Description
These strawberry kiss cookies are the perfect combination of sweet, fruity, and chocolatey. With the addition of strawberry gelatin mix, these cookies are not only delicious but have a gorgeous pink color that makes them stand out. Topped with a chocolate kiss, these soft and tender cookies are a fun treat for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1 (3 oz) package strawberry gelatin mix (not the sugar-free version)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 24 chocolate kiss candies (one for each cookie)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract (if using) and beat until smooth and well combined.
- Stir in the strawberry gelatin mix, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges of the cookies are lightly golden.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure your butter is softened to room temperature for easier mixing.
- If you prefer a more pronounced almond flavor, feel free to increase the almond extract slightly.
- These cookies are perfect for holiday baking or any occasion where you want to impress with both flavor and looks!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American