Why Make This Recipe
Strawberry Kiss Cookies are not only adorable but also a delightful treat for any occasion. Their soft, chewy texture combined with the rich flavor of chocolate makes them a favorite. They’re perfect for birthdays, holidays, or simply when you crave something sweet. The burst of strawberry flavor adds a unique twist that will impress your friends and family. Plus, they’re fun to make!
How to Make Strawberry Kiss Cookies
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
Directions:
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), and beat 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 & 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 for best results). This step is essential for preventing spreading.
Bake:
Preheat the 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—this will cause excess spreading. Bake for 11-13 minutes or until the edges look set and slightly firm. The cookies may look soft in the center, but they will continue to firm up as they cool.
Add the Chocolate Kisses:
Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses. While still warm, gently press a chocolate kiss into the center of each cookie. The residual heat will help the chocolate stick without melting too much.
Cool Completely:
Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set.
Dust with Powdered Sugar:
To avoid getting powdered sugar on the chocolate, dust the cookies FIRST, then press in the kisses.
How to Serve Strawberry Kiss Cookies
Serve Strawberry Kiss Cookies on a pretty plate or in a cookie jar. They make a great addition to any dessert table and are perfect for sharing with friends. Pair them with milk or a refreshing cup of tea for a delightful snack.
How to Store Strawberry Kiss Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap each cookie individually or layer them with parchment paper to avoid sticking.
Tips to Make Strawberry Kiss Cookies
- Use room temperature butter and egg for better mixing.
- Don’t skip the chilling step; it helps the cookies retain their shape while baking.
- If you like a stronger strawberry flavor, you can add extra gelatin powder.
Variation
For a different twist, try using different flavored gelatin, like lemon or orange, and pair it with white chocolate kisses for a refreshing change.
FAQs
Can I use margarine instead of butter?
While you can use margarine, butter will give the cookies a better flavor and texture.
How do I know when the cookies are done?
The edges should look set, and the centers may appear soft but will firm up as they cool.
Can I make the dough ahead of time?
Yes! You can prepare the dough ahead of time and chill it in the refrigerator for up to 24 hours before baking.
Strawberry Kiss Cookies
- Total Time: 73 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful soft and chewy strawberry cookies topped with chocolate kisses, perfect for any occasion.
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
- 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.
- 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.
- 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.
- Preheat the oven to 350°F (175°C).
- Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake for 11-13 minutes or until the edges look set and slightly firm.
- Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses.
- While still warm, gently press a chocolate kiss into the center of each cookie.
- Transfer the cookies to a wire rack and let them cool completely.
- Dust with powdered sugar before pressing in the kisses.
Notes
Use room temperature ingredients for better mixing. Don’t skip the chilling step to keep the cookies’ shape.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
