Here is a simple, clear guide to making Strawberry Kiss Cookies.
introduction
These are soft, pink cookies flavored with strawberry gelatin and topped with a chocolate kiss. They are sweet, easy to make, and look pretty on a plate. The dough chills before baking so the cookies stay thick and soft.
why make this recipe
- The cookies are fun and pretty for parties or gifts.
- They use common ingredients and one small step makes them special: the chocolate kiss on top.
- The strawberry flavor is bright and easy to get from gelatin mix.
how to make Strawberry Kiss Cookies
- Prepare the dough: Beat 1 cup softened butter and 1 cup granulated sugar until light, about 2–3 minutes. Add 1 large room-temperature egg, 1 tsp vanilla, and 1/2 tsp almond extract if using. Mix in the 1 package (3 oz) strawberry gelatin until the color and flavor are even.
- Add dry ingredients: Whisk together 2 cups + 2 tbsp all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Mix the dry ingredients into the wet on low speed until a soft, pink dough forms. If sticky, add 1–2 tbsp more flour.
- Shape and chill: Scoop about 1 tablespoon of dough and roll into balls. Place on a lined baking sheet and chill at least 1 hour or up to overnight. Chilling helps the cookies keep their shape.
- Bake: Preheat oven to 350°F (175°C). Place chilled dough balls on a parchment-lined sheet 2 inches apart. Do not press an indentation before baking. Bake 11–13 minutes, until edges look set. Centers may seem soft; they firm as they cool.
- Add the kisses and powdered sugar: Remove cookies from oven and let sit on the sheet 2 minutes. Dust cookies with 1/4 cup powdered sugar first to avoid getting sugar on the chocolate, then gently press a chocolate kiss into the center of each warm cookie.
- Cool: Transfer to a wire rack and let cool completely so the chocolate sets.
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 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.
- MIX 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. 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 on a platter.
- Pair with a glass of cold milk, tea, or coffee.
- They make a nice gift in a cookie box or clear bag tied with a ribbon.
how to store Strawberry Kiss Cookies
- Store in an airtight container at room temperature for 3–4 days.
- For longer keep, refrigerate up to 1 week, with paper between layers to protect the kisses.
- Freeze baked cookies (without kisses) in a single layer for up to 2 months. Thaw and add kisses before serving, or freeze with kisses in a single layer.
tips to make Strawberry Kiss Cookies
- Chill the dough well to stop spreading.
- Use room-temperature egg for even mixing.
- If dough is sticky, add a little flour, 1 tablespoon at a time.
- Let cookies cool slightly before adding kisses so they stick but do not melt completely.
- Dust with powdered sugar before adding kisses to keep chocolate clean.
- Use fresh gelatin for best color and flavor.
variation (if any)
- Use raspberry gelatin for a different berry flavor.
- Swap chocolate kisses for white chocolate or peanut butter kisses.
- Add a drop of red food coloring for a deeper pink.
- Press a small spoonful of jam in place of the kiss for a jam center.
FAQs
Q: Can I skip the almond extract?
A: Yes. Almond extract is optional. The cookies taste fine with just vanilla.
Q: Can I make these without the strawberry gelatin?
A: The gelatin gives both flavor and color. You can try using freeze-dried strawberry powder, but the texture and color will change.
Q: Why chill the dough?
A: Chilling firms the dough so the cookies stay thick and do not spread too much while baking.
Q: Can I bake larger cookies?
A: Yes. Increase baking time by a few minutes and watch the edges for doneness.
Q: Can I press the kisses on hot cookies?
A: Pressing them while cookies are warm works best. Let cookies cool 1–2 minutes first so the chocolate keeps its shape.
Conclusion
For a full step-by-step version and photos, see the Strawberry Kiss Cookies page at Strawberry Kiss Cookies – Mama Needs Cake®. If you want a quick, small-ingredient version, check this recipe at Strawberry Kiss Cookie Recipe (4 Ingredients, One Bowl, 30 Minutes).
Print
Strawberry Kiss Cookies
- Total Time: 75 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft pink cookies flavored with strawberry gelatin and topped with a chocolate kiss, perfect for parties and gifts.
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
Instructions
- In a large 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.
- 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. The cookies may look soft in the center, but they will continue to firm up as they cool.
- Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses. 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, allowing the chocolate to set. Dust with powdered sugar before adding kisses.
Notes
Chill the dough well to prevent spreading. Use room-temperature eggs for even mixing.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg