Craving a treat that's both quick to make and good for you? Say hello to Pink Kiss Cookies! These aren’t your average cookies – they’re packed with flavor, surprisingly healthy, and ready in a flash. As a busy parent, I know how hard it is to balance healthy eating with a sweet tooth. These cookies are the perfect solution, satisfying everyone's cravings without the guilt.
Why You Will Love This Recipe
My grandmother used to bake these cookies every Valentine’s Day. The kitchen would be filled with the sweet aroma of cranberries and almonds, and the pink hue always brought a smile to my face. While she had passed on years ago, she left me her cookie recipe box and they have become a symbol of love and joy. Now, I bake Pink Kiss Cookies with my own children, continuing the tradition and sharing the love. They are incredibly delicious and nostalgic.
Ingredients
-
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
-
For the "Pink Kiss":
- 1 cup chopped dried cranberries
- 1/2 cup sliced almonds
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Step-by-Step Instructions for Making the Recipe
- Prepare: Preheat your oven to 375°F (190°C).
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Form the Cookies: Drop rounded tablespoons of cookie dough onto an ungreased baking sheet.
- Make the "Kiss": Mix together the chopped dried cranberries, sliced almonds, powdered sugar, and lemon zest in a small bowl.
- Top Each Cookie: Gently press a spoonful of the cranberry-almond mixture on top of each cookie.
- Bake: Bake for 8-10 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your delightful homemade Pink Kiss Cookies!
Pink Kiss Cookies
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together flour, baking soda, and salt.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
- Beat in the egg and vanilla extract until well combined.1 large egg, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Drop rounded tablespoons of cookie dough onto an ungreased baking sheet.
- Mix together the chopped dried cranberries, sliced almonds, powdered sugar, and lemon zest in a small bowl.1 cup chopped dried cranberries, 1/2 cup sliced almonds, 2 tablespoons powdered sugar, 1 teaspoon lemon zest
- Gently press a spoonful of the cranberry-almond mixture on top of each cookie.1 cup chopped dried cranberries, 1/2 cup sliced almonds, 2 tablespoons powdered sugar, 1 teaspoon lemon zest
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delightful homemade Pink Kiss Cookies!