Description
Strawberry Kiss Cookies are delightful, soft pink cookies infused with strawberry gelatin for a sweet, fruity flavor. These tender cookies are topped with iconic chocolate kiss candies, making a perfect treat for holidays, parties, or anytime you crave a fruity chocolate cookie.
Ingredients
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
- 1/4 cup powdered sugar, for dusting
- 24-30 chocolate kiss candies, unwrapped
Instructions
- 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), mixing until fully combined. Stir 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 to achieve the right consistency.
- Shape & Chill the Cookies: Use a tablespoon to scoop dough portions and roll them into smooth balls between your palms. Place these balls on a baking sheet lined with parchment paper. Refrigerate the dough balls for at least 1 hour or up to overnight; this chilling step is critical to prevent spreading while baking.
- Bake: 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. Avoid pressing an indentation into the dough before baking, as this can cause excessive spreading. Bake for 11-13 minutes or until the edges look set and slightly firm. The centers may appear soft but will firm up as they cool.
- Add the Chocolate Kisses: Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes. While the cookies are still warm, gently press an unwrapped chocolate kiss into the center of each cookie. The residual heat will help the kiss adhere without melting excessively.
- Cool Completely: Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate kisses to set firmly.
- Dust with Powdered Sugar: To keep powdered sugar from getting on the chocolate, dust the cookies with powdered sugar first, then press in the chocolate kisses if desired for serving presentation.
Notes
- Chilling the dough is essential to prevent cookie spreading during baking.
- Do not press the chocolate kisses into the dough before baking to avoid excess spreading.
- Use fresh strawberry gelatin powder for the best flavor and vibrant color.
- If the dough is sticky, add an extra tablespoon or two of flour, but avoid adding too much to keep the cookies tender.
- You can substitute chocolate kisses with other soft chocolate candies if preferred.
