The holidays are here, whether you’re ready or not. If you’re like me and sometimes approach December with a bit of Grinchy skepticism, baking is a fast way to bring back some cheer. These Snickerdoodle Kiss Cookies are a delicious, festive treat that can soften even the most holiday-averse heart.
Instead of dwelling on the commercialization and holiday hoopla, I focus on what I actually enjoy: baking and sharing cookies. Fresh-baked cookies make for the best seasonal gift—easy to give, impossible to resist. These Snickerdoodle Kiss Cookies are perfect for gift tins or a cozy night at home. They pair well with other favorites, but they also stand on their own as a comforting, spiced sweet.
The base is a classic snickerdoodle: soft, airy, and pillowy. What makes these special is the chai spice twist. A blend of cinnamon, cardamom, ginger, nutmeg, cloves and a hint of white pepper adds warm, complex flavor to the sugar coating. Once baked and slightly cooled, a dark chocolate kiss is nestled into the center of each cookie, giving a melty chocolate surprise with every bite.
Between the cinnamon-spiced exterior, tender cookie, and rich dark chocolate center, these treats balance sweet and spice beautifully. They’re an easy way to spread some holiday warmth—whether you’re gifting a tin, setting out a plate for Santa, or keeping them all to yourself. Happy holidays to my fellow skeptics: may your Snickerdoodle Kiss Cookies be as spicy as your attitude.
Recipe
Snickerdoodle Kiss Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
- Author: Becky Sue of Baking The Goods
- Yield: 3 dozen
Description
A twist on a classic holiday cookie: soft, airy snickerdoodles rolled in a spiced chai sugar and finished with a rich dark chocolate kiss in the center.
Ingredients
Units
Snickerdoodle Cookie Dough
- unsalted butter at room temperature – 1 cup (2 sticks)
- granulated sugar – 1 cup
- eggs at room temperature – 2
- all purpose flour – 3 cups
- cream of tartar – 2 teaspoons
- baking soda – 1 teaspoon
- salt – ½ teaspoon
- pure vanilla extract – 2 teaspoons
Chai Spice Mix
- granulated sugar – 2 tablespoons
- brown sugar – 2 tablespoons
- cinnamon – 2 teaspoons
- cardamom – ½ teaspoon
- ground ginger – ¼ teaspoon
- ground cloves – ⅛ teaspoon
- ground nutmeg – ⅛ teaspoon
- fine ground white pepper – ⅛ teaspoon
- dark chocolate kisses – 30–36
Instructions
- Preheat the oven to 350° F (175° C).
- Whisk together the flour, cream of tartar, baking soda, and salt in a large bowl.
- Using a stand mixer, cream the butter and granulated sugar on medium speed for 3–5 minutes until light and fluffy, scraping the bowl as needed.
- Reduce speed to low and add the eggs and vanilla, mixing 1–2 minutes more. Scrape the bowl again.
- With the mixer on low, gradually add the dry ingredients until fully incorporated. Scrape the sides of the bowl.
- Cover and chill the dough for 15–20 minutes to firm slightly.
- While the dough chills, combine the chai spice ingredients: granulated sugar, brown sugar, cinnamon, cardamom, ginger, cloves, nutmeg, and white pepper.
- Form the chilled dough into ping-pong sized balls (an ice cream scoop works well). Roll each ball in the chai spice mixture and place them 6–8 per baking sheet on Silpat or parchment.
- Bake for 8–10 minutes, rotating the pan halfway through, until the cookies have puffed and the tops look set with a light golden color.
- Allow the cookies to cool slightly, then gently press an unwrapped dark chocolate kiss into the center of each warm cookie so it softens and nests into the middle.