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.
Notes
Properly stored Strawberry Kiss Cookies will stay fresh for up to 5 days at room temperature. For longer storage, freeze for up to 3 months.
