Strawberry Kiss Cookies
Delightful cookies featuring a buttery shortbread base infused with vibrant strawberry flavor and topped with a chocolate kiss, perfect for parties or as a sweet gift.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use high-quality European-style butter for richer flavor.
- 1 cup granulated sugar
- 1 large egg, at room temperature Room temperature helps with emulsification.
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional) For added flavor.
- 2 cups + 2 tbsp all-purpose flour 280g is the preferred weight measurement.
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package strawberry-flavored gelatin mix (3 oz) Adds flavor and color without moisture.
- 1/4 cup powdered sugar, for dusting
- 24-30 pieces chocolate kiss candies, unwrapped Use fresh kisses for best results.
Instructions
Mixing the dough
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla, and almond extract (if using), and beat until combined.
- Stir in the strawberry gelatin powder until fully mixed and the batter is uniformly pink.
- Pro Tip: The mixture should hold soft peaks when lifted with the beater for a second.
Combine dry ingredients
- In a separate bowl, whisk the flour, baking powder, and salt together.
- Gradually add the dry ingredients to the wet mixture on low speed until a soft dough forms. If the dough feels too sticky, incorporate 1–2 extra tablespoons of flour, adding sparingly.
- Pro Tip: Look for a cohesive dough that leaves the sides of the bowl clean.
Shape and chill the dough
- Scoop about 1 tablespoon of dough and roll between your palms to make smooth balls.
- Place the dough balls on a lined baking sheet. Chill in the refrigerator for at least 1 hour, or up to overnight.
- Pro Tip: Chilling firms the butter so the cookies bake with defined shape.
Bake
- Preheat oven to 350°F (175°C). Arrange chilled dough balls on a parchment-lined baking sheet about 2 inches apart.
- Bake 11–13 minutes, until the edges look set and slightly firm.
- Pro Tip: Rotate the tray halfway through for even browning.
Add the chocolate kisses
- Remove from oven and let the cookies sit on the baking sheet for 2 minutes.
- While warm, gently press a chocolate kiss into the center of each cookie.
- Pro Tip: Waiting 2 minutes helps the kiss adhere without fully melting.
Cool and dust
- Transfer cookies to a wire rack to cool completely and allow the chocolate to set.
- Dust lightly with powdered sugar before pressing in kisses to avoid powdered sugar on the chocolate surface.
Notes
Room-temperature ingredients emulsify more easily and trap air for a lighter cookie. Dough can be frozen for up to 3 months.