Description
Soft, pink cookies topped with a chocolate kiss, perfect for parties and holidays.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups + 2 tbsp (280g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package (3 oz) strawberry-flavored gelatin mix
- 1/4 cup powdered sugar, for dusting
- 24–30 chocolate kiss candies, unwrapped
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla extract, and almond extract (if using). Beat until smooth.
- Mix in the strawberry gelatin powder until fully combined and the dough turns pink.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mix to the wet mix, mixing on low speed until a soft dough forms. If sticky, add 1–2 extra tablespoons of flour.
- Scoop about 1 tablespoon of dough and roll it into a ball. Place on a lined baking sheet.
- Chill the baking sheet in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Arrange the chilled dough balls on a baking sheet, spaced about 2 inches apart.
- Bake for 11–13 minutes until edges are set.
- After 2 minutes, dust with powdered sugar and gently press a chocolate kiss into the center of each cookie.
- Transfer cookies to a wire rack and let cool completely.
Notes
Chill the dough for at least 1 hour to prevent spreading. Dust with powdered sugar for a soft look.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg