Description
Sweet, buttery, and bursting with strawberry flavor, these Strawberry Kiss Cookies are a delightful treat for any occasion. Featuring a soft cookie dough infused with freeze-dried strawberries, topped with a creamy Hershey’s Kiss, and finished with a decorative white chocolate drizzle, these cookies are as fun to make as they are to eat. Perfect for parties, holidays, or just a sweet pick-me-up!
Ingredients
For the Cookie Dough:
- 1 oz freeze-dried strawberries (28 g)
- 1 ¼ cups granulated sugar (250 g)
- 1 cup unsalted butter (226 g), softened
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour (293 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup granulated sugar (100 g) for rolling
For the Topping:
-
- 26 strawberry-flavored Hershey’s Kisses
- ½ cup white chocolate chips (melted, for drizzling)
- Nonpareil sprinkles of choice
Instructions
- Prepare the Strawberry Kisses:
- Unwrap the Hershey’s Kisses and place them in a freezer-safe container. Freeze until needed.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Process the Freeze-Dried Strawberries:
- In a food processor, combine freeze-dried strawberries and 2 tablespoons of sugar. Blend until a fine powder forms. Set aside.
- Make the Cookie Dough:
- In a stand mixer with a paddle attachment, cream together butter, remaining sugar, and the strawberry powder until smooth (about 3 minutes).
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Shape the Cookies:
- Use a 1½ tablespoon cookie scoop to portion the dough. Roll each portion into a ball, then coat with granulated sugar.
- Arrange the sugared dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake the Cookies:
- Bake for 10 minutes, until the edges are set but the centers are still soft.
- Remove the cookies from the oven and immediately press a frozen Hershey’s Kiss into the center of each cookie.
- Return to the oven and bake for another 2 minutes to slightly soften the chocolate.
- Cool and Decorate:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Melt the white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each.
- Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag. Top with sprinkles while the chocolate is still wet.
Notes
- Freeze-Dried Strawberries: These are key to the bold strawberry flavor. Fresh strawberries won’t work as they add too much moisture.
- Keep Kisses Cold: Freezing the Hershey’s Kisses helps them hold their shape when placed on the warm cookies.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: The dough can be rolled into balls and frozen. Bake from frozen, adding 1–2 minutes to the bake time.
- White Chocolate Alternative: Dark or milk chocolate drizzle can be used instead for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American