why make this recipe
Strawberry Kiss Cookies are sweet, soft, and a little fruity. They use strawberry gelatin for bright color and flavor and a chocolate kiss on top for a fun finish. This recipe is easy to make and works well for parties, gifts, or a quick treat. For a different strawberry dessert idea, see the simple strawberry crunch cake recipe that also highlights fresh strawberry flavors.
introduction
These cookies are buttery and pink with a chocolate center. The dough stays soft and light. You roll small balls, chill them so they do not spread, bake, dust with powdered sugar, and press a chocolate kiss on top. Kids like them and they look nice on a cookie plate.
how to make Strawberry Kiss Cookies
Make the dough, chill it, bake the cookies, then add the chocolate kisses. Chill the dough well so the cookies keep their round shape. After baking, dust the tops with powdered sugar while the cookies are still warm, then press a chocolate kiss into each cookie. If you like a plain sandwich style, try a similar method used in vanilla sandwich cookies for tips on shaping and chilling.
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 well mixed. Stir in the strawberry gelatin powder until it blends in fully.
- MIX DRY INGREDIENTS: In another bowl, whisk the flour, baking powder, and salt. Gradually add the dry mix to the wet mix on low speed until a soft pink dough forms. If the dough feels too soft, add 1–2 extra tablespoons of flour.
- SHAPE & CHILL: Scoop about 1 tablespoon of dough and roll it into a smooth ball. Place the balls on a lined baking sheet. Chill in the refrigerator for at least 1 hour or up to overnight. Chilling keeps 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 can cause extra spreading. Bake for 11–13 minutes, until the edges look set and slightly firm. The centers may seem soft but will set as they cool.
- ADD THE CHOCOLATE KISSES: Remove from oven and let cookies sit on the baking sheet for 2 minutes. While still warm, dust the tops lightly with powdered sugar, then gently press a chocolate kiss into the center of each cookie so it sticks.
- COOL COMPLETELY: Transfer the cookies to a wire rack to cool fully, allowing the chocolate to set.
how to serve Strawberry Kiss Cookies
Serve them on a plate at room temperature. They pair well with milk, tea, or coffee. For a party, arrange them in a circle with a small garnish of fresh strawberries or mint.
how to store Strawberry Kiss Cookies
Store in an airtight container at room temperature for up to 3 days. To keep the chocolate from melting, store in a cool place. For longer storage, freeze the baked cookies in a single layer on a tray, then move to a freezer bag for up to 1 month. Thaw at room temperature before serving.
tips to make Strawberry Kiss Cookies
- Chill the dough well. Cold dough keeps the cookies round and soft.
- Use room temperature egg for better mixing.
- If dough is sticky, add 1 teaspoon of flour at a time until you can roll it.
- Dust with powdered sugar before pressing in the kisses to avoid sugar on the chocolate.
- For a firmer cookie, bake 1–2 minutes longer but watch the edges.
- For more shortbread-like texture, follow chilling and gentle mixing tips from other shortbread recipes like rose and pistachio shortbread cookies.
variation (if any)
- Use raspberry or cherry gelatin instead of strawberry for a different fruit flavor.
- Swap the chocolate kisses for white chocolate drops or colored candy for a seasonal look.
- Add 1 teaspoon lemon zest to the dough for a bright citrus note.
FAQs
Q: Can I skip the chilling step?
A: Chilling is important. It prevents the cookies from spreading too much. If you skip it, the cookies may flatten.
Q: Can I use instant pudding mix instead of gelatin?
A: No. Gelatin gives color and a mild strawberry flavor. Pudding mix will change the texture and moisture.
Q: How do I keep the chocolate from melting?
A: Let cookies cool on a rack in a cool room and store at room temperature in a cool place. If your kitchen is warm, refrigerate them briefly after adding kisses.
Q: Can I make the dough ahead?
A: Yes. You can chill the dough overnight or freeze it for up to 1 month. Thaw in the fridge before baking.
Q: How do I get a deeper strawberry color?
A: Use the full package of gelatin and chill the dough well. A tiny drop of red food coloring can boost the color if you want.
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) and beat until well mixed.
- Stir in the strawberry gelatin powder until it blends in fully.
- In another bowl, whisk the flour, baking powder, and salt.
- Gradually add the dry mix to the wet mix on low speed until a soft pink dough forms.
- If the dough feels too soft, add 1–2 extra tablespoons of flour.
- Scoop about 1 tablespoon of dough and roll it into a smooth ball.
- Place the balls on a lined baking sheet and chill in the refrigerator 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.
- Bake for 11–13 minutes, until the edges look set and slightly firm.
- The centers may seem soft but will set as they cool.
- Remove from oven and let cookies sit on the baking sheet for 2 minutes.
- While still warm, dust the tops lightly with powdered sugar, then gently press a chocolate kiss into the center of each cookie.
- Transfer the cookies to a wire rack to cool fully, allowing the chocolate to set.