Strawberry Kiss Cookies
Delightful cookies featuring a soft pink dough infused with strawberry flavor and topped with a luscious chocolate kiss.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups + 2 tbsp 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 pieces chocolate kiss candies, unwrapped
Instructions
Preparation of Dough
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and almond extract (if using), beating until well combined.
- Mix in the strawberry-flavored gelatin powder until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, pink dough forms.
- If the dough feels too soft or sticky, add 1-2 extra tablespoons of flour.
Shaping & Chilling
- Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball.
- Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or up to overnight for best results).
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.
- Bake for 11-13 minutes, or until the edges look set and slightly firm.
- The cookies may look soft in the center, but they will continue to firm up as they cool.
Adding Chocolate Kisses
- Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses.
- Press a chocolate kiss into the center of each cookie while still warm.
Cooling and Dusting
- Transfer the cookies to a wire rack and let them cool completely.
- Dust the cookies with powdered sugar before pressing in the kisses.
Notes
Enhance the strawberry flavor by adding fresh strawberries in small pieces. Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookie dough balls uncooked in a resealable bag for up to three months; bake directly from frozen, adding an extra minute to the baking time.