My daughter came home from school last February with a pink-stained smile and declared these Strawberry Kiss Cookies “better than candy.” When I tasted one at the Valentine’s party, I understood why—soft, buttery, with just the right balance of strawberry and chocolate.
Strawberry Kiss Cookies are soft pink cookies flavored with strawberry gelatin or freeze-dried strawberries, rolled in sugar, and topped with chocolate Hershey’s Kisses. The combination creates a strawberries-and-cream effect with chocolate on top, making them perfect for Valentine’s Day, birthdays, or any celebration that needs extra sweetness.
These Strawberry Kiss Cookies can be made two ways: from scratch using butter, flour, and strawberry flavoring, or with a shortcut using strawberry cake mix. Both versions produce soft, chewy cookies with vibrant pink color and that signature chocolate kiss center. The from-scratch version offers more control over texture and sweetness, while the cake mix version comes together in under 20 minutes.
Why These Cookies Stand Out
Unlike regular sugar cookies with food coloring, Strawberry Kiss Cookies get authentic strawberry flavor throughout. Strawberry gelatin powder or freeze-dried strawberry powder infuses the dough with natural fruit taste, not just artificial color.
The soft, tender texture comes from proper butter-to-flour ratio and the addition of egg, which creates structure without making cookies cakey. Rolling dough balls in granulated sugar before baking adds subtle crunch on the outside while keeping interiors pillowy soft.
Pressing Hershey’s Kisses into warm cookies right after baking allows the chocolate to soften slightly and adhere properly. If you press too early, the cookie spreads too much. Too late, and the kiss won’t stick. The 2-minute cooling window is the sweet spot.
Essential Ingredients
Simple pantry staples create these charming cookies.
For From-Scratch Version
- 1 cup unsalted butter, softened – must be room temperature for proper creaming
- 1 cup granulated sugar – for sweetness and structure
- 1 large egg, room temperature – binds ingredients together
- 1 teaspoon vanilla extract – enhances overall flavor
- 1/2 teaspoon almond extract (optional) – complements strawberry beautifully
- 2 cups plus 2 tablespoons all-purpose flour – creates soft texture
- 1 package (3 oz) strawberry gelatin mix – provides flavor and pink color
- 1 teaspoon baking powder – gives slight lift
- 1/4 teaspoon salt – balances sweetness
- 1/2 cup granulated sugar for rolling – creates sparkly coating
- 24-30 Hershey’s Kisses – strawberry-flavored or milk chocolate
- Powdered sugar for dusting (optional) – adds elegant finish
For Cake Mix Version
- 1 box strawberry cake mix – instant flavor and color
- 2 tablespoons all-purpose flour – helps dough hold shape
- 1/4 cup vegetable oil – creates tender texture
- 2 large eggs – binds cake mix into cookie dough
- 1 tablespoon milk – adjusts consistency
- Granulated sugar for rolling
- Hershey’s Kisses
Room temperature butter and eggs are crucial for the from-scratch version. Cold butter won’t cream properly with sugar, resulting in dense cookies. Cold eggs can cause butter to seize and create lumpy dough.
Strawberry gelatin powder (like Jell-O brand) provides the most consistent strawberry flavor and bright pink color. One 3-ounce package is the perfect amount for this recipe. Sugar-free gelatin works but produces slightly less vibrant color.
Making From-Scratch Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper. Unwrap all Hershey’s Kisses and set aside—this prep work prevents scrambling later when cookies come out hot.
Beat softened butter and 1 cup sugar together in a large bowl with an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale in color. This creaming process incorporates air that keeps cookies soft.
Add egg, vanilla extract, and almond extract if using. Beat for another minute until fully incorporated and mixture looks smooth. Don’t skip this step—proper mixing ensures even distribution of ingredients.
In a separate bowl, whisk together flour, strawberry gelatin powder, baking powder, and salt. This dry ingredient mixing prevents pockets of unmixed gelatin powder in the finished cookies.
Add dry ingredients to butter mixture and mix on low speed just until combined. Stop as soon as no white flour streaks remain. Overmixing develops gluten and creates tough cookies instead of tender ones.
Shaping and Baking
Place the 1/2 cup sugar for rolling in a small bowl. Scoop dough using a tablespoon or small cookie scoop (about 1 tablespoon per cookie). Roll each portion between your palms to form a smooth ball.
Roll each dough ball in sugar to coat completely. The sugar coating adds texture and prevents cookies from spreading too much during baking. Place coated balls on prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes until edges are set and bottoms are lightly golden. The tops should still look slightly underdone—they’ll continue cooking from residual heat after removal from the oven.
Remove from oven and immediately press one Hershey’s Kiss firmly into the center of each cookie. The kiss should sink about halfway into the cookie. Work quickly while cookies are hot and soft.
