Ingredients
Equipment
Method
Prepare Your Workspace
- Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.
Cream the Butter and Sugars
- In a large bowl, combine the softened butter, granulated sugar, and light brown sugar. Cream them together with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color.
Add Wet Ingredients
- Beat in the large egg and pure vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Combine Dry Ingredients
- In a separate medium bowl, whisk together the all-purpose flour, freeze-dried strawberry powder, baking soda, and salt. Whisking ensures even distribution.
Form the Dough
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until the dough is just combined, being careful not to overmix. The dough will be a lovely pale pink and slightly sticky.
Chill the Dough
- Cover the bowl of dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. This firms up the butter and deepens the flavor.
Shape and Roll
- Once chilled, scoop rounded tablespoons of dough using a cookie scoop for uniform size. Roll each scoop into a smooth ball between your palms, then roll each dough ball in granulated sugar. Place the prepared cookie dough balls about 2 inches apart on your parchment-lined baking sheets.
Bake the Cookies
- Bake for 8-10 minutes. The cookies are ready when their edges are lightly golden and set, but their centers still look slightly soft and puffed. Do not overbake.
Add the Kisses
- Immediately upon removing the cookies from the oven, gently press one chilled Hershey's Kiss into the center of each warm cookie.
Cool and Enjoy
- Let the Strawberry Kiss Cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Notes
Chill dough for at least 30 minutes to prevent spreading. Do not overbake; centers should appear soft. Press chilled Hershey's Kisses into warm cookies immediately for perfect adhesion. Store in an airtight container at room temperature for 3-4 days or freeze for longer. Unbaked dough can also be frozen. Nutrition information is estimated based on common ingredients and serving sizes and may vary.