Strawberry Kiss Cookies (Printer-friendly)

Soft, buttery cookies bursting with fresh strawberry flavor and topped with sweet chocolate kisses. Perfect for dessert tables.

# What you'll need:

01 - 1/2 cup unsalted butter, softened

02 - 3/4 cup granulated sugar

03 - 1 large egg

04 - 1 teaspoon pure vanilla extract

05 - 2 cups all-purpose flour

06 - 1/2 teaspoon baking powder

07 - 1/4 teaspoon salt

08 - 1/2 cup finely diced fresh strawberries

09 - 2 tablespoons strawberry jam

10 - 24 milk chocolate kisses, unwrapped

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a large bowl, cream together butter and sugar until light and fluffy.

03 - Beat in egg and vanilla extract until combined.

04 - In a separate bowl, whisk together flour, baking powder, and salt.

05 - Gradually mix dry ingredients into wet mixture until just combined.

06 - Gently fold in diced strawberries and strawberry jam until evenly distributed.

07 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.

08 - Bake for 11-13 minutes until edges just start to turn golden.

09 - Remove from oven and immediately press a chocolate kiss into center of each cookie.

10 - Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

01 -

The fresh strawberries make these cookies incredibly moist and tender in the best possible way
That moment when the chocolate kiss starts melting into the warm cookie is pure magic
They look impressive but come together in under 35 minutes from start to finish

02 -

Fresh strawberries release moisture as they bake, so these cookies will be softer than typical sugar cookies
Press the chocolate kisses in gently but firmly so they sink in without cracking the cookie edges
The chocolate kisses will keep their shape better if you work quickly and press them into hot cookies

03 -

Freeze-dried strawberries crushed into powder can replace half the fresh strawberries for a more intense strawberry flavor that lasts longer
Chill the dough for 15 minutes before scooping if your kitchen is warm, which helps prevent excessive spreading
Use a small cookie scoop to ensure uniform sizing so all the cookies bake at the same rate