Strawberry Kiss Cookies — A Little Bite of Sunlight
Introduction
The first time I baked Strawberry Kiss Cookies, the kitchen filled with a gentle, fruity perfume that felt like a warm summer morning wrapped in a blanket. These soft, buttery cookies with a jammy strawberry center are the kind of comforting food that makes you pause, smile, and reach for another one. Strawberry Kiss Cookies are tender, slightly chewy, and bright with real strawberry flavor — they turn an ordinary afternoon into a memory.
If you love swapping flavors or need a new family favorite to share at bake sales or cozy nights in, this recipe will quickly become one of your go-tos. For a chocolatey companion dessert idea that pairs beautifully when you want variety on the cookie plate, try the vanilla chocolate swirl cookies for a rich contrast to these fruity bites.
Why You’ll Love This Recipe
- It tastes like sunshine and nostalgia: ripe strawberry jam tucked into a pillow of cookie dough.
- Quick and approachable: an easy recipe for bakers of all levels.
- Versatile: perfect for afternoon treats, festive meals, or an indulgent dessert after a simple dinner.
- Family friendly: kids love the jam center, and grown-ups love how pretty they look on a platter.
- Can be healthier with simple swaps: use whole wheat pastry flour or reduced sugar jam for a lighter option.
Ingredients for Strawberry Kiss Cookies
- 1 cup unsalted butter, softened — gives a rich, tender crumb.
- 3/4 cup granulated sugar — for balanced sweetness.
- 1/2 cup powdered sugar — helps create a delicate exterior.
- 1 large egg, at room temperature — binds and adds richness.
- 1 teaspoon pure vanilla extract — rounds the flavors.
- 2 1/4 cups all-purpose flour — for the soft structure (see substitutions).
- 1/2 teaspoon baking powder — slight lift without spreading.
- 1/2 teaspoon fine sea salt — enhances sweetness.
- 1/2 cup strawberry jam or preserves — for the kiss in the center (seedless or smooth preferred).
Substitutions:
- For a lighter option, use 1 cup whole wheat pastry flour plus 1 1/4 cups all-purpose flour.
- Swap half the butter for coconut oil for a subtle, tropical twang.
- Use reduced-sugar or sugar-free jam for a healthier option, keeping in mind the texture may be slightly thinner.
Timing
- Prep time: 20 minutes
- Chill time: 30 minutes (optional but recommended)
- Cook time: 10–12 minutes per batch
- Total time: about 1 hour (including chilling)
This is one of those recipes that’s faster than takeout but still feels like something lovingly homemade — worth every minute when you bite into that warm, jammy center.
Step-by-Step Instructions for Strawberry Kiss Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy — about 3 minutes. Your kitchen will smell faintly sweet and buttery here, which is pure comfort.
- Beat in the egg and vanilla until fully incorporated and glossy.
- In a separate bowl, whisk the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Scoop tablespoon-sized balls of dough and roll them into rounds. If the dough is too soft, chill for 15–30 minutes — this keeps them from spreading too much.
- Place dough balls on the prepared baking sheet, leaving about 2 inches between them. Make a small indentation in each with your thumb or the back of a teaspoon.
- Fill each indentation with about 1/2 teaspoon of strawberry jam.
- Bake for 10–12 minutes, until the edges are set and the bottoms are just beginning to turn golden. The centers should remain soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
If you love experimenting with swaps and textures, check out tips inspired by other creative cookie recipes like the butterless chocolate chip cookies, which offer ideas for making cookies with different fats or textures.
Tips and Variations for Strawberry Kiss Cookies
- Swap the strawberry jam for raspberry or apricot for a different flavor profile.
- Add finely chopped fresh strawberries to the jam for an extra berry pop.
- Make mini versions for bite-sized party treats, or go larger for a sharing cookie.
- For a festive twist, sprinkle a little sanding sugar on the dough before baking for sparkle.
- For a slightly healthier take, reduce granulated sugar by 1/4 cup and use low-sugar jam; the texture will be nearly the same.
