Description
Strawberry Kiss Cookies are delightful, soft cookies infused with strawberry gelatin powder for a sweet and fruity twist. Topped with classic Hershey’s Kisses and optional white chocolate chips and sprinkles, these charming cookies are perfect for parties or a fun treat any time.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup strawberry gelatin powder (such as Jell-O)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1/2 cup white chocolate chips (optional, for extra flavor)
- 20-24 Hershey’s Kisses, unwrapped
- Sprinkles (optional, for decoration)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and strawberry gelatin powder. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together. If using, fold in the white chocolate chips evenly.
- Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges of the cookies turn golden and the centers appear set. Keep in mind the cookies will continue to firm up as they cool.
- Add Hershey’s Kisses: Upon removing the cookies from the oven, immediately press an unwrapped Hershey’s Kiss into the center of each cookie while still warm.
- Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If desired, sprinkle with sprinkles while the cookies are still warm for a festive touch.
Notes
- You can substitute strawberry gelatin powder with raspberry gelatin powder for a different berry flavor.
- Ensure butter is softened to room temperature for easier creaming.
- White chocolate chips are optional but add extra sweetness and texture.
- Press the Hershey’s Kiss immediately after baking to ensure it adheres properly as the cookie cools and hardens.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
