Strawberry Kiss Cookies
Tender butter cookies with pretty pink strawberry frosting centers, perfect for Valentine's Day or any special occasion.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract (or vanilla extract)
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup strawberry jam or preserves
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- 1-2 tablespoons strawberry jam
- 1-2 teaspoons milk (if needed for consistency)
- 2-3 drops red food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup butter and granulated sugar until light and fluffy, about 3 minutes.
- Add almond extract and mix until incorporated.
- Gradually add flour and salt, mixing just until combined.
- Shape dough into 1-inch balls and place on prepared baking sheets about 2 inches apart.
- Create an indentation in each cookie using your thumb or the back of a small measuring spoon.
- Bake for 10-12 minutes until edges are just barely golden.
- Remove from oven and gently re-press the indentations if they've puffed up during baking.
- Cool completely on wire racks before filling
- For strawberry frosting, beat powdered sugar, 2 tablespoons butter, and strawberry jam until smooth and creamy. Add milk if needed for piping consistency.
- Fill the center of each cookie with strawberry frosting using a piping bag or small spoon.
Notes
For the prettiest presentation, use a piping bag with a star tip for the frosting centers.
The unfilled cookies can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.
Try different jam flavors in both the cookie indentation and frosting for color and flavor variations