Strawberry Kiss Cookies
Delicate shortbread-like cookies flavored with real strawberry puree and topped with a melting chocolate Kiss, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon into measuring cup to avoid density
- 1/2 cup cornstarch Gives tender texture
- 1/2 cup strawberry puree Blend fresh or thawed strawberries
- 1/2 cup chocolate kisses Approximately 10–12, depending on size
- Extra powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes.
- Add the vanilla extract and strawberry puree, mixing until evenly combined.
- Gradually add the all-purpose flour and cornstarch, mixing until a soft dough forms; stop as soon as there are no large streaks of flour.
- Roll the dough into small balls (about 1 to 1.25 tablespoons each) and place them at least 1.5 inches apart on the prepared baking sheet.
- Gently press a chocolate kiss into the center of each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden but the centers look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool further.
- Dust with extra powdered sugar before serving.
Notes
Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 5 days. Freezing is also an option for up to 3 months.