Strawberry kiss cookies bring together a soft, sprinkle-coated sugar cookie and a strawberry chocolate center in one bright little treat. The shortcut dough comes together with a cookie mix, cream cheese, and an egg, so you can shape a festive batch without building a long ingredient list. Bake until the edges are set, then add the kiss while the cookies are still warm enough to hold it. These strawberry kiss cookies are especially handy for Valentine’s Day trays, classroom treats, or a colorful cookie exchange.
Thank you for reading this post, don't forget to subscribe!What are strawberry kiss cookies?
These are tender sugar cookies rolled in pink or white sanding sugar or nonpareils before baking. A strawberry ice cream cone chocolate kiss is pressed into each cookie after baking, when the short cooling period leaves the center warm but firm enough to support the candy. The result is a soft cookie with a lightly crisp, sparkling outside and a creamy strawberry-chocolate finish.
Why this recipe works
Cream cheese keeps the shortcut dough soft and adds enough structure for the cookies to hold their shape. Coating the dough before it goes into the oven supplies color and crunch without a separate frosting step. Waiting three to five minutes before adding the kisses is important: the cookie is warm enough for the candy to settle, but not so hot that it melts immediately into a puddle.
How to make strawberry kiss cookies
Ingredients
- 16 ounce Funfetti sugar cookie mix
- 4 ounces cream cheese, softened
- 1 large egg
- 1/2 cup pink or white sanding sugar or nonpareils
- 18 strawberry ice cream cone chocolate kisses, unwrapped
Method
- Line a large baking sheet with parchment and heat the oven to 375°F.
- Beat the cookie mix, softened cream cheese, and egg until a soft dough forms.
- Put the sanding sugar or nonpareils in a shallow bowl.
- Scoop 1 1/2-tablespoon portions of dough into the sugar.
- Roll gently to coat, then shape each portion into an even ball.
- If the dough is too sticky, chill it for 30 to 60 minutes before scooping.
- Place the balls on the sheet about 1 1/2 inches apart.
- Bake for 8 to 12 minutes, until the edges are set.
- Cool on the sheet for 3 to 5 minutes, then press an unwrapped strawberry kiss into each cookie.
- Transfer to a rack to cool completely, or serve warm.
Serving ideas
Arrange the cooled cookies on a pink, white, or neutral platter so the sprinkle coating and candy centers stand out. Serve them with coffee, hot chocolate, or a glass of cold milk. They also make a cheerful addition to a Valentine’s Day dessert box; place parchment between layers so the chocolate centers stay neat.
“Packed with flavor and so simple. Exactly what I wanted from this Strawberry Kiss Cookies!”
Tips and optional variation
Work with a level scoop so the cookies bake at the same rate. If the dough clings to the scoop or your hands, use the optional 30- to 60-minute chill rather than adding extra flour, which can make the cookies firm. Let the baked cookies cool only briefly before adding the kisses so they adhere without sinking too far.
Optional variation: Use a regular sugar cookie mix and a different chocolate kiss if strawberry kisses are unavailable. Keep the sprinkle color coordinated with the candy for the same festive look.
Choosing the candy center
Strawberry-flavored chocolate kisses give the cookies their signature aroma and color. Unwrap them before the cookies go into the oven so the topping step is quick. If the candies are very soft or your kitchen is warm, keep them cool until the cookies are ready. Press each one straight down for a centered finish rather than twisting it into the dough.
Portioning and baking cues
A 1 1/2-tablespoon scoop keeps the batch close in size, which matters because the edges should set while the centers remain tender. Leave the recommended space between dough balls so neighboring cookies do not touch as they spread. The cookies are ready when the edges look set; the centers may still look soft, and they will finish firming as they cool.
Planning a cookie tray
For a mixed dessert tray, bake these alongside plain sugar cookies or chocolate treats and group them by color. The sprinkle coating makes the strawberry version easy to identify. Let every cookie cool fully before stacking, especially if the chocolate center still feels soft. A small paper liner under each cookie also makes serving and packing cleaner.
Recipe notes
The dough is intentionally simple and soft. Cream cheese should be softened enough to blend smoothly, but it does not need to be warm. Measure the mix accurately, use parchment for easy release, and watch the first tray closely because ovens vary. These small details help preserve the tender texture and defined sprinkle coating.
Storage and reheating
Cool the cookies completely before storing them in an airtight container at room temperature for up to five days. Separate layers with parchment to protect the chocolate centers. For a softer bite, let a chilled cookie stand at room temperature before serving; avoid microwaving the finished cookies because the candy can melt unevenly.
Quick answers
FAQs
Can I make these without chilling?
Yes. Chilling is optional, but it makes sticky dough easier to scoop and roll.
“New family favorite! This Strawberry Kiss Cookies was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
When do I add the chocolate kiss?
Add it after three to five minutes of cooling on the baking sheet, while the cookie is warm but no longer piping hot.
What is a good use for these cookies?
Pack them for a Valentine’s Day party, cookie exchange, bake sale, or make-ahead dessert tray.
For a simple shortcut dessert with a bright finish, these strawberry kiss cookies deliver soft texture, festive color, and a strawberry-chocolate center in every bite.
Strawberry Kiss Cookies
Ingredients
Ingredients
- 16 ounce Funfetti sugar cookie mix
- 4 ounces cream cheese, softened
- 1 large egg
- 1/2 cup pink or white sanding sugar or nonpareils
- 18 strawberry ice cream cone chocolate kisses, unwrapped
Instructions
Instructions
- Line a large baking sheet with parchment and heat the oven to 375°F.
- Beat the cookie mix, softened cream cheese, and egg until a soft dough forms.
- Put the sanding sugar or nonpareils in a shallow bowl.
- Scoop 1 1/2-tablespoon portions of dough into the sugar.
- Roll gently to coat, then shape each portion into an even ball.
- If the dough is too sticky, chill it for 30 to 60 minutes before scooping.
- Place the balls on the sheet about 1 1/2 inches apart.
- Bake for 8 to 12 minutes, until the edges are set.
- Cool on the sheet for 3 to 5 minutes, then press an unwrapped strawberry kiss into each cookie.
- Transfer to a rack to cool completely, or serve warm.
