Acorn Candy Cookies

These adorable bite-sized cookies are bound to be a complete hit! They look stunning all on their own, but are perfect for filling in the gaps on your Christmas cookie platter. Hershey Acorn Cookies are prepared with a miniature homemade cookie, and paired with a chocolate kiss and a single chocolate chip!

STORING, PACKAGING, & FREEZING

When it comes to most cookies, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cookies will stay fresh in a cookie jar or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want one, two, or half a dozen, take them out of the container and place them in a single layer on a plate. Let them sit at room temperature for 5 minutes and they’re ready!

If you plan to freeze your Hershey Acorn Cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight-fitting lid too. I use  these  quite often when freezing baked goods. I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that freshness locked in!

You can freeze these cookies for up to three months. If you plan to give previously frozen cookies as a gift, I would lay them out onto a wire cooling rack to thaw completely. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.

HOW TO MAKE HERSHEY ACORN COOKIES

The first thing you will need to do is to bake the cookies and let them cool. Once that is done, you can start assembling. I tested the measurement of the cookie dough many times to ensure that each cookie would bake up to the right size. It needs to be just slightly larger than the base circumference of a chocolate kiss. That exact measurement is 3/4 teaspoon!

So, let’s get started! Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat and set it aside. Next, in a mixing bowl, beat together the butter and sugar until light and fluffy. Add in the egg yolks and vanilla extract. Beat to combine. Now, add the flour and mix into the butter mixture until just combined. Don’t over mix!

Portion into 3/4 teaspoon amounts and roll into balls. Roll each ball into the sanding sugar and place on the prepared baking sheet. Use a flat-bottomed drinking glass to slightly flatten the ball. Bake for 10 minutes. Remove from oven and allow cookie to cool on the baking sheet for 3-5 minutes. Transfer the cookies to a wire cooling rack to finish cooling.

Ingredients