introduction
These Strawberry Kiss Cookies are soft, pink, and sweet. They mix butter, sugar, an egg, and strawberry gelatin to make a tender dough. If you like soft strawberry cookies, try a similar recipe for strawberry cheesecake cookies for another fruity treat.
why make this recipe
- The cookies are simple and bright in color.
- They bake fast and look pretty with a chocolate kiss on top.
- Kids and guests enjoy the sweet strawberry flavor and soft texture.
how to make Strawberry Kiss Cookies
- Make the dough: Beat the softened butter and sugar until light. Add the egg, vanilla, and almond extract if you use it. Mix in the strawberry gelatin powder.
- Add dry ingredients: Whisk flour, baking powder, and salt in another bowl. Add them slowly to the wet mix and stir until a soft pink dough forms. If it is sticky, add 1–2 tablespoons more flour.
- Shape and chill: Roll tablespoon-sized pieces into balls. Put them on a lined tray and chill at least 1 hour or up to overnight. Chilling stops the cookies from spreading.
- Bake: Preheat oven to 350°F (175°C). Place chilled dough balls 2 inches apart on a parchment-lined sheet. Do not press an indentation before baking. Bake 11–13 minutes until the edges are set. They may look soft in the center.
- Add the kisses: Let the cookies sit 2 minutes on the baking sheet after you take them from the oven. While warm, gently press a chocolate kiss into the center of each cookie.
- Cool and dust: Move cookies to a wire rack to cool completely so the chocolate sets. Dust with powdered sugar first to avoid powder on the chocolate.
For a cozy fall cookie idea, you can read about a different cookie style like apple cider whoopie pie cookies.
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
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. 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. The cookies may look soft in the center, but they will continue to firm up as they cool. 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. COOL COMPLETELY: Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set. DUST WITH POWDERED SUGAR: To avoid getting powdered sugar on the chocolate, dust the cookies FIRST, then press in the kisses.
how to serve Strawberry Kiss Cookies
Serve them at room temperature on a plate or in a cookie box. They pair well with milk, tea, or coffee. For a party, arrange them on a platter with other small cookies.
how to store Strawberry Kiss Cookies
- Keep at room temperature in an airtight container for up to 3 days.
- For longer storage, freeze in a single layer on a tray, then move to a freezer bag for up to 1 month. Thaw at room temperature before serving.
tips to make Strawberry Kiss Cookies
- Use chilled dough to prevent spreading in the oven.
- Do not press a hole before baking. Press the kiss in after the cookie rests 2 minutes out of the oven.
- If dough is sticky, add small extra amounts of flour one tablespoon at a time.
- Use fresh gelatin mix for the best color and flavor.
variation (if any)
- Use raspberry gelatin instead of strawberry for a different berry flavor.
- Try white chocolate kisses for a sweeter look.
- Add 1/4 cup finely chopped freeze-dried strawberries to the dough for extra fruit flavor.
FAQs
Q: Can I skip the almond extract?
A: Yes. Almond extract is optional. The vanilla and strawberry gelatin give most of the flavor.
Q: Can I use a different candy on top?
A: Yes. You can use other small chocolates or candies. Press them in the same way after baking.
Q: Why did my cookies spread too much?
A: Likely the dough was too warm or not chilled enough. Chill the dough at least 1 hour before baking.
Q: Can I make the dough ahead?
A: Yes. Chill overnight in the fridge or freeze the dough balls for longer storage.
Q: Do I have to dust with powdered sugar?
A: No. Dusting is optional. It adds a pretty look and a light sweet touch.
Conclusion
For another version of these cookies and extra tips, see this detailed Strawberry Kiss Cookies – Mama Needs Cake® recipe. You can also compare methods with this handy Strawberry Kiss Cookie Recipe (4 Ingredients, One Bowl, 30 Minutes).
Print
Strawberry Kiss Cookies
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 28 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Kiss Cookies are soft, pink, and sweet, topped with a chocolate kiss for a delightful treat.
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
Instructions
- 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).
- 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.
- 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.
- To avoid getting powdered sugar on the chocolate, dust the cookies FIRST, then press in the kisses.
Notes
For a cozy fall cookie idea, consider trying apple cider whoopie pie cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
