Strawberry Kiss Cookies
Delightful cookies combining a soft, buttery texture with strawberries, topped with strawberry jam and chocolate truffles.
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, softened at room temperature for easy creaming
- 3/4 cup granulated sugar for sweetness
- 1 large egg to bind the ingredients
- 1 teaspoon vanilla extract to enhance flavors
- 1/2 teaspoon almond extract optional for an extra twist
- 1 3/4 cups all-purpose flour for structure
- 1/2 teaspoon baking powder to help cookies rise
- 1/4 teaspoon salt to balance sweetness
- 2 tablespoons strawberry gelatin powder for flavor and color
- 2 tablespoons milk to add moisture
For the toppings
- 1/2 cup strawberry jam for topping
- 20 pieces chocolate truffle candies for the center
- to taste none powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the egg, vanilla extract, and almond extract (if using) to the mixture, and mix well until fully blended.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and strawberry gelatin powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until a soft dough forms.
- Roll the dough into tablespoon-sized balls and place them on a lined baking sheet, spacing them about 2 inches apart.
Baking
- Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
- Spoon a small amount of strawberry jam into each indentation.
- Gently press a chocolate truffle into the center of the jam.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving.
Notes
Chill the dough for 15-30 minutes before baking for thicker cookies. Experiment with different jam flavors if desired.