Description:
These delightful Strawberry Kiss Cookies, also known as Easter Blossoms, are a perfect blend of soft, buttery cookie and creamy, strawberry-flavored Hershey’s Kisses. They are easy to make, incredibly festive, and guaranteed to be a hit with both kids and adults. The simple cookie base allows the unique flavor of the strawberry kisses to shine, making them a wonderful treat for any occasion, especially Easter celebrations, spring gatherings, or simply a sweet afternoon snack. The optional sprinkle coating adds a touch of whimsy and color, enhancing their visual appeal. Ingredients:
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons milk
- 1 bag (approximately 10 ounces) Hershey’s Strawberry Ice Cream Cone Chocolate Kisses, unwrapped
- Sprinkles (optional, for coating the cookies)
Preparation:
Baking these Strawberry Kiss Cookies is a straightforward process that even novice bakers can accomplish with ease. Let’s break down the preparation into manageable steps:
Step 1: Preheating and Preparation.
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature when the cookies go in, leading to even baking and a consistent texture. Next, line a baking sheet with parchment paper or a silicone baking mat. Parchment paper prevents the cookies from sticking, making cleanup a breeze. A silicone mat also provides a non-stick surface and can be reused, making it an environmentally friendly option.
Step 2: Creaming Butter and Sugar.
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer (either a stand mixer or a handheld mixer), cream together the butter and sugar until the mixture becomes light and fluffy. This process typically takes about 3-5 minutes. Creaming the butter and sugar properly incorporates air into the mixture, which is crucial for creating a tender and airy cookie texture. Ensure the butter is adequately softened; otherwise, it will be difficult to cream smoothly.
Step 3: Incorporating Wet Ingredients.
Once the butter and sugar are properly creamed, add the large egg, ensuring it is at room temperature. Room temperature eggs emulsify more easily with the other ingredients, resulting in a smoother batter. Mix in the egg until it is fully incorporated. Then, add the vanilla extract, which enhances the overall flavor profile of the cookies. Mix again until the wet ingredients are well combined.
Step 4: Combining Dry Ingredients.
In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. Whisking ensures that the dry ingredients are evenly distributed, preventing pockets of salt or baking soda that could affect the cookies’ taste or texture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in tough cookies.
Step 5: Adding Milk and Forming Cookie Balls.
Add the milk to the dough and mix until just combined. The milk helps to bring the dough together and ensures it has the right consistency for rolling into balls. Using a cookie dough scoop (a medium-sized scoop works well) or your hands, divide the dough into uniform portions and roll each portion into a ball. If using sprinkles, roll each ball in the sprinkles until well coated. Place the cookie dough balls onto the prepared baking sheet, leaving a little space between each cookie to allow for spreading during baking.
Step 6: Baking and Adding the Kisses.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on the cookies, as baking times can vary depending on your oven. Once the cookies are out of the oven, immediately press a Hershey’s Strawberry Ice Cream Cone Chocolate Kiss into the center of each cookie, pressing down gently. The heat from the cookie will slightly melt the chocolate, allowing it to adhere to the cookie.
Step 7: Cooling and Storing.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm. Once the cookies are completely cool, store them in an airtight container at room temperature. Properly stored, these cookies will stay fresh for up to a week.
Why You Will Love This Recipe:
These Strawberry Kiss Cookies are a delightful treat that appeals to both the eye and the palate. The soft, buttery texture of the cookie base, combined with the creamy, strawberry-flavored Hershey’s Kiss, creates a harmonious blend of flavors and textures. They are incredibly easy to make, requiring minimal ingredients and simple steps. The festive look of the cookies, especially when coated in sprinkles, makes them perfect for holidays, parties, or simply as a cheerful addition to any dessert platter. Moreover, they offer a unique twist on classic peanut butter blossom cookies, providing a refreshing and delicious alternative.
Cooking Rating:
- Ease: Easy
- Taste: Delicious
- Appearance: Festive
Serving Suggestions:
- Serve these Strawberry Kiss Cookies as part of an Easter dessert spread or as a sweet treat at spring gatherings.
- Pair them with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream for a delightful combination.
- Package them in a decorative box or bag as a thoughtful homemade gift for friends and family.
- Use them as a fun and colorful addition to children’s lunchboxes.
- Arrange them on a tiered serving stand for an elegant presentation at parties and celebrations.
Tips:
- Ensure that the butter is properly softened to room temperature for optimal creaming with the sugar.
- Do not overmix the dough to avoid tough cookies. Mix until just combined.
- Use room temperature eggs for smoother emulsification and a better batter consistency.
- For best results, use a cookie dough scoop to ensure uniform cookie sizes.
- Watch the cookies closely during baking, as baking times can vary depending on the oven.
- Unwrap the Hershey’s Kisses ahead of time to make the process of adding them to the cookies more efficient.
- If the cookies spread too much during baking, chill the dough for 30 minutes before baking.
- Store the cookies in an airtight container to maintain their freshness and prevent them from drying out.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: Approximately 45 minutes (including cooling time)
Nutritional Information (per cookie):
- Calories: Approximately 120-150 (depending on size and ingredients used)
- Protein: 1-2 grams
- Sodium: 30-50 mg
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Conclusion:
Strawberry Kiss Cookies, also known as Easter Blossoms, are a delightful and easy-to-make treat that brings a touch of spring and sweetness to any occasion. The combination of a soft, buttery cookie and a creamy, strawberry-flavored Hershey’s Kiss creates a unique and satisfying flavor experience. Whether you are baking for a holiday celebration, a family gathering, or simply to satisfy your sweet tooth, these cookies are sure to be a crowd-pleaser. With their festive appearance and delicious taste, they are a perfect addition to any dessert repertoire.
Questions and Answers:
Q1: Can I use different types of Hershey’s Kisses for this recipe?
A: Absolutely! While this recipe specifically calls for Strawberry Ice Cream Cone Hershey’s Kisses, you can easily substitute other flavors such as milk chocolate, dark chocolate, or even caramel-filled Kisses. Each variety will impart a unique flavor to the cookies, allowing you to customize them to your preferences. Experiment with different flavors to create your own signature Kiss cookie!
Q2: What if I don’t have a cookie dough scoop?
A: A cookie dough scoop is helpful for ensuring uniform cookie sizes, but it’s not essential. You can easily use a tablespoon or a small spoon to measure out portions of the dough. Simply scoop out a spoonful of dough and roll it into a ball with your hands. Aim for consistency in size to ensure even baking.
Q3: My cookies spread too thin during baking. What can I do to prevent this?
A: There are several reasons why cookies might spread too thin. One common cause is that the butter was too soft. Ensure the butter is softened but not melted. Another solution is to chill the cookie dough for 30 minutes before baking. This will help the butter solidify, preventing excessive spreading during baking. Also, avoid overgreasing the baking sheet, as this can also contribute to spreading.
Q4: Can I make the cookie dough ahead of time and bake it later?
A: Yes, you can definitely make the cookie dough ahead of time. After preparing the dough, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2-3 days. When you’re ready to bake, simply remove the dough from the refrigerator and let it sit at room temperature for about 15-20 minutes to soften slightly before rolling into balls and baking.
Q5: How do I store these cookies to keep them fresh?
A: To keep these cookies fresh, store them in an airtight container at room temperature. Properly stored, they will stay fresh for up to a week. Avoid storing them in a humid environment, as this can make them soft and sticky. You can also freeze the cookies for longer storage. Wrap them individually in plastic wrap and place them in a freezer-safe container. When you’re ready to eat them, thaw them at room temperature.
