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Strawberry Kiss Cookies Recipe

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★★★★★

4.5 from 142 reviews

These Strawberry Kiss Cookies are soft, tender, and infused with a delightful strawberry flavor thanks to strawberry gelatin powder. Topped with rich chocolate kisses, they offer a perfect balance of fruity sweetness and chocolatey goodness, making them ideal for festive occasions or a charming treat.

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

For Finishing

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

Instructions

  1. Prepare the Dough: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract if using, beating until the mixture is well combined. Stir in the strawberry-flavored gelatin powder until fully incorporated for that signature flavor and color.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed just until a soft, pink dough forms. If the dough feels too soft or sticky to handle, add 1-2 extra tablespoons of flour to achieve the right consistency.
  3. Shape & Chill: Using about 1 tablespoon of dough per cookie, roll the dough between your palms to form smooth balls. Place the dough balls on a lined baking sheet and chill them in the refrigerator for at least 1 hour or up to overnight. Chilling prevents excessive spreading during baking.
  4. Preheat Oven & Arrange Cookies: Preheat your oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for expansion.
  5. Important Baking Note: Do not press an indentation or make a thumbprint in the dough before baking, as this will cause the cookies to spread too much.
  6. Bake: Bake the cookies for 11-13 minutes, or until the edges appear set and slightly firm while the centers might still look soft. They will continue to firm up as they cool.
  7. 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 into the center of each cookie so it adheres without melting excessively from direct heat.
  8. Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely, letting the chocolate set firmly.
  9. Dust with Powdered Sugar: To keep the chocolate kiss clean, dust the cookies with powdered sugar first, then press in the chocolate kisses as described. This ensures a beautiful presentation without powder on the chocolate.

Notes

  • Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
  • Adding a small amount of almond extract adds a lovely depth but can be omitted for nut allergies or personal preference.
  • If dough is sticky, add flour gradually to avoid toughening the cookies.
  • Do not make indentations in the dough before baking to preserve cookie shape.
  • Use good quality chocolate kisses for the best flavor and melting behavior.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Strawberry Kiss Cookies, strawberry cookies, chocolate kiss cookies, baked cookies, strawberry gelatin cookies, holiday cookies, soft cookies, chocolate topped cookies

Find it online: https://miarosetti.com/strawberry-kiss-cookies-recipe/