Strawberry Kiss Cookies
Delightful cookies infused with strawberry and chocolate flavors that evoke sweet, nostalgic memories.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Let it sit at room temperature until creamy.
- 1 cup granulated sugar
- 1 large egg, at room temperature Helps with even mixing.
- 1 tsp vanilla extract
- 1/2 tsp almond extract Optional for an extra layer of flavor.
- 2 cups + 2 tbsp all-purpose flour, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package strawberry-flavored gelatin mix (3 oz)
For Dusting and Topping
- 1/4 cup powdered sugar, for dusting
- 24-30 pieces chocolate kiss candies, unwrapped Use the classic chocolate ones or mix it up with seasonal flavors.
Instructions
Prepare the Dough
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Incorporate the egg, vanilla extract, and almond extract (if using), beating until well combined.
- Gradually add the strawberry-flavored gelatin powder, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add the dry mixture to the wet mixture.
- Mix on low speed until a soft, pink dough forms. If the dough feels too soft or sticky, add 1-2 extra tablespoons of flour.
Shape & Chill the Cookies
- 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.
Bake
- Preheat your 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.
- Remove from oven, let cookies sit for 2 minutes, then gently press a chocolate kiss into each cookie.
- Transfer the cookies to a wire rack to cool completely.
- Dust the cookies with powdered sugar before pressing in the kisses.
Notes
Keep cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a zip-top bag; they'll last up to 3 months.