Description
Strawberry Kiss Cookies are delightful buttery treats infused with the flavor of freeze-dried strawberries. Each cookie is topped with a strawberry-flavored Hershey’s Kiss that melts slightly in the oven, adding a burst of strawberry flavor. Finished with a delicate drizzle of melted white chocolate and colorful nonpareil sprinkles, these cookies are perfect for sharing and celebrations.
Ingredients
Units
Scale
Cookie Dough
- 1 oz freeze dried strawberries (28 g)
- 1 1/4 cup granulated sugar (250 g)
- 1 cup unsalted butter (226 g), room temperature, softened
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cup all-purpose flour (293 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar (100 g), for rolling
Topping
- 26 pieces strawberry flavored Hershey’s Kisses
- 1/2 cup white chocolate chips, melted (for drizzling)
- Nonpareil sprinkles of choice
Instructions
- Freeze Strawberry Kisses: Unwrap strawberry Hershey’s Kisses and place them in a freezer-safe container or baking sheet. Keep them frozen while preparing the cookie dough to ensure they retain their shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and allow for even baking.
- Powder Freeze-Dried Strawberries: In a food processor, combine the freeze-dried strawberries and about 2 tablespoons of sugar. Process until they form a fine powder, then set aside. This adds concentrated strawberry flavor throughout the cookie dough.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or an electric hand mixer, cream together the softened butter, remaining sugar, and the strawberry powder until smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Egg and Vanilla: Mix in the room temperature egg and pure vanilla extract on medium speed until fully combined, ensuring a smooth batter.
- Combine Dry Ingredients and Form Dough: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture into the wet ingredients. Mix on low speed until the dough just comes together, being careful not to overwork it. Scrape the bowl as needed.
- Portion and Sugar Coat Dough: Using a 1 ½ tablespoon scoop (#40 scoop), portion out the cookie dough. Roll each dough ball in the ½ cup granulated sugar until generously coated.
- First Bake: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 10 minutes, or until cookies have spread and edges are nearly set.
- Add Strawberry Kisses and Second Bake: Remove the baking sheets from the oven. Quickly press one frozen strawberry Kiss into the center of each cookie. Return to the oven and bake for an additional 2 minutes to slightly melt the Kiss.
- Cool Cookies: After baking, let the cookies cool on the baking sheets for 5 minutes to firm up. Then transfer to wire racks to cool completely.
- Melt White Chocolate: To make the drizzle, place white chocolate chips in a microwave-safe bowl. Microwave at 50% power in 15-second intervals, stirring well after each, until the chips are fully melted and smooth.
- Drizzle and Decorate: Use a spoon or a small piping bag with a snipped tip to drizzle the melted white chocolate over the cooled cookies.
- Add Sprinkles: Immediately sprinkle nonpareil sprinkles over the wet white chocolate drizzle so they adhere and add a festive touch.
Notes
- Keep the strawberry Kisses frozen until just before placing on the cookies to prevent them from melting too quickly during baking.
- Do not overmix the cookie dough to ensure tender, soft cookies.
- For best results, use room temperature ingredients to facilitate proper creaming and mixing.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking and thawed at room temperature before serving.
