Valentine Pink Kiss Cookies
Soft and tender sugar cookies topped with a pink candy kiss, perfect for Valentine's Day gatherings.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Substitute: salted butter — omit added salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed Adds a touch of chew
- 1 large egg For an egg-free option, try a commercial egg replacer per package directions
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour For a gluten-free swap: use a 1:1 GF flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt If using salted butter, reduce added salt to 1/4 teaspoon
- 24 pink candy kisses Store-bought pink-wrapped kisses or similar
- 3-4 drops pink food coloring Optional: gel works well
- 1/2 teaspoon almond extract Optional: omit for pure vanilla
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and almond extract (if using). If desired, add pink food coloring and mix until color is even.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mix to the wet mixture and stir until just combined. Be careful not to overmix.
- Scoop or roll the dough into 1-inch balls and place them about 2 inches apart on the prepared sheets.
Baking
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
- As soon as the cookies come out of the oven, press a pink candy kiss into the center of each cookie.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For even baking, use a small cookie scoop to make uniform dough balls. Do not overbake; cookies will continue to set after removal from the oven. For gifting, stack cookies in parchment-lined boxes tied with twine.