Strawberry Kiss Cookies
why make this recipe
Strawberry Kiss Cookies are a delightful treat that combines the flavors of strawberry and chocolate. These cookies are not only fun to make but also a hit at parties, holidays, or just as a sweet snack. The vibrant pink color and the surprise of chocolate in the center make them irresistible. Plus, they are simple to prepare, making them perfect for bakers of all levels.
how to make Strawberry Kiss Cookies
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups + 2 tbsp (280g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package (3 oz) strawberry-flavored gelatin mix
- 1/4 cup powdered sugar, for dusting
- 24-30 chocolate kiss candies, unwrapped
Directions
- Prepare the dough: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using). Mix well. Then, add the strawberry-flavored gelatin powder and blend until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix on low speed until a soft, pink dough forms. If the dough is too soft or sticky, add 1-2 extra tablespoons of flour.
- Shape & chill the cookies: Scoop about 1 tablespoon of dough and roll it into a ball between your palms. Place the dough balls on a lined baking sheet. Chill in the refrigerator for at least 1 hour (or up to overnight) to prevent spreading.
- Bake: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Do not press an indentation into the dough before baking, as this can cause excess spreading. Bake for 11-13 minutes, or until the edges are set and slightly firm. The center may look soft, but it will firm up as the cookies cool.
- Add the chocolate kisses: Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes. While still warm, gently press a chocolate kiss into the center of each cookie. This heat helps the chocolate stick without melting too much.
- Cool completely: Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set.
- Dust with powdered sugar: To avoid getting powdered sugar on the chocolate, dust the cookies first, then press in the kisses.
how to serve Strawberry Kiss Cookies
Strawberry Kiss Cookies can be enjoyed at room temperature. Serve them on a platter for parties or package them as gifts. They are perfect for a sweet treat alongside a cup of coffee or tea.
how to store Strawberry Kiss Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just make sure to place them in a freezer-safe bag or container to prevent freezer burn.
tips to make Strawberry Kiss Cookies
- Ensure your butter is softened but not melted for the best texture.
- Chilling the dough is crucial to prevent the cookies from spreading too much.
- You can substitute the chocolate kisses with other types of chocolates if you prefer.
variation (if any)
For a different taste, you can swap the strawberry-flavored gelatin mix with raspberry or cherry-flavored gelatin. This will give the cookies a new fruity flavor while keeping the deliciousness intact.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe.
Q: What if I don’t have strawberry-flavored gelatin?
A: If you don’t have strawberry gelatin, you can try using a different fruit flavor or skip it altogether for a plain cookie.
Q: Can I use other types of chocolate instead of kisses?
A: Absolutely! You can use chocolate chips or other chocolate candies based on your preference.
Strawberry Kiss Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Ensure the butter is softened but not melted.
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional) Can be omitted if not preferred.
- 2 1/8 cups all-purpose flour Use 2 cups plus 2 tablespoons.
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package (3 oz) strawberry-flavored gelatin mix
For Dusting
- 1/4 cup powdered sugar For dusting before serving.
Chocolate Center
- 24-30 chocolate kiss candies, unwrapped Or substitute with other types of chocolate if preferred.
Instructions
Preparation of Dough
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and almond extract (if using). Mix well.
- Add the strawberry-flavored gelatin powder and blend until fully combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed until a soft, pink dough forms.
- If the dough is too soft or sticky, add 1-2 extra tablespoons of flour.
Chilling the Dough
- Scoop about 1 tablespoon of dough and roll it into a ball between your palms.
- Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or up to overnight) to prevent spreading.
Baking
- Preheat the oven to 350°F (175°C).
- Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
- Do not press an indentation into the dough before baking, as this can cause excess spreading.
- Bake for 11-13 minutes, or until the edges are set and slightly firm.
- The center may look soft, but it will firm up as the cookies cool.
Adding Chocolate Kisses
- Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes.
- While still warm, gently press a chocolate kiss into the center of each cookie.
- This heat helps the chocolate stick without melting too much.
Cooling
- Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set.
Dusting
- To avoid getting powdered sugar on the chocolate, dust the cookies first, then press in the kisses.
