Strawberry Kiss Treats (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup (226g) unsalted butter, softened—you want it at room temperature
02 -
1 cup (200g) white sugar
03 -
1 big egg, make sure it's at room temperature
04 -
1 teaspoon vanilla flavoring
05 -
1/2 teaspoon almond flavor (optional, but gives those strawberry notes a lift!)
→ Dry Ingredients
06 -
3 oz box of strawberry-flavored gelatin mix
07 -
2 cups (250g) regular all-purpose flour
08 -
1/4 teaspoon of salt
09 -
1 teaspoon of baking powder
→ Finishing Touches
10 -
24 to 30 unwrapped chocolate kiss candies
11 -
1/4 cup powdered sugar to sprinkle on top
# Instructions:
01 -
In a large mixing bowl, beat the butter and sugar together for about 2-3 minutes—it should look fluffy and pale. Mix in the egg and both extracts until it all blends in smoothly.
02 -
Add the gelatin powder into the mix and beat again until the dough develops a pink hue.
03 -
In another bowl, whisk the flour, baking powder, and salt. Little by little, add this dry mix to the pink dough until it turns soft and easy to handle.
04 -
Scoop about a tablespoon of dough and roll it into a ball with your hands. Place these on a baking sheet lined with parchment. Use your thumb (or a small tool) to gently press a dent in the center of each ball.
05 -
Slide the sheet into an oven at 350°F for 10-12 minutes. The cookies should be set but look a little soft. Cool them on the baking sheet briefly.
06 -
Before the cookies completely cool, gently push a chocolate kiss into each thumbprint. Move the cookies to a wire rack afterward to finish cooling.
07 -
Once the cookies have cooled and the chocolate is set, dust a bit of powdered sugar over them for an extra festive look.
# Notes:
01 -
Store these cookies in a sealed container, and they'll stay fresh for up to 5 days.
02 -
You can prepare the dough ahead—just stash it in the fridge for up to 3 days.
03 -
To make things smooth, let all your ingredients warm up to room temp before starting.