Strawberry Kiss Cookies are a delightful twist on traditional thumbprint cookies, combining the sweetness of fresh strawberries with the richness of a buttery cookie base. These soft, pink-hued treats are perfect for spring gatherings, Valentine's Day, or any occasion that calls for a burst of fruity flavor. Their simple preparation and charming appearance make them a favorite among both novice and seasoned bakers.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup fresh strawberries, diced
½ cup powdered sugar (for dusting)
Directions
Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Fold in Strawberries: Gently fold in the diced fresh strawberries, being careful not to overmix.
Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, dust with powdered sugar.
Nutritional Information (per cookie, based on 24 servings)
Calories: 120 kcal
Total Fat: 6 g
Saturated Fat: 4 g
Cholesterol: 20 mg
Sodium: 50 mg
Total Carbohydrates: 16 g
Dietary Fiber: 0.5 g
Sugars: 8 g
Protein: 1 g