Strawberry Kiss Cookies are bright, cheerful treats that blend the sweet flavor of fresh strawberries with the soft, buttery goodness of classic cookies. Each bite is a lovely mix of crumbly cookie paired with a little burst of fruity yum thanks to the strawberry topping and that iconic chocolate kiss sitting right in the center. They’re like tiny bites of happiness wrapped in a cute pink package.
I love making these cookies when I want something that’s as pretty as it is tasty. The smell of strawberries baking fills the kitchen, and that touch of chocolate on top feels like a little gift. Honestly, these cookies are perfect for sharing because everyone smiles when they get one. My tip? Use fresh strawberries or even freeze-dried pieces for a stronger berry flavor that makes the cookies pop.
When I serve Strawberry Kiss Cookies, I usually put them out with a glass of cold milk or a cup of tea, and they bring such a cozy vibe to any get-together. They’re easy to make ahead and look bright and fun on any dessert plate. Honestly, they’re my go-to for birthdays, afternoon snacks, or just when I want to treat myself with something simple and sweet.
Key Ingredients & Substitutions
Butter: Using softened unsalted butter helps create tender, rich cookies. If you only have salted butter, just skip or reduce extra salt in the recipe for balance.
Strawberry Gelatin Powder: This gives the cookies their lovely pink color and fruity taste. If unavailable, try freeze-dried strawberry powder or strawberry extract plus a bit of red food coloring.
Fresh Strawberries: Using fresh, ripe strawberries on top adds juicy brightness and a pretty finish. If fresh isn’t an option, small frozen pieces can work but may release juice during baking.
Powdered Sugar: Rolling the dough balls in powdered sugar creates a crackly, pretty texture after baking. Don’t skip this step for the best look and softness.
How Do You Keep the Strawberry Center Perfect While Baking?
The key is gently pressing the dough to form a soft cup without breaking the cookie, then placing the fresh strawberry right before baking.
- Don’t press too hard—if the dough cracks or spreads too thin, it won’t hold the strawberry well.
- Use a fresh, dry strawberry to avoid extra moisture that can make cookies soggy.
- Press or shape the dough just before baking to keep the indentation crisp.
- Bake at 350°F quickly—overbaking can cause strawberries to dry out, while underbaking makes cookies too soft.
This careful balance keeps the cookies soft and pink with a neat, juicy strawberry center that looks as good as it tastes!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the dough and another for whisking dry ingredients; they make mixing easy and mess-free.
- Electric hand or stand mixer – helps creaming the butter and sugar quickly, saving you time and effort.
- Measuring cups and spoons – keep your measurements accurate for the best results.
- Silicone baking mat or parchment paper – keeps the cookies from sticking and makes cleanup easier.
- Cookie scoop or tablespoon – helps form uniform balls so your cookies bake evenly.
- Baking sheet – a sturdy, flat surface to hold your cookies while baking.
- Cooling rack – for cooling cookies quickly and avoiding sogginess.
- Small spoon or melon baller – for gently pressing the indentation into each cookie and placing the strawberries precisely.
Flavor Variations & Add-Ins
- Swap strawberries for mini blueberries or raspberries—these berries add a pop of color and extra flavor.
- Add a splash of lemon zest or a few drops of almond extract to the dough for a fresh, bright twist.
- Dip the tops of baked cookies in white or pink chocolate for an extra sweet, shiny finish.
- Mix chopped white chocolate chips or crushed freeze-dried strawberries into the dough for more texture and flavor.
How to Make Strawberry Kiss Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup strawberry-flavored gelatin powder (like Jell-O)
- 1/2 cup powdered sugar (for rolling)
- 12 fresh strawberries, washed, dried, and hulled (pointed end up)
How Much Time Will You Need?
Getting these cookies ready takes about 15 minutes for prep and 12-15 minutes to bake. Allow extra time for cooling—about 10 minutes. All in all, around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Space:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and granulated sugar together until the mix is light and fluffy. Then add the egg and vanilla extract, beating well to combine everything. In a separate bowl, whisk the flour, baking powder, salt, and strawberry gelatin powder to mix them evenly.
Slowly add the dry mixture into the wet ingredients, stirring until a soft dough forms.
3. Shape and Add the Strawberry:
Scoop out about 1 tablespoon of dough and roll it into a ball. Coat each ball generously in powdered sugar, then place them about 2 inches apart on your baking sheets. Use your thumb or the back of a spoon to gently press an indentation in the center of each ball, being careful not to break the dough.
Place a fresh strawberry into each indentation, pointed end up.
4. Bake and Cool:
Bake the cookies in the preheated oven for 12-15 minutes, or until the cookies are set and the edges just start to brown. Once baked, let the cookies cool on the baking sheet for 5 minutes, then carefully move them to a wire rack to cool completely.
These Strawberry Kiss Cookies are ready to enjoy! Their soft pink color and fresh strawberry topping make them a delightful treat for any occasion.
Can I Use Frozen Strawberries Instead of Fresh?
It’s best to use fresh strawberries for this recipe because frozen ones can release extra moisture, making the cookies soggy. If you only have frozen, thaw and pat them very dry before placing on the cookies.
How Should I Store Strawberry Kiss Cookies?
Store these cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week, but bring them to room temperature before serving for the best flavor.
Can I Substitute Strawberry Gelatin Powder?
If you don’t have strawberry gelatin powder, you can use freeze-dried strawberry powder or add a few drops of strawberry extract with a bit of red food coloring to maintain flavor and color.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, roll it into balls, coat with powdered sugar, and refrigerate for up to 24 hours before baking. Just press the indentation and add the strawberries before baking.
