Strawberry Kiss Cookies Recipe are a delightful, charming treat perfect for any occasion, offering a simple yet intensely satisfying strawberry flavor. This recipe is incredibly useful for bakers of all levels looking to create a visually appealing and delicious dessert with minimal fuss.
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Key Ingredients for Strawberry Kiss Cookies Recipe
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, but highly recommended for an enhanced strawberry flavor)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup strawberry jam or preserves, for filling
- Optional: Red or pink sanding sugar for decorating
How to Make Strawberry Kiss Cookies Recipe
These Strawberry Kiss Cookies Recipe are delightfully easy to make, promising a burst of sweet, fruity flavor in every bite. The simple creaming method and rolling technique make them accessible for beginners, while the luscious strawberry jam filling provides a wonderfully satisfying texture and taste. Best of all, you can have these charming cookies ready to enjoy in approximately 30 minutes of active preparation time, plus baking and cooling.
Step-by-Step Instructions
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light and fluffy. This step incorporates air, which will contribute to the cookie’s tender texture. You can use an electric mixer (stand mixer or hand mixer) for this, or a sturdy whisk and some elbow grease.
- Add Wet Ingredients: Beat in the large egg until fully combined, then stir in the vanilla extract and almond extract (if using). Make sure the extracts are evenly distributed throughout the mixture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the leavening agent and salt are evenly distributed, preventing pockets of saltiness or uneven rising.
- Gradually Add Dry to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can result in tough cookies. Stop mixing as soon as no dry streaks of flour remain.
- Chill the Dough (Optional but Recommended): If your dough seems a bit too soft to handle, you can wrap it in plastic wrap and refrigerate it for about 30 minutes. This will make it firmer and easier to shape.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Shape the Cookies: Roll small portions of dough (about 1 tablespoon each) into balls. Then, using your thumb or the handle of a wooden spoon, create an indentation in the center of each ball. Take care not to press all the way through the dough.
- Fill the Cookies: Spoon about 1/2 to 1 teaspoon of strawberry jam or preserves into each indentation. Don’t overfill, as the jam will spread as the cookies bake.
- Create the “Kiss” Effect: Gently press two cookie balls together, seam-side down, so the jam is sandwiched between them, peeking out slightly from the top. Alternatively, you can form individual cookie bases, fill them, and then gently press another cookie shaped into a smaller disc on top, creating a heart-like or layered effect. For a classic “kiss” look, you can slightly flatten the top cookie to create a wider surface for decoration, or leave it rounded.
- Decorate (Optional): If desired, gently roll the tops of the cookies in sanding sugar for a sparkly finish.
- Bake the Cookies: Place the cookies on the prepared baking sheets, leaving about 2 inches of space between them. Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are set but still appear slightly soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up further.
Why You’ll Love This Strawberry Kiss Cookies Recipe
You’ll fall in love with these Strawberry Kiss Cookies Recipe for their utterly charming appearance and their delightful, burst of fresh strawberry flavor. The creamy, buttery cookie dough perfectly complements the sweet, slightly tart jam filling, creating a harmonious balance of textures and tastes that’s incredibly satisfying. Much like a classic thumbprint cookie but with a more integrated fruity center, these offer a homemade touch that’s both comforting and celebratory without breaking the bank.
Imagine sharing these adorable little gems at your next gathering – they’re guaranteed to be a hit! Making them at home is not only a cost-saving decision compared to store-bought treats, but it also allows you to infuse them with your own care and attention. The simple elegance and deliciousness make them a perfect pick-me-up treat or a thoughtful gift. Don’t wait to experience the joy of these exquisite Strawberry Kiss Cookies Recipe; gather your ingredients and bake a batch today!
Storing and Reheating Tips
- Storing: Once completely cooled, store your Strawberry Kiss Cookies Recipe in an airtight container at room temperature for up to 3-4 days. You can place wax paper between layers of cookies to prevent them from sticking together. For longer storage, you can freeze them.
- Freezing: To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or a heavy-duty freezer bag. They will stay fresh in the freezer for up to 2-3 months.
- Reheating: These cookies are typically enjoyed at room temperature. If you wish to slightly warm them, you can pop one or two in a toaster oven at a low temperature for just a minute or two, but be careful not to melt the jam excessively or burn the cookie. Frozen cookies can be thawed at room temperature for a few hours before serving.
Final Thoughts
These Strawberry Kiss Cookies Recipe are a true delight, offering a perfect blend of soft cookie and sweet strawberry filling. They’re simple to make, wonderfully delicious, and guaranteed to bring smiles to anyone who tries them. Give them a bake – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Strawberry Kiss Cookies Recipe
Strawberry Kiss Cookies Recipe are a delightful, charming treat perfect for any occasion, offering a simple yet intensely satisfying strawberry flavor. This recipe is incredibly useful for bakers of all levels looking to create a visually appealing and delicious dessert with minimal fuss.
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with the granulated sugar and light brown sugar until the mixture is light and fluffy. This step incorporates air, which will contribute to the cookie’s tender texture. You can use an electric mixer (stand mixer or hand mixer) for this, or a sturdy whisk and some elbow grease.1 cup (2 sticks) unsalted butter, softened, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar
- Beat in the large egg until fully combined, then stir in the vanilla extract and almond extract (if using). Make sure the extracts are evenly distributed throughout the mixture.1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the leavening agent and salt are evenly distributed, preventing pockets of saltiness or uneven rising.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can result in tough cookies. Stop mixing as soon as no dry streaks of flour remain.
- If your dough seems a bit too soft to handle, you can wrap it in plastic wrap and refrigerate it for about 30 minutes. This will make it firmer and easier to shape.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Roll small portions of dough (about 1 tablespoon each) into balls. Then, using your thumb or the handle of a wooden spoon, create an indentation in the center of each ball. Take care not to press all the way through the dough.
- Spoon about 1/2 to 1 teaspoon of strawberry jam or preserves into each indentation. Don’t overfill, as the jam will spread as the cookies bake.1/4 cup strawberry jam or preserves
- Gently press two cookie balls together, seam-side down, so the jam is sandwiched between them, peeking out slightly from the top. Alternatively, you can form individual cookie bases, fill them, and then gently press another cookie shaped into a smaller disc on top, creating a heart-like or layered effect. For a classic “kiss” look, you can slightly flatten the top cookie to create a wider surface for decoration, or leave it rounded.
- If desired, gently roll the tops of the cookies in sanding sugar for a sparkly finish.Red or pink sanding sugar
- Place the cookies on the prepared baking sheets, leaving about 2 inches of space between them. Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are set but still appear slightly soft.
- Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows them to firm up further.
Notes
Once completely cooled, store your Strawberry Kiss Cookies Recipe in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them. To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or a heavy-duty freezer bag. They will stay fresh in the freezer for up to 2-3 months. These cookies are typically enjoyed at room temperature. If you wish to slightly warm them, you can pop one or two in a toaster oven at a low temperature for just a minute or two, but be careful not to melt the jam excessively or burn the cookie. Frozen cookies can be thawed at room temperature for a few hours before serving.