Strawberry Kiss Cookies are a delightful and easy-to-make treat that brings a burst of fruity sweetness to any occasion. This simple recipe is perfect for both beginner bakers and seasoned pros looking for a quick yet impressive dessert that everyone will adore.
Key Ingredients for Strawberry Kiss Cookies
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 cup (200g) granulated sugar, plus more for rolling
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but highly recommended for extra flavor)
- 2 1/2 cups (315g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup (60ml) fresh strawberry puree (from about 2-3 medium strawberries, pureed until smooth and strained if desired to remove seeds)
- Red food coloring (optional, for a more vibrant pink hue)
How to Make Strawberry Kiss Cookies
These Strawberry Kiss Cookies are a breeze to whip up, promising pure joy in every bite. Their delightful aroma and delicate, melt-in-your-mouth texture make them incredibly satisfying, perfect for any sweet craving. With a preparation time of just 20 minutes plus chilling and baking, you can have these delicious cookies ready in no time.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and almond extract (if using) until well combined.
- Incorporate Strawberry Puree and Food Coloring: Add the fresh strawberry puree to the mixture. If you want a more pronounced pink color, add a few drops of red food coloring and mix until the color is evenly distributed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt.
- 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. The dough should be soft but manageable.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 2 days). Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies: Roll the chilled dough into 1-inch balls. You can do this by scooping with a cookie scoop or by hand.
- Roll in Sugar: Place about 1/4 cup of granulated sugar in a shallow dish. Roll each dough ball in the sugar until well coated.
- Flatten and Create the “Kiss” Indentation: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Using the bottom of a small glass or your thumb, gently flatten each cookie ball slightly to about 1/2 inch thickness. Then, create a small indentation in the center of each cookie. This indentation is where the “kiss” comes in, and it will hold a delightful splash of color or a dollop of frosting once baked.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft. They will continue to bake a little on the hot baking sheet after removal from the oven.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Strawberry Kiss Cookies
You’ll absolutely adore these Strawberry Kiss Cookies for their charming presentation and delightful, subtle strawberry flavor that truly kisses your taste buds. Unlike more time-consuming sugar cookies, these require minimal effort but deliver maximum wow-factor, making them surprisingly cost-effective for impressive homemade treats. The optional almond extract adds an unexpected layer of sophistication, complementing the sweet strawberry berry beautifully, much like a delicate French macaron.
Imagine the smiles these adorable cookies will bring to your next gathering, whether it’s a birthday party, a baby shower, or just a Tuesday afternoon pick-me-up. They are perfectly adaptable – you can leave them plain, dust them with powdered sugar, or even add a small dollop of cream cheese frosting in the “kiss” indent. Don’t miss out on the chance to create these effortlessly elegant cookies. Give this Strawberry Kiss Cookies recipe a try this week – your sweet tooth will thank you!
Storing and Reheating Tips
- Storage: Properly stored Strawberry Kiss Cookies will stay fresh for up to 5 days at room temperature. Ensure they are completely cooled before storing. Place them in an airtight container, laying them in single layers or separating layers with parchment paper to prevent sticking.
- Refrigeration: While not typically necessary for cookies unless they have a creamy frosting or filling that requires it, if you choose to refrigerate them, they can last for up to a week. However, refrigeration can sometimes dry out the texture of plain cookies.
- Freezing: For longer storage, Strawberry Kiss Cookies freeze beautifully. Place completely cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper. They can be stored in the freezer for up to 3 months.
- Reheating: These cookies are best enjoyed at room temperature. If they have become slightly stale, you can gently warm them in a low oven (around 300°F or 150°C) for 2-3 minutes until just warmed through and slightly crisper. Avoid microwaving, as this can make them tough.
Final Thoughts
These Strawberry Kiss Cookies are a delightful symphony of simplicity and flavor, offering a charming, fruity treat that’s perfect for any occasion. Try this easy recipe at home to bring a little bit of sweet, strawberry-infused happiness into your kitchen – you won’t be disappointed!
Strawberry Kiss Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl as needed.1 cup unsalted butter, 1 cup granulated sugar
- Beat in the large egg, vanilla extract, and almond extract (if using) until well combined.1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- Add the fresh strawberry puree to the mixture. If you want a more pronounced pink color, add a few drops of red food coloring and mix until the color is evenly distributed.1/4 cup fresh strawberry puree, red food coloring
- In a separate medium bowl, whisk together the all-purpose flour and salt.2 1/2 cups all-purpose flour, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. The dough should be soft but manageable.2 1/2 cups all-purpose flour, 1/4 teaspoon salt
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 2 days). Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. You can do this by scooping with a cookie scoop or by hand.
- Place about 1/4 cup of granulated sugar in a shallow dish. Roll each dough ball in the sugar until well coated.1/4 cup granulated sugar
- Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Using the bottom of a small glass or your thumb, gently flatten each cookie ball slightly to about 1/2 inch thickness. Then, create a small indentation in the center of each cookie. This indentation is where the “kiss” comes in, and it will hold a delightful splash of color or a dollop of frosting once baked.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft. They will continue to bake a little on the hot baking sheet after removal from the oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.