introduction
This simple cookie is soft, pink, and sweet. It blends butter, sugar, and strawberry gelatin for a light flavor. If you like quick, pretty cookies, try this. For a fresh side, try a light salad like 30-minute strawberry spinach salad with your cookies.
why make this recipe
These cookies look and taste special but use easy steps and pantry ingredients. You can make them for parties, school treats, or a simple dessert. They bake in one pan and need only a few minutes in the oven.
how to make Strawberry Kiss Cookies
Make the dough, chill it, bake, then press a chocolate kiss on each warm cookie. Chill the dough so the cookies do not spread. For texture tips, see a similar method used in bakery-style chocolate chip cookies for chilling and shaping ideas.
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 bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, and almond extract (if using). Beat until mixed. Stir in the strawberry gelatin until it blends in fully.
- MIX DRY INGREDIENTS: In another bowl, whisk the flour, baking powder, and salt.
- COMBINE: Add the dry mix to the wet mix a little at a time. Mix on low until a soft pink dough forms. If the dough is too sticky, add 1–2 extra tablespoons of flour.
- SHAPE & CHILL THE COOKIES: Scoop about 1 tablespoon of dough. Roll into smooth balls. Place on a lined baking sheet. Chill in the fridge for at least 1 hour or up to overnight. Chilling stops the cookies from spreading.
- BAKE: Preheat the oven to 350°F (175°C). Place chilled dough balls on a parchment-lined baking sheet about 2 inches apart. Do NOT press an indentation into the dough before baking—this will cause excess spreading.
- BAKE TIME: Bake 11–13 minutes, until the edges look set and slightly firm. Centers may look soft but will firm as they cool.
- ADD THE CHOCOLATE KISSES: Take the cookies from the oven. Let them sit on the baking sheet for 2 minutes. While warm, gently press one chocolate kiss into the center of each cookie. The heat will help the chocolate stick without melting too much.
- COOL COMPLETELY: Move the cookies to a wire rack and let them cool fully so the chocolate sets.
- DUST WITH POWDERED SUGAR: Dust the cookies with powdered sugar first, then press in the kisses to avoid getting sugar on the chocolate.
how to serve Strawberry Kiss Cookies
Serve them on a plate at room temperature. They pair well with milk, tea, or a light fruit salad. Place them on a party tray or in a decorative box for gifts.
how to store Strawberry Kiss Cookies
Keep cookies in an airtight container at room temperature for up to 4 days. Place wax paper between layers so they do not stick. For longer storage, freeze the baked cookies (without the kisses) for up to 3 months. Add the kisses after thawing.
tips to make Strawberry Kiss Cookies
- Chill the dough well to keep the shape.
- Use room-temperature egg for better mixing.
- If dough is sticky, add 1–2 tbsp more flour.
- Let cookies rest on the pan 2 minutes before adding a kiss.
- Dust with powdered sugar before pressing the kisses to keep the chocolate clean.
variation (if any)
- Use raspberry gelatin instead of strawberry for a different berry note.
- Swap vanilla for lemon extract for a citrus hint.
- Try white chocolate or peanut butter kisses for a new flavor.
FAQs
Q: Can I skip the almond extract?
A: Yes. The almond extract is optional. The cookies still taste great without it.
Q: Can I make the dough ahead?
A: Yes. Chill dough overnight. You can also freeze dough balls and bake later.
Q: Why did my cookies spread too much?
A: Likely the dough was not cold enough or the oven was too hot. Chill dough well and measure flour correctly.
Q: Can I use sugar-free gelatin?
A: You can, but it may change texture and sweetness. Adjust sugar if needed.
Conclusion
These Strawberry Kiss Cookies are easy and fun to make. For the full ingredient list shown with a similar recipe, see Ingredients in Strawberry Kiss Cookies. For another take on this cookie and more photos, check Strawberry Kiss Cookies – Yummi Haus.
Strawberry Kiss Cookies
Ingredients
Method
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla, and almond extract (if using). Beat until mixed.
- Stir in the strawberry gelatin until fully blended.
- In another bowl, whisk together flour, baking powder, and salt.
- Add the dry mix to the wet mix a little at a time. Mix on low until a soft pink dough forms.
- If the dough is too sticky, add 1–2 extra tablespoons of flour.
- Scoop about 1 tablespoon of dough and roll into smooth balls.
- Place on a lined baking sheet and chill in the fridge for at least 1 hour or up to overnight.
- Preheat the oven to 350°F (175°C).
- Place chilled dough balls on a parchment-lined baking sheet about 2 inches apart and do NOT press an indentation into the dough before baking.
- Bake for 11–13 minutes, until the edges look set and slightly firm. Centers may look soft but will firm as they cool.
- Take the cookies from the oven and let them sit on the baking sheet for 2 minutes.
- While warm, gently press one chocolate kiss into the center of each cookie.
- Move the cookies to a wire rack and let them cool completely so the chocolate sets.
- Dust the cookies with powdered sugar first, then press in the kisses to keep the chocolate clean.