Strawberry Kiss Cookies
Delightful cookies combining strawberry sweetness with chocolate kisses, perfect for sharing or indulging yourself.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened to room temperature Ensure it's softened for ideal texture.
- 1 cup granulated sugar Creates a fluffy texture when mixed with butter.
- 1 large egg, at room temperature Blends seamlessly into the dough.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1/2 teaspoon almond extract Optional for added flavor.
- 1 package (3 oz) strawberry-flavored gelatin mix Infuses the dough with vivid sweetness.
For the dry ingredients
- 2 cups all-purpose flour Add gradually to prevent a dense mixture.
- 1 teaspoon baking powder Leavening agent for soft cookies.
- 1/4 teaspoon salt Balances sweetness.
For finishing
- 1/4 cup powdered sugar For dusting the cookies.
- 24-30 pieces unwrapped chocolate kiss candies Placed in the center of each cookie.
Instructions
Preparation
- Softened butter until creamy, then add granulated sugar and mix until fluffy.
- Add the egg, vanilla extract, and almond extract; mix until combined.
- Mix in strawberry-flavored gelatin until incorporated.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
- If sticky, add 1-2 tablespoons of flour as needed.
Chilling
- Scoop 1 tablespoon of dough, roll into balls, and place on a lined baking sheet.
- Chill in the refrigerator for at least 1 hour or overnight.
Baking
- Preheat oven to 350°F (175°C).
- Arrange chilled dough balls on parchment-lined baking sheets, spaced 2 inches apart.
- Bake for 11-13 minutes until edges are firm and centers are soft.
- Let cookies rest for 2 minutes, then press chocolate kisses into the center.
- Transfer cookies to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Store cookies in an airtight container at room temperature for up to one week or refrigerate for freshness. For longer storage, freeze them for up to three months.