Description
Strawberry Kiss Cookies are a delightful treat combining the fruity flavor of freeze-dried strawberries and the rich melt of chocolate kisses. These soft, buttery cookies have a perfect balance of sweetness and a delightful surprise in the center, making them an ultimate crowd-pleaser for all occasions.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup freeze-dried strawberries, crushed
Add-ins
- 1/2 cup chocolate kisses, unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Beat them together until the mixture is light, fluffy, and well combined, creating a smooth base for the cookie dough.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated. This step adds moisture and flavor to the cookie dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and crushed freeze-dried strawberries. These ingredients add structure and the signature strawberry flavor to your cookies.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing to keep the cookies tender and light.
- Form Cookies: Using a tablespoon, scoop out portions of dough and roll each into a ball. Place the dough balls evenly spaced on the prepared baking sheet to allow room for spreading while baking.
- Add Chocolate Kisses: Gently press one unwrapped chocolate kiss into the center of each cookie ball, embedding the chocolate for a gooey surprise after baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden, indicating they are cooked through but still soft inside.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool there for about 5 minutes. Then transfer them to a wire rack to cool completely, helping them set and maintain their shape.
Notes
- Do not overmix the dough once the dry ingredients are added; overmixing can make the cookies tough.
- Crush the freeze-dried strawberries finely to evenly distribute the flavor throughout the cookie dough.
- You can substitute chocolate kisses with chocolate chips if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra flavor, chill the dough for 30 minutes before baking to enhance texture and prevent spreading.
