Pink Kiss Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg, brought to room temperature
02 -
1 cup granulated sugar (200g)
03 -
1/2 teaspoon almond extract (if you want extra strawberry kick!)
04 -
1 teaspoon vanilla extract
05 -
1 cup unsalted butter, softened (226g)
→ Dry Ingredients
06 -
1 package (3 oz) of strawberry-flavored gelatin mix
07 -
1 teaspoon baking powder
08 -
2 cups all-purpose flour (250g)
09 -
1/4 teaspoon salt
→ Finishing Touches
10 -
1/4 cup powdered sugar to sprinkle on top
11 -
24-30 unwrapped chocolate kiss candies
# Instructions:
01 -
Combine butter and sugar in a large bowl and whip it until it’s light and airy, about 2-3 minutes. Blend in the egg and flavorings until it’s nice and smooth.
02 -
Toss the strawberry gelatin into your dough and beat until it turns a lovely pink shade.
03 -
In another bowl, whisk together flour, baking powder, and salt. Slowly add this mix to your pink dough until everything comes together nicely.
04 -
Scoop your dough into tablespoon-sized balls and arrange them on a baking sheet lined with parchment paper. Use your thumb to press an indent in each ball—this will hold your chocolate kiss later!
05 -
Place in a 350°F oven for 10-12 minutes until the cookies are firm but still soft in the middle. Let them rest on the tray for a few minutes before moving them.
06 -
While the cookies are still warm, press a chocolate kiss into the center of each one, then transfer to a wire rack to finish cooling.
07 -
Once the cookies are fully cooled and the chocolate is set, lightly dust them with powdered sugar for that festive touch!
# Notes:
01 -
Store these cookies in a sealed container, and they’ll last up to 5 days.
02 -
Make the dough in advance and keep it chilled for up to 3 days.
03 -
For best results, make sure the ingredients are at room temperature before starting.