Strawberry Kiss Cookies
Soft and sweet Strawberry Kiss Cookies filled with the bright flavor of strawberries and topped with melting chocolate kisses — perfect for any gathering.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened gives a tender, melt-in-your-mouth crumb.
- 1 cup granulated sugar adds balanced sweetness.
- 1 large egg helps with structure and a soft chew.
- 1 teaspoon vanilla extract deepens the flavor.
- 2 1/2 cups all-purpose flour the base for a sturdy yet soft cookie.
- 1/2 teaspoon baking powder a gentle lift.
- 1/2 teaspoon salt balances the sweetness.
- 3/4 cup freeze-dried strawberry powder, finely ground bright strawberry flavor without extra moisture.
For Coating and Topping
- 1/3 cup powdered sugar for rolling (gives that delicate snowy look).
- 36 pieces chocolate kisses classic finish that melts against the warm cookie.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy — about 2 to 3 minutes.
- Beat in the egg and vanilla until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, and freeze-dried strawberry powder.
- Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Chill the dough for 20–30 minutes if too sticky.
- Scoop tablespoon-sized balls of dough, roll them in powdered sugar, and place 2 inches apart on prepared baking sheets.
Baking
- Bake for 10–12 minutes, until the edges are set but the centers are still soft.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days. For longer storage, freeze cookies in a single layer for up to 3 months.