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Strawberry Kiss Cookies

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Deliciously soft, pink cookies flavored with strawberry gelatin and topped with a chocolate kiss, perfect for any occasion.

Ingredients

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  • 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

Instructions

  1. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using), beating until well combined. Mix in the strawberry-flavored gelatin powder until fully incorporated.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, pink dough forms. If the dough feels too soft or sticky, add 1-2 extra tablespoons of flour.
  3. Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball. Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour.
  4. Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. Bake for 11-13 minutes, or until the edges look set and slightly firm.
  5. Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes. Dust the cookies with powdered sugar and gently press a chocolate kiss into the center of each cookie.
  6. Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set.

Notes

The almond extract is optional but adds a lovely note to the strawberry flavor. For a dairy-free version, use vegan butter and dairy-free chocolate kisses.

Nutrition

Find it online: https://www.tastysavvy.com/strawberry-kiss-cookies/