Valentine Strawberry Kiss Cookies
These soft and buttery Valentine Strawberry Kiss Cookies filled with strawberry flavor and topped with a chocolate kiss are a delightful treat perfect for celebrating love.
Ingredients
For the cookie dough
- 1 cup butter, softened Use unsalted butter for better control over the sweetness.
- 1 cup powdered sugar Can be substituted with coconut sugar for a lower-sugar option.
- 2 cups all-purpose flour For gluten-free version, use a gluten-free all-purpose flour blend.
- 0.5 cup cornstarch Can be substituted with an equal amount of all-purpose flour if out.
- 0.5 teaspoon baking powder Helps cookies rise while maintaining softness.
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract Enhances overall flavor.
- 0.5 teaspoon strawberry extract For a more intense flavor, use freeze-dried strawberry powder instead.
- a few drops pink food coloring For visual appeal.
For topping
- 24 Hershey's Kisses, unwrapped Use high-quality chocolate for the best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract, strawberry extract, and food coloring to the mixture; mix until unified.
- In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until combined and no dry flour remains.
- Scoop tablespoons of dough and roll into small balls. Place them on a parchment-lined baking sheet.
Baking
- Bake for 10-12 minutes or until lightly golden around the edges.
- Remove from oven and gently press a Hershey's Kiss into the center of each cookie while they're still warm.
- Let them cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
For best results, use fresh ingredients and avoid tightly packing the dough balls to allow for spreading while baking. These cookies can be stored at room temperature in an airtight container for up to five days.