📝 About This Recipe
A beloved staple of the Mexican panadería, Besos (meaning 'kisses') are two tender, dome-shaped butter cookies joined together by a luscious strawberry jam center. These delightful treats are coated in a thin layer of butter and rolled in granulated sugar, creating a sparkling, sandy texture that melts in your mouth. Perfectly balancing fruity sweetness with a rich, cake-like crumb, they are the ultimate expression of affection in Mexican baking.
🥗 Ingredients
The Cookie Dough
- 3 cups All-purpose flour (sifted)
- 1 cup Unsalted butter (softened to room temperature)
- 3/4 cup Granulated sugar
- 2 pieces Large eggs (at room temperature)
- 1 tablespoon Baking powder
- 1 tablespoon Vanilla extract (pure Mexican vanilla preferred)
- 1/2 teaspoon Salt
- 2 tablespoons Whole milk (as needed for consistency)
The Filling and Coating
- 3/4 cup Strawberry jam (thick, seedless or smooth)
- 1/2 cup Unsalted butter (melted and cooled slightly)
- 1 cup Granulated sugar (for rolling/coating)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the delicate cookies don't stick.
-
2
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup of softened butter and 3/4 cup of sugar on medium-high speed for about 3-4 minutes until light and fluffy.
-
3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is incorporated.
-
4
Stir in the vanilla extract. In a separate medium bowl, whisk together the sifted flour, baking powder, and salt.
-
5
Gradually add the dry ingredients to the butter mixture on low speed. If the dough seems too dry or crumbly, add the milk one tablespoon at a time until a soft, pliable dough forms that doesn't stick to your hands.
-
6
Scoop approximately 2 tablespoons of dough and roll it between your palms to form a smooth ball, about the size of a golf ball. You should have 24 balls in total.
-
7
Place the balls on the prepared baking sheets, spacing them at least 2 inches apart as they will spread slightly into a dome shape.
-
8
Bake for 18-22 minutes. The cookies should be set and slightly golden on the bottom, but still pale on top. Do not overbake; they should remain soft like a dense cake.
-
9
Allow the cookies to cool completely on a wire rack. This is crucial, as warm cookies will melt the jam and butter coating.
-
10
Once cooled, take one cookie and spread a generous teaspoon of strawberry jam on the flat bottom side. Press the flat side of a second cookie against it to create the 'kiss'.
-
11
Prepare two small bowls: one with the 1/2 cup of melted butter and one with the 1 cup of granulated sugar.
-
12
Quickly brush the entire exterior of the joined cookies with melted butter using a pastry brush, then immediately roll the 'kiss' in the sugar until completely and evenly coated.
-
13
Place the finished Besos on a tray and let them sit for 15 minutes to allow the sugar coating to set before serving.
💡 Chef's Tips
Ensure your butter is truly at room temperature for the dough to achieve the correct cake-like aeration. If the jam is too thick to spread, microwave it for 10 seconds and stir to loosen it up. Use a pastry brush for the butter coating rather than dipping the cookies, which can make them soggy. For a professional look, try to pair cookies of identical sizes so the 'kiss' is symmetrical. Store in an airtight container at room temperature for up to 3 days; the sugar may soften slightly over time.
🍽️ Serving Suggestions
Serve with a hot cup of Mexican Café de Olla seasoned with cinnamon and piloncillo. Pair with a glass of cold milk for a classic afternoon snack (merienda). Enjoy alongside a thick, chocolatey Champurrado during cooler months. These make beautiful gifts when wrapped individually in colorful cellophane paper. Arrange on a platter with other pan dulce like Conchas and Orejas for a festive brunch spread.