Description
Strawberry Kiss Cookies are soft, tender cookies infused with strawberry flavor and topped with a strawberry-flavored chocolate kiss. Rolled in powdered sugar with an optional touch of freeze-dried strawberry dust, these cookies deliver a delightful combination of sweet fruity taste and rich chocolate in every bite. Perfect for festive occasions or any time you crave a charmingly delicious treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon strawberry extract (or 1 extra teaspoon vanilla extract if unavailable)
- 3 tablespoons strawberry jam or strawberry preserves, smooth
For Rolling and Topping
- 2–3 drops pink or red gel food coloring (optional, for color)
- 1/2 cup (60 g) powdered sugar, for rolling
- About 32–36 strawberry-flavored chocolate kisses (or regular chocolate kisses), unwrapped and chilled
- Optional garnish: 1–2 tablespoons freeze-dried strawberries, crushed into fine crumbs
Instructions
- Prepare pans and oven: Line 2 baking sheets with parchment paper or silicone baking mats. Preheat your oven to 350°F (175°C). Place the unwrapped chocolate kisses in the refrigerator or freezer so they remain firm for topping the warm cookies later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Set this mixture aside for now.
- Cream butter and sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use a hand mixer or stand mixer with a paddle attachment and beat on medium speed for 2 to 3 minutes until the mixture is light, fluffy, and slightly paler in color. Scrape down the bowl sides as needed.
- Add egg, flavorings, and jam: Add the egg, pure vanilla extract, and strawberry extract to the creamed butter and sugar. Beat on medium speed until smooth and fully combined, about 30 to 45 seconds. Then, mix in the strawberry jam until well incorporated. If using gel food coloring, add 2 to 3 drops and mix until the color is evenly distributed, adding more as desired for a pink hue.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients in two additions, mixing on low speed after each addition just until no streaks of flour remain. Avoid overmixing to keep the texture tender. The dough should be soft but not sticky; if it feels too sticky to roll, refrigerate for 20 to 30 minutes until firmer.
- Prepare rolling sugar and optional strawberry dust: Pour the powdered sugar into a shallow bowl. If using freeze-dried strawberries, crush them into a fine powder using a small food processor or rolling pin in a sealed bag. Stir the strawberry powder into the powdered sugar for a pink, fruity coating or keep them separate for sprinkling on top after baking.
- Shape the cookies: Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls (about 1 tablespoon each). Roll each portion between your palms to form smooth balls, then roll each ball generously in the powdered sugar until fully coated. Place the coated dough balls on the prepared baking sheets about 2 inches apart.
- Bake: Bake one tray at a time in the preheated oven for 9 to 11 minutes. The cookies are done when they puff up, have slight cracks on top, and the edges look set but not browned. The centers may appear slightly soft but should not be underbaked. Avoid overbaking to keep cookies tender.
- Add the kisses: Immediately after removing the cookies from the oven, gently press one chilled strawberry or regular chocolate kiss into the center of each warm cookie. Press just enough for the cookie to crack lightly around the edges while still holding its shape. The kiss will soften with heat but will firm up again as cookies cool.
- Cool and set: Let the cookies cool on the baking sheet for 5 to 10 minutes so the chocolate kisses can set and the cookies firm up. Then, transfer them carefully to a wire rack to cool completely. If you saved the crushed freeze-dried strawberries, lightly sprinkle a pinch on top of the kisses or cookies while still slightly warm.
- Serve and store: Once fully cooled and the chocolate kisses are firm, arrange the cookies on a serving platter. Store any leftovers in an airtight container at room temperature for up to 4 to 5 days. To maintain softer cookies, add a slice of bread or a small piece of apple in the container, replacing daily; omit the moisture source if you prefer firmer cookies.
Notes
- Chilling the chocolate kisses before topping helps them maintain shape and texture on the warm cookies.
- If the dough is too sticky to handle, refrigerate before rolling to make it easier.
- Using freeze-dried strawberries as a garnish adds a pretty pink color and a subtle extra strawberry flavor.
- Do not overbake cookies; they should remain soft but set when cooled.
- Storing with a slice of bread or apple keeps cookies soft longer by adding moisture.
- Gel food coloring is optional and used only for adding a festive pink color.
