Strawberry Chocolate Kiss Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup unsalted butter, softened to room temperature (226g)
02 -
1 cup granulated sugar (200g)
03 -
1 large egg, at room temperature
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon almond extract (optional, but makes the strawberry pop!)
→ Dry Ingredients
06 -
2 cups all-purpose flour (250g)
07 -
1 teaspoon baking powder
08 -
1/4 teaspoon salt
09 -
1 package (3 oz) strawberry-flavored gelatin mix
→ Finishing Touches
10 -
24-30 chocolate kiss candies, unwrapped
11 -
1/4 cup powdered sugar for dusting
# Instructions:
01 -
Beat butter and sugar together in a big bowl until it's super fluffy, about 2-3 minutes. Mix in your egg and extracts until smooth.
02 -
Dump in that strawberry gelatin powder and beat until your dough turns a pretty pink color.
03 -
Whisk flour, baking powder, and salt in a separate bowl. Gradually mix into your pink mixture until you've got a soft, pink dough.
04 -
Roll tablespoons of dough into balls and place them on a parchment-lined baking sheet. Make a thumbprint in each one - this is where your chocolate kiss will sit later!
05 -
Pop them in a 350°F oven for 10-12 minutes until they're set but still a bit soft. Let them cool for just a few minutes on the baking sheet.
06 -
While they're still warm, press a chocolate kiss into each thumbprint. Then move them to a wire rack to cool completely.
07 -
Once everything's cool and the chocolate has set, give them a light dusting of powdered sugar to make them look extra festive!
# Notes:
01 -
These cookies stay fresh in an airtight container for up to 5 days
02 -
The dough can be made ahead and chilled for up to 3 days
03 -
For best results, let ingredients come to room temperature before starting