Strawberry Kiss Cookies
Make delicious Strawberry Kiss Cookies with jam-filled centers and powdered sugar dusting. Easy recipe with buttery dough and sweet strawberry filling in just 35 minutes.
Equipment
- mixing bowl
- whisk
- hand mixer or stand mixer
- baking sheet
- wire rack
- fine-mesh sieve
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.25 tsp salt
Wet Ingredients
- 0.5 cup unsalted butter softened at room temperature
- 0.33 cup granulated sugar
- 1 large egg yolk at room temperature
- 1 tsp vanilla extract
- 0.5 cup seedless strawberry jam
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the 1 ½ cups of all-purpose flour and the ¼ teaspoon of salt until they are fully combined. Set this dry mixture aside.
- In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the ½ cup of softened butter and ⅓ cup of granulated sugar together on medium speed for 2-3 minutes, until the mixture is light, fluffy, and pale in color.
- To the butter mixture, add the egg yolk and 1 teaspoon of vanilla extract. Beat on low speed just until the ingredients are fully incorporated and the mixture appears smooth. The dough will look creamy.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together and no streaks of flour remain. The dough should be soft and pliable but not sticky.
- Scoop out level tablespoons of dough and roll them into smooth balls. Place the dough balls about 2 inches apart on an ungreased baking sheet. Use your thumb or the back of a small teaspoon to make a deep, wide indentation in the center of each ball.
- Fill each indentation with about ½ teaspoon of strawberry jam, being careful not to overfill. Bake the cookies on the center rack for 12-15 minutes, until the edges are set and just beginning to turn a light golden brown. The jam will be bubbly.
- Let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Once fully cooled, dust the cookies lightly with the powdered sugar using a fine-mesh sieve.
Notes
Be careful not to overfill the cookie indentations with jam to prevent excessive bubbling.