Description
Delight in these soft and fruity Strawberry Kiss Cookies, bursting with the natural sweetness of fresh strawberries and a hint of vanilla. Perfect for a summer treat or a festive dessert, these cookies combine a tender, buttery base with the fresh flavor of homemade strawberry puree for a uniquely delicious twist on the classic sugar cookie.
Ingredients
Scale
Main Ingredients
- 1 cup fresh strawberries (pureed)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Puree strawberries: Wash and hull fresh strawberries, then puree them in a blender or food processor until smooth, extracting their bright, juicy flavor.
- Cream butter and sugar: In a mixing bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender texture in the cookies.
- Add eggs and flavoring: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the pureed strawberries and vanilla extract to infuse the dough with fresh fruit flavor and aroma.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent throughout the flour.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet mixture, stirring gently until just combined to prevent overmixing, which can make cookies tough.
- Portion dough: Using a tablespoon or cookie scoop, drop portions of dough about two inches apart onto the prepared baking sheets to allow room for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden, indicating they are perfectly cooked but still soft inside.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely, allowing them to set and retain their shape.
Notes
- Ensure butter is at room temperature for easier creaming and better texture.
- If fresh strawberries are not in season, frozen strawberries can be used but thaw and drain excess liquid before pureeing to avoid soggy dough.
- For extra strawberry flavor, you can add a few drops of strawberry extract in addition to vanilla extract.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
- Do not overbake; cookies continue to firm up as they cool.
