There’s something so joyful about biting into a cookie that’s both tender and topped with a burst of strawberry sweetness. This Strawberry Kiss Cookies Recipe perfectly balances soft vanilla-y cookies with a fun, colorful strawberry chocolate on top. It’s a treat that instantly brightens any afternoon tea or holiday gathering.
Why You’ll Love This Recipe
- Simple Ingredients: You use a mix and just a few staples, making it perfect for easy baking sessions.
- Show-Stopping Look: The bright pink Strawberry Kisses add a pop of color and charm every time.
- Perfect Texture: Soft cookies with a slightly crisp edge paired with melty strawberry chocolate—pure bliss.
- Great for Gifting: These cookies come together fast and make a thoughtful, festive treat for friends and family.
Ingredients You’ll Need
The ingredients in this Strawberry Kiss Cookies Recipe are straightforward yet come together to create that special sweet and colorful dessert you’ll actually look forward to making again. Using a trusted sugar cookie mix and a dollop of cream cheese gives these cookies a lovely softness you’ll appreciate.
- Funfetti Sugar Cookie Mix: This adds a festive touch with colorful sprinkles and saves time prepping your base dough.
- Cream Cheese: Softened cream cheese makes the cookies tender and adds a subtle tang that balances the sweetness.
- Large Egg: Helps bind everything together for that perfect cookie texture.
- Pink or White Sanding Sugar or Non-Pareils: These create a pretty, sparkly coating that keeps the sticky dough manageable.
- Hershey’s Strawberry Ice Cream Cone Kisses: The star on top—melty strawberry chocolate that sets these cookies apart.
Variations
I love that this Strawberry Kiss Cookies Recipe is so adaptable. You can make it your own depending on your mood, the season, or what you already have in your pantry. Playing around with the sugar coating or the type of Kiss you use makes it feel fresh every time.
- Use White Chocolate or Milk Chocolate Kisses: I sometimes swap the strawberry Kisses for classic Hershey’s Kisses when I want a more subtle flavor or a simpler look.
- Gluten-Free Cookie Mix: For friends who need it, I’ve tried a gluten-free sugar cookie mix here and loved the results—it’s just as soft!
- Add Citrus Zest: A tiny bit of lemon or orange zest in the dough gives a bright twist that pairs surprisingly well with the strawberry topping.
- Sprinkle with Crushed Nuts: Adding finely chopped pistachios or almonds on top right after pressing the Kiss makes for a fun texture contrast.
How to Make Strawberry Kiss Cookies Recipe
Step 1: Prep Your Workspace and Oven
Start by lining a large baking sheet with parchment paper—that way, cleanup is a breeze, and your cookies won’t stick. Preheat your oven to 375°F (190°C) so it’s nice and ready when your dough is formed. Having everything set up before you mix saves moments later on.
Step 2: Mix Your Dough Until Soft and Combined
Using either a hand mixer or stand mixer, blend the funfetti cookie mix, softened cream cheese, and the large egg together. You’ll notice the dough is soft and a bit sticky—that’s normal. This softness is the magic behind a tender cookie that melts in your mouth.
Step 3: Roll Your Cookie Balls in Sugar or Non-Pareils
Scoop out about 1½ tablespoons of dough at a time and drop each scoop into a shallow bowl filled with your pink or white sanding sugar or non-pareils. Roll gently so the dough is coated and shaped into a nice round ball. If your dough is too sticky to handle, pop it into the fridge or freezer for 30-60 minutes. This step really makes shaping easier and keeps your hands mess-free.
Step 4: Bake and Add the Strawberry Kisses
Place the cookie balls on your prepared sheet, leaving about 1½ inches between each one—they’ll spread a bit. Bake them 8 to 12 minutes or until the edges are just set but the centers remain soft. Let the cookies cool for 3-5 minutes on the tray before gently pressing an unwrapped Strawberry Kiss onto the top of each cookie. Letting them cool a little first ensures the Kisses won’t completely melt but stay beautifully soft and shaped.
Step 5: Cool and Enjoy!
Transfer the cookies to a wire rack to cool completely or serve them slightly warm for that melty, fresh-from-the-oven experience. Either way, these cookies are a delight and sure to bring smiles.
Pro Tips for Making Strawberry Kiss Cookies Recipe
- Chill Sticky Dough: Refrigerating the dough for 30-60 minutes makes scooping and rolling so much easier and tidier.
- Coat Hands with Sugar: When shaping dough, dust your hands and scoop with sanding sugar to prevent it from sticking.
- Timing the Kiss Placement: For softer Kisses, press them into cookies right out of the oven; for firmer ones, wait until cooled completely.
- Avoid Covering Warm Cookies: Putting cookies in containers too soon makes the Kisses lose shape—always cool them fully before storing.
How to Serve Strawberry Kiss Cookies Recipe
Garnishes
I usually keep these cookies simple, letting the strawberry Kisses shine as the star garnish. Sometimes I sprinkle a few extra edible glitter or colored sanding sugar just before baking to add some sparkle and whimsy, which matches the festive vibe perfectly.
