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Strawberry Kiss Cookies Recipe

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4 from 9 reviews

Strawberry Kiss Cookies are delightful, soft pink cookies infused with strawberry gelatin for a fruity twist, topped with a chocolate kiss for a perfect sweet surprise. These charming cookies are easy to make, with a buttery and tender texture, making them an ideal treat for holidays, parties, or anytime you crave a boost of berry-flavored sweetness.

Ingredients

Cookie Dough

  • 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

For Finishing

  • 1/4 cup powdered sugar, for dusting
  • 24–30 chocolate kiss candies, unwrapped

Instructions

  1. 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 extract, and optional almond extract, blending until well combined. Mix in the strawberry gelatin powder thoroughly. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually incorporate these dry ingredients into the wet mixture on low speed until a soft, pink dough forms. If too sticky, add 1-2 tablespoons additional flour.
  2. Shape & Chill the Cookies: Using about 1 tablespoon of dough each, roll the dough into smooth balls and place them on a lined baking sheet. Chill in the refrigerator for at least 1 hour or overnight to prevent spreading during baking.
  3. Bake: Preheat the oven to 350°F (175°C). Arrange chilled dough balls on a parchment-lined baking sheet spaced 2 inches apart. Do not press an indentation before baking to avoid excess spreading. Bake for 11-13 minutes until edges are set and slightly firm. Centers will appear soft but will firm as the cookies cool.
  4. Add the Chocolate Kisses: Remove from oven and allow cookies to rest on the baking sheet for 2 minutes. While still warm, gently press one unwrapped chocolate kiss into the center of each cookie. The slight residual heat will help the chocolate adhere without melting excessively.
  5. Cool Completely: Transfer cookies to a wire rack and cool fully, allowing the chocolate to set properly.
  6. Dust with Powdered Sugar: To avoid powdered sugar on the chocolate, dust the cookies with powdered sugar before pressing in the chocolate kisses if dusting before baking or right after cooling if dusting post-bake.

Notes

  • Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
  • If the dough is too soft or sticky, gradually add extra flour to reach the right consistency.
  • Do not press an indentation in the dough balls before baking; the chocolate kisses are added after baking to maintain shape and prevent spreading.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a stronger strawberry flavor, ensure you use fresh strawberry gelatin powder and avoid substitutes.

Find it online: https://bitezly.com/strawberry-kiss-cookies-recipe/