Ingredients
Scale
- For the Cookies:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 package (3 oz) strawberry-flavored gelatin mix
- For the Topping:
- 24 Hershey’s Kisses (milk chocolate or your preferred variety)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: Using an electric mixer, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, milk, and strawberry gelatin mix until fully combined. The dough will take on a vibrant pink hue.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing to maintain a tender texture.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. This step helps make the dough easier to work with and enhances the flavor.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape the Cookies: Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft.
- Add the Kisses: Remove the cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. The heat will slightly melt the chocolate, helping it adhere to the cookie.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g