Ingredients with Measurements
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, but enhances the strawberry flavor)
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package (3 oz) strawberry-flavored gelatin mix (like Jell-O brand)
- 1/4 cup powdered sugar, for dusting
- 24-30 chocolate kiss candies, unwrapped
Detailed Instructions
1. Prepare the Dough: Building the Strawberry-Flavored Base
- Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer (handheld or stand mixer), beat on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes. Proper creaming incorporates air into the mixture, which contributes to a tender cookie texture.
- Add Wet Ingredients: Add the egg, vanilla extract, and almond extract (if using) to the creamed butter and sugar mixture. Beat on medium speed until everything is well combined and the mixture is smooth.
- Mix in the Strawberry Gelatin: Add the strawberry-flavored gelatin powder to the wet ingredients. Beat on medium speed until the gelatin is fully incorporated and the dough turns a vibrant pink color. The gelatin not only adds flavor but also contributes to the cookies’ soft texture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps to aerate the dry ingredients and ensures that the baking powder and salt are evenly distributed.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft and slightly sticky.
2. Shape the Cookies: Creating the Perfect Canvas for Chocolate Kisses
- Scoop the Dough: Using a tablespoon or a small cookie scoop, scoop out portions of dough.
- Roll into Balls: Roll each portion of dough between your palms to form a smooth, round ball.
- Place on Baking Sheet: Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading during baking.
3. Create the Indentation for the Chocolate Kiss: Making Room for the Star
- Press the Center: Using your thumb or the back of a rounded teaspoon, gently press down in the center of each dough ball to create a shallow indentation. This indentation will hold the chocolate kiss after baking.
- Tip: If using your thumb, slightly wet it with water to prevent it sticking to the dough.
- Perfect the Shape: For a more uniform appearance, you can gently twist your thumb or the spoon as you press down to make the indentation smooth and round.
4. Bake the Cookies: Achieving Golden Edges and a Soft Center
- Preheat Oven: Preheat the oven to 350°F (175°C). Make sure your oven rack is positioned in the center for even baking.
- Bake: Bake the cookies for 10-12 minutes.
- Check for Doneness: The cookies are done when they are set but still slightly soft to the touch, and the edges are just beginning to show faint cracks. They should not be overly browned.
- Cool Briefly: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 2-3 minutes. This allows them to firm up slightly, making it easier to add the chocolate kisses without them melting too quickly.
5. Add the Chocolate Kisses: The Crowning Glory
- Press in Kisses: While the cookies are still warm, gently press an unwrapped chocolate kiss candy into the indentation in the center of each cookie.
- Tip: The warmth of the cookie will slightly soften the bottom of the kiss, helping it adhere. Press gently but firmly to secure the kiss in place.
- Cool Completely: Transfer the cookies to a wire rack to cool completely. As they cool, the chocolate kisses will firm up and set.
6. Dust with Powdered Sugar: A Touch of Sweet Elegance
- Wait Until Cool: Make sure the cookies are completely cooled before dusting with powdered sugar.
- Dust: Using a fine-mesh sieve or a sifter, lightly dust the cooled cookies with powdered sugar for a decorative, snowy effect.
Troubleshooting Common Problems: Ensuring Cookie Success
- Cookies Too Flat:
- Problem: The cookies spread too much during baking.
- Solutions: Make sure your butter isn’t too soft. You can chill the dough for 15-20 minutes before shaping and baking.
- Cookies Too Dry:
- Problem: The cookies are dry and crumbly.
- Solutions: Don’t overbake. Make sure you’re using the correct amount of flour – too much flour can result in dry cookies.
- Chocolate Kisses Melting Too Much:
- Problem: The chocolate kisses lose their shape and melt excessively.
- Solutions: Let the cookies cool for a few minutes on the baking sheet before adding the kisses. You can also chill the kisses briefly in the refrigerator before using them.
Tips and Variations: Customizing Your Strawberry Kiss Cookies
- Flavor Variations:
- Different Extracts: Experiment with other extracts, such as raspberry, cherry, or even coconut, to create different flavor combinations.
- Citrus Zest: Add the zest of a lemon or lime to the dough for a brighter, citrusy flavor.
- Chocolate Choices:
- Dark Chocolate Kisses: For a richer, more intense chocolate flavor.
- White Chocolate Kisses: Create a beautiful color contrast and a sweeter flavor.
- Other Chocolate Candies: Use other chocolate candies, like miniature peanut butter cups or chocolate chips.
- Add Nuts: Incorporate finely chopped nuts, such as almonds or pecans, into the dough for added texture and flavor.
- Sprinkles: Roll the dough balls in sprinkles before baking for a more festive look.
- Drizzle: After the cookies have cooled, drizzle them with melted white chocolate or a simple powdered sugar glaze.
Serving Suggestions: Sharing the Strawberry Kiss Cookie Love
- Valentine’s Day: These cookies are a perfect treat for Valentine’s Day due to their pink color and chocolate kiss.
- Parties: Their small size and appealing appearance make them ideal for parties and gatherings.
- Cookie Exchanges: A unique and delicious addition to any cookie exchange.
- Afternoon Tea: Enjoy with a cup of tea or coffee for a delightful afternoon treat.
- Gift Giving: Package them in a decorative tin or box for a thoughtful homemade gift.
Strawberry Kiss Cookies: A Sweet and Simple Treat for Any Occasion
Ingredients
Scale
Ingredients with Measurements
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, but enhances the strawberry flavor)
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package (3 oz) strawberry-flavored gelatin mix (like Jell-O brand)
- 1/4 cup powdered sugar, for dusting
- 24–30 chocolate kiss candies, unwrapped
Instructions
1. Prepare the Dough: Building the Strawberry-Flavored Base
- Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer (handheld or stand mixer), beat on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes. Proper creaming incorporates air into the mixture, which contributes to a tender cookie texture.
