Strawberry Funfetti Blossom Cookies
Ingredients:
1 6-ounce bag Funfetti Sugar Cookie Mix
4 ounces cream cheese, softened half an 8-ounce package
1 large egg
1/2 cup pink or white sanding sugar or non-pareils
18 Hersheys Strawberry Ice Cream Cone Kisses, unwrapped
Directions:
Preheat the Oven: Line a large baking sheet with parchment paper and preheat the oven to 375F 190C.
Make the Dough: In a large mixing bowl, use a hand or stand mixer to beat together the Funfetti sugar cookie mix, softened cream cheese, and egg until a soft dough forms.
Prepare the Coating: Place the pink or white sanding sugar or non-pareils into a shallow bowl.
Form Cookie Balls: Use a 1 1/2 tablespoon cookie scoop to portion out the dough. Drop each dough ball into the bowl of sanding sugar or non-pareils and roll gently to coat. Shape the coated dough into even balls.
Optional Tip: If the dough is too sticky to work with, refrigerate or freeze it for 30-60 minutes. This will make it easier to handle, though it may still be slightly sticky.
Bake the Cookies: Place the cookie balls on the prepared baking sheet, spacing them about 1 1/2 inches apart. Bake for 8-12 minutes, or until the edges of the cookies are set.
Add the Kisses: Allow the cookies to cool on the baking sheet for 3-5 minutes. Then, gently press an unwrapped Hersheys Strawberry Kiss into the center of each cookie.
Cool or Serve: Transfer the cookies to a wire cooling rack to cool completely, or serve warm for a gooey, delicious treat.