Introduction
Meet the Strawberry Kiss Cookies, your new favorite treat without the usual chocolate chips! These sweet bites will surprise your taste buds with fruity delight in every nibble.
Detailed Ingredients with measures
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup strawberry jam
For the Sugar Coating
- 1/4 cup granulated sugar
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25-27 minutes
- Yield: About 24 cookies
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
3. In another bowl, whisk together the flour, salt, and baking soda. Gradually add the dry mixture to the wet mixture, mixing until just combined.
4. Roll the dough into small balls, about one tablespoon each. Make a small indentation in the center of each ball and fill with a dollop of strawberry jam.
5. Roll each jam-filled ball in sugar to coat, then arrange on the prepared baking sheet.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the sheet for a few minutes before transferring to a wire rack.
Nutritional Information
Approximate per serving:
Calories: 100 Cal
Carbohydrates: 15g
Protein: 1g
Fat: 4g
Sugar: 10g
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
Step 3: Add Egg and Vanilla
Beat in the large egg and vanilla extract until the mixture is well combined.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, salt, and baking soda.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing until just combined.
Step 6: Form Cookie Balls
Roll the dough into small balls, about one tablespoon each.
Step 7: Add Strawberry Jam
Make a small indentation in the center of each ball and fill with a dollop of strawberry jam.
Step 8: Coat with Sugar
Roll each jam-filled ball in granulated sugar to coat, then arrange them on the prepared baking sheet.
Step 9: Bake the Cookies
Bake for 10-12 minutes, or until the edges are lightly golden.
Step 10: Cool the Cookies
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Storage
Store the cookies in an airtight container at room temperature for up to a week.
Substitutions
You can use any fruit jam of your choice if you want to switch up the flavor from strawberry.
Serving Suggestions
These cookies pair well with a glass of milk or a cup of tea.
Cook techniques
Creaming Butter and Sugar
To achieve a light and fluffy texture, it’s essential to cream the softened unsalted butter and granulated sugar together until well combined and airy. This helps to incorporate air into the dough, resulting in a tender cookie.
Proper Measuring of Ingredients
Accurate measurement of flour and sugar is crucial. Use a spoon to lightly fill your measuring cup with flour, then level it off with a straight edge for precise results.
Creating the Indentation
When you roll the dough into balls, make a small indentation carefully using your thumb or the back of a spoon. This will hold the strawberry jam, allowing it to bake perfectly in the center.
Rolling in Sugar
Rolling the jam-filled cookie balls in sugar before baking not only adds sweetness but also creates a lovely texture and shine on the surface once baked.
Cooling Properly
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents breakage.
FAQ
Can I use other fruit jams instead of strawberry?
Yes, you can experiment with other fruit jams like raspberry, blueberry, or apricot for different flavor profiles.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week to maintain their freshness.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance, wrap it in plastic wrap, and refrigerate it for up to 3 days before baking.
What can I serve with these cookies?
These cookies pair wonderfully with a glass of milk, tea, or coffee for a delightful snack.
Can I freeze the cookies?
Yes, you can freeze the baked cookies. Just make sure to place them in a single layer in an airtight container, and they will last for up to three months in the freezer.
Conclusion
More recipes suggestions and combination
Peanut Butter Blossom Cookies
Try a twist on classic cookies by substituting peanut butter for the butter and placing a Hershey’s Kiss on top after baking.
Coconut Macaroons
For a tropical flavor, make coconut macaroons by mixing shredded coconut, egg whites, and sugar.
Lemon Sugar Cookies
Infuse your sugar cookies with lemon zest and juice for a refreshing citrus treat.
Oatmeal Raisin Cookies
Swap the strawberry jam for raisins and add oats for a hearty version of cookies.
Chocolate Chip Cookies
For a classic favorite, simply add semi-sweet chocolate chips to the cookie batter instead of jam.
