Description
Soft, buttery cookies topped with a dollop of fruity strawberry jam and crowned with a Hershey’s Kiss. Perfect for any occasion, these cookies are as charming as they are delicious!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup strawberry jam
- 20 Hershey’s Kisses, unwrapped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour and baking powder. Gradually add the dry mixture to the wet mixture, mixing until a smooth dough forms.
- Roll dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each ball.
- Use your thumb or the back of a spoon to press a small indentation into the center of each dough ball. Fill each indentation with a small dollop of strawberry jam.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the Dough if Needed: If your dough feels too soft or sticky, refrigerate it for 20-30 minutes before rolling into balls. This will prevent the cookies from spreading too much during baking.
- Press Kisses Gently: When adding the Hershey’s Kisses, press them lightly into the hot cookies—just enough to stick. Pushing too hard can cause the chocolate to melt excessively.
- Store Properly for Freshness: Keep the cookies in an airtight container at room temperature for up to a week. If you’re making them ahead, freeze the baked cookies (or the dough balls) to enjoy later.
- Prep Time: 15 min
- Cook Time: 12 min