Baking cookies has always been a favorite pastime of mine, and nothing quite brightens my day like a batch of Strawberry Kiss Cookies. These delightful treats are soft, chewy, and bursting with strawberry flavor, topped with a chocolate kiss that makes them simply irresistible.
This Strawberry Kiss Cookies recipe takes about 2 hours from start to finish, including chilling time, but trust me, every minute is worth it!
Table of Contents
Amazing Strawberry Kiss Cookies Recipe
Ingredients
Method
- 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 agar-agar mix 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). Chilling the dough is essential, as it prevents the cookies from spreading too much during baking. Handling the dough can sometimes be tricky if it’s too soft. If you find the dough sticking to your hands, lightly dust your palms with flour before rolling each ball.
- 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.
- 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.
- To avoid getting powdered sugar on the chocolate, dust the cookies FIRST, then press in the kisses.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Strawberry Kiss Cookies
- The sweetness is perfectly balanced, so they’re not overly sugary.
- The texture is wonderfully soft and chewy.
- They look beautiful on a platter, making them ideal for parties or gifts.
- They’re a fun and easy baking project to do with kids!
What Makes These Strawberry Kiss Cookies Special? (Ingredient Deep Dive)
- Unsalted Butter: I always prefer unsalted butter in baking because it allows me to control the amount of salt in the recipe. This ensures a balanced flavor.
- Granulated Sugar: This provides the necessary sweetness and helps the cookies achieve that beautiful golden-brown color on the edges.
- Egg: An egg binds all the ingredients together, adding richness and moisture to the dough. It’s important to use a room-temperature egg, as it emulsifies more easily, creating a smoother batter.
- Vanilla & Almond Extract: These extracts enhance the overall flavor profile, giving the cookies a warm, comforting taste. I find the almond extract adds a special touch, but it’s totally optional.
- All-Purpose Flour: This forms the structure of the cookie. Be sure to measure it accurately!
- Baking Powder: The leavening agent helps the cookies rise, creating a light and airy texture.
- Strawberry Agar-Agar Mix: This gives the cookies their signature strawberry flavor and pretty pink color. I recommend using a high-quality mix for the best results.
- Powdered Sugar: A dusting of powdered sugar adds a touch of sweetness and elegance to the finished cookies.
- Chocolate Kiss Candies: The iconic topping that completes these delightful cookies!
Ingredients for Strawberry Kiss Cookies
- 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 agar-agar mix
- 1/4 cup powdered sugar, for dusting
- 24-30 chocolate kiss candies, unwrapped
How to Make Strawberry Kiss Cookies: Step-by-Step Guide
Prepare the Dough
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 agar-agar mix 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.
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).
Chilling the dough is essential, as it prevents the cookies from spreading too much during baking. Handling the dough can sometimes be tricky if it’s too soft. If you find the dough sticking to your hands, lightly dust your palms with flour before rolling each ball.
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.
Expert Tips for Perfect Strawberry Kiss Cookies
- Use room temperature ingredients for even mixing, which helps create a smoother dough.
- Measure flour accurately using the spoon and level method to avoid dry cookies.
- Don’t overmix the dough; mix until just combined.
- Chill the dough thoroughly to prevent spreading.
- Avoid overbaking the cookies, as they will continue to firm up as they cool.
- Cool cookies completely before storing to maintain their texture.
Troubleshooting Your Strawberry Kiss Cookies
| Problem | Possible Cause | Solution |
|---|---|---|
| Cookies spreading too much | Dough not chilled enough | Chill the dough longer, increase oven temperature, use less butter |
| Cookies are dry | Overbaking, too much flour | Reduce baking time, measure flour accurately |
| Cookies are burning | Oven temperature too high, baking sheet too thin | Reduce oven temperature, use a thicker baking sheet or parchment paper |
Strawberry Kiss Cookie Variations
| Variation | Cake Mix Flavor | Chocolate Kisses | Frosting/Filling | Mix-ins |
|---|---|---|---|---|
| Christmas | Vanilla | Peppermint Kisses | Cream Cheese | Crushed peppermint candy |
Serving and Presentation Ideas for Strawberry Kiss Cookies
- Arrange them on a tiered platter for a party, creating an eye-catching display.
- Package them in cellophane bags tied with ribbon as gifts, adding a personal touch.
- Serve them with a scoop of vanilla ice cream for a delightful dessert.
- Incorporate them into a dessert board, offering a variety of treats.
How to Store Strawberry Kiss Cookies
- Storage: Store in an airtight container at room temperature for up to 3-4 days to maintain freshness.
- Freezing: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2-3 months for longer storage.
- Thawing: Thaw at room temperature before serving to enjoy their original texture and flavor.
Frequently Asked Questions
Can I use whipped cream cheese or should I use a block?
Block cream cheese is recommended for the frosting variations, as it provides a firmer texture.
Can I use any brand of cake mix for strawberry kiss cookies?
Yes, you can use any brand of strawberry-flavored agar-agar mix, but quality may vary.
Can I make these cookies gluten-free?
You can try using a gluten-free all-purpose flour blend, but results may vary.
Can I reduce the amount of sugar in the recipe?
Reducing the sugar may affect the texture and spread of the cookies.
See You in the Kitchen!
I hope you enjoy making these Strawberry Kiss Cookies as much as I do! They’re a simple, delicious treat that’s perfect for any occasion. If you try this recipe, please leave a comment below and let me know how they turned out. I’d love to hear your thoughts and see your creations! Happy baking!
