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.
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.
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.
Prep for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Shape and Roll: Scoop the dough into 1-tablespoon sized balls. Roll each ball in the powdered sugar until generously coated.
Arrange: Place the sugar-coated balls on the prepared baking sheets, spaced about 2 inches apart.
Bake: Bake for 8 to 10 minutes. The edges should be set, but the centers will still look soft. Do not overbake!
Add Kisses: Remove the baking sheet from the oven. Immediately press one unwrapped strawberry kiss into the center of each hot cookie.
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.
