Pink Kiss Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg (room temperature)
02 -
1 cup sugar (granulated, 200g)
03 -
1/2 tsp almond extract (optional, boosts strawberry flavor!)
04 -
1 cup butter (unsalted, softened, 226g)
05 -
1 tsp vanilla extract
→ Dry Ingredients
06 -
1/4 tsp salt
07 -
1 packet (3 oz) strawberry gelatin
08 -
2 cups all-purpose flour (250g)
09 -
1 tsp baking powder
→ Finishing Touches
10 -
A small handful (24-30) chocolate kiss candies, unwrapped
11 -
1/4 cup powdered sugar for sprinkling
# Instructions:
01 -
In a big bowl, cream together your butter and sugar until the mix is light and fluffy (2-3 mins). Blend in the egg and both extracts till smooth.
02 -
Add your strawberry gelatin powder to the mix. Beat until you’ve got a nice pink dough.
03 -
In a separate bowl, combine the flour, baking powder, and salt. Slowly fold into your pink batter until it forms a soft dough.
04 -
Grab about a tablespoon of dough and shape it into spheres. Lay them on a baking sheet (lined with parchment). Press your thumb into the center of each to make a dent for the chocolate.
05 -
Bake at 350°F for about 10-12 mins. Cookies should be set but still soft. Let them cool a bit on the sheet.
06 -
While they’re still warm, push a chocolate kiss into the thumbprint of each cookie. Then move them to a rack to cool off.
07 -
Wait until both cookies and chocolate cool completely. Sprinkle with a touch of powdered sugar for a lovely finish.
# Notes:
01 -
Store them in a sealed container, and they’ll keep fresh for up to 5 days
02 -
The dough can be prepped ahead and left in the fridge for as long as 3 days
03 -
For best results, make sure all your ingredients are at room temperature before starting