The Strawberry Kiss Cookies Recipe is a delightful treat that combines the soft, buttery texture of sugar cookies with a burst of sweet, fruity flavor and a luscious chocolate center. These cookies are perfect for sharing with friends or sneaking a few for yourself with their irresistible pink hue, strawberry jam infusion, and that signature strawberry-flavored chocolate kiss melting just right on top. Whether you’re baking for a festive occasion or sweetening up an ordinary day, this recipe promises a charming and delicious experience that feels like a warm hug in cookie form.
Ingredients You’ll Need
This Strawberry Kiss Cookies Recipe calls for simple ingredients you likely already have on hand. Each plays a crucial role: the flour provides structure, baking powder and soda offer just the right lift, butter and sugar create the tender crumb and sweetness, and strawberry elements bring that unmistakably fresh, fruity pop. Even the optional pink food coloring adds to the visual charm, making these cookies truly shine.
- All-purpose flour (1 3/4 cups): The foundation for tender, soft cookies with just enough structure.
- Baking powder (1/2 teaspoon): Adds gentle lift for a light texture.
- Baking soda (1/4 teaspoon): Helps with spread and browning.
- Fine sea salt (1/4 teaspoon): Balances sweetness and enhances flavors.
- Unsalted butter (1/2 cup, softened): Creates rich flavor and tender crumb.
- Granulated sugar (3/4 cup): Sweetens and contributes to cookie texture.
- Large egg (1, room temperature): Binds ingredients and adds moisture.
- Pure vanilla extract (1 1/2 teaspoons): Deepens flavor base with warmth.
- Strawberry extract (1 teaspoon): Infuses bright, fresh strawberry notes; use extra vanilla if unavailable.
- Strawberry jam or preserves (3 tablespoons, smooth): Adds juicy fruitiness and moisture.
- Gel food coloring, pink or red (2–3 drops, optional): Gives a pretty rosy touch to the dough.
- Powdered sugar (1/2 cup): For rolling the dough and creating a soft, sugary crust.
- Strawberry-flavored chocolate kisses (32–36, unwrapped and chilled): The signature melt-in-your-mouth topping that completes each cookie.
- Freeze-dried strawberries (optional, 1–2 tablespoons): Crushed as a vibrant garnish for extra flavor and color.
How to Make Strawberry Kiss Cookies Recipe
Step 1: Prepare Your Pans and Oven
Start by lining two baking sheets with parchment paper or silicone mats to ensure your cookies bake evenly without sticking. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) so it’s ready when your dough is mixed. This step also includes chilling the unwrapped chocolate kisses in the refrigerator or freezer so they stay firm when pressed onto the warm cookies later on.
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt in a medium bowl. This dry mix sets the stage for perfectly balanced cookies: tender yet sturdy enough to hold those delightful kisses on top. Once combined, set this mixture aside as you move on to the wet ingredients.
Step 3: Cream the Butter and Sugar
In a large bowl, cream the softened unsalted butter and granulated sugar on medium speed with a hand or stand mixer. Beat them for 2 to 3 minutes until the mixture turns light, fluffy, and a touch paler. This step is what gives your cookies a wonderful soft texture and helps them spread just right, so don’t rush it! Remember to scrape down the sides of your bowl as needed to incorporate everything evenly.
Step 4: Add Egg, Flavorings, and Jam
Beat in the egg, vanilla extract, and strawberry extract until smooth, about 30 to 45 seconds. Then, stir in the strawberry jam, letting its rich fruitiness blend into the batter. If you want that stunning pink tone, add 2 to 3 drops of gel food coloring and mix until the color is evenly distributed. This mix is where the magic of the Strawberry Kiss Cookies Recipe really begins to show.
Step 5: Combine Dry and Wet Ingredients
Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no flour streaks remain. Be careful not to overmix, as that can toughen your cookies. The dough should be soft, but if it feels sticky and hard to handle, pop it into the fridge for 20 to 30 minutes to firm up before shaping.
Step 6: Prepare Rolling Sugar and Strawberry Dust
Pour half a cup of powdered sugar into a shallow bowl. If you have freeze-dried strawberries, crush them finely and stir the powder into the sugar for a lovely fruity coating. You can either roll the dough balls in this pink sugar blend or sprinkle the strawberry dust on top after baking for an elegant finish.
