Strawberry Kiss Cookies Recipe
Strawberry Kiss Cookies are delicate, soft sugar cookies infused with strawberry-flavored gelatin for a subtle fruity twist. Topped with a chocolate kiss candy that melts slightly when pressed into the warm cookies, these treats combine fruity sweetness and chocolaty indulgence in a charming bite-sized form, perfect for sharing or gifting.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 33 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups + 2 tbsp (280g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package (3 oz) strawberry-flavored gelatin mix
Topping
- 24–30 chocolate kiss candies, unwrapped
- 1/4 cup powdered sugar, for dusting
Instructions
- Prepare the Dough: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using), beating until well combined. Mix in the strawberry-flavored gelatin powder until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing 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 and 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 or up to overnight. This chilling step helps prevent the cookies from spreading too much during baking.
- 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. Do not press an indentation into the dough before baking to avoid excess spreading. Bake for 11-13 minutes or until the edges look set and slightly firm. The centers may look soft but will firm up as they cool.
- Add the Chocolate Kisses: Remove the cookies from the oven and let them rest on the baking sheet for 2 minutes. While still warm, gently press a chocolate kiss candy into the center of each cookie. The residual heat will help the chocolate adhere without melting too much.
- Cool Completely: Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate kisses to set properly.
- Dust with Powdered Sugar: To avoid powdered sugar getting on the chocolate, dust the cookies first; then press in the chocolate kisses. This final touch enhances their delicate sweetness and presentation.
Notes
- Chilling the dough is crucial for preventing excessive spreading and achieving the perfect texture.
- If the dough feels sticky before chilling, add an extra tablespoon or two of flour.
- Make sure the chocolate kisses are unwrapped before placing them on the cookies.
- For best flavor, use fresh strawberry gelatin powder for the pink hue and taste.
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can substitute chocolate kisses with other candy chocolates for variation.
Keywords: Strawberry Kiss Cookies, strawberry cookies, chocolate kiss cookies, soft sugar cookies, holiday cookies, gelatin cookies, easy cookie recipe
Find it online: https://epicrecipebox.com/strawberry-kiss-cookies-recipe/