Strawberry Kiss Cookies
Delightful shortbread-style cookies flavored with strawberry Jell-O and topped with a gooey Hershey's Kiss, perfect for cookie swaps or special occasions.
Ingredients
For the cookie dough
- 2 ¼ cups all-purpose flour Use 1:1 gluten-free flour blend for gluten-free version.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature Substitute vegan butter for dairy-free option.
- 1 cup granulated sugar Reduce up to 2 tablespoons if using sugar-free Jell-O.
- ¼ cup brown sugar, packed
- 1 large egg Use 3 tablespoons aquafaba for an egg-free version.
- 1 teaspoon vanilla extract
- 1 package strawberry Jell-O powder (3 oz)
For the topping
- 12-15 pieces Hershey's Kisses Can substitute with mini peanut butter cups or any chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, salt, and strawberry Jell-O until combined.
- In a large bowl, beat the room-temperature butter with granulated and brown sugar until light and creamy (about 2–3 minutes with a mixer).
- Add the egg and vanilla to the butter-sugar mixture and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until incorporated. The dough should be soft but scoopable.
Baking
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes, until the edges are lightly golden — the centers will still be soft.
- Remove from the oven and immediately press one Hershey's Kiss into the center of each cookie.
- Transfer cookies to a wire rack and let cool completely.
Notes
Cookies can be served warm with milk or a milkshake. Keep baked cookies in an airtight container for up to 4 days.