These gluten free strawberry Kiss cookies are what happens when Valentine’s Day meets zero patience and maximum sparkle. Soft strawberry cookies get rolled in pink and red sanding sugar (because choosing just one felt wrong), then crowned with a strawberry crème heart-shaped Kiss…a.k.a., a chocolatey little love bomb. They’re cute, festive, and ready in under 30 minutes, which means you can absolutely make them last-minute and still look like you had your life together. Sweet, sparkly, and slightly dramatic… just how Valentine’s desserts should be. Whether you’re sharing with your favorite people or keeping them all to yourself (no judgment), these cookies are proof that love at first bite is very real.
Recipe and Instructions
Strawberry Kiss Cookies
A easy Valentine's Day dessert!
Ingredients
*112 g (1/2 cup) butter, softened*192 g (1 cup) Allulose or granulated sugar
*1 egg
*1 tsp strawberry extract
*Light pink gel dye
*296 g (2 cups) Bob’s Red Mill cup-for-cup gluten free flour
*1/2 tsp baking powder
*1/4 tsp salt
*21 Hershey’s strawberry creme hearts
*Pink and red sanding sugar
Directions
- Preheat oven to 350 and line two 9×13 baking sheets with Silpat liners or Parchment paper misted with cooking spray.
- Cream butter and sugar in stand mixer until light and fluffy, around 3 minutes.
- Add in the egg, extract, and gel dye.
- Add in the salt, baking powder, and half the flour, mixing well.
- Add in remaining flour until everything is just combined.
- Use a cookie scoop to get evenly sized balls of dough.
- Place sanding sugar each in a separate bowl.
- Roll half of the dough balls in red, and the other in pink sanding sugar until coated.
- Bake one sheet at a time for 8-10 minutes.
- While baking, unwrap 21 creme heart Kisses.
- Once the first sheet is done baking, set on a cooling rack and immediately place a heart into the center of each cookie; to keep from TOTALLY melting, place this in the freezer to set.
- Bake remaining tray and repeat the previous step.
- Keep cookies in an air-tight container.
Nutrition
Macros21 servings
139.5 cal/17.5 c/7.1 f/1.4 p per cookie
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