Description
Strawberry Kiss Cookies are delightful buttery cookies tinged with pink from red food coloring and filled with a sweet strawberry jam center. After baking, each cookie is topped with a creamy milk chocolate kiss, creating the perfect balance of fruity and chocolate flavors. These soft, festive cookies are ideal for holidays, parties, or anytime you want a charming homemade treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- Red food coloring (a few drops, to achieve desired pink shade)
Additional Ingredients
- Sugar for rolling
- 1/4 cup strawberry jam
- 48 milk chocolate kisses, unwrapped
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for even baking.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, ensuring a smooth texture for the cookie dough.
- Add wet ingredients: Beat in the egg, vanilla extract, and almond extract well until fully combined to add flavor and moisture to the dough.
- Incorporate dry ingredients: Gradually add the all-purpose flour and salt into the wet mixture, stirring just until combined to avoid overworking the dough and to maintain tenderness.
- Add color: Mix in a few drops of red food coloring to the dough until you achieve a consistent pink shade, giving the cookies their distinctive color.
- Shape cookies: Roll the dough into 1-inch balls. Press your thumb into the center of each ball to make an indentation for the jam filling.
- Fill with jam: Spoon a small amount of strawberry jam into each indentation, adding a fruity surprise inside the cookie.
- Coat with sugar: Roll each jam-filled cookie ball in sugar to coat the outside, then place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake for 8-10 minutes, or until the cookie edges are set but not browned, maintaining a soft texture.
- Add chocolate kisses: Remove the cookies from the oven and gently press a milk chocolate kiss into the center of each cookie. Let the cookies rest on the baking sheet for 2 minutes to allow the chocolate to soften slightly.
- Cool: Transfer the cookies to a wire rack to cool completely, ensuring they set properly and are ready to enjoy.
Notes
- For best results, use softened butter to ensure proper creaming with the sugars.
- If you prefer a stronger almond flavor, you can increase the almond extract slightly, but be careful as it’s potent.
- Be sure not to overbake the cookies; they should be set at the edges but still soft in the center.
- Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a festive look, use colored sanding sugar or sprinkles instead of plain sugar for rolling.
