Soft, buttery, pink cookies with a strawberry flavor and smooth chocolate kiss center perfect for Valentine’s Day or gifting.

Scale

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

1/2 tsp almond extract (optional)

2 cups + 2 tbsp all-purpose flour

1 tsp baking powder

1/4 tsp salt

1 package (3 oz) strawberry-flavored gelatin mix

1/4 cup powdered sugar (for dusting)

24–30 chocolate kiss candies, unwrapped

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1. Beat butter and sugar for 2–3 minutes until fluffy.

2. Add egg, vanilla, and almond extract; mix well.

3. Blend in strawberry gelatin until fully combined.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Gradually add dry ingredients to wet until a soft dough forms.

6. If sticky, add 1–2 tbsp extra flour.

7. Roll 1 tbsp portions into balls; place on lined baking sheet.

8. Chill for at least 1 hour.

9. Preheat oven to 350°F (175°C).

10. Arrange dough balls 2 inches apart; bake 11–13 minutes until edges set.

11. Let sit for 2 minutes.

12. While warm, press a chocolate kiss into each cookie center.

13. Transfer to a wire rack to cool completely.

14. Optional: dust with powdered sugar once cooled.

Chill dough overnight for thicker cookies.

For cookies that spread too much, bake at 325°F for 1–2 extra minutes.

Add food coloring to enhance pink color if desired.

If cookies flatten, use a spoon to press edges inward while warm.

Store in an airtight container once cooled.