Introduction
The kitchen smelled like warm butter and strawberry candy the moment I pulled the mixing bowl from the counter. These Strawberry Kiss Cookies fill the house with that honest, cozy aroma that makes people wander in asking, “Are those fresh?” This always takes me back to Sunday dinners. If you want a soft, pink cookie with a chocolate surprise in the middle, you’re in the right place — and yes, you can bake them with kids underfoot. I sometimes pair them with a slice of strawberry pound cake for dessert nights.
Why You’ll Love This
- Easy to make with pantry staples.
- Soft, tender crumb and bright strawberry flavor.
- Kid-approved and great for bake sales or packs.
- Freezable dough for quick cookie emergencies.
- Deliciously retro, yet simple to update.
If you like thumbprint cookies, these share the same warm, nostalgic vibe.
Quick Recipe Snapshot
- Servings: 24–30 cookies
- Prep time: 20 minutes (plus 1 hour chill)
- Cook time: 11–13 minutes per batch
- Total time: About 1 hour 35 minutes (including chill)
- Skill level: Easy
- Taste: sweet + buttery with chocolate center
You’ll feel confident after the first batch — the dough is forgiving and the cues are simple.
Ingredients You’ll Need
- 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
Chef notes:
- Unsalted butter helps control salt.
- Use room-temp egg for smooth mixing.
- Gelatin gives color and flavor quickly.
Try a no-bake cookie for another weeknight treat: no-bake pecan coconut praline cookies.
How to Make It
First, make the dough.
- Beat butter and granulated sugar in a large bowl for 2–3 minutes until light and fluffy. You’ll see the color lighten.
- Then add the egg, vanilla, and almond extract; beat until shiny and combined.
- Next, sprinkle in the strawberry gelatin and mix until the dough turns pretty pink. Smell it — it should smell fruity and sweet.
- Meanwhile, whisk flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mix to the wet on low speed until a soft dough forms; stop when it’s uniform. If it feels sticky, add 1–2 tbsp flour.
- Scoop about 1 tablespoon of dough; roll into smooth balls with your palms. Place on a parchment-lined sheet.
- Chill for at least 1 hour, or overnight. This prevents spreading and keeps centers tender.
- Preheat oven to 350°F (175°C). Arrange chilled dough 2 inches apart. Bake 11–13 minutes until edges look set and slightly firm; centers may look soft but will set. Let cookies sit on the sheet 2 minutes, then gently press an unwrapped chocolate kiss into each warm cookie. Dust with powdered sugar before pressing the kisses to avoid dusty chocolate.
For another strawberry twist while you bake, I like the creaminess in this strawberry lemon cream cheese cake.
Kitchen Tips (From My Kitchen)
- Time-saver: Chill dough overnight, then bake as needed — saves weekday time.
- Common mistake + fix: If cookies spread too thin, chill the sheet for 10 minutes before baking.
- Simple variation: Add 1 tsp lemon zest to brighten the strawberry.
Serving Ideas
- Afternoon tea tray: pair with shortbread and berries.
- Holiday cookie plate: dust more powdered sugar and add festive sprinkles.
- Kid-friendly lunchbox treat: pack two with a napkin.
- Brunch sweet: serve alongside scones and jam.
- Warm with a scoop of vanilla ice cream for an easy dessert; try with a fudgy brownie for contrast, like these gourmet brownie cookies.
Garnish with extra powdered sugar or a tiny mint leaf for color.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies up to 3 months; thaw at room temp.
- Reheat: Warm 7–10 seconds in microwave to soften without melting the kiss.
Leftover idea: crumble into yogurt or make a cookie sandwich with jam.
Strawberry Kiss Cookies
Ingredients
Method
- Beat butter and granulated sugar in a large bowl for 2–3 minutes until light and fluffy.
- Add the egg, vanilla, and almond extract; beat until shiny and combined.
- Sprinkle in the strawberry gelatin and mix until the dough turns pink.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mix to the wet on low speed until a soft dough forms.
- Scoop about 1 tablespoon of dough; roll into smooth balls with your palms.
- Place dough balls on a parchment-lined sheet and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Arrange chilled dough 2 inches apart on the baking sheet.
- Bake for 11–13 minutes until edges look set and slightly firm.
- Let cookies sit on the sheet for 2 minutes, then press an unwrapped chocolate kiss into each warm cookie.
- Dust with powdered sugar before pressing the kisses to avoid dusty chocolate.
Notes
FAQs
Q: Can I make these ahead?
A: Yes — you can roll dough balls and freeze them on a sheet; once firm, store in a bag for up to 3 months.
Q: Can I substitute the gelatin?
A: You can use freeze-dried strawberry powder for natural flavor, but color and taste will vary.
Q: How do I know they’re done?
A: The edges will look set and slightly firm; centers may be soft but should not jiggle.
Q: Can I freeze them?
A: Yes — baked or frozen dough both work. Reheat briefly before serving.
Final Thoughts
I love how simple cookies can become a little celebration — the pink dough, that first warm kiss of chocolate, the way the kitchen smells. Try them once, and you’ll find a dozen small ways to tweak the recipe for your family. I hope you bake a batch and enjoy every sweet bite of Strawberry Kiss Cookies.
Conclusion
For another version of these treats, see Strawberry Kiss Cookies – Mama Needs Cake® for a slightly different take, and for a quick one-bowl method check out Strawberry Kiss Cookie Recipe (4 Ingredients, One Bowl, 30 Minutes).
Leave a comment