Strawberry Kiss Cookies
Delightful cookies filled with sweet strawberry jam and topped with Hershey's Kisses, embodying warmth and nostalgia.
Ingredients
Cookie Dough Ingredients
- 1 cup butter, softened Use room temperature butter for best results.
- 1 cup sugar
- 1 large egg Use fresh egg for better flavor.
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour Can be substituted with whole wheat flour.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Filling and Topping
- 1 cup strawberry jam Use quality jam for better flavor.
- 24 pieces Hershey's Kisses For the topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until pale and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until well blended.
- Roll the dough into small balls and place them on a baking sheet.
- Using your thumb, press an indentation into the center of each ball.
- Fill each indentation with a teaspoon of strawberry jam.
Baking
- Bake in the preheated oven for 10 to 12 minutes until lightly golden around the edges.
- Remove from the oven and gently press a Hershey's Kiss into the center of each cookie.
- Allow cookies to cool on wire racks.
Notes
Store cookies in an airtight container at room temperature for up to five days or refrigerate for up to a week. They can be frozen for up to three months.