Step 7: Shape the Cookies
Using a small scoop or tablespoon, portion out 1-inch balls of dough. Roll each between your hands until smooth, then roll each ball generously in the powdered sugar mixture. Arrange the coated dough balls about 2 inches apart on your prepared baking sheets—this spacing will help them spread just enough but maintain their shape.
Step 8: Bake the Cookies
Bake one tray at a time for 9 to 11 minutes. Watch for the cookies to look puffed with slight cracks on top and edges that are set but not browned. The centers should still look a little soft to ensure tenderness. Avoid overbaking for the best melt-in-your-mouth texture.
Step 9: Add the Chocolate Kisses
Right after removing each batch from the oven, press a chilled strawberry or classic chocolate kiss gently into the center of every warm cookie. This step cracks the cookie edges slightly but leaves them intact, allowing the kiss to soften and settle beautifully as the cookie cools.
Step 10: Cool and Finish
Let the cookies cool on the baking sheet for 5 to 10 minutes so the chocolate can set, then transfer them to a wire rack to cool completely. If using crushed freeze-dried strawberries, sprinkle a little over the kisses while the cookies are still warm but not hot—this adds a pop of color and an extra burst of berry flavor to match that lovely Strawberry Kiss Cookies Recipe charm.
How to Serve Strawberry Kiss Cookies Recipe
Garnishes
Enhance these cookies by sprinkling crushed freeze-dried strawberries on top, or even dust a little powdered sugar over the whole batch for an extra snowy look. If you want to get playful, add a few edible flower petals or a tiny mint leaf beside each cookie for a pretty presentation that’s sure to impress guests.
Side Dishes
Serve your Strawberry Kiss Cookies alongside a cold glass of milk or a warm cup of tea for the ultimate cozy pairing. They also shine next to a scoop of vanilla ice cream or a simple bowl of fresh strawberries, complementing their fruity brightness.
Creative Ways to Present
Arrange the cookies on a tiered stand during gatherings for an elevated dessert experience. You can also package them in a charming tin or cellophane bags tied with ribbon — a sweet gift idea that highlights why the Strawberry Kiss Cookies Recipe is a beloved crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They will keep wonderfully soft and fresh for up to 4–5 days. For softer cookies, adding a slice of bread or a small piece of apple to the container helps retain moisture but be sure to replace these every day or two to avoid spoilage.
Freezing
You can freeze these cookies either baked or unbaked. For baked cookies, layer them between sheets of parchment paper in an airtight container or freezer bag to prevent sticking. They freeze well for up to 3 months. Unbaked dough balls can also be frozen and baked fresh later, just add a minute or two to the baking time.
Reheating
To refresh frozen or stored cookies, warm them gently in a preheated oven at 300 degrees Fahrenheit for 5 minutes or so. This will soften them up and melt the chocolate kisses slightly, recreating that fresh-baked allure of the Strawberry Kiss Cookies Recipe.
FAQs
Can I substitute the strawberry extract?
If you don’t have strawberry extract, you can use an extra teaspoon of vanilla extract as a fallback. While you’ll miss some strawberry punch, the jam and the kisses still bring lovely berry flavor.
Why do the chocolate kisses get soft on the cookies?
The warmth of the freshly baked cookies gently melts the chocolate kisses. They soften but then firm up again while cooling, giving a wonderful contrast between cookie and chocolate.
Can I make these cookies gluten-free?
Yes! Use a 1-to-1 gluten-free baking flour blend in place of all-purpose flour and keep an eye on texture. Adding a bit of xanthan gum helps mimic the original’s structure.
What’s the best way to prevent sticky dough?
If your dough feels too sticky to handle, chilling it for 20 to 30 minutes makes shaping much easier without sacrificing softness.
How many cookies does this recipe make?
This recipe yields about 32 to 36 bite-sized cookies, perfect for sharing at parties or gifting.
Final Thoughts
If you’re looking for a cookie recipe that feels as special as it tastes, the Strawberry Kiss Cookies Recipe is the answer. It’s straightforward, fun to make, and results in that gorgeous, melt-in-your-mouth experience with every bite. Give this recipe a try and watch these sweet little treats become an instant favorite in your baking repertoire.
Print
Strawberry Kiss Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 32–36 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
Strawberry Kiss Cookies are soft, tender cookies infused with strawberry flavor and topped with a strawberry-flavored chocolate kiss. Rolled in powdered sugar with an optional touch of freeze-dried strawberry dust, these cookies deliver a delightful combination of sweet fruity taste and rich chocolate in every bite. Perfect for festive occasions or any time you crave a charmingly delicious treat.
Ingredients
Dry Ingredients
- 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup (115 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon strawberry extract (or 1 extra teaspoon vanilla extract if unavailable)
- 3 tablespoons strawberry jam or strawberry preserves, smooth
For Rolling and Topping
- 2–3 drops pink or red gel food coloring (optional, for color)
- 1/2 cup (60 g) powdered sugar, for rolling
- About 32–36 strawberry-flavored chocolate kisses (or regular chocolate kisses), unwrapped and chilled
- Optional garnish: 1–2 tablespoons freeze-dried strawberries, crushed into fine crumbs
Instructions
- Prepare pans and oven: Line 2 baking sheets with parchment paper or silicone baking mats. Preheat your oven to 350°F (175°C). Place the unwrapped chocolate kisses in the refrigerator or freezer so they remain firm for topping the warm cookies later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined. Set this mixture aside for now.
- Cream butter and sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use a hand mixer or stand mixer with a paddle attachment and beat on medium speed for 2 to 3 minutes until the mixture is light, fluffy, and slightly paler in color. Scrape down the bowl sides as needed.
- Add egg, flavorings, and jam: Add the egg, pure vanilla extract, and strawberry extract to the creamed butter and sugar. Beat on medium speed until smooth and fully combined, about 30 to 45 seconds. Then, mix in the strawberry jam until well incorporated. If using gel food coloring, add 2 to 3 drops and mix until the color is evenly distributed, adding more as desired for a pink hue.
- Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients in two additions, mixing on low speed after each addition just until no streaks of flour remain. Avoid overmixing to keep the texture tender. The dough should be soft but not sticky; if it feels too sticky to roll, refrigerate for 20 to 30 minutes until firmer.
- Prepare rolling sugar and optional strawberry dust: Pour the powdered sugar into a shallow bowl. If using freeze-dried strawberries, crush them into a fine powder using a small food processor or rolling pin in a sealed bag. Stir the strawberry powder into the powdered sugar for a pink, fruity coating or keep them separate for sprinkling on top after baking.
- Shape the cookies: Using a small cookie scoop or tablespoon, portion the dough into 1-inch balls (about 1 tablespoon each). Roll each portion between your palms to form smooth balls, then roll each ball generously in the powdered sugar until fully coated. Place the coated dough balls on the prepared baking sheets about 2 inches apart.
- Bake: Bake one tray at a time in the preheated oven for 9 to 11 minutes. The cookies are done when they puff up, have slight cracks on top, and the edges look set but not browned. The centers may appear slightly soft but should not be underbaked. Avoid overbaking to keep cookies tender.
- Add the kisses: Immediately after removing the cookies from the oven, gently press one chilled strawberry or regular chocolate kiss into the center of each warm cookie. Press just enough for the cookie to crack lightly around the edges while still holding its shape. The kiss will soften with heat but will firm up again as cookies cool.
- Cool and set: Let the cookies cool on the baking sheet for 5 to 10 minutes so the chocolate kisses can set and the cookies firm up. Then, transfer them carefully to a wire rack to cool completely. If you saved the crushed freeze-dried strawberries, lightly sprinkle a pinch on top of the kisses or cookies while still slightly warm.
- Serve and store: Once fully cooled and the chocolate kisses are firm, arrange the cookies on a serving platter. Store any leftovers in an airtight container at room temperature for up to 4 to 5 days. To maintain softer cookies, add a slice of bread or a small piece of apple in the container, replacing daily; omit the moisture source if you prefer firmer cookies.
Notes
- Chilling the chocolate kisses before topping helps them maintain shape and texture on the warm cookies.
- If the dough is too sticky to handle, refrigerate before rolling to make it easier.
- Using freeze-dried strawberries as a garnish adds a pretty pink color and a subtle extra strawberry flavor.
- Do not overbake cookies; they should remain soft but set when cooled.
- Storing with a slice of bread or apple keeps cookies soft longer by adding moisture.
- Gel food coloring is optional and used only for adding a festive pink color.
