Description
Strawberry Kiss Cookies are soft, buttery cookies infused with strawberry instant pudding mix, giving them a unique and tender texture. Each cookie is topped with a classic Hershey’s Kiss for a delightful sweet finish, perfect for Valentine’s Day or any festive occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package (3.4 ounces) strawberry instant pudding mix
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Red or pink food coloring (optional)
Toppings
- 30 Hershey’s Kisses, unwrapped
- Powdered sugar for rolling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined, then mix in the strawberry pudding mix until evenly incorporated to infuse strawberry flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning evenly.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. At this point, add a few drops of red or pink food coloring if desired, and mix until the color is evenly distributed for a bright pink hue.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Lightly coat each ball in powdered sugar to create a delicate, slightly crisp coating once baked.
- Arrange Dough on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, until the cookies are set but not browned, ensuring a soft and tender texture.
- Add Hershey’s Kiss: Remove the cookies from the oven and immediately press one Hershey’s Kiss into the center of each cookie while they are still warm to secure it in place.
- Cool and Serve: Allow the cookies to cool completely on the baking sheets before serving so the kisses set firmly and the cookies maintain their shape.
Notes
- You can experiment with different pudding flavors such as vanilla, chocolate, or butterscotch for variety.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a more intense strawberry flavor, consider adding a teaspoon of strawberry extract along with the pudding mix.
- If you prefer a softer cookie, slightly underbake by reducing the baking time by 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
