. Using a whisk or an electric mixer, beat well. Add the oil, granulated sugar, and vanilla. Beat until completely combined.
2. Next, add the cocoa powder, salt, baking powder, and flour. Mix until well combined.
3. Refrigerate dough for at least 2 hours or overnight.
4. Pre-heat oven to 350 degrees.
5. Line a cookie sheet with parchment paper or foil.
6. Using spoons or a cookie scoop, form dough into 1 to 1 ½ inch balls. Thoroughly roll into powdered sugar and place on the cookie sheet at least 2 inches apart.
7. Bake the cookies for 10 - 12 minutes. Do not over bake.
8. Let the cookies cool for a minute or two on the cookie sheet and then move them to a cooling rack. Cool another 2 to 3 minutes and slightly press a Hershey Kiss into the center of the cookie.
9. This recipe makes between 4 and 5 dozen cookies.

Tips for making these cookies

• Refrigerate the dough at least a couple of hours, or even overnight, before baking.
• It helps to also refrigerate dough in between batches if it gets too soft.
• Don't skimp on the powdered sugar when rolling the cookie dough balls.
• Let the cookies cool several minutes before adding the kisses or they will start to melt. But, if you let them cool too much they won't stick.
• These cookies are great to share with friends, neighbors, and family during the holiday season.

I used several different flavors of Hershey Kisses. Candy Cane, Cherry Cordial, Hot Cocoa, and Mint Truffle.

Share and enjoy!

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5 from 1 vote

Kiss Crinkle Cookies

Kiss Crinkle Cookies with Hershey Kisses. These cookies are great to share with friends, neighbors, & family during the holiday season.

Prep Time10 mins

Cook Time12 mins

Refrigerate dough2 hrs

Total Time3 hrs

Yield: 48 Cookies

Author: Cook This Again, Mom!

Ingredients

Ingredients

• 4 Eggs
• ½ cup Canola Oil
• 2 cups Granulated Sugar
• 2 teaspoons Vanilla
• 1 cup Baking Cocoa Powder
• ½ teaspoon Salt
• 2 teaspoons Baking Powder
• 2 cups All-purpose Flour
• ¾ cup Powdered Sugar
• 48 Hershey Kisses flavor of your choice

Instructions

Directions

• Add eggs to a large mixing bowl. Using a whisk or an electric mixer, beat well. Add the oil, granulated sugar, and vanilla. Beat until completely combined.
• Next, add the cocoa powder, salt, baking powder, and flour. Mix until well combined.
• Refrigerate dough for at least 2 hours or overnight.

Time to bake

• Pre-heat oven to 350 degrees.
• Line a cookie sheet with parchment paper or foil.
• Using spoons or a cookie scoop, form dough into 1 to 1 ½ inch balls. Thoroughly roll into powdered sugar and place on the cookie sheet at least 2 inches apart.
• Bake the cookies for 10 - 12 minutes. Do not over bake.
• Let the cookies cool for a minute or two on the cookie sheet and then move them to a cooling rack. Cool another 2 to 3 minutes and slightly press a Hershey Kiss into the center of the cookie.
• This recipe makes about 4 dozen cookies.
• Share and enjoy!

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Course: Dessert

Cuisine: American

Nutrition

Calories: 119kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 38mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Calcium: 24mg | Iron: 1mg

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