Cake Mix Method
For the quicker Strawberry Kiss Cookies version, combine dry strawberry cake mix, flour, oil, eggs, and milk in a large bowl. Mix with a wooden spoon or electric mixer on low speed until a soft dough forms.
The dough will be slightly sticky—that’s normal. If it’s too sticky to handle, refrigerate for 30 minutes to firm up. If it seems dry and crumbly, add another teaspoon of milk.
Roll into balls, coat in sugar, and bake at 350°F for 8-10 minutes. Cake mix cookies bake faster than from-scratch versions due to different leavening agents. Watch carefully to prevent overbaking.
Press kisses into centers immediately after removing from oven, just like the from-scratch version. Let cool on baking sheet for 5 minutes before transferring to wire rack.
Choosing the Right Kisses
Hershey’s makes several kiss varieties perfect for Strawberry Kiss Cookies.
- Strawberry Ice Cream Cone Kisses – pink and white swirl with authentic strawberry flavor
- Chocolate Dipped Strawberry Kisses – chocolate outside with strawberry filling
- Classic Milk Chocolate – timeless option available year-round
- Dark Chocolate – for less sweet, more sophisticated flavor
- Cookies and Cream – white and chocolate combination
- Caramel – adds sweet caramel notes
- White Chocolate – matches pink cookie color beautifully
Strawberry-flavored kisses can be seasonal and harder to find. Stock up when you see them, or order online. Regular milk chocolate kisses work perfectly well and are always available.
Freeze-Dried Strawberry Version
For more natural strawberry flavor, replace gelatin powder with freeze-dried strawberry powder. Grind 1 ounce (28g) freeze-dried strawberries in a food processor or spice grinder until they become fine powder.
Add the strawberry powder to the flour mixture in place of gelatin powder. This version produces slightly less vibrant pink color but more authentic fruit flavor without artificial ingredients.
Freeze-dried strawberries are available at most grocery stores in the dried fruit or baking aisle. Trader Joe’s, Whole Foods, and Target typically stock them year-round.
Store leftover freeze-dried strawberry powder in an airtight container at room temperature for up to 6 months. Use it in frostings, smoothies, or sprinkled over yogurt.
Storage and Make-Ahead
Store Strawberry Kiss Cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent kisses from sticking to cookies above them.
Cookie dough can be made ahead and refrigerated for up to 3 days before baking. Let dough come to room temperature for 15 minutes before rolling into balls, as cold dough is difficult to work with.
Freeze unbaked cookie dough balls for up to 3 months. Roll in sugar after thawing, not before freezing. Bake from frozen, adding 2-3 minutes to baking time.
Baked cookies freeze well for up to 2 months. Layer between parchment paper in freezer-safe containers. Thaw at room temperature for 2 hours before serving. The kisses may develop slight condensation during thawing.
Decorating Ideas
Elevate Strawberry Kiss Cookies with simple decorations.
- Powdered sugar dusting – use fine-mesh strainer for even coating
- Colored sugar – roll in pink or red sugar before baking for sparkle
- Sprinkles – add Valentine’s sprinkles before baking while dough is sticky
- White chocolate drizzle – melt and drizzle over cooled cookies
- Pink icing – pipe decorative borders around each kiss
- Edible glitter – brush with light corn syrup and dust with edible glitter
- Heart sprinkles – press tiny heart candies into dough before baking
Troubleshooting Common Issues
Cookies Spread Too Much
Butter was too soft or dough was too warm. Refrigerate dough for 30 minutes before rolling into balls. Make sure butter is softened but not melted—it should hold its shape but be easily pressed.
Kisses Melt Completely
Cookies were too hot when kisses were pressed in. Let cookies cool on the baking sheet for 2 minutes before adding kisses. The brief cooling period prevents complete melting while keeping cookies soft enough to accept the kiss.
Cookies Are Too Dry
Overbaking is the most common cause. Remove cookies when they still look slightly underdone in the center. They firm up as they cool. Also check measurements—too much flour creates dry cookies.
Color Isn’t Bright Enough
Use full-strength strawberry gelatin powder, not sugar-free or diet versions which produce paler color. You can add 2-3 drops of red food coloring to intensify the pink if desired.
Kisses Fall Off After Cooling
They weren’t pressed in firmly enough while cookies were hot. Press kisses in immediately after removing from oven while cookies are still very soft. Push until kiss is about halfway submerged in the cookie.
Serving Suggestions
Arrange Strawberry Kiss Cookies on a heart-shaped platter for Valentine’s Day parties. Alternate with chocolate chip cookies or sugar cookies for variety on dessert tables.
Package in clear cellophane bags tied with red or pink ribbon for Valentine’s gifts. Include 4-6 cookies per bag for individual teacher gifts, classmate exchanges, or party favors.
Serve alongside strawberry ice cream or milkshakes for a strawberries-and-cream dessert experience. The cookie-ice cream combination amplifies the strawberry flavor.
