Strawberry Kiss Cookies: A Delectable Treat
Strawberry Kiss Cookies are a delightful blend of sweet, buttery goodness paired with the vibrant flavor of strawberries. Perfect for Valentine’s Day, bridal showers, or simply indulging your sweet tooth, these cookies are as visually stunning as they are delicious. With a soft, melt-in-your-mouth texture and a surprise burst of strawberry flavor in every bite, they are sure to become a family favorite. Let us walk you through the process of creating these irresistible cookies from scratch.
About Strawberry Kiss Cookies
Strawberry Kiss Cookies are not only a feast for the taste buds but also a visual delight. The vibrant pink hue from the freeze-dried strawberry powder makes them perfect for festive occasions, while the rich chocolate center adds an indulgent touch. Their soft texture and unique flavor profile will leave everyone reaching for seconds.
Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer with a paddle attachment
- Medium-sized bowl for dry ingredients
- Whisk
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Small shallow bowl for rolling dough
- Baking sheets (2 large)
- Parchment paper or silicone baking mats
- Wire cooling rack
Shopping List for Strawberry Kiss Cookies
- Eggs – 1 large egg
- Unsalted butter – 1 cup (230g), softened
- Granulated sugar – 1 cup
- Light brown sugar – 1/4 cup (50g)
- All-purpose flour – 2 1/4 cups (280g)
- Freeze-dried strawberry powder – 5 tablespoons
- Baking powder – 1/4 teaspoon
- Salt – 1/4 teaspoon
- Vanilla extract – 1 teaspoon
- Almond extract (optional) – 1/2 teaspoon
- Hershey’s Kisses – 24 pieces (milk, dark, or white chocolate)
- Additional granulated sugar – 1/4 cup (for rolling the dough)
Strawberry Kiss Cookies: A Delectable Treat
Ingredients
For the Dough:
- 1 cup 230g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ¼ cup 50g packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, for added depth
- 2 ¼ cups 280g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons freeze-dried strawberry powder for intense strawberry flavor
For Rolling the Cookies:
- ¼ cup granulated sugar
- 2 tablespoons freeze-dried strawberry powder
For the Center:
- 24 Hershey’s Kisses milk chocolate, dark chocolate, or white chocolate
Instructions
Prepare Your Workspace
- Before you begin, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Unwrap the Hershey’s Kisses and set them aside in a small bowl. This step is crucial because the chocolate needs to be added quickly to the warm cookies.
Mix the Dough
- Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to beat the softened butter, granulated sugar, and light brown sugar together. Mix on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and extracts: Beat in the egg, vanilla extract, and almond extract (if using) until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and freeze-dried strawberry powder.
- Incorporate dry ingredients into wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. Avoid overmixing, as this can lead to tough cookies.
Roll the Cookies
- In a small shallow bowl, combine 1/4 cup granulated sugar with 2 tablespoons of freeze-dried strawberry powder.
- Using a tablespoon or cookie scoop, measure out 1-inch balls of dough. Roll each ball between your hands until smooth.
- Roll the dough balls in the strawberry-sugar mixture until fully coated. Place them 2 inches apart on the prepared baking sheets.
Bake to Perfection
- Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake, as the cookies will continue to firm up as they cool.
- Remove the baking sheets from the oven and let the cookies sit for about 1 minute.
Add the Hershey’s Kiss
- While the cookies are still warm, gently press a Hershey’s Kiss into the center of each cookie. The warmth of the cookie will slightly soften the chocolate, creating a perfect bond.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use high-quality freeze-dried strawberries: This ingredient provides an intense strawberry flavor without adding extra moisture to the dough.
- Chill the dough: If your kitchen is warm, chill the cookie dough for 15-20 minutes to prevent spreading.
- Experiment with flavors: Try swapping the chocolate kiss for a white chocolate variation or even a strawberry-filled truffle for an extra layer of decadence.
- Store properly: Keep the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutritional Information (Per Cookie)
- Calories: 140
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 40mg
- Total Carbohydrates: 16g
- Dietary Fiber: 0.5g
- Sugars: 10g
- Protein: 1.5g
FAQ’s and Troubleshooting for Strawberry Kiss Cookies
1. Why did my cookies spread too much during baking?
This can happen if the dough is too soft or if the butter was too warm when mixing. To prevent this, try chilling the dough for 15-20 minutes before rolling it into balls. Additionally, make sure you’re using softened butter (not melted) for the right consistency.
2. Can I use fresh strawberries instead of freeze-dried strawberry powder?
Fresh strawberries contain a lot of moisture, which could affect the texture of the dough. It’s best to use freeze-dried strawberry powder, as it gives the cookies intense flavor without adding extra moisture. However, if you want to experiment, you can puree fresh strawberries, but you’ll need to reduce the amount of wet ingredients to compensate.
3. My Hershey’s Kisses melted too much and lost their shape. How can I prevent this?
Ensure the cookies are just slightly cooled before adding the Kisses. The warmth of the cookies will soften the chocolate, but if they cool too much, the Kisses may not stick. Try placing them on the cookies immediately after baking while they’re still soft, and then let them cool to set.
4. Can I freeze the cookie dough for later use?
Yes! You can freeze the cookie dough before or after baking. To freeze before baking, roll the dough into balls, place them on a baking sheet to flash freeze for 1-2 hours, and then transfer to an airtight container or zip-top bag. When you’re ready to bake, just add a few extra minutes to the baking time. If freezing after baking, let the cookies cool completely before storing them in an airtight container in the freezer for up to 3 months.
5. My cookies are too crumbly. What went wrong?
Crumbly cookies can result from too much flour or overmixing the dough. Ensure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Also, avoid overmixing once the dry ingredients are added to the wet ingredients to prevent tough cookies.
Love this recipe? try our easy 2 Ingredient Chocolate Mousse recipe!
