Prep Time: 25 minutes (plus 1 hour chilling)
Cook Time: 10-12 minutes per batch
Decorating Time: 15 minutes
Total Time: ~1 hour 50 minutes
Intensity: Easy – Perfect for beginner and intermediate bakers. No special equipment required beyond a hand or stand mixer.
Ingredients
For the Cookies:
1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
2/3 cup (80g) powdered sugar (confectioners’ sugar), sifted
1/2 teaspoon almond extract
1/4 teaspoon salt
2 cups (250g) all-purpose flour, spooned and leveled
36-40 milk chocolate Hershey’s Kisses, unwrapped (have a few extras for breakage!)
For the Decoration (Optional but Recommended):
1/2 cup (60g) powdered sugar, sifted
2-3 teaspoons milk or water
1-2 drops red or pink food coloring
Valentine’s sprinkles, hearts, or nonpareils
Equipment
Electric hand mixer or stand mixer fitted with the paddle attachment
Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Sifter or fine-mesh sieve
Plastic wrap
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
Small piping bag or zip-top bag for drizzle
Instructions
Part 1: Make & Chill the Dough (20 mins active + 1 hour inactive)
Cream Butter & Sugar: In your large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the sifted powdered sugar and beat on medium-low until the mixture is light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
Add Flavor: Beat in the almond extract and salt until fully combined.
Incorporate Flour: With the mixer on low speed, gradually add the flour. Mix just until the dough comes together and no dry streaks of flour remain. Do not overmix. The dough will be soft and slightly sticky.
Chill: Turn the dough out onto a piece of plastic wrap. Shape it into a flat disc, wrap tightly, and refrigerate for at least 1 hour (and up to 2 days). This chilling step is crucial for firming up the butter, which prevents the cookies from spreading too much in the oven.
Part 2: Shape & Bake (30-40 mins active)
Preheat & Prepare: About 20 minutes before your chill time is up, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Shape the Cookies: Remove the dough from the refrigerator. Scoop out about 1 tablespoon of dough (a #60 cookie scoop is perfect here) and roll it into a smooth ball. Place the balls about 2 inches apart on your prepared baking sheets. They will spread slightly.
Create an Indentation: Using the handle end of a wooden spoon or your lightly floured thumb, gently press a deep indentation into the center of each dough ball. Don’t press all the way through to the baking sheet.
Bake: Bake for 10-12 minutes, or until the cookies are set and the bottoms are just barely starting to turn a light golden brown. The tops should not brown.
Press the Kisses: Immediately upon removing the baking sheets from the oven, gently but firmly press one unwrapped chocolate Kiss into the center of each warm cookie. The heat from the cookie will soften the base of the Kiss, helping it adhere. If the indentations have puffed up, use the back of a spoon to gently redefine them before adding the chocolate.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely before decorating. The chocolate will firm up again as it cools.
Part 3: Decorate (15 mins)
Make the Glaze: In your medium bowl, whisk together the 1/2 cup of sifted powdered sugar with 2 teaspoons of milk. Add more milk, 1/2 teaspoon at a time, until you reach a thick but pourable consistency (like heavy cream).
Add Color: Transfer about half of the plain glaze to a small bowl and set aside. To the remaining glaze, add 1-2 drops of pink or red food coloring and stir until uniform.
Drizzle: Spoon the pink glaze into a small piping bag or a zip-top bag with a tiny corner snipped off. Drizzle artistically over the cooled cookies. For a two-tone effect, you can also drizzle a little of the reserved white glaze.
Sprinkle: While the glaze is still wet, immediately add your Valentine’s sprinkles.
Set: Allow the glaze to set completely, about 30 minutes, before storing or serving.
Lasting & Storage Tips
These cookies store beautifully, making them perfect for gifting or preparing ahead.
Storage: Store completely cooled and set cookies in a single layer in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking.
Freezing (Unbaked Dough): The dough disc can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator before proceeding.
Freezing (Baked Cookies): Freeze undecorated, baked cookies in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 2 months. Thaw at room temperature and decorate if desired.
Nutrition Information (Per Cookie, estimated)
Note: Nutrition calculated for one cookie (including chocolate Kiss and basic glaze, without sprinkles). Values are approximate.
Calories: ~110 kcal
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 20mg
Total Carbohydrates: 13g
Dietary Fiber: 0g
Sugars: 8g
Protein: 1g