Description
Strawberry Kiss Cookies are a delightful treat combining the sweet and tangy flavor of freeze-dried strawberries with the rich, smooth taste of chocolate kisses pressed into soft, buttery cookies. This recipe is easy to follow and perfect for baking enthusiasts looking to create a luscious, crowd-pleasing dessert that balances fruity freshness with creamy chocolate goodness.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
Sugars
- 1 cup granulated sugar
- 1 cup powdered sugar
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
Topping
- 1/2 cup chocolate kisses, unwrapped
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, ensuring the sugars are well incorporated for a smooth cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to the creamed mixture, which adds moisture and flavor to the cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and crushed freeze-dried strawberries. This evenly distributes the leavening agents and fruit flavor throughout the dry mix.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which could toughen the cookies.
- Form Cookies: Using a tablespoon measuring spoon, scoop out portions of the dough, roll each into a ball, and place them on the prepared baking sheet with enough space in between to allow spreading during baking.
- Add Chocolate Kisses: Gently press one unwrapped chocolate kiss into the center of each dough ball, embedding it slightly to secure during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges turn a light golden color, which indicates they are perfectly baked.
- Cool: Remove the baking sheet from the oven and let the cookies cool for about 5 minutes on the sheet before transferring them to a wire rack to cool completely, allowing them to firm up for optimal texture.
Notes
- Do not overmix the dough once the dry and wet ingredients are combined to keep the cookies tender.
- Crush freeze-dried strawberries finely for an even distribution and better texture in the cookie.
- You can substitute chocolate kisses with chocolate chips if preferred.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Store cookies in an airtight container to maintain freshness for up to a week.
