Strawberry Kiss Cookies
These light and fruity cookies filled with strawberry chocolate kisses offer a nostalgic taste of childhood summers and holiday baking, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened for rich, tender cookies.
- 1 cup granulated sugar adds sweetness and helps with a crisp edge.
- 1 large egg binds and adds structure.
- 1 teaspoon pure vanilla extract brings warmth and depth.
- 2 1/4 cups all-purpose flour the base of the cookie.
- 1/2 teaspoon baking powder gives a gentle lift.
- 1/4 teaspoon salt balances the sweetness.
- 1/2 cup freeze-dried strawberry powder OR strawberry jam (3 tablespoons) for bright strawberry flavor.
- 1/2 cup powdered sugar for coating and that signature snowy look.
- 24 pieces strawberry-flavored chocolate kiss candies, unwrapped the cheerful center.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment for easy cleanup.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla until combined. Spoon in the strawberry powder or fold in reduced strawberry jam.
- In a separate bowl, whisk together the flour, baking powder, and salt before folding into the wet mixture until a soft dough forms.
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar until fully coated. Place on prepared sheets spaced about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers still look soft.
- Remove from oven and immediately press an unwrapped strawberry kiss into the center of each warm cookie.
- Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Experiment with chilling the dough for 15–30 minutes before baking for thicker, chewier cookies. Use room-temperature ingredients for a consistent texture.