Strawberry Kiss Cookies
Delightful soft and chewy cookies filled with sweet strawberry jam, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened At room temperature for best mixing
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs At room temperature
- 1 teaspoon vanilla extract
- 3.5 cups all-purpose flour Spoon into measuring cup for accuracy
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Filling
- 1 cup strawberry jam or preserves Feel free to experiment with different flavors
For Dusting
- 0.5 cup powdered sugar For dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy and light in color.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Use a cookie scoop or tablespoon to portion out the cookie dough, rolling it into balls about 1 inch in diameter.
- Place them on the prepared baking sheet, leaving enough space between each.
- Using your thumb or the back of a spoon, create a small indentation in the center of each cookie.
- Fill each indentation with about ½ teaspoon of strawberry jam.
- Bake for 10-12 minutes, or until the edges turn lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Once cooled, dust the cookies with powdered sugar.
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Notes
Store cookies in an airtight container. They last up to a week at room temperature. You can freeze them for up to three months. Consider adding nuts or chocolate chips for variations.