Description
These adorable Strawberry Kiss Cookies are soft, buttery, and bursting with sweet strawberry flavor. Topped with a classic chocolate kiss, they are a festive and colorful treat perfect for Valentine’s Day or any special occasion. This recipe is completely gluten-free and easy to make from scratch.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar (plus ⅓ cup extra for rolling)
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon strawberry extract (or 2 tablespoons crushed freeze-dried strawberries)
Pink or red food coloring (optional, for vibrant color)
2 ¼ cups gluten-free all-purpose flour (blend with xanthan gum)
1 teaspoon baking powder
¼ teaspoon salt
36 milk chocolate Hershey’s Kisses, unwrapped (check labels to ensure gluten-free)
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Cream Butter & Sugar: In a large bowl or stand mixer, beat the softened butter and 1 cup of granulated sugar together on medium speed until light and fluffy (about 2–3 minutes).
3. Add Wet Ingredients: Beat in the egg, vanilla extract, strawberry extract, and food coloring (if using). Mix until fully combined and smooth.
4. Add Dry Ingredients: In a separate small bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed just until a soft dough forms. Do not overmix.
5. Shape: Place the extra ⅓ cup sugar in a small bowl. Scoop the dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the sugar to coat completely.
6. Bake: Place the sugar-coated balls on the baking sheets, spaced 2 inches apart. Bake for 8–10 minutes. The cookies should be set and puffy, but not browned.
7. Top with Kisses: Remove from the oven. Immediately press a chocolate kiss into the center of each hot cookie. The cookie will crack slightly around the edges—this is the classic look!
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes so the chocolate sets slightly, then transfer to a wire rack to cool completely.
Notes
Chocolate Tips: Most plain Milk Chocolate Kisses are gluten-free, but always check the package label as holiday versions or other flavors may contain gluten ingredients.
Prevent Melting: If the kitchen is very warm, pop the cookies in the fridge for 10 minutes after placing the Kisses so they hold their shape and don’t melt into a puddle.
Storage: Store in an airtight container at room temperature for up to 5 days.
Dairy Free: Use a dairy-free butter stick alternative and vegan chocolate gems or dairy-free chocolate chunks on top.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10
- Sodium: 40
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 1
- Cholesterol: 15