Description
Strawberry Kiss Cookies are delightful, buttery cookies infused with freeze-dried strawberry powder, rolled in sugar for a crunchy exterior, and crowned with a strawberry-flavored Hershey’s Kiss for a burst of fruity sweetness. Finished with a drizzle of melted white chocolate and colorful nonpareil sprinkles, these cookies offer a perfect balance of soft texture, fruity flavor, and creamy chocolate, ideal for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour (293 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 oz bag freeze dried strawberries (28 g)
- 1 1/4 cup granulated sugar (250 g) (divided)
- 1/2 cup granulated sugar (100 g) (for rolling)
Wet Ingredients
- 1 cup unsalted butter (226 g), room temperature, softened
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
Toppings
- 26 pieces strawberry flavored Hershey’s Kisses
- 1/2 cup white chocolate chips (for melting and drizzling)
- Nonpareil sprinkles of choice
Instructions
- Freeze the Strawberry Kisses: Unwrap the strawberry-flavored Hershey’s Kisses and place them in a freezer-safe container like a bowl or baking sheet. Keep them frozen while you prepare the cookie dough to maintain their shape during baking.
- Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or reusable silicone baking mats to prevent sticking and make for easy cleanup.
- Make Strawberry Powder: Place the freeze-dried strawberries and about 2 tablespoons of granulated sugar into a food processor. Blend until the strawberries become a fine powder. Set this aside for later use in the dough.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the softened butter, remaining sugar, and the freeze-dried strawberry powder. Beat until smooth and creamy, about 3 minutes, ensuring to scrape down the sides of the bowl as needed.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture. Mix on medium speed until the ingredients are fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet mixture in the mixer bowl, mixing on low speed until the dough just comes together. Avoid overmixing to keep cookies tender.
- Portion the Cookie Dough: Use a 1 ½ tablespoon scoop (#40 scoop) to portion the cookie dough evenly for uniform cookies.
- Roll and Arrange Dough: Roll each portion of cookie dough in the ½ cup of granulated sugar to coat. Place the sugared dough balls about 2 inches apart on the prepared baking sheets, allowing room for spreading.
- First Bake: Bake the cookies for 10 minutes, or until they have spread and the edges are almost set but the centers remain soft.
- Add Strawberry Kisses and Continue Baking: Remove the baking sheets from the oven. Quickly place a frozen strawberry Kiss in the center of each cookie. Return the cookies to the oven and bake for an additional 2 minutes to allow the Kiss to soften without melting completely.
- Cool the Cookies: Remove the cookies from the oven and let them cool in the pan for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
- Melt White Chocolate: Place white chocolate chips in a microwave-safe bowl. Heat in 15-second intervals at 50% power, stirring between each, until the chocolate is smooth and fully melted.
- Drizzle White Chocolate: Use a spoon to drizzle the melted white chocolate over the cooled cookies. Alternatively, pour the melted chocolate into a small piping bag, cut off a small tip, and drizzle for more controlled decoration.
- Add Nonpareil Sprinkles: Immediately after drizzling the chocolate, sprinkle the cookies with nonpareil sprinkles of your choice to add a colorful and festive finish.
Notes
- Ensure the strawberry Kisses are frozen before placing them on the cookies to maintain their shape during the short second baking phase.
- Do not overmix the dough to keep cookies tender and prevent toughness.
- Using a cookie scoop helps ensure uniform cookie sizes for even baking.
- The white chocolate drizzle and nonpareil sprinkles add visual appeal but are optional; you can omit or substitute toppings as preferred.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
