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.
