Pink Strawberry Kiss Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg, room temp
02 -
1 cup softened butter, unsalted (226g)
03 -
1 teaspoon vanilla extract
04 -
1/2 teaspoon almond extract (optional, but adds a fun strawberry kick!)
05 -
1 cup white sugar (200g)
→ Dry Ingredients
06 -
1 teaspoon baking powder
07 -
2 cups plain flour (250g)
08 -
1 small box (3 oz) strawberry gelatin powder
09 -
1/4 teaspoon salt
→ Finishing Touches
10 -
Chocolate kisses, unwrapped (24-30 pieces)
11 -
Powdered sugar for sprinkling (1/4 cup)
# Instructions:
01 -
In a big bowl, beat together sugar and butter till it's fluffy and creamy. Toss in your egg along with the vanilla and almond extracts, and mix well until you get a smooth batter.
02 -
Mix in the gelatin powder and keep stirring until the dough turns a lovely pink hue.
03 -
In a small bowl, whisk together flour, baking powder, and salt. Gradually mix the dry stuff into your pink dough until it's fully combined and soft.
04 -
Scoop out portions of dough (about a tablespoon each), roll into balls, and place on a baking sheet lined with parchment paper. Use your thumb to press a dent in the middle of each ball.
05 -
Stick the cookies in an oven preheated to 350°F and bake for 10-12 minutes. Don’t overbake – you want them set but still soft! Let them cool on the tray briefly.
06 -
While the cookies are still warm, press one chocolate kiss into each indented center. Then move everything onto a wire rack to finish cooling.
07 -
After they’re fully cooled and the chocolate’s set, lightly dust the tops with powdered sugar to add that frosted look.
# Notes:
01 -
Store in a sealed container and these cookies last up to 5 days.
02 -
Chill the dough in the fridge for up to 3 days if making it ahead.
03 -
Let all ingredients warm to room temp before you start for best results.