I love these Strawberry Kiss Cookies because they are bright, soft, and easy to make. I named the recipe Strawberry Kiss Cookies after the little pink dough and the chocolate hugs on top, and I bake them when I want a sweet that feels like a hug. Find the full story on my Strawberry Kiss Cookies page.
Dad James first tasted these and said they remind him of picnics; Mom Eva asked for the recipe, and Sister Jennifer stole the last one while no one watched.
Your Ingredients List
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups + 2 tbsp (280g) 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
My Go-To Equipment
- Large mixing bowl
- Electric mixer or sturdy whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small ice cream scoop or tablespoon for portioning
The Simple Steps to Follow
- Beat the butter and sugar until light and fluffy.
- Add the egg, vanilla, and almond extract and mix well.
- Stir in the strawberry gelatin powder.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Add the dry mix to the wet mix until a soft pink dough forms.
- If the dough is sticky, add 1 to 2 tablespoons more flour.
- Scoop one tablespoon of dough and roll into balls with your hands.
- Place dough balls on a lined baking sheet and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Lay chilled dough balls on a parchment-lined sheet two inches apart.
- Do NOT press an indentation into the dough before baking.
- Bake for 11 to 13 minutes until edges look set and slightly firm.
- Remove from the oven and let the cookies sit on the sheet for 2 minutes.
- Dust the warm cookies with powdered sugar first to avoid sugar on the chocolate.
- While still warm, gently press a chocolate kiss into the center of each cookie.
- Transfer cookies to a wire rack and let them cool completely so the chocolate sets.
Healthy Twists on a Classic
I like to keep the fun and make small swaps. Use half white whole-wheat flour to add fiber, or swap half the butter for unsweetened applesauce to cut fat. For a different berry note, try the same method with a different gelatin mix; I also pair this idea with a cake-mix shortcut recipe I love from my blog, the strawberry cake mix cookies post.
Serving Suggestions From My Table
I serve these with cold milk or a small scoop of vanilla ice cream. They work well on a brunch board next to fruit and mini muffins. For gift boxes, I place them in parchment and add a small note; they travel well for a few hours. If you want a fancier plate, add fresh strawberries and mint sprigs and see how fast they disappear. I sometimes link to my lighter cookie idea like my strawberry cheesecake cookies when I want a creamier treat.
Getting It Just Right
Chill the dough well. I do not skip the hour in the fridge because it keeps the cookies from spreading. Use room temperature egg and butter for even mixing. If cookies look underbaked in the center, trust them; they firm up as they cool. Do not press holes before baking or the cookies will spread too much.
How to Store Leftovers
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer life, freeze in a single layer on a tray, then move to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Enjoy Every Moment
These cookies are simple to make and warm to give. I bake them when I want a quiet treat or a cheerful plate to share. Enjoy the pink dough, the powder, and that chocolate kiss on top.
A Few Common Questions
Can I make Strawberry Kiss Cookies ahead of time?
Yes. I make the dough, chill it overnight, and bake the next day. You can also freeze the dough balls and bake from frozen with an extra minute or two.
Can I use different chocolate on Strawberry Kiss Cookies?
Absolutely. I use milk, dark, or even white chocolate kisses. Smaller chocolate pieces work too, but baking time stays the same.
How do I keep Strawberry Kiss Cookies from spreading?
Chill the dough well and do not press an indentation before baking. If your kitchen is warm, chill the formed balls longer and add a touch more flour if they feel very soft.
Print
Strawberry Kiss Cookies
- Total Time: 73 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Bright, soft Strawberry Kiss Cookies topped with chocolate kisses, perfect for any occasion.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups + 2 tbsp (280g) 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
Instructions
- Beat the butter and sugar until light and fluffy.
- Add the egg, vanilla, and almond extract and mix well.
- Stir in the strawberry gelatin powder.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Add the dry mix to the wet mix until a soft pink dough forms.
- If the dough is sticky, add 1 to 2 tablespoons more flour.
- Scoop one tablespoon of dough and roll into balls with your hands.
- Place dough balls on a lined baking sheet and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C).
- Lay chilled dough balls on a parchment-lined sheet two inches apart.
- Do NOT press an indentation into the dough before baking.
- Bake for 11 to 13 minutes until edges look set and slightly firm.
- Remove from the oven and let the cookies sit on the sheet for 2 minutes.
- Dust the warm cookies with powdered sugar first to avoid sugar on the chocolate.
- While still warm, gently press a chocolate kiss into the center of each cookie.
- Transfer cookies to a wire rack and let them cool completely so the chocolate sets.
Notes
Chill the dough well to prevent spreading. Use room temperature ingredients for even mixing.
- Prep Time: 60 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: strawberry cookies, dessert, baking, chocolate kiss cookies