- Add Wet Ingredients: Add the egg, vanilla extract, and almond extract (if using) to the creamed butter and sugar mixture. Beat on medium speed until everything is well combined and the mixture is smooth.
- Mix in the Strawberry Gelatin: Add the strawberry-flavored gelatin powder to the wet ingredients. Beat on medium speed until the gelatin is fully incorporated and the dough turns a vibrant pink color. The gelatin not only adds flavor but also contributes to the cookies’ soft texture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking helps to aerate the dry ingredients and ensures that the baking powder and salt are evenly distributed.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft and slightly sticky.
2. Shape the Cookies: Creating the Perfect Canvas for Chocolate Kisses
- Scoop the Dough: Using a tablespoon or a small cookie scoop, scoop out portions of dough.
- Roll into Balls: Roll each portion of dough between your palms to form a smooth, round ball.
- Place on Baking Sheet: Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading during baking.
3. Create the Indentation for the Chocolate Kiss: Making Room for the Star
- Press the Center: Using your thumb or the back of a rounded teaspoon, gently press down in the center of each dough ball to create a shallow indentation. This indentation will hold the chocolate kiss after baking.
- Tip: If using your thumb, slightly wet it with water to prevent it sticking to the dough.
- Perfect the Shape: For a more uniform appearance, you can gently twist your thumb or the spoon as you press down to make the indentation smooth and round.
4. Bake the Cookies: Achieving Golden Edges and a Soft Center
- Preheat Oven: Preheat the oven to 350°F (175°C). Make sure your oven rack is positioned in the center for even baking.
- Bake: Bake the cookies for 10-12 minutes.
- Check for Doneness: The cookies are done when they are set but still slightly soft to the touch, and the edges are just beginning to show faint cracks. They should not be overly browned.
- Cool Briefly: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 2-3 minutes. This allows them to firm up slightly, making it easier to add the chocolate kisses without them melting too quickly.
5. Add the Chocolate Kisses: The Crowning Glory
- Press in Kisses: While the cookies are still warm, gently press an unwrapped chocolate kiss candy into the indentation in the center of each cookie.
- Tip: The warmth of the cookie will slightly soften the bottom of the kiss, helping it adhere. Press gently but firmly to secure the kiss in place.
- Cool Completely: Transfer the cookies to a wire rack to cool completely. As they cool, the chocolate kisses will firm up and set.
6. Dust with Powdered Sugar: A Touch of Sweet Elegance
- Wait Until Cool: Make sure the cookies are completely cooled before dusting with powdered sugar.
- Dust: Using a fine-mesh sieve or a sifter, lightly dust the cooled cookies with powdered sugar for a decorative, snowy effect.
Pairing Recommendations: Delicious Companions
- Milk: A cold glass of milk is a classic pairing for cookies.
- Coffee or Tea: The warmth of these beverages complements the sweetness of the cookies.
- Ice Cream: Serve with a scoop of vanilla or strawberry ice cream for an extra special dessert.
- Fruit: Fresh berries, such as strawberries or raspberries, pair well with the strawberry flavor of the cookies.
Nutritional Information: A Sweet Indulgence
Per serving (1 cookie): Calories: Approximately 120-150, Fat: 6-8g, Carbohydrates: 15-20g, Protein: 1-2g. (Note: This is an approximation and will vary depending on the specific ingredients used).
Comprehensive FAQ: Your Strawberry Kiss Cookie Questions Answered
- Q: Can I make these cookies ahead of time?
- A: Yes, you can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The dough can also be made ahead and stored in the refrigerator, wrapped well, for up to 2 days.
- Q: How do I store the cookies?
- A: Store the cooled cookies in an airtight container at room temperature. They are best enjoyed within 3 days, but can last up to a week stored properly.
- Q: Can I freeze the cookie dough or baked cookies?
- A: Yes, you can freeze both the unbaked dough and the baked cookies.
- To freeze the dough: Shape the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag or airtight container. Thaw in the refrigerator or at room temperature before baking as directed (press the indentation and add kisses after baking).
- To freeze baked cookies: Allow the cookies to cool completely. Place them in a freezer bag or airtight container, with layers separated by parchment paper. Thaw at room temperature before serving.
- A: Yes, you can freeze both the unbaked dough and the baked cookies.
- Q: Can I use a different flavor of gelatin?
- A: While strawberry gelatin is recommended for the classic flavor and color, you can experiment with other flavors like raspberry, cherry, or even lime. Keep in mind that the color and flavor of the cookies will change accordingly.
- Q: Can I use a different type of chocolate candy?
- A: Absolutely! Feel free to substitute the chocolate kisses with other candies, such as miniature peanut butter cups, chocolate chips, or chopped chocolate pieces.
- Q: Can I make these cookies without the almond extract?
- A: Yes, the almond extract is optional. You can omit it or use a different extract, such as coconut or raspberry.
- Q: What if I don’t have parchment paper?
- A: You can lightly grease the baking sheet, but parchment paper is highly recommended to prevent sticking and ensure even browning.
- Q: My cookies spread too much. What did I do wrong?
- A: This could be due to several factors, including butter that was too soft, not enough flour, or an oven that’s not calibrated correctly. Chilling the dough for a short time before baking can also help prevent excessive spreading.
- Q: Can I make these cookies gluten-free?
- A: You can try using a gluten-free all-purpose flour blend as a substitute for the regular flour. Make sure all other ingredients are also gluten-free. The texture may be slightly different.
- Q: How can I make these cookies even more festive?
- A: Use colored sprinkles, drizzle with melted white chocolate, or use different colored candy melts for drizzling to match any occasion or holiday.