why make this recipe

Strawberry Kiss Cookies are sweet, pretty, and easy to make. They are soft, lightly pink, and have a chocolate kiss in the center. Make them for parties, school treats, or a simple snack. They look nice and taste great.

introduction

This recipe makes soft, pink cookies with a chocolate kiss on top. The dough uses strawberry gelatin for flavor and color. If you like soft cookies with fruit flavor, you may also enjoy a different soft cookie recipe like soft chewy pumpkin spice cookies for another baking idea.

how to make Strawberry Kiss Cookies

Follow these steps in order for best results.

PREPARE THE DOUGH: In a large bowl, beat 1 cup (226g) softened unsalted butter with 1 cup (200g) granulated sugar until light and fluffy, about 2–3 minutes. Add 1 large egg, 1 tsp vanilla extract, and 1/2 tsp almond extract if you use it. Beat until mixed. Mix in 1 package (3 oz) strawberry-flavored gelatin powder until it blends in.
MIX DRY INGREDIENTS: In another bowl, whisk together 2 cups + 2 tbsp (280g) all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
COMBINE: Gradually add the dry mix to the wet mix on low speed. Mix until you have a soft, pink dough. If the dough feels too soft or sticky, add 1–2 extra tablespoons of flour.
SHAPE & CHILL: Scoop about 1 tablespoon of dough and roll into a smooth ball. Place dough balls on a lined baking sheet. Chill in the fridge for at least 1 hour, or up to overnight. Chilling stops the cookies from spreading too much.
BAKE: Preheat the oven to 350°F (175°C). Put the chilled dough balls on a parchment-lined baking sheet, about 2 inches apart. Do NOT press an indentation into the dough before baking—this can make the cookies spread too much. Bake for 11–13 minutes, until the edges look set and slightly firm. The centers may look soft; they will firm up as they cool.
ADD THE CHOCOLATE KISSES: Remove cookies from the oven and let them sit on the baking sheet for 2 minutes. Dust the cookies with 1/4 cup powdered sugar first so the sugar does not touch the chocolate. Then, 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: Transfer cookies to a wire rack and let them cool completely so the chocolate sets.

For a different strawberry treat idea, try a fruit bread recipe like strawberry banana bread vegan gluten-free.

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.
DRY INGREDIENTS: 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. Dust the cookies with powdered sugar first to avoid getting sugar on the chocolate. 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 at room temperature. Arrange on a plate or in a cookie tin. They pair well with milk, tea, or coffee. They also make a nice gift when stacked in a box.

how to store Strawberry Kiss Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days. If you stack them, place a sheet of parchment between layers to avoid sticking. For longer storage, freeze for up to 3 months. Thaw at room temperature before serving.

tips to make Strawberry Kiss Cookies

Use room-temperature egg and butter for smooth mixing.
Chill the dough well to prevent spreading.
Do not press an indentation before baking.
Dust with powdered sugar before adding the kiss to keep chocolate clean.
If dough is sticky, add 1–2 tbsp more flour.

variation (if any)

Almond touch: Add extra 1/4 tsp almond extract for more almond flavor.
Mini kisses: Use mini chocolate kisses for smaller cookies.
Double chocolate: Roll dough in cocoa sugar for chocolate-flavored cookies, but reduce extra sugar.

FAQs

Q: Can I skip the gelatin?
A: You can skip it, but the cookies will not have the strawberry flavor or pink color.

Q: Can I use flavored chocolate instead of kisses?
A: Yes. Use small wrapped chocolates, but press them in while warm so they stick.

Q: Do I need to chill the dough?
A: Yes. Chilling helps keep the cookies from spreading and keeps them thick.

Q: Can I make the dough ahead?
A: Yes. Chill the shaped dough overnight or freeze dough balls for later baking.

Q: How many cookies does this make?
A: About 24–30, depending on size.

Conclusion

For another take on Strawberry Kiss Cookies and a tested recipe source, see Strawberry Kiss Cookies – Mama Needs Cake®.

Strawberry Kiss Cookies

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Author: miamcook
Total Time: 73 minutes
Yield: 24-30 cookies 1x
Diet: Vegetarian

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Description

Soft, pink cookies with a chocolate kiss on top, perfect for parties and snacks.

Ingredients

Scale

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

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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), and beat 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 for best results).
Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart. 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. Dust with powdered sugar first, then 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.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months.

Prep Time: 60 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 12g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg