Introduction

This easy Strawberry Kiss Cookies recipe delivers soft, pretty treats with just five simple ingredients. They are perfect for a quick baking project, a festive holiday platter, or a sweet homemade gift. If you love strawberry desserts, you might also enjoy the Strawberry Crunch Salad Recipe for a fresh, fruity contrast.

Ingredients

These soft, pretty cookies come together with just a handful of pantry staples, creating a delightful strawberry flavor with a sweet chocolate center.

• 1 box (15.25 oz) strawberry cake mix
• 8 tablespoons (1/2 cup) butter, melted and slightly cooled
• 1 large egg
• 4 ounces cream cheese, softened
• 30 chocolate Hershey’s Kisses, unwrapped
• Optional: powdered sugar or pink granulated sugar for rolling

Timing

Prep Time	20 minutes
Cook Time	10 minutes
Total Time	30 minutes

Context: This streamlined process makes these Strawberry Kiss Cookies Soft Pretty and Easy about 25% faster to make than many similar frosted cookie recipes.

Step-by-Step Instructions

Step 1 — Prep the Dough

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg, strawberry extract, and a few drops of pink food coloring until fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft, cohesive dough forms. Avoid overmixing.

Step 2 — Chill the Dough

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. This crucial step firms up the dough, making it easier to handle and preventing the cookies from spreading too much in the oven.

Tip: For a pretty pink swirl, divide the dough and add more food coloring to one portion before chilling.

Step 3 — Shape the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll chilled dough into 1-inch balls. For a classic look, roll each ball in granulated sugar to coat lightly.

Place the dough balls about 2 inches apart on the prepared sheets. Use your thumb or the back of a measuring spoon to make a deep indentation in the center of each ball.

Step 4 — Add the Kiss

Unwrap a strawberry-flavored Hershey’s Kiss. Immediately press one Kiss firmly into the indentation of each dough ball. The chilled dough will help hold the chocolate in place during baking.

Tip: Work quickly so the Kisses don’t soften from the heat of your hands, which can cause them to lose their shape.

Step 5 — Bake to Perfection

Bake the cookies in the preheated oven for 10-12 minutes. The cookies are done when the edges are just set and very lightly golden. The centers will still look soft.

Do not overbake, as this is the key to achieving wonderfully soft Strawberry Kiss Cookies. The cookies will firm up as they cool on the sheet.

Step 6 — Cool Completely

Let the cookies cool on the baking sheet for 5 minutes. This allows them to set enough to be moved without breaking. Then, transfer them to a wire rack to cool completely.

The Kiss will be soft initially but will firm up as it cools. Allow the pretty cookies to cool fully before storing to prevent condensation.

Step 7 — Optional Decorating

For an extra festive and easy touch, drizzle the cooled cookies with a simple pink icing or a white chocolate drizzle. You can also add a sprinkle of edible glitter or sanding sugar before the drizzle sets.

This final step enhances their visual appeal, making them as pretty as they are delicious.

Step 8 — Storage Tips

Store your soft Strawberry Kiss Cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to protect the decorations.

For longer storage, you can freeze the undecorated, baked cookies for up to 2 months. Thaw and add drizzle or decorations just before serving.

Nutritional Information

Calories	~125 kcal
Protein	~1.5 g
Carbohydrates	~17 g
Fat	~6 g
Fiber	~0.5 g
Sodium	~85 mg

Note: These values are estimates for one Strawberry Kiss Cookie, based on typical ingredients and serving size. Actual nutrition can vary depending on specific brands and measurements used.

Healthier Alternatives

These Strawberry Kiss Cookies are wonderfully adaptable. Here are some simple ingredient swaps to tailor them to your dietary needs without sacrificing their soft, pretty texture.

• Protein Powder for Flour — Replace up to 1/4 cup of all-purpose flour with unflavored or vanilla whey/casein protein powder for a protein boost that keeps the cookies tender.
• Almond or Coconut Flour — For a lower-carb, gluten-free version, substitute almond flour 1:1 by weight (not volume) and add an extra egg white to bind. Expect a slightly denser, nuttier cookie.
• Oat Flour — Use certified gluten-free oat flour as a 1:1 swap for a whole-grain, gluten-free alternative that maintains a soft, chewy bite.
• Applesauce for Butter — Swap half the butter with unsweetened applesauce to reduce saturated fat. The cookies will be cake-ier but still soft and moist.
• Coconut Oil or Vegan Butter — Use an equal amount of refined coconut oil or plant-based butter sticks to create delicious dairy-free Strawberry Kiss Cookies.
• Monk Fruit or Allulose — Replace granulated sugar with a monk fruit-erythritol blend or allulose for a lower-glycemic option that browns and softens similarly to sugar.
• Reduced-Sodium Baking Powder — If managing sodium, look for a “low-sodium” baking powder or make your own blend with cream of tartar and baking soda to control the salt content.
• Freeze-Dried Strawberries — Instead of jam, increase the amount of crushed freeze-dried strawberries in the dough for intense berry flavor with less added sugar.

Serving Suggestions

• Pair with a glass of cold milk or a cup of hot tea for a classic, comforting treat.
• Create a stunning dessert platter by arranging these pretty cookies alongside dark chocolate-dipped strawberries and vanilla meringues.
• Serve as a charming addition to a baby shower, bridal tea party, or Valentine’s Day celebration.
• Pack them in a clear cellophane bag tied with a pink ribbon for a delightful homemade gift.
• For an elegant plating tip, dust a serving plate with a light sprinkle of powdered sugar or edible pink glitter before arranging the cookies.
• Offer with a side of fresh whipped cream or a small bowl of lemon curd for dipping.
• Crumble over a bowl of vanilla ice cream or strawberry cheesecake ice cream for an easy, decadent sundae topping.

These Strawberry Kiss Cookies are as versatile as they are soft and pretty, making them perfect for everything from an afternoon snack to a centerpiece dessert.

Common Mistakes to Avoid

• Mistake: Using cold butter. Fix: Ensure butter is softened at room temperature for 60-90 minutes to cream properly with sugar, creating a light, airy base.
• Mistake: Overmixing the dough. Fix: Mix just until the flour disappears; overworking develops gluten, leading to tough, dense cookies instead of soft ones.
• Mistake: Skipping the chill time. Fix: Chill dough for at least 1 hour; this prevents excessive spreading and helps the cookies hold their pretty shape.
• Mistake: Measuring flour incorrectly. Fix: Spoon flour into your measuring cup and level it off; packing it down adds too much flour, drying out the cookies.
• Mistake: Using the wrong strawberry flavor. Fix: Opt for freeze-dried strawberry powder or high-quality extract for vibrant flavor and color, not watery jam or artificial syrup.
• Mistake: Overbaking for color. Fix: Pull cookies out when edges are just set; they will continue to cook on the hot tray, preserving a soft, pale-pretty center.
• Mistake: Placing cookies on a hot baking sheet. Fix: Always use a cool sheet for each batch or the dough will melt prematurely, causing misshapen cookies.
• Mistake: Not testing your oven temperature. Fix: Use an inexpensive oven thermometer; an inaccurate temperature is the top cause of baking failures.
• Mistake: Crowding the baking tray. Fix: Leave 2 inches between dough balls for proper heat circulation, ensuring even baking and a pretty, round shape.

Storing Tips

• Fridge: Store your Strawberry Kiss Cookies in an airtight container at room temperature for up to 5 days for best texture. For longer freshness, refrigerate for up to 10 days.
• Freezer: Freeze baked and cooled cookies in a single layer on a tray, then transfer to a freezer bag or airtight container for up to 3 months. Thaw at room temperature.
• Reheat: To restore that soft, just-baked feel, warm cookies in a 300°F (150°C) oven for 3-5 minutes or until heated through to a food-safe internal temperature of 165°F (74°C).

Proper storage is key to keeping these pretty Strawberry Kiss Cookies soft and delicious. Always let cookies cool completely before sealing them in a container to prevent sogginess.

Conclusion

These Strawberry Kiss Cookies are the perfect soft, pretty, and easy treat for any occasion. We hope you love baking them as much as we do! If you’re looking for more strawberry desserts, try our Strawberry Crumble Cheesecake Recipe or Strawberry Milkshake Pound Cake Recipe. Don’t forget to rate the recipe and leave a comment below!

Print

FAQs

How do I keep my Strawberry Kiss Cookies Soft Pretty and Easy?

To keep them soft, avoid overbaking. Remove the cookies from the oven when the edges are just set but the centers still look slightly soft. Let them cool completely on the baking sheet to set properly, which helps maintain their tender texture. This is key for perfect Strawberry Kiss Cookies Soft Pretty and Easy.

Can I use a different jam flavor for these cookies?

Yes, you can substitute the strawberry jam with raspberry, apricot, or any seedless jam you prefer. The method remains the same, but using strawberry jam gives the classic flavor that defines these Strawberry Kiss Cookies Soft Pretty and Easy.

Why did my cookie filling leak out during baking?

Leaking often happens if the jam is too runny or if you overfill the thumbprint indentation. Use a thick, quality jam and only add about 1/2 teaspoon per cookie. Chilling the dough before baking also helps the cookies hold their shape better.