Sanding sugar is a large crystal sugar that’s great for decorating because it won’t dissolve with heat. It also creates a sparkly effect because of the large size of the crystals that reflect light. It’s great for decorating treats like cookies, cakes, scones, muffins, and even candies.

Sanding sugar is closely related to several different types of sugars, so substituting it in a recipe is usually straightforward. Here are some substitutes you can use if you don’t have any sanding sugar on hand: 

 

Cocoa powder is an end product after cacao beans have been fermented, roasted and pressed to extract most of the cocoa butter. “With all of the flavor but a fraction of the fat, cocoa powder is essentially a concentrated form of cocoa beans: it is bitter and strong,” Alice Medrich wrote in Food52. Or as Alton Brown put it, “Cocoa powder is the pure essence of chocolate, without any added fat or sugar to detract from its inherent goodness.”

 

These cookies are incredibly easy to make.  I mixed softened butter, sugar, egg yolks, and vanilla together before adding the flour.  Once all the ingredients were combined, I rolled the dough into a large ball and then split it down the middle.  I placed one dough ball aside and in the same bowl added the cocoa powder to the remaining dough ball.  Once the dough was thoroughly combined with the cocoa powder, I rolled each ball out into a log approximately 18 inches long.  I braided the white dough with the chocolate dough and then cut the braid into 1 inch slices.  The slices were rolled into small dough balls and baked in the oven at 350 degrees for 13 minutes.  I sprayed the cookie sheets with PAM cooking spray and placed the cookies approximately  2 inches apart.

 

As soon as the cookies were baked, I took them out of the oven, sprinkled sugar on them and placed an unwrapped Hershey Kiss in the middle.  Some of the kisses melted a bit too much in the middle so I should have a waited a bit to add the kiss.  They were still delicious either way.  I don’t mind a melted kiss but if you want a perfect looking cookie, you might want to wait a few seconds.  Another way to avoid the kiss from melting is to place the cookies on a cooling rack.  I did not do this so the hot cookie still baked on the plate I was using.

 

Tip:  These cookies have more of a brownie like consistency and not a crunchy cookie.  I patted each dough ball down a bit with a spoon before baking in the oven.  This helped them to cook more evenly.

 

This recipe made 24 cookies with some kisses left over.  Melting the kisses down into patties would be a fun addition to this cookie tray.  Or let the kisses melt over this cookie for a less uniformed look.

 

Instead of the kisses, add your favorite jam or jelly.

 

Place a salted cashew in the middle and drizzle chocolate over top.

 

Add a Reese’s Peanut Butter Cup in the middle.  The flavors of this cookie will blend very well with peanut butter.

 

Drizzle honey over top of this cookie for a natural sweetness.

 

Not only are these perfect for the Christmas holiday, they would make a special treat for Valentine’s Day.