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Strawberry Kiss Cookies
Flona

Strawberry Kiss Cookies

These Strawberry Kiss Cookies are soft, buttery pink cookies with real strawberry flavor and chocolate Hershey's Kisses pressed into the center. Made with strawberry gelatin for natural color and flavor, they're perfect for Valentine's Day, baby showers, or any special celebration.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 226g, softened to room temperature
  • 1 cup granulated sugar 200g
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • 2 cups + 2 tablespoons all-purpose flour 280g
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 package (3 oz) strawberry-flavored gelatin mix like Jell-O brand
  • 24-30 Hershey's Kisses unwrapped
  • ¼ cup powdered sugar optional, for dusting
  • ½ cup pink sanding sugar optional, for rolling

Equipment

  • Electric mixer or stand mixer
  • Large mixing bowls
  • Baking sheets
  • Parchment paper
  • Cookie scoop or tablespoon
  • Wire cooling rack
  • Whisk

Method
 

  1. Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and sugar: In large bowl, beat softened butter and granulated sugar together using electric mixer on medium-high speed for 3-4 minutes until pale yellow and fluffy. Scrape down bowl sides halfway through.
  3. Add egg and extracts: Add egg, vanilla extract, and almond extract (if using) to butter mixture. Beat on medium speed until completely combined with no streaks.
  4. Mix dry ingredients: In separate bowl, whisk together flour, baking powder, salt, and entire package of strawberry gelatin powder until evenly distributed.
  5. Combine wet and dry: Add dry ingredients to wet ingredients in two additions, mixing on low speed just until flour disappears after each addition. Do not overmix. Dough should look slightly rough.
  6. Shape cookies: Scoop dough using cookie scoop or tablespoon (about 1 tablespoon each). Roll each portion between palms into smooth balls.
  7. Create thumbprints: Place dough balls on prepared baking sheets, spacing 2 inches apart. Press thumb or back of teaspoon into center of each ball, creating depression about ½ inch deep. Twist slightly for smooth indentation.
  8. Optional sugar coating: If using sanding sugar, roll dough balls in sugar before placing on sheets and making thumbprints.
  9. Bake: Bake for 10-12 minutes until edges are set and lightly golden while centers remain soft. Cookies should look matte, not glossy.
  10. Add Kisses: Remove from oven and immediately press one unwrapped Hershey's Kiss firmly into center of each warm cookie. Work quickly before cookies cool.
  11. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Dust with powdered sugar if desired before serving.

Notes

  • Butter temperature: Butter should be soft when pressed but still hold its shape. Remove from fridge 60-90 minutes before baking.
  • Don't overmix: Mix just until flour disappears to avoid tough cookies. Dough should look slightly rough, not smooth.
  • Gelatin brand: Use standard Jell-O brand or similar. Avoid sugar-free versions which affect texture.
  • Kiss varieties: Try milk chocolate, dark chocolate, or strawberry ice cream cone flavored Kisses. Mix flavors for variety.
  • Storage: Store in airtight container at room temperature up to 5 days, layering with parchment between cookies.
  • Freezing: Freeze unbaked dough balls up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.
  • Make ahead: Prepare dough up to 3 days ahead and refrigerate. Let sit 10 minutes at room temperature before shaping if too firm.
  • Freeze-dried option: Substitute gelatin with 1 oz freeze-dried strawberries ground to powder mixed with the sugar.
  • Cake mix shortcut: Use 1 box strawberry cake mix + 1 egg + 6 Tbsp butter for ultra-simple version (bake 8-10 minutes).