Description
The ultimate tender treat: Strawberry Kiss Cookies! We use freeze-dried powder for a brilliant flavor punch and perfect pink tint. Just cream, whisk, and bake at 350°F.
Ingredients
- All-purpose flour: 2 1/4 cups
- Freeze-dried strawberry powder: 1/4 cup
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar (for the dough): 3/4 cup
- Large egg: 1
- alcohol-free vanilla extract: 1 teaspoon
- Granulated sugar (for rolling): 1/2 cup
- Milk chocolate Kisses, unwrapped: 30-35 pieces
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour and freeze-dried strawberry powder; set aside. In a large bowl, cream the softened butter and 3/4 cup of sugar until light and fluffy. Beat in the egg and alcohol-free vanilla extract until well combined.
- Step 2: Gradually add the flour-strawberry mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix.
- Step 3: Pour the remaining 1/2 cup of granulated sugar onto a shallow plate. Scoop the dough into 1-inch balls (about 1 tablespoon each), roll them lightly, and then roll each ball until fully coated in the granulated sugar.
- Step 4: Place the coated dough balls about 2 inches apart on baking sheets lined with parchment paper. Bake for 10 to 12 minutes, or until the edges are set and the center is slightly puffed but still soft. Do not allow the cookies to brown.
- Step 5: Immediately remove the cookies from the oven and gently press one unwrapped chocolate Kiss into the center of each warm cookie. Allow the cookies to cool completely on the baking sheet so that the chocolate sets before transferring or serving.
Notes
- These cookies keep best for up to five days in an airtight container at room temperature; avoid refrigeration, which can dull the subtle strawberry flavor and dry out the texture.
- If the chocolate Kisses have hardened, reheat the cookies briefly on a tray at 250°F (120°C) for 2 to 3 minutes to bring the chocolate back to a soft, melted state.
- For a lovely presentation and flavor boost, dust the finished cookies lightly with a touch of extra powdered sugar or a sprinkle of chopped freeze-dried strawberries before serving.
- To ensure your vibrant pink color is preserved, pull the cookies from the oven immediately when the edges are set; any further baking will dull the color and compromise the soft texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 140
- Sodium: 45mg
- Fat: 7.8g
- Saturated Fat: 4.8g
- Trans Fat: 0.2g
- Protein: 9g