Instructions

Preheat the oven to 350° F. Line 2 large baking sheets with parchment paper or silicone baking liners and set aside.
In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate, large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined.
With the mixer on low, gradually add the flour mixture and beat until just combined.
Continue mixing on a low speed as you stream in the milk. Add just enough to soften the dough.
Use a to portion the dough and then use your hands to roll it into balls. Roll each ball in the colored sugar and place 2-inches apart on the lined baking sheet.

Bake for 8-10 minutes or until they’re puffed and the edges are just set, but not browned.
Allow the cookies to cool for 2 minutes then press a Hershey’s kiss into the center of each cookie.
Allow them to cool for 5 additional minutes before transferring to a wire rack and allowing them to cool completely.
Notes
Be extra careful to not overbake these easter Hershey kiss cookies! They should mattify and puff slightly in the oven, but not brown.
Save yourself some stress by unwrapping the Hershey kisses ahead of time. This step takes more time than you’d think.
Initially, the Hershey kisses will look like they’re melting when pressed into the warm cookies. Don’t panic! They will quickly cool and resolidify into the proper shape.
Store in an airtight container for up to 1 week or refrigerate for up to 3 weeks. Cooled cookies can also be frozen but sudden temperature changes may cause the candy to “bloom” which is harmless but not pretty.