Name: Strawberry Kiss Cookies Recipe
Prep time: 15 min
Cook time: PT-487271H9M16S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg, room temperature; 1 tsp vanilla extract; ½ tsp almond extract (optional); 1 package (3 oz) strawberry-flavored gelatin mix; 2 cups + 2 Tbsp (280 g) all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ¼ cup powdered sugar (for dusting); 24–30 unwrapped chocolate kiss candies

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Short description

Strawberry Kiss Cookies are soft, pink-hued sugar cookies infused with strawberry gelatin and topped with a chocolate kiss—light, sweet, and charming with every bite.

Why You’ll Love This Recipe

Beautifully flavored: Real strawberry flavor from the gelatin mix complements the rich chocolate center.
Easy to shape and bake: Chill the dough, bake, and simply press in the kiss—no fiddly piping required.
Ideal for gifting: Festive and cute, perfect for Valentine’s Day, celebrations, or bake sales.
Soft texture with minimal spread: Chilled dough yields tender cookies with minimal flattening.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (226 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
½ tsp almond extract (optional)
1 package (3 oz) strawberry-flavored gelatin mix
2 cups + 2 Tbsp (280 g) all-purpose flour
1 tsp baking powder
¼ tsp salt
¼ cup powdered sugar (for dusting)
24–30 unwrapped chocolate kiss candies

Directions

Prepare the dough: In a mixing bowl, beat softened butter and granulated sugar for about 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and almond extract, beating to incorporate. Stir in the strawberry gelatin mix until evenly distributed.
Add dry ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture on low speed until a soft pink dough forms. If it’s too sticky, add 1–2 tablespoons more flour.
Shape and chill: Roll the dough into ~1 Tbsp balls using your hands. Place them on a parchment-lined baking sheet and chill for at least 1 hour (or up to overnight) to prevent spreading.
Bake: Preheat oven to 350 °F (175 °C). Place chilled dough balls about 2 inches apart (do not press an indentation). Bake for 11–13 minutes or until the edges are set and slightly firm. The centers may look soft but will set upon cooling.
Add the chocolate kisses: Remove cookies from the oven and let them rest for 2 minutes on the baking sheet. Gently press an unwrapped chocolate kiss into the warm center of each cookie—the residual heat helps it stick without over-melting.
Cool and dust: Transfer cookies to a wire rack to cool completely, allowing the chocolate to set. Dust with powdered sugar before pressing in the kisses to avoid sugar on the chocolate.

Servings and timing

Makes about 24–30 cookies, depending on size and dough ball count
Prep time: ~15 minutes plus chilling time
Chill time: Minimum of 1 hour (or up to overnight)
Baking time: ~11–13 minutes per batch
Cooling and assembly: ~15 minutes
Total time: ~1 hour 30 minutes including chilling

Variations

Swap strawberry gelatin with raspberry or cherry for different fruity notes
Use milk chocolate or caramel-filled kisses for variety
Stir a few mini chocolate chips into the dough for extra chocolate sparkle
Add sprinkles or colored sugar before chilling for a festive touch
For extra flavor, mix in lemon zest or a pinch of nutmeg into the dough

Storage/reheating

Store in an airtight container at room temperature for up to 3 days.
To keep kisses neat, place cookies in a single layer with parchment between layers.
Not ideal for freezing once kisses are added—but you can freeze unbaked dough balls (thaw before baking) for up to 2 weeks.

FAQs

Why do I have to chill the dough?

Chilling helps shape maintain structure during baking, reducing spread and yielding thicker, softer cookies.

Can I skip the almond extract?

Yes—almond extract is optional and subtle. The vanilla and strawberry flavor are the stars here.

Do I need to press in the kisses before baking?

No—press in the kisses after baking to avoid excessive melting and ensure they stay centered.

Can I make smaller or larger cookies?

Yes—just adjust baking time accordingly. Smaller cookies may bake in ~10 minutes; larger may need up to ~15 minutes.

What if my dough feels sticky after chilling?

Lightly flour your hands for rolling; if dough is too soft, add a teaspoon of flour at a time to firm up.

Is powdered sugar dusting mandatory?

It’s optional but adds a pretty finish. Dust before placing kisses to avoid sugar on the chocolate.

Can I use a different chocolate candy?

Sure—mini truffles, Hershey’s kisses of any flavor, or chocolate chips work fine.

Will the kiss stay semi-melted?

Yes—the gentle residual heat from the cookie softens the base of the kiss, helping it stick without melting completely.

How do I keep the cookies from being too sweet?

Reduce the granulated sugar by a couple of tablespoons or use half sugar and half natural sweetener substitute.

Can I frost these instead of kisses?

You can—pipe buttercream or cream cheese frosting onto cooled cookies and skip the kisses if preferred.

Conclusion

Strawberry Kiss Cookies are a fun and festive treat combining tender pink cookies loaded with real strawberry flavor and finished with a chocolate kiss center. Easy to make and charming to serve, they’re perfect for holidays, celebrations, and anytime you want to add a sweet touch to the day.

Maggie