For an easy, strawberry-forward dessert that complements these cookies at summer gatherings, try pairing ideas from the easy strawberry cool whip pie to create a matching menu.
Serving Suggestions
Serve Strawberry Kiss Cookies on a simple white plate with afternoon tea or coffee for a cozy chat. They also shine as part of a dessert board with shortbread, dark chocolate squares, and fresh berries for a festive meal. Picture a picnic blanket, a stack of these cookies, and laughter — they make even small celebrations feel special.
Storage and Make-Ahead Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Seal and refrigerate up to 1 week; bring to room temperature before serving.
- Freezing: Place baked cookies in a single layer on a baking sheet to flash freeze for 1 hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven.
- Make-ahead dough: Form dough balls and freeze them on a tray. Once frozen, transfer to a bag and bake from frozen; add 1–2 minutes to the baking time.
Pro Tips from the Kitchen
- Slightly underbake for a softer, pillowy center — they will continue to set as they cool.
- Use a seedless jam for a smooth, pretty center that slices cleanly when you bite in.
- Chill the dough if your kitchen is warm; this prevents spreading and keeps the jam centers intact.
- Use a small cookie scoop for even sizes so they bake consistently.
- If jam is too runny, microwave briefly to thicken or mix with a tiny bit of cornstarch.
FAQs
Q: Can I use frozen jam or thawed fruit as the center?
A: Yes — thawed fruit can work, but it often contains more juice. If you use thawed fruit, drain excess liquid or mix with a teaspoon of cornstarch to thicken so it stays nicely contained in the cookie.
Q: How do I keep the jam from bubbling over in the oven?
A: Make a small, shallow indentation in the dough (not too deep) and use the right amount of jam — about 1/2 teaspoon. Chilling the dough also helps the cookie set before the jam becomes too liquid.
Q: Can I make these gluten free?
A: Absolutely. Substitute a 1:1 gluten-free baking flour blend and ensure your baking powder is gluten free. The texture may be slightly different but still lovely.
Q: Are these suitable to freeze before baking?
A: Yes, freeze shaped dough balls on a tray, then store them in a sealed bag. Bake from frozen, adding a minute or two to the time.
Q: What’s the best jam to use?
A: High-quality, thick strawberry jam or preserve works best. Seedless is ideal for a smooth, classic bite.
Conclusion
Strawberry Kiss Cookies are more than a recipe — they are a tiny tradition you can create in your kitchen. Soft, fragrant, and irresistibly jammy, they bring a homemade sweetness to ordinary days and shine at celebrations. Try this recipe, make it your own with swaps and personal touches, and share the smiles it brings. I can already imagine the first bite warming your hands and your heart — happy baking, and don’t forget to pass them around.
Contents
Strawberry Kiss Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened gives a rich, tender crumb.
- 3/4 cup granulated sugar for balanced sweetness.
- 1/2 cup powdered sugar helps create a delicate exterior.
- 1 large egg, at room temperature binds and adds richness.
- 1 teaspoon pure vanilla extract rounds the flavors.
- 2 1/4 cups all-purpose flour for the soft structure.
- 1/2 teaspoon baking powder slight lift without spreading.
- 1/2 teaspoon fine sea salt enhances sweetness.
For the Jam Center
- 1/2 cup strawberry jam or preserves for the kiss in the center (seedless or smooth preferred).
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy — about 3 minutes.
- Beat in the egg and vanilla until fully incorporated and glossy.
- In a separate bowl, whisk the flour, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
- Scoop tablespoon-sized balls of dough and roll them into rounds. If the dough is too soft, chill for 15–30 minutes.
- Place dough balls on the prepared baking sheet, leaving about 2 inches between them. Make a small indentation in each with your thumb or the back of a teaspoon.
- Fill each indentation with about 1/2 teaspoon of strawberry jam.
Baking
- Bake for 10–12 minutes, until the edges are set and the bottoms are just beginning to turn golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest