Ingredients
- All-purpose flour: 2 1/4 cups
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (2 sticks)
- Granulated sugar: 3/4 cup
- Brown sugar, packed: 3/4 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Strawberry preserves: 1/2 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, baking soda, and salt.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Drop rounded tablespoons of dough onto ungreased baking sheets.
- Step 5: Bake for 8-10 minutes, or until the edges are lightly golden. Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Step 6: Once cookies are cooled, spread a generous amount of strawberry preserves on the flat side of one cookie and top with another cookie to create a sandwich. Serve immediately.
Notes
- Store these cookie sandwiches in an airtight container at room temperature to keep them soft and fresh for up to 3 days.
- If you want a warm, gooey treat, microwave a cookie sandwich for about 5-10 seconds – just enough to soften the preserves.
- Serve these adorable "kisses" with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert.
- For a more pronounced strawberry flavor, stir a tablespoon of freeze-dried strawberry powder into the preserves before assembling the cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American