Strawberry Kiss Cookies Recipe

Strawberry Kiss Cookies are soft cookie balls made with strawberry cake mix, cream cheese, and butter, topped with strawberry Hershey kisses.

The cookie base stays tender and lightly sweet. Each cookie holds a strawberry kiss pressed into the center after baking. These cookies work well for holidays, baby showers, or casual dessert trays.

 That’s where these Strawberry Kiss Cookies come in. I make these when I need something sweet for parties, holidays, or just one of those evenings when baking feels like therapy.

The pink color makes them eye-catching without extra decorating. Home bakers love this recipe for its short ingredient list and quick bake time.

Why You’ll Love These Strawberry Kiss Cookies?

You’ll love these Strawberry Kiss Cookies for their soft texture and bright strawberry taste. The cookie dough comes together fast and stays easy to work with. Each cookie holds a strawberry kiss that adds sweetness without overpowering the base.

These cookies bake evenly and stay tender after cooling. I love serving them when I want a dessert that feels cheerful and comforting at the same time.

How To Prepare Strawberry Kiss Cookies?

Recipe Overview

Strawberry Kiss Cookies are soft, pink cookie balls made with cake mix and topped with strawberry kisses.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Resting Time: 10 minutes
• Total Time: 35 minutes
• Cuisine: American
• Course: Cookies/Dessert
• Difficulty Level: Easy
• Yield: 36 cookies
• Calories Per Serving: Approx. 140
• Serving Size: 1 cookie

Equipment Needed

• Large mixing bowl
• Hand mixer or sturdy spoon
• Measuring cups
• Baking sheet
• Parchment paper
• Cooling rack

Ingredients

• ½ cup unsalted butter, room temperature
• 1 box strawberry cake mix (15¼ ounces)
• ½ cup powdered sugar
• 8 ounces cream cheese, room temperature
• 1 egg, room temperature
• 36 strawberry ice cream cone kisses, unwrapped

Ingredient Notes

1. Unsalted Butter:

Soft butter mixes smoothly with the cream cheese and helps the cookies hold their shape while baking.

2. Strawberry Cake Mix:

This gives the strawberry kiss cookies their pink color and sweet strawberry flavor without extra steps.

3. Powdered Sugar:

Used for rolling the cookie balls, it creates a soft crackled finish after baking.

4. Cream Cheese:

Keeps the cookies tender and slightly rich, balancing the sweetness of the cake mix.

5. Egg:

Helps bind the dough and gives structure to the cookie balls.

6. Strawberry Ice Cream Cone Kisses:

These add a sweet strawberry center and should be pressed in while the cookies are warm.

How To Make Strawberry Kiss Cookies (Step by Step)

1. Prepare the Dough: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, cream cheese, and egg together until the mixture is smooth and creamy.

2. Add Dry Ingredients: Gradually add the strawberry cake mix to the wet ingredients. Mix on low speed until fully incorporated and no streaks of dry powder remain. The dough will be thick.

3. Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step is crucial to make the dough easier to handle and prevents the cookies from spreading too thin.

4. Prep for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

5. Shape and Roll: Scoop the dough into 1-tablespoon sized balls. Roll each ball in the powdered sugar until generously coated.

6. Arrange: Place the sugar-coated balls on the prepared baking sheets, spaced about 2 inches apart.

7. Bake: Bake for 8 to 10 minutes. The edges should be set, but the centers will still look soft. Do not overbake!

8. Add Kisses: Remove the baking sheet from the oven. Immediately press one unwrapped strawberry kiss into the center of each hot cookie.

9. Cool: Allow the cookies to cool completely on the baking sheet. The kisses will become very soft, and moving them too soon will cause them to lose their shape.

✔️ Pro Tip: Place the unwrapped strawberry kisses in the freezer while the cookies bake. This helps them hold their shape better when pressed into the hot cookies.

Nutrition Information (Approximate Per Cookie)

• Calories: 140
• Fat: 7g
• Carbohydrates: 18g
• Sugar: 12g
• Protein: 2g

Top Tips

✅ Swap strawberry kisses with strawberry hershey kisses for a deeper candy flavor.

✅ Add chopped pistachio cookies on top for texture.

✅ Roll dough in pink sanding sugar instead of powdered sugar for sparkle.

✅ Chill dough for 20 minutes if it feels sticky.

✔️ Make Ahead Tip

✅ Cookie dough balls can sit covered in the fridge for up to one day before baking.

Serving Suggestions

I like serving Strawberry Kiss Cookies on a white platter with fresh strawberries on the side. These cookies pair well with milk, coffee, or tea. For parties, place them next to cherry blossom cookies or strawberry blossom treats for a pink dessert spread.

Recipe Notes

• Keep dough soft, not dry
• Press kisses gently
• Use parchment paper for even baking
• Let cookies cool before stacking

When Should The Chocolate Kiss Be Added To Strawberry Kiss Cookies?

The chocolate kiss should be added right after the strawberry kiss cookies come out of the oven. I press the kiss into the center while the cookies are still warm.

The heat helps the kiss stick without baking too long. Adding it before baking can cause the chocolate to melt and lose shape.

Waiting until the cookies cool too much can make the kiss slide off. Timing this step keeps the cookies neat and chewy.

How Do You Keep Strawberry Kiss Cookies Soft And Chewy?

I keep strawberry kiss cookies soft and chewy by using room-temperature butter and cream cheese so the dough stays smooth. I mix the dough just until combined to avoid a tough texture.

I bake the cookies only until the tops set and show light cracks. Letting them rest on the baking sheet helps them stay tender inside. After cooling, I store the cookies in an airtight container. A small piece of bread in the container helps maintain softness.

How To Store Strawberry Cake Mix Cookies?

To keep strawberry kiss cookies soft and chewy, I always start with room-temperature butter and cream cheese so the dough mixes smoothly. I avoid overmixing the dough since that can make the cookies dense.

Baking time matters, so I pull the cookies from the oven as soon as the tops set and crack lightly. Letting the cookies cool on the baking sheet for a few minutes helps them finish setting without drying out.

Once cooled, I store them in an airtight container to hold in moisture. Adding a slice of bread to the container helps keep the cookies tender for days.

FAQs About Strawberry Kiss Cookies

Final Thoughts

These Strawberry Kiss Cookies stay soft, sweet, and simple from start to finish. I love how they look fancy without extra effort. If you try this recipe, leave a comment and tell me how they turned out in your kitchen. I always enjoy hearing your baking stories.