Side Dishes
These cookies are fantastic alongside a glass of cold milk, a hot cup of tea, or sparkling lemonade. For a party, I like to serve them with a fruit platter or light whipped cream for a balanced sweet treat.
Creative Ways to Present
For special occasions, I’ve arranged these Strawberry Kiss Cookies on pretty tiered trays or wrapped them in clear cellophane tied with a pink ribbon. They also make darling edible favors when stacked inside cute pastel boxes with a note attached.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store your Strawberry Kiss Cookies in an airtight container at room temperature for up to 3-4 days. I always avoid sealing them while warm to keep the Kisses intact and avoid sogginess. Refrigeration is fine for up to a week but can dry the cookies out slightly.
Freezing
I’ve frozen these cookies successfully—just arrange them in a single layer on a baking sheet to freeze solid before transferring to a freezer-safe bag or container. They keep well for 2-3 months and thaw beautifully to fresh-baked softness.
Reheating
To revive your cookies, pop them in a warm oven (about 300°F) for 5 minutes or microwave gently in 10-second bursts until warmed but not melted. This helps soften the cookie again without ruining the Kiss’s shape.
FAQs
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Can I use different kinds of chocolate kisses?
Absolutely! While Hershey’s Strawberry Ice Cream Cone Kisses are what I recommend for their flavor and color, you can swap in milk chocolate, white chocolate, or even seasonal flavors. Just keep in mind that the taste and look will change slightly.
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What if the dough is too sticky to work with?
Sticky dough is totally normal here because of the cream cheese. Chilling it in the fridge or freezer for 30-60 minutes makes it easier to scoop and roll. Also, coating your hands and scoop in sanding sugar helps a lot!
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How long should I wait before putting the Kisses on the cookies?
It depends on how you like the texture. Press them in right after baking for very soft, slightly melted Kisses. Wait 3-5 minutes for a softer but more defined Kiss shape, or let the cookies cool fully if you want the chocolate firm.
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Can I make this recipe from scratch without the cookie mix?
While you can experiment with your own sugar cookie recipe, the funfetti mix simplifies the process and guarantees those charming sprinkles inside. If you go scratch, be sure to add plenty of sprinkles and adjust for moisture so the dough isn’t too dry or sticky.
Final Thoughts
This Strawberry Kiss Cookies Recipe is one of those sweet discoveries that quickly became a household favorite. I love how approachable it is and how the simple addition of a strawberry Kiss elevates it to a cheerful, irresistible treat. I can’t recommend it enough—whether you’re baking for your family, a party, or just because you deserve a little magic in your day.
Print
Strawberry Kiss Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Strawberry Kiss Cookies are soft, funfetti sugar cookies enhanced with creamy cream cheese and topped with delightful Hershey’s Strawberry Ice Cream Cone Kisses. Coated with pink or white sanding sugar or non-pareils for an extra festive touch, these cookies are perfect for parties or a sweet treat any time of year.
Ingredients
Cookie Dough
- 16 ounce bag Funfetti Sugar Cookie Mix
- 4 ounce cream cheese, softened (half of an 8-ounce package)
- 1 large egg
Topping and Coating
- ½ cup pink or white sanding sugar or non-pareils
- 18 Hershey’s Strawberry Ice Cream Cone Kisses
Instructions
- Prepare Baking Sheet and Oven: Line a large baking sheet with parchment paper and preheat the oven to 375 degrees Fahrenheit.
- Make the Dough: In a large mixing bowl, use a hand or stand mixer to beat together the cookie mix, softened cream cheese, and large egg until combined into a soft dough.
- Coat the Dough Balls: Pour the pink or white sanding sugar or non-pareils into a shallow bowl. Using a 1 ½ tablespoon cookie scoop, scoop out balls of dough and drop them into the bowl of sugar or non-pareils. Roll them gently until coated and form into even balls.
- Optional Chill: If the dough is too sticky to scoop and roll, refrigerate or freeze it for 30-60 minutes to make it easier to handle.
- Arrange Cookies on Sheet: Place the coated cookie balls on the prepared baking sheet spaced about 1 ½ inches apart to allow for spreading.
- Bake: Bake the cookies for 12 minutes or until the edges are set and lightly golden.
- Cool and Add Kisses: Allow cookies to cool on the baking sheet for 3-5 minutes, then press an unwrapped Hershey’s Strawberry Kiss firmly into the center of each cookie.
- Final Cooling: Transfer the cookies to a cooling rack and allow to cool completely or serve warm based on preference.
Notes
- Store cooled cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.
- Freeze cookies for 2-3 months in an airtight container for longer storage.
- Avoid covering or storing cookies while warm, as this can deform the Kisses.
- Chilling the dough helps manage its stickiness and makes it easier to scoop and roll.
- Coating hands and the cookie scoop lightly with sanding sugar can prevent sticking.
- Non-pareils do not prevent stickiness but provide a decorative coating.
- Pressing the Kisses into the cookies right out of the oven causes them to melt and lose shape; cooling the cookies 3-5 minutes before pressing helps maintain Kiss shape.
- Adjust cooling time before adding Kisses for preferred softness or firmness of the topping.
