Description

These Strawberry Kiss Cookies are a delightful twist on classic thumbprint cookies, featuring a soft, buttery base with a hint of cornstarch for extra tenderness. Each cookie is topped with a rich milk chocolate kiss pressed into warm strawberry jam, creating a perfect balance of fruity and chocolaty flavors. Ideal for holiday gatherings or anytime you want a sweet, impressive treat.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cornstarch

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup strawberry jam or strawberry preserves

Toppings

24 milk chocolate kisses (unwrapped)
Powdered sugar (for dusting, optional)

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch until fully combined. Set this mixture aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which should take about 2-3 minutes. This step incorporates air to create a tender cookie.
Add Wet Ingredients: Mix in the egg, vanilla extract, and strawberry jam into the butter mixture until everything is well combined and smooth.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing and to keep the cookies tender.
Shape Dough Balls: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden and the cookies are set but still soft in the center.
Add Chocolate Kisses: While the cookies are still warm, gently press one unwrapped milk chocolate kiss into the center of each cookie. The warmth will slightly soften the chocolate for a melty center.
Cool and Serve: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, optionally dust with powdered sugar for a festive finish before serving.

Notes

To soften butter quickly, cut into small cubes and leave at room temperature for about 30 minutes or use a microwave in short bursts.
Make sure not to overbake; cookies should remain soft in the center for the best texture.
Strawberry jam can be substituted with raspberry or any other favorite jam for flavor variations.
Use parchment paper or a silicone baking mat to prevent cookies from sticking and for easier cleanup.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.