Strawberry Kiss Cookies (Print Version)
# Ingredients:
→ Liquid Components
01 -
1 cup (200g) white sugar
02 -
1 stick (226g) butter, softened and at room temp
03 -
1 tsp vanilla essence
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1 large egg, not cold
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1/2 tsp almond flavoring, if you'd like
→ Dry Stuff
06 -
1 small box (3 oz) strawberry gelatin powder
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1/4 tsp table salt
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1 tsp baking powder
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2 cups (250g) regular flour
→ Toppings
10 -
Powdered sugar, about 1/4 cup, to sprinkle
11 -
24-30 chocolate kisses, with wrappers off
# Instructions:
01 -
Cream together your softened butter and sugar for a solid few minutes until it’s super fluffy. Add the egg and the extracts, mixing until it’s all combined and smooth.
02 -
Stir in that strawberry gelatin mix. Watch it blend into the dough and give this lovely pink hue—it’s kinda mesmerizing!
03 -
In another bowl, whisk together the flour, baking powder, and salt. Slowly mix these dry ingredients into your pink dough until you’ve got something soft and ready to roll.
04 -
Spoon out chunks of dough and roll them into small balls. Arrange them on your baking tray, leaving space in between. Use your thumb or finger to create indents in each one—they’ll hold the chocolate layer later!
05 -
Bake in the oven at 350°F for 10 to 12 minutes, just until the cookies firm up a bit and show slight cracks around the edges. Don’t overdo it!
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Once they’re baked, press a chocolate piece in the middle of each cookie while they’re warm. Warm, not hot, so the chocolate softens just a little without turning gooey.
07 -
When the cookies are totally cool, lightly dust with powdered sugar—like a frosty touch on top.
# Notes:
01 -
Great for holiday treats or when you want something pink and fun
02 -
You can make these ahead and keep them fresh in a sealed container
03 -
Little ones love helping press the chocolate kisses!