*Sponsored by The Immaculate Baking Company. There’s a whole lot o’ baking going on! Are you tired of my song puns? I have a tendency to turn on the radio in our kitchen and dance like a goofball while cooking and cleaning. My kids are young enough to laugh and join in, but I’m guessing my days are very numbered in that regard. There have already been one or two ….
Is it that time of year? Are you the baking type? The holidays might fill you with excitement or dread depending on what brings you joy I suppose.
If you are not the joyful baker type, don’t worry, these cookies are easy and always a crowd pleaser.
Kris Kringle Kisses
- 1 cup all-purpose flour or white whole wheat flour. (Gluten free alternative: one cup gluten free flour plus 1/2 teaspoon gelatin powder.)
- 1/2 cup dark unsweetened baking cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar or cane sugar
- 1/4 cup vegetable (or canola) oil
- 2 large eggs
- 1 cup powdered sugar
- 1 package Hershey kisses or equivalent
Preheat oven to 375.
Mix together your eggs, oil, salt, granulated sugar,and cocoa powder in one bowl. (Do NOT add the powdered sugar.) Sift together your flour and baking powder, then them to the bowl. Mix together with a spoon by hand. place your dough in the fridge to chill for 30 minutes or more. you want to firm it up.
Once chilled, scoop about two tablespoons of dough into hands and roll into a ball. Place powdered sugar on a plate. Roll each dough ball through the powdered sugar. then place your sugared dough balls on a baking sheet lines with parchment.
Unwrap your kisses candies and press one into the center of each dough ball, slightly flattening it in the process. I like using the striped almond bark kisses for some pizazz.
Bake on middle rack in your preheated oven for about 13 minutes depending on your oven. This recipe generally makes about 24 cookies.
Chocolate Kris Kringles are a staple at our family Christmas every year!