Description
Strawberry Kiss Cookies are delightful, soft sugar cookies infused with strawberry gelatin for a unique fruity flavor, topped with a classic Hershey’s Kiss. These cookies combine sweet, buttery dough with a hint of strawberry, complemented by optional white chocolate chips and festive sprinkles, perfect for celebrations or a sweet treat anytime.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup strawberry gelatin powder (such as Jell-O)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1/2 cup white chocolate chips (optional, for extra flavor)
- 20-24 Hershey’s Kisses, unwrapped
- Sprinkles (optional, for decoration)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and strawberry gelatin powder. This ensures even distribution of the leavening and raspberry flavor throughout the dough.
- Cream butter and sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy, which usually takes about 3 minutes using an electric mixer at medium speed.
- Add wet ingredients: Beat in the egg and vanilla extract until fully combined and smooth, which helps bind the dough and adds flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together evenly. If using, stir in the white chocolate chips to distribute them throughout the dough.
- Shape the dough: Using a tablespoon, scoop out portions of the dough and roll them into smooth balls. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are golden and the centers are set but still soft. The cookies will firm up as they cool, so avoid overbaking.
- Add Hershey’s Kisses: Immediately after removing the cookies from the oven, gently press an unwrapped Hershey’s Kiss into the center of each cookie. This step ensures the chocolate adheres to the warm cookie and melts slightly for a perfect finish.
- Cool the cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to set the chocolate and stabilize the cookie. Then transfer them to a wire rack to cool completely to maintain crisp edges and a tender center.
- Optional decoration: While the cookies are still warm, sprinkle them with decorative sprinkles for a festive appearance and additional texture, if desired.
Notes
- Softened butter at room temperature is key for creaming properly to get the best cookie texture.
- Ensure not to overbake; the cookies should be slightly soft when removed from the oven as they firm upon cooling.
- Use strawberry gelatin powder for authentic strawberry flavor; raspberry or other gelatin powders will change the flavor profile.
- White chocolate chips are optional but add a lovely contrast to the strawberry flavor.
- Press the Hershey’s Kiss while the cookie is warm to help it stick and slightly melt into the cookie for best results.
