Introduction

Strawberry Kiss Cookies are delightfully soft, pink-hued treats with a burst of fruity flavor and a melt-in-your-mouth chocolate kiss at the center. These charming cookies are perfect for celebrations or whenever you crave a sweet, nostalgic dessert.

The image shows four soft, round cookies with a pink, slightly grainy texture dusted with white powdered sugar. Each cookie has a dark, glossy chocolate drop placed in the center, standing upright like a small cone. The cookies sit on white parchment paper with a faint pink design, all positioned on a light wooden surface, and all of this is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup powdered sugar, for dusting
24-30 chocolate kiss candies, unwrapped

Instructions

Step 1: 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, and beat until well combined. Stir in the strawberry-flavored gelatin powder until fully incorporated.
Step 2: 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.
Step 3: 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 prevents spreading during baking.
Step 4: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 5: Do not press an indentation into the dough before baking to avoid excess spreading.
Step 6: Bake for 11-13 minutes, or until the edges look set and slightly firm. The centers may appear soft but will firm as they cool.
Step 7: Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes. While still warm, gently press a chocolate kiss into the center of each cookie. The residual heat will help the chocolate adhere without melting too much.
Step 8: Transfer the cookies to a wire rack and cool completely to allow the chocolate to set.
Step 9: Dust the cooled cookies lightly with powdered sugar, being careful to avoid getting sugar on the chocolate kiss.

Tips & Variations

If you prefer, replace almond extract with an additional 1 teaspoon of vanilla extract for a simpler flavor.
For a different twist, try using raspberry or cherry-flavored gelatin mix instead of strawberry.
Ensure the dough is chilled thoroughly to minimize spreading and maintain cookie shape.
Use a small cookie scoop for uniform cookie sizes and even baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If the cookies soften, you can refresh them in a 300°F (150°C) oven for a few minutes. For longer storage, freeze the baked cookies (without kisses) for up to 3 months and add chocolate kisses after thawing.

How to Serve

A pile of pink cookies with a cracked texture, each topped with a smooth, shiny dark chocolate kiss in the center. The cookies are round and slightly rough on the surface, arranged in a small mound on a white plate with a delicate carved pattern around the edge. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, the dough can be chilled overnight or up to 2 days in the refrigerator, which actually improves the flavor and texture by allowing the gelatin to meld.

Why shouldn’t I press the chocolate kisses before baking?

Pressing the kisses before baking causes the cookies to spread too much and can make the chocolate melt excessively. Adding them after baking ensures the kisses keep their shape and stay intact on top.