Description
Make Valentine’s Strawberry Kiss Cookies with a soft, chewy texture, sweet strawberry flavor, and a chocolate kiss topping. Perfect treat!
Ingredients
Scale
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 3 tablespoons strawberry puree (or strawberry jam)
- A few drops of pink or red food coloring (optional)
For Coating & Topping:
- ½ cup granulated sugar (for rolling)
- 24 Hershey’s Kisses (milk chocolate, white chocolate, or dark chocolate)
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: Beat butter and sugar until light and fluffy (about 2 minutes).
- Add Egg & Flavorings: Mix in egg, vanilla extract, and strawberry extract until smooth.
- Incorporate Strawberry & Color: Add strawberry puree and a few drops of pink food coloring, if using. Mix well.
- Combine Wet & Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Shape & Coat: Roll tablespoon-sized portions of dough into balls, then coat in granulated sugar.
- Bake the Cookies: Place on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until edges are set.
- Add Hershey’s Kisses: Remove from oven and immediately press a chocolate Kiss into the center of each cookie. Let cool completely.
Notes
- Chill the dough for 15 minutes if it’s too sticky to handle.
- Let the cookies cool for 1-2 minutes before adding the Kiss to prevent melting.
- Use freeze-dried strawberries for a more intense strawberry flavor.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months in a sealed bag.
- Prep Time: 15minutes
- Cook Time: 019-12 minutes