Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon strawberry extract or 2 tablespoons freeze-dried strawberry powder
- Red or pink gel food coloring (optional)
- 24 Hershey’s Kisses (milk chocolate or white chocolate)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and sugar until light and fluffy.
- Beat in the egg and strawberry extract or powder. Add food coloring if desired and mix until combined.
- Gradually mix in the dry ingredients until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
- Bake for 8–10 minutes, until cookies are just set but still soft.
- Immediately press a Hershey’s Kiss into the center of each cookie after baking.
- Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Roll dough balls in sugar before baking for extra sparkle.
- Use white chocolate or strawberry cream Kisses for flavor variety.
- Gel food coloring gives vibrant color without adding extra moisture.
- Freeze-dried strawberry powder gives a more intense berry flavor than extract.
- Freeze unbaked dough balls and bake directly from frozen with added bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg