Bright, soft, and lightly pink, these Strawberry Kiss Cookies combine a tender, buttery shortbread-like base with a sweet strawberry flavor and a chocolate hug in the center. The texture is soft at the center, slightly firm at the edges, and yields a gentle crumb that pairs beautifully with a milk chocolate kiss. This recipe is easy because the dough comes together with standard pantry ingredients and one packet of strawberry-flavored gelatin for instant flavor and color. Chill the dough to stop spreading, bake briefly, then press in the kisses for a warm, classic presentation. Serve them with a glass of cold milk or pack a few in a lunchbox for a cheerful treat. If you love fruity cookies, also try my take on strawberry cheesecake cookies for another berry-forward option.

Why You’ll Love This Strawberry Kiss Cookies

Bright strawberry flavor from gelatin—no fresh fruit needed.
Soft, tender texture that holds a chocolate kiss without crumbling.
Simple pantry ingredients and a one-bowl wet/dry mix method.
Chilling the dough keeps cookies from spreading—very forgiving.
Easy to make ahead: dough chills well and cookies freeze nicely.
Great for holidays, bake sales, or a cheerful snack for kids.
Mildly customizable—try different extracts or chocolate types (optional).
Makes 24–30 perfectly portioned cookies for sharing.

What Is Strawberry Kiss Cookies?

Strawberry Kiss Cookies are small, pink-flavored cookies made by adding strawberry-flavored gelatin to a butter-sugar cookie dough, then pressing a chocolate kiss into the warm cookie so it nestles in the center. They taste like a light strawberry shortbread with a sweet chocolate center. The cooking method is a simple cold-chill-and-bake approach: mix, chill dough, bake, and press in kisses while warm. The vibe is nostalgic and comforting—ideal for family treats, holiday cookie trays, brunch sweets, or weeknight baking when you want something quick but special.

Ingredients for Strawberry Kiss Cookies

For the Base

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)

Dry Mix

2 cups + 2 tbsp (280g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 package (3 oz) strawberry-flavored gelatin mix

To Finish

24–30 chocolate kiss candies, unwrapped
1/4 cup powdered sugar, for dusting

Ingredient Notes (Substitutions, Healthy Swaps)

Butter: For a slightly lighter cookie, use 3/4 cup butter + 1/4 cup unsweetened applesauce (texture will be softer). This is optional and will change the flavor slightly.
Granulated sugar: Swap half the granulated sugar for light brown sugar for a softer, slightly caramel note—optional.
Egg: For an egg-free version, try 1/4 cup unsweetened applesauce and add 1/4 tsp baking soda (results will be more cakey). This is optional and not an exact match.
Extracts: Almond extract is optional; omit if you prefer a pure vanilla-strawberry taste.
Gelatin mix: If you don’t want colored cookies, use unflavored gelatin plus 1–2 tsp freeze-dried strawberry powder (optional) for natural flavor. Note: texture and color will differ.
Chocolate kisses: Use dark chocolate or white chocolate kisses as an optional swap for different flavor contrast.
Gluten-free: Substitute a 1:1 gluten-free flour blend that includes xanthan gum; expect a slightly different texture but the recipe will still work.

Step-by-Step Instructions

Step 1 – Cream butter and sugar
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.
Visual cue: The mixture should look smooth, pale pink, and slightly glossy.

Step 2 – Combine 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.
Pro cue: Stop mixing as soon as the flour is incorporated to avoid a tough cookie.

Step 3 – Shape and chill the dough
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.
Visual cue: Dough balls should keep their round shape after chilling.

Step 4 – 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.
Pro cue: Cookies are ready when edges look set and centers are slightly puffed; avoid overbaking.

Step 5 – 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. Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set.
Visual cue: The kiss should sit snugly in the cookie without sinking through.

Step 6 – Dust with powdered sugar
To avoid getting powdered sugar on the chocolate, dust the cookies FIRST, then press in the kisses (if you prefer a powdered finish). If you already pressed the kisses in, dust the cookie edges carefully with a small sieve. Let cookies cool fully before serving.

Pro Tips for Success

Soften butter to room temperature but don’t let it get oily; this creams better and traps air for a lighter cookie.
Chill dough at least 1 hour; chilling overnight gives the best texture and flavor.
Use parchment or silicone mats to prevent sticking and to make transfer easier.
Don’t press the kisses in before baking—doing so causes too much spread. Add them while cookies are warm out of the oven.
Measure flour by spooning into the cup and leveling—overpacked flour makes dry, dense cookies.
If dough is sticky in warm kitchens, briefly chill scooped dough on the sheet tray before baking.
Rotate the baking sheet halfway through baking for even browning if your oven has hot spots.

Flavor Variations

OPTIONAL: Lemon-Strawberry — add 1 tsp lemon zest and swap the vanilla for lemon extract for a bright twist.
OPTIONAL: Almond Joy — top with a dark chocolate kiss and sprinkle a pinch of toasted coconut before the kiss sets.
OPTIONAL: White Chocolate Strawberry — use white chocolate kisses for a sweeter contrast and a softer color palette.
OPTIONAL: Double-Stuffed — press in a kiss and then add a small dollop of strawberry jam around it for extra jammy flavor.
OPTIONAL: Sprinkle Crunch — before pressing the kiss, roll the dough ball lightly in coarse sugar for a sparkly crust.

Serving Suggestions

Serve warm on a plate with a glass of cold milk.
Arrange on a holiday cookie tray with contrasting colored cookies.
Pair with coffee or a light tea for brunch or afternoon sweets.
Pack in parchment-lined tins for gifting or bake sales.
Place a few on small dessert plates with berries and whipped cream for a casual dessert flight.
Use them as cupcake toppers or a plate-side garnish for ice cream sundaes.

Make-Ahead, Storage & Reheating

Make-ahead: Form dough balls and chill on a baking sheet covered tightly for up to 48 hours, then bake as directed. For longer storage, freeze dough balls (see freezing below).
Store baked cookies in an airtight container at room temperature for up to 3 days. For best texture, place a sheet of parchment between layers.
Refrigeration: You can refrigerate for up to 1 week, but cold may firm the chocolate more than needed—bring to room temperature before serving.
Reheating: Warm individual cookies in a 250°F (120°C) oven for 3–4 minutes to soften the center and slightly re-melt the kiss for a fresh-baked feel. Avoid microwaving for more than 10–12 seconds or the cookie may become soggy.
Texture changes: Stored cookies may lose a bit of the fresh-baked tenderness; a short reheat refreshes them.

Storage and Freezing Instructions

To freeze baked cookies: Cool completely, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag or airtight container. Freeze up to 3 months. Thaw at room temperature for 30–60 minutes before serving.
To freeze dough balls: Place scooped dough balls on a baking sheet, freeze until firm, then transfer to a freezer bag and store up to 3 months. Bake from frozen; add 1–2 minutes to baking time and follow steps for adding kisses (let cookies cool 2 minutes, then press in kisses).
If you prefer not to freeze: store dough or cookies in the fridge for up to 48 hours. Freezing is recommended for longer storage; refrigeration is not ideal long-term because dough becomes too firm and can dry out.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
200 kcal | 2 g | 24 g | 11 g | 1 g | 90 mg

Estimates vary by brands and portions.

FAQ About Strawberry Kiss Cookies

Q: Why did my cookies spread too much?
A: Most likely the dough was too warm or not chilled long enough. Chill dough balls at least 1 hour and use cold baking sheets.

Q: Why are my cookies dry or crumbly?
A: Overbaking is the usual cause. Bake until edges are just set and centers still look soft; they firm as they cool.

Q: Can I use a different flavored gelatin?
A: Yes, optional. Different gelatin will change color and flavor—try raspberry or lemon for variations.

Q: My kisses melted too much — how do I prevent that?
A: Let the cookies cool on the sheet for about 2 minutes before pressing in kisses so residual heat softens but doesn’t fully melt the chocolate.

Q: Can I halve the recipe?
A: Yes. Keep ingredient ratios the same and watch baking time — smaller batches may bake a little faster.

Q: How many cookies does this recipe make?
A: It makes about 24–30 cookies depending on whether you use 1 tablespoon scoops and how large your kisses are.

TastyInspo Notes

Lightly toast a few almonds and sprinkle finely chopped almonds around the kiss for a crunchy contrast.
Use a small offset spatula to transfer warm cookies to the cooling rack to avoid fingerprints in the sugar dusting.
If you want a glossier finish on the kiss, press it in and immediately place cookies in the fridge for 10 minutes to set quickly.
For uniform cookies, use a 1-tablespoon cookie scoop and weigh dough balls if you want exact consistency.
Letting the baked cookies rest on the sheet after baking finishes cooking from residual heat and helps create a slightly chewy edge.

Troubleshooting

Problem: Cookies are flat and thin.
Fix: Chill the dough longer and make sure your butter was not too soft. Add 1–2 tbsp extra flour if the dough felt sticky.

Problem: Centers are raw while edges are brown.
Fix: Your oven may be too hot or cookies too large. Lower oven by 10–15°F and bake a few minutes longer. Use an oven thermometer to check accuracy.

Problem: Cookies taste bland or lack strawberry flavor.
Fix: Make sure to fully mix the gelatin into the wet ingredients. Optionally add a touch more vanilla or a small pinch of freeze-dried strawberry powder (optional).

Problem: Powdered sugar melts into the cookie.
Fix: Dust while fully cooled or dust before pressing in kisses. Use a light dusting and a fine sieve.

Problem: Kisses fall out after cooling.
Fix: Press kisses in while cookie is warm but not hot; the slight melting will hold the chocolate as it cools and sets.

Final Thoughts

These Strawberry Kiss Cookies are an easy, fun bake that brings bright strawberry flavor and a chocolate surprise in each bite. The method is simple, the results are cheerful, and the cookies travel and freeze well—perfect for casual gatherings or gift tins. For the original inspiration and a note on variations, see the recipe source at Strawberry Kiss Cookies – Mama Needs Cake®.