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Strawberry Kiss Cookies

Soft and chewy strawberry cookies with freeze dried strawberries and strawberry Hershey’s Kisses.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 26 cookies
Calories 185 kcal

Ingredients
  

Ingredients

  • 1 oz freeze dried strawberries 28 g
  • 1 1/4 cups granulated sugar 250 g, divided
  • 1 cup unsalted butter 226 g, softened
  • 1 large egg room temperature
  • 2 teaspoons vanilla bean paste
  • 2 1/4 cups all-purpose flour 293 g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 26 strawberry flavored Hershey's Kisses
  • 1/2 cup white chocolate chips
  • 1 tablespoon nonpareil sprinkles

Instructions
 

  • Unwrap the strawberry Hershey's Kisses, place them in a bowl or on a small tray, and freeze while you prepare the cookie dough.
  • Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.
  • Add the freeze dried strawberries and 2 tablespoons of the granulated sugar to a food processor and process until the berries are a fine powder. Set aside.
  • In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter, remaining granulated sugar, and the strawberry sugar powder on medium speed for about 3 minutes, until light and creamy. Scrape down the sides of the bowl as needed.
  • Add the egg and vanilla bean paste and mix on medium speed until fully combined and smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  • Add the dry ingredients to the butter mixture and mix on low speed just until the dough comes together and no dry flour remains, scraping the bowl as needed. Do not overmix.
  • Use a 1 1/2 tablespoon cookie scoop to portion the dough into balls.
  • Roll each dough ball in the remaining granulated sugar to coat, then arrange them 2 inches apart on the prepared baking sheets.
  • Bake the cookies for 10 minutes, until they have spread and the edges look just set but the centers are still soft.
  • Remove the baking sheet from the oven and immediately press a frozen strawberry Hershey's Kiss into the center of each cookie.
  • Return the sheet to the oven and bake for 2 more minutes, just until the edges are set and the Kisses have adhered to the cookies.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Place the white chocolate chips in a small microwave-safe bowl and microwave on 50% power in 15-second intervals, stirring between each, until fully melted and smooth.
  • Drizzle the melted white chocolate over the cooled cookies with a spoon, or transfer it to a small piping bag with the tip snipped and drizzle over the tops.
  • Immediately sprinkle nonpareils over the wet white chocolate, then let the drizzle set before serving or storing.

Notes

- Keep the Hershey's Kisses very cold so they hold their shape when pressed into the warm cookies.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, layering parchment between layers if needed.
Keyword blossom cookies, Hershey kiss cookies, strawberry cookies, Strawberry Kiss Cookies, Vegetarian