Strawberry Kiss Cookies
Soft, buttery cookies with a jammy strawberry center that brighten any occasion.
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
For variations, swap the strawberry jam for raspberry or apricot, or add finely chopped fresh strawberries for an extra berry pop. These cookies can also be made gluten-free using a 1:1 gluten-free baking flour.