Can I use fresh strawberries instead of jam?

Fresh strawberries contain too much moisture and won't hold their shape during baking. Stick with jam or preserves for the best results, as they've been cooked down to the perfect consistency.

How do I prevent the jam from burning?

Keep the jam level slightly below the cookie surface and avoid overfilling. If your jam tends to darken quickly, try covering the cookies loosely with foil during the last few minutes of baking.

Can I make the dough ahead of time?

Absolutely! The dough can be made up to 2 days in advance and stored covered in the refrigerator. You can also freeze shaped cookies before baking for up to 3 months.

What's the best type of jam to use?

High-quality preserves with visible fruit pieces work best. Avoid jams that are too thin or runny, as they may not hold their shape during baking.

Why did my cookies turn out too crumbly?

This usually indicates the dough was overworked or the flour measurement was too high. Make sure to measure flour correctly by spooning it into the measuring cup and leveling off, rather than scooping directly from the bag.

Can I double this recipe?

Yes, this recipe doubles beautifully. Just make sure you have enough baking sheets and oven space to accommodate the larger batch, or bake in multiple rounds.

Strawberry Kiss Cookies Recipe - Sweet & Buttery Treats

Description

Strawberry Kiss Cookies are soft, sweet treats with bright strawberry flavor and a chocolate kiss center in every bite.

Ingredients

Scale

Cookie Base:

2 cups all-purpose flour
1 cup unsalted butter, softened
⅔ cup powdered sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt

Filling & Finishing:

½ cup strawberry jam or preserves
2 tablespoons powdered sugar (for dusting)

Substitution Ideas:

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking flour blend
Dairy-free: Substitute butter with vegan butter stick (not margarine)
Vegan: Use vegan butter and replace egg yolk with 1 tablespoon aquafaba or ground flaxseed mixed with 3 tablespoons water
Flavor variations: Try raspberry, apricot, or cherry preserves instead of strawberry

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Instructions

1. Make the Dough
Cream softened butter and powdered sugar until light and fluffy (3–4 minutes). Beat in egg yolk and vanilla. Gradually mix in flour and salt until a soft dough forms.

2. Chill and Shape
Wrap and refrigerate dough for 30 minutes. Roll into 1-inch balls and place 2 inches apart on lined baking sheets. Press a deep indentation into the center of each.

3. Fill with Jam
Spoon about ½ teaspoon strawberry jam into each indentation. Do not overfill.

4. Bake
Bake at 350°F (175°C) for 12–15 minutes, until edges are lightly golden and centers are slightly soft.

5. Cool and Finish
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once fully cool, dust with powdered sugar.

Prep Time: 20m
Cook Time: 12m
Category: Dessert
Cuisine: American

Nutrition

Calories: 145 calories
Fat: 6g
Carbohydrates: 22g
Protein: 2g