Create a dessert board with strawberry kiss cookies, chocolate-covered strawberries, pink macarons, and heart-shaped brownies for an impressive Valentine’s spread that requires minimal effort.
Flavor Variations
Transform the base recipe with different flavors and colors.
- Raspberry – use raspberry gelatin and raspberry kisses
- Cherry – cherry gelatin with chocolate kisses
- Orange – orange gelatin with chocolate kisses for creamsicle flavor
- Lemon – lemon gelatin with white chocolate kisses
- Lime – lime gelatin for green St. Patrick’s Day cookies
- Watermelon – watermelon gelatin for summer celebrations
- Blue raspberry – creates vibrant blue cookies for gender reveals
FAQ
Can I make Strawberry Kiss Cookies without gelatin?
Yes, use freeze-dried strawberry powder instead. Grind 1 ounce freeze-dried strawberries into powder and substitute for gelatin. You may need to add pink food coloring for brighter color.
How do I prevent cookies from spreading?
Chill dough for 30 minutes before baking. Use softened butter, not melted. Make sure baking powder is fresh. Space cookies 2 inches apart on baking sheets lined with parchment paper.
Can I use strawberry extract instead of gelatin?
Strawberry extract alone won’t provide enough flavor or color. If using extract, add 1-2 teaspoons plus pink food coloring. The gelatin powder provides concentrated flavor that extract cannot match.
What if I can’t find strawberry kisses?
Regular milk chocolate, dark chocolate, or white chocolate kisses work perfectly. The strawberry flavor comes from the cookie itself, so any kiss variety tastes delicious with these cookies.
How long do these cookies stay soft?
Properly stored in an airtight container, Strawberry Kiss Cookies stay soft for 4-5 days. If they start to harden, place a slice of bread in the container overnight to restore moisture.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly more delicate. For cake mix version, use gluten-free strawberry cake mix.
Why do my cookies crack on top?
Some cracking is normal and doesn’t affect taste. Excessive cracking happens when dough is too dry. Add an extra teaspoon of milk or reduce flour by 2 tablespoons.
Can kids help make Strawberry Kiss Cookies?
Absolutely! Kids can help measure ingredients, roll dough balls, coat them in sugar, and press kisses into warm cookies. The simple process makes this an ideal baking project for young helpers.
Strawberry Kiss Cookies
Ingredients
Equipment
Method
- Prep and Preheat: Preheat oven to 350°F (175°C). Line 2 large baking sheets with parchment paper. Unwrap all Hershey’s Kisses and set aside.
- Cream Butter and Sugar: Beat softened butter and 1 cup sugar together in large bowl with electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale in color.
- Add Egg and Extracts: Add egg, vanilla extract, and almond extract if using. Beat for 1 minute until fully incorporated and mixture looks smooth.
- Combine Dry Ingredients: In separate bowl, whisk together flour, strawberry gelatin powder, baking powder, and salt until evenly distributed.
- Mix Dough: Add dry ingredients to butter mixture. Mix on low speed just until combined and no white flour streaks remain. Do not overmix or cookies will be tough.
- Shape Cookies: Place 1/2 cup sugar for rolling in small bowl. Using tablespoon or small cookie scoop, scoop about 1 tablespoon dough per cookie. Roll between palms to form smooth ball.
- Sugar Coat: Roll each dough ball in sugar to coat completely. Place on prepared baking sheets, spacing 2 inches apart. You should get approximately 24-30 cookies.
- Bake: Bake for 10-12 minutes until edges are set and bottoms are lightly golden. Tops should still look slightly soft and underdone. Do not overbake.
- Add Kisses: Remove from oven and let cool on baking sheet for exactly 2 minutes. Immediately press one Hershey’s Kiss firmly into center of each cookie, pushing until kiss is about halfway submerged. Work quickly while cookies are still warm and soft.
- Cool and Finish: Let cookies cool on baking sheet for 5 more minutes, then carefully transfer to wire cooling rack. Cool completely, about 20 minutes. If desired, dust with powdered sugar using fine-mesh strainer before serving.
Notes
- Room temperature butter and egg are essential for proper texture
- One 3-ounce package strawberry gelatin provides best flavor and color
- Don’t overmix dough after adding flour or cookies will be tough
- Sugar coating prevents excessive spreading during baking
- Press kisses into cookies 2 minutes after removing from oven, not immediately
- Cookies continue firming as they cool—don’t overbake
- Strawberry-flavored Hershey’s Kisses are seasonal; stock up when available
- Store in airtight container at room temperature up to 5 days
- Freeze unbaked dough balls up to 3 months; bake from frozen adding 2-3 minutes
- For freeze-dried strawberry version: grind 1 oz freeze-dried strawberries into powder, use in place of gelatin
- For cake mix version: combine 1 box strawberry cake mix, 2 tbsp flour, 1/4 cup oil, 2 eggs, 1 tbsp milk; bake 8-10 minutes
