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Strawberry Kiss Cookies are those delightful little treats that bring a burst of fruity sweetness paired with a luscious chocolate surprise. Their soft pink hue and meltinyourmouth texture make them a favorite for celebrations or simply brightening an ordinary day. These cookies come together with straightforward ingredients, filling your home with an irresistible aroma that invites everyone to indulge.
I remember the first time I made these during a snow day. The whole family gathered in the kitchen, drawn by the smell, and it quickly became a treasured weekly tradition that never gets old.
Ingredients
- Unsalted butter: One cup softened to room temperature adds richness and creates a tender texture
- Granulated sugar: One cup provides the essential sweetness and helps keep the cookies soft
- Large egg: One egg at room temperature binds everything while contributing moisture for softness
- Vanilla extract: One teaspoon enhances flavor depth and warms up the dough’s taste
- Almond extract: Half a teaspoon optional but adds a lovely nutty nuance worth trying
- Allpurpose flour: Two cups plus two tablespoons offers structure and balances the cookie’s softness
- Baking powder: One teaspoon ensures the cookies rise and stay fluffy
- Salt: A quarter teaspoon brightens overall flavor and balances the sweetness
- Strawberryflavored gelatin mix: One package gives the cookies their signature pink color and a sweet strawberry essence
- Powdered sugar: A quarter cup for dusting adds a touch of elegance and extra sweetness at the end
- Chocolate kiss candies: Twentyfour to thirty unwrapped create the perfect gooey center that everyone loves
Instructions
- Prepare the Dough:
- In a large bowl, beat softened butter with granulated sugar on medium speed for about two to three minutes until the mixture is light and fluffy. This step is important to incorporate air and ensure tender cookies. Add the egg, vanilla extract, and almond extract if using, beating thoroughly to combine. Sprinkle in the strawberryflavored gelatin mix and mix until fully blended for that lovely pink color and flavor.
- Whisk Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Whisking helps to evenly distribute these ingredients, preventing clumps and ensuring your cookies bake evenly.
- Combine Wet and Dry Ingredients:
- Slowly add the dry mixture to the wet ingredients while mixing on low speed. Stir just until a soft, pink dough forms. If it feels sticky or too soft to handle, sprinkle one or two extra tablespoons of flour and blend until manageable.
- Shape and Chill the Cookies:
- Using about a tablespoon of dough per cookie, roll it smoothly between your palms to form balls. Place them on a baking sheet lined with parchment paper, then chill in the refrigerator for at least one hour. This chilling step is key to preventing spread and helps the cookies keep their round shape while baking.
- Bake the Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Arrange chilled dough balls two inches apart on the baking sheet. Avoid pressing an indentation in the dough before baking as this can cause excessive spreading. Bake for eleven to thirteen minutes until the edges are set and just starting to firm up. The centers may still look soft but will firm as they cool.
- Add the Chocolate Kisses:
- Let the cookies cool on the baking sheet for about two minutes after removing from the oven. While still warm, gently press a chocolate kiss into the center of each cookie. The residual heat will soften the chocolate just enough to stick without melting completely.
- Cool Completely and Dust with Powdered Sugar:
- Transfer cookies carefully to a wire rack and let them cool fully. Dust with powdered sugar for an elegant finish. Doing this step after setting the kisses keeps the powdered sugar off the chocolate.
The strawberry gelatin is my personal favorite ingredient here. It not only gives the cookies their charming pink color but also infuses that unmistakable strawberry essence, making these cookies a special treat that sparks memories of family holiday gatherings filled with laughter and warmth.
Storage Tips
Store the baked cookies at room temperature in an airtight container for up to five days to maintain softness. Refrigeration is an option but may firm up the cookie texture slightly. For longer storage, freeze the shaped dough balls on a tray before transferring them to a bag. Bake from frozen when ready by adding a couple of minutes to the baking time.
Ingredient Substitutions
If you prefer not to use gelatin, strawberry extract or flavoring can be substituted though it won’t provide the same pink hue. Mini chocolate chips can replace the chocolate kisses for variety. Almond extract is optional but recommended for a subtle, nutty depth.
Serving Suggestions
Serve these cookies on a festive platter for celebrations or afternoon teas. Pairing with vanilla ice cream makes for a simple yet indulgent dessert. They also pair beautifully with hot beverages like coffee or tea for a cozy afternoon treat.
These Strawberry Kiss Cookies are a simple nostalgic treat perfect for sharing with family and friends.
Common Recipe Questions
- → What gives these cookies their pink color?
The pink hue comes from strawberry-flavored gelatin powder incorporated into the dough for color and subtle fruitiness.
- → Can I substitute the gelatin for something else?
Yes, strawberry flavoring or extract can be used, though the cookies might not be as vibrant in color.
- → Why is chilling the dough important?
Chilling firms the dough, preventing excess spreading during baking and helping achieve a soft, rounded shape.
- → Can other chocolates replace the kisses?
Absolutely. Mini chocolate chips or other chocolate candies work well as a melty, sweet center.
- → How should I store these cookies to keep them fresh?
Store in an airtight container at room temperature for up to five days; refrigeration or freezing dough balls is also possible.
- → What role does almond extract play in the dough?
It adds a subtle nuttiness, enhancing the overall flavor profile when included.