A sweet, small cookie with jam and a chocolate kiss on top. Easy to make and perfect for sharing.
introduction
These Strawberry Kiss Cookies are soft butter cookies wrapped around strawberry jam and topped with a chocolate kiss. They bake fast and look nice. Kids and adults like them.
why make this recipe
Make this recipe when you want a simple, pretty cookie. It uses common ingredients and little time. The jam center gives a fresh strawberry taste and the chocolate kiss adds a rich finish. If you like other strawberry treats, you may also enjoy strawberry cheesecake cookies for a different twist.
how to make Strawberry Kiss Cookies
Ingredients :
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup strawberry jam
- 24 chocolate kisses
- Additional powdered sugar for dusting
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until combined.
- Take small portions of dough and flatten them slightly, adding a teaspoon of strawberry jam in the center.
- Wrap the dough around the jam, making a ball.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie.
- Allow to cool, then dust with powdered sugar before serving.
how to serve Strawberry Kiss Cookies
Serve these cookies on a plate for parties or with tea or milk. They look best when the chocolate kiss is warm and shiny. For a mix of textures, serve with other cookies like strawberry crunch cookies.
how to store Strawberry Kiss Cookies
Let the cookies cool fully. Store in an airtight container at room temperature for 2-3 days. For longer storage, keep them in the fridge for up to one week. You can freeze them in a sealed container for up to 2 months.
tips to make Strawberry Kiss Cookies
- Use softened butter for an easy, smooth dough.
- Don’t overfill with jam to avoid leaks.
- Press the chocolate kiss into the cookie right after baking so it sticks as it cools.
- If dough is sticky, chill it for 15 minutes before shaping.
- Line the baking sheet with parchment to prevent sticking.
variation (if any)
- Use raspberry or apricot jam instead of strawberry.
- Try white chocolate kisses or mini peanut butter cups for a different taste.
- Add a little lemon zest to the dough for a bright note.
FAQs
Q: Can I use store-bought jam?
A: Yes. Store-bought jam works fine. Use a thick jam to avoid running.
Q: Can I make the dough ahead?
A: Yes. You can chill the dough in the fridge for up to 2 days or freeze for up to a month.
Q: What if my cookies spread too much?
A: Chill the dough before baking and make sure your butter is not too soft. Use a cooler oven rack.
Q: Can I make them smaller or larger?
A: Yes. Adjust bake time a few minutes less or more depending on size.
Q: Do I have to dust with powdered sugar?
A: No. Dusting adds a nice look but is optional.
Strawberry Kiss Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until combined.
- Take small portions of dough and flatten them slightly, adding a teaspoon of strawberry jam in the center.
- Wrap the dough around the jam, making a ball.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the bottoms are lightly golden.
- Remove from oven and immediately press a chocolate kiss into the center of each cookie.
- Allow to cool, then dust with powdered sugar before serving.
