Strawberry Kiss Cookies are soft, pink sugar cookies topped with a chocolate kiss. These little treats mix a mild strawberry flavor into the dough, then get a chocolate finish that looks pretty and tastes great. If you enjoy simple, sweet cookies, try this recipe — it is easy to follow and makes about two dozen cookies. For another nutty cookie idea, see this recipe for Almond Cherry Cookies.
Why make this recipe
- Quick & easy: simple steps and common ingredients.
- Fun for parties: bright pink cookies with chocolate centers always impress.
- Kid-friendly: kids can help roll dough and press the kisses in.
- Balanced flavor: strawberry gelatin adds a true fruit note without extra work.
- Reliable texture: chilling the dough keeps cookies round and soft.
This version stands out because the strawberry gelatin gives clear berry flavor and a soft crumb while the short chill time prevents excess spreading. These cookies feel like a homemade, thoughtful treat that brings smiles.
Ingredients :
For the cookies
- 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
For finishing
- 24–30 chocolate kiss candies, unwrapped
- 1/4 cup powdered sugar, for light dusting
Notes: Use softened butter (not melted). The almond extract is optional but adds a warm note. If dough is sticky, add 1–2 tbsp extra flour.
How to Make Strawberry Kiss Cookies
- Preheat & prep time: If you plan to bake soon, preheat the oven to 350°F (175°C) when you are ready to bake. Note: the dough must chill at least 1 hour first.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mix is light and fluffy, about 2–3 minutes. This step adds air so cookies are soft.
- Add wet flavorings: Beat in the egg, then stir in vanilla and almond extract (if using) until smooth.
- Add strawberry gelatin: Mix in the strawberry gelatin powder until the color and flavor are even throughout the batter. This gives the cookie its pink color and strawberry taste.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt so the rising agent is distributed.
- Form dough: Gradually add the dry mix to the butter mixture on low speed. Stop when a soft pink dough forms. If the dough feels too soft or sticky, add 1–2 tablespoons more flour.
- Scoop and chill: Scoop about 1 tablespoon of dough and roll into smooth balls. Place the balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or up to overnight). Chilling firms the dough and stops the cookies from spreading while baking. For a different texture, you can try mixing in chopped nuts — see this Almond Walnut Crinkle Cookies for a nutty reference.
- Bake: Arrange chilled dough balls about 2 inches apart on a parchment-lined baking sheet. Do NOT press an indentation in the center before baking — that causes excess spreading. Bake at 350°F (175°C) for 11–13 minutes, until the edges look set and slightly firm. Centers may seem soft; they will firm as they cool.
- Add kisses: Remove cookies from the oven and let them rest on the baking sheet 2 minutes. While still warm, gently press an unwrapped chocolate kiss into the center of each cookie. The residual heat helps the chocolate stick without fully melting.
- Cool and dust: Transfer cookies to a wire rack to cool completely so the chocolate sets. Lightly dust with powdered sugar before or after placing the kisses, taking care not to get powdered sugar on the chocolate.
how to serve Strawberry Kiss Cookies
Serve these cookies at room temperature so the chocolate is set but soft. Arrange on a platter for parties or stack in a pretty tin for gifts. They pair well with cold milk, tea, or a mild coffee. For a dessert tray, place them next to plain butter cookies to highlight the strawberry color.
how to store Strawberry Kiss Cookies
- Room temp: Keep in an airtight container for up to 3 days. Place parchment between layers to avoid sticking.
- Refrigerator: Store up to 1 week in a sealed container. Bring to room temp before serving for best texture.
- Freezing: Freeze baked cookies without the kisses for up to 3 months. Thaw, then press fresh kisses into warm cookies or let thaw completely and gently warm for 5–10 seconds before adding chocolate.
tips to make Strawberry Kiss Cookies
- Soften butter to room temperature for easy creaming.
- Chill the dough—this prevents flat, spread-out cookies.
- Use fresh gelatin mix for best flavor and color.
- If dough is sticky, add small amounts of flour (1 tbsp at a time).
- Let the cookies cool on the sheet 2 minutes before adding the kiss so the chocolate melts just enough to stick.
- Dust with powdered sugar lightly so chocolate stays neat.
variation (if any)
- White chocolate kisses: Use white chocolate kisses instead of regular chocolate for a sweeter, creamier center.
- Jam center: Instead of a chocolate kiss, press a small spoon of strawberry jam into the warm cookie for a soft jam center.
- Vegan: Replace butter with vegan butter and use a flax egg (1 tbsp ground flax + 3 tbsp water) and a suitable gelatin-free strawberry powder for a vegan-friendly version.
FAQs
Can I use a different flavor of gelatin?
Yes. You can swap strawberry for raspberry or cherry gelatin for a different fruit note, but the flavor and color will change slightly.
What if my dough is too sticky to shape?
Add 1 tablespoon of flour at a time and mix until the dough firms enough to roll. Chill the dough — cooler dough is easier to handle.
Can I make these gluten-free?
Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum. Texture may be slightly different; start with the given amount and add up to 2 tbsp more flour if needed.
Can I freeze the dough?
Yes. Roll dough into balls, freeze on a tray until solid, then store in a freezer bag up to 3 months. Bake from frozen — add 1–2 minutes to the baking time and follow the same cooling and kiss steps.
Conclusion
These Strawberry Kiss Cookies are a simple, cheerful treat that mixes a soft strawberry-flavored cookie with a chocolate center. They are easy to make, perfect for gifts or parties, and reliable when you follow the chill and bake steps. If you liked this recipe and want to compare the original source or get another take, see Strawberry Kiss Cookies – Mama Needs Cake®. Please leave a comment and a star rating if you try them — and tell us which variation you liked best!
Print
Strawberry Kiss Cookies
- Total Time: 1 hour 28 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, pink sugar cookies topped with a chocolate kiss and flavored with strawberry gelatin, these cookies are simple to make and delightful 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
- 24–30 chocolate kiss candies, unwrapped
- 1/4 cup powdered sugar, for light dusting
Instructions
- Preheat the oven to 350°F (175°C) and chill the dough for at least 1 hour.
- Cream butter and sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Add the egg, vanilla extract, and almond extract (if using), and mix until smooth.
- Mix in the strawberry gelatin powder.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture until a soft pink dough forms.
- Scoop about 1 tablespoon of dough, roll into balls, and chill on a lined baking sheet.
- Bake for 11–13 minutes until edges are set; center will firm while cooling.
- Press an unwrapped chocolate kiss into the center of each warm cookie.
- Cool cookies on a wire rack and dust with powdered sugar.
Notes
Use softened butter (not melted). The almond extract is optional but adds a warm note. If dough is sticky, add 1–2 tbsp extra flour.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg