HOOK
The moment these cookies come out of the oven my kitchen smells like warm butter and sweet strawberry candy — an instant, comforting hug. The cookies are tender with a faint snap at the edge and a glossy chocolate peak that makes everyone pause.
RECIPE SNAPSHOT
Time: prep 20 min (plus 1 hour chilling), cook 12 min, total 1 hr 32 min
Yield: 24–30 cookies
Skill level: easy
Best for: bake sales, Valentine’s treats, afternoon tea
Key flavors: strawberry, butter, milk chocolate
H2: Let’s talk about Strawberry Kiss Cookies
I make these when I want something simple that still feels special — maybe for a school party or a weekend treat. The strawberry gelatin gives the dough a pretty pink hue and a candy-like aroma that fills the kitchen while the cookies bake. These are a one-bite happy cookie: soft center, lightly crisped edges, and a chocolate kiss pressed on top.
In case you’re collecting cookie ideas, you might enjoy a contrasting chocolate take I saved here: chocolate cookies inspiration.
H2: Why you’ll love it
This recipe is forgiving: chilling the dough makes the cookies stay thick and gives a pillowy interior with a slight chew. The strawberry gelatin does more than flavor — it adds a faint chew and glossy sheen to the surface that’s unique to these cookies. They’re quick to mix, and the finished look (powdered sugar-dusted pink rounds topped with a chocolate kiss) always feels festive.
H2: How to make Strawberry Kiss Cookies
Start by creaming butter and sugar until the mixture is pale and airy — about 2–3 minutes; you should hear a light whir as the mixer aerates the butter. Add the egg and extracts, then fold in the strawberry gelatin until the dough is an even soft pink. When you add the dry ingredients, stop mixing as soon as the flour disappears and you have a soft, slightly tacky dough. Scoop tablespoon-sized balls, roll them smooth, and chill for at least an hour; this prevents spreading so the cookies keep their domed shape. Bake at 350°F (175°C) until the edges look set and slightly firm and the centers still feel soft to the touch — they’ll continue to set as they cool. The aroma will be warm butter with a hint of candy-like strawberry, and you’ll hear only the faintest crackle as the edges brown.
H2: 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
H2: Directions
PREPARE THE DOUGH: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using), beating until well combined. Mix in the strawberry-flavored gelatin powder until fully incorporated., In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, pink dough forms. If the dough feels too soft or sticky, add 1-2 extra tablespoons of flour., SHAPE & CHILL THE COOKIES: Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball. Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or up to overnight for best results). This step is essential for preventing spreading., BAKE: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart., p id=”instruction-step-5″>5. Do NOT press an indentation into the dough before baking—this will cause excess spreading., id=”instruction-step-6″>6. Bake for 11-13 minutes, or until the edges look set and slightly firm. The cookies may look soft in the center, but they will continue to firm up as they cool., id=”instruction-step-7″>7. ADD THE CHOCOLATE KISSES: Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses. While still warm, gently press a chocolate kiss into the center of each cookie. The residual heat will help the chocolate stick without melting too much., id=”instruction-step-8″>8. COOL COMPLETELY: Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set., id=”instruction-step-9″>9. DUST WITH POWDERED SUGAR: To avoid getting powdered sugar on the chocolate, dust the cookies FIRST, then press in the kisses.
H2: The best way to enjoy Strawberry Kiss Cookies
Serve them at room temperature so the kiss has a slight snap when bitten into and the cookie interior stays tender. Store in an airtight container at room temperature for up to 3 days, or freeze baked cookies (without kisses) for up to 2 months; add fresh kisses after thawing. To revive chilled or day-old cookies, warm them in a 300°F (150°C) oven for 5–6 minutes — the butter softens and the aroma comes back beautifully. For longer storage, freeze dough balls on a tray, then transfer to a bag; bake from frozen adding an extra minute or two.
In case you want other cookie textures, see this chewy brownie-style idea for comparison: brownie-style cookies.
H2: Tips and variations
- Chill properly: Don’t skip the chill. Cold dough keeps the cookies thick and prevents the kiss from sliding off as the cookie spreads.
- Dust then press: Follow the order — dust with powdered sugar first, then press the kiss in when the cookie is still slightly warm to avoid sugary smudges on the chocolate.
Optional variations: swap half the vanilla for a teaspoon of lemon zest for a brighter edge, or use white chocolate kisses for a different look. If dough seems too soft, fold in 1–2 extra tablespoons of flour until it’s manageable.
If you’re tracking cookie policy or site cookies, this link explains the site’s cookie policy: cookie policy details.
H2: Common questions
Q: Can I use margarine or salted butter?
A: I recommend unsalted butter for control of salt and flavor. Salted butter can be used, but reduce the added salt or omit it to avoid over-salting.
Q: My cookies spread too much — what went wrong?
A: Most likely the dough was too warm or not chilled long enough. Also double-check measure of flour; too little flour makes the dough runny.
Q: Can I prepare these ahead?
A: Yes — shape and freeze dough balls on a tray, then bag them. Bake from frozen, adding 1–2 minutes to the bake time.
Q: How do I keep the kisses from melting flat?
A: Let cookies rest 2 minutes on the hot sheet after baking before pressing kisses; residual heat softens but won’t fully melt the chocolate.
Q: Any equipment tips?
A: A small scoop keeps cookie sizes uniform, and a wire rack cools cookies quickly so the chocolate sets with a clean cone shape.
Conclusion
If you want a similar recipe with a slightly different presentation, see this take on strawberry kiss cookies with step photos at Strawberry Kiss Cookies – Mama Needs Cake®. For a quick, four-ingredient version and timing tips, this guide is helpful: Strawberry Kiss Cookie Recipe (4 Ingredients, One Bowl, 30 Minutes). For another family-tested version with notes on texture, check out Strawberry Kiss Cookies – Yummi Haus. And if you like a truffle-like filling, this variation explores that idea: Strawberry Truffle Kiss Cookies Recipe – Inside BruCrew Life.
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Strawberry Kiss Cookies
Ingrédients
Method
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, vanilla extract, and almond extract (if using), beating until well combined.
- Mix in the strawberry-flavored gelatin powder until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, pink dough forms.
- If the dough feels too soft or sticky, add 1-2 extra tablespoons of flour.
- Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball.
- Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or up to overnight for best results).
- Preheat the oven to 350°F (175°C).
- Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
- Do NOT press an indentation into the dough before baking—this will cause excess spreading.
- Bake for 11-13 minutes, or until the edges look set and slightly firm.
- Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses.
- While still warm, gently press a chocolate kiss into the center of each cookie.
- Transfer the cookies to a wire rack and let them cool completely.
- Dust the cookies with powdered sugar before pressing in the kisses.
