You know that feeling when you buy something “strawberry flavored” and it just tastes… pink? It’s a weird, chemical sweetness that has nothing to do with an actual strawberry. I’ve been so disappointed by so many strawberry cookies that I almost gave up.
But then I figured out the secret, and it’s a game-changer. I’m going to show you how to make Strawberry Kiss Cookies that taste like real, sun-ripened strawberries.
This recipe is simple, I promise. We’re going to get that perfect crinkle top, a soft, chewy middle, and that classic chocolate kiss right in the center. They look amazing and taste even better.
Why These Cookies Are a Must-Make
You’re going to love these, and here’s why. They are incredibly easy to pull together, even if you don’t bake much.
The bright pink color comes from real fruit, not a bottle of food coloring. Plus, that soft, chewy texture with the solid chocolate kiss is just perfect. They’re the kind of cookie that disappears from the plate first.
What You’ll Need
Getting the ingredients right is the first step. The most important one here is the freeze-dried strawberries. You can usually find them in the snack aisle near the dried fruit or on Amazon. Don’t skip these; they are the key to everything.
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 1 ¾ cups |
| Freeze-Dried Strawberries | 1.2 oz bag |
| Baking Powder | 1 tsp |
| Salt | ¼ tsp |
| Unsalted Butter | ½ cup |
| Granulated Sugar | 1 cup |
| Large Egg | 1 |
| Vanilla Extract | 1 tsp |
| Milk | 1 Tbsp |
| Hershey’s Kisses | About 36 |
| Powdered Sugar | ½ cup |
A little note on the butter: make sure it’s softened to room temperature, but not melty. Just leave it on the counter for an hour or so before you start. It makes a huge difference.
The Tools for the Job
You don’t need anything fancy here. Just some basic kitchen stuff will do the trick. A stand mixer is nice, but a hand mixer or even a bowl and a good whisk will work fine.
| Tool | Purpose |
|---|---|
| Food Processor or Blender | Grinding strawberries |
| Stand Mixer or Hand Mixer | Creaming butter & sugar |
| Medium Bowl | For dry ingredients |
| Baking Sheets | For baking |
| Parchment Paper | Prevents sticking |
| Cookie Scoop (1 Tbsp) | For uniform cookies |
Let’s Bake Some Strawberry Kiss Cookies
Alright, this is the fun part. Just follow along one step at a time, and you’ll do great. Don’t rush the chilling step—I’ll explain why in a bit.
Step 1: First, let’s handle those strawberries. Put the whole bag of freeze-dried strawberries into your food processor or blender. Pulse them until they turn into a fine, pink powder.
Step 2: Grab a medium bowl. Whisk together your flour, the strawberry powder you just made, baking powder, and salt. Set this bowl aside for now.
Step 3: In a large bowl (or your stand mixer), beat the softened butter and granulated sugar together. Let it go for about 2-3 minutes until it looks light and fluffy. This step is what makes the cookies tender.
Step 4: Add your egg and vanilla extract to the butter mixture. Mix it all up until everything is just combined. Don’t overmix here.
Step 5: Now, slowly add your dry ingredients from the other bowl into the wet ingredients. Mix on low speed until the dough just starts to come together. Add the tablespoon of milk to help it along. The dough will be soft and a little sticky.
Step 6: Cover the bowl with plastic wrap and put it in the refrigerator for at least one hour. This is super important. Chilling the dough keeps the cookies from spreading into flat, sad pancakes in the oven.
Step 7: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. While that’s heating up, unwrap all your Hershey’s Kisses so they’re ready to go.
Step 8: Pour the powdered sugar into a small, shallow bowl. Use a 1-tablespoon cookie scoop to get uniform balls of dough. Roll each ball in your hands until it’s smooth, then coat it completely in the powdered sugar.
Step 9: Place the sugar-coated dough balls about 2 inches apart on your baking sheets. They need a little room to spread out.
Step 10: Bake for 9-11 minutes. The edges should be set, and the tops should have that nice crinkled look. They might seem a little underdone in the middle, but that’s what you want for a soft cookie.
Step 11: This next part is all about timing. As soon as you take the cookies out of the oven, immediately press one Hershey’s Kiss into the center of each one. The cookie will be hot and soft, so the Kiss will set perfectly as it cools.
Step 12: Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely. This helps them firm up so they don’t fall apart.
My Pro Tips for Perfect Cookies
I’ve made these cookies more times than I can count, and I’ve learned a few things. Here are the tips that will take your cookies from good to great.
The Freeze-Dried Strawberry Secret
I mentioned this before, but it’s the most important tip. Using fresh strawberries would add way too much water and make your dough a mess. Strawberry extract or Jell-O can give you that fake, chemical flavor. Freeze-dried fruit gives you pure, concentrated strawberry flavor and a beautiful, natural color.
Don’t Skip the Chill Time
Seriously, don’t. Chilling the dough solidifies the butter. When the cold butter hits the hot oven, it melts slowly, which means your cookies spread less and bake up thicker and chewier. It also gives the flavors time to hang out and get to know each other, making the cookies taste even better.
The Kiss Placement is Key
You have a very specific window to press the Kisses into the cookies. If you do it while they are still in the oven or the second they come out and are still puffed up, the chocolate might melt into a puddle. If you wait too long, the cookie will be too firm and the Kiss won’t stick. The sweet spot is about 30-60 seconds after they leave the oven.
Use a Cookie Scoop
This might seem like a small thing, but using a cookie scoop is a game-changer. It makes sure all your cookies are the same size. That means they all bake evenly, and nobody fights over who gets the biggest cookie.
Fun Swaps and Changes
Once you have the basic recipe down, you can start playing around with it. These cookies are super easy to customize.
Try Different Kisses
The classic milk chocolate Kiss is amazing, but don’t stop there. Dark chocolate Kisses add a really nice, rich flavor that cuts the sweetness. The white chocolate “Hugs” Kisses look really pretty, too. You could even use a mini peanut butter cup if you’re a fan of that combo.
Add Some Mix-Ins
Want a little extra texture? Try mixing in about a half-cup of white chocolate chips into the dough at the very end. The creaminess of the white chocolate is a perfect match for the strawberry.
Ditch the Crinkle
If the crinkle look isn’t for you, you can skip the powdered sugar roll. Instead, try rolling the dough balls in some colorful sprinkles before baking. This is a really fun option for birthdays or holidays.
Making These Ahead of Time
Life gets busy, and sometimes you need to prep things in advance. The dough for these cookies is perfect for that.
You can make the dough and keep it in an airtight container in the fridge for up to 3 days. When you’re ready to bake, just let it sit on the counter for about 15 minutes to soften up slightly before you roll it into balls.
You can also freeze the dough. Roll it into balls, but don’t coat them in powdered sugar. Place them on a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. They’ll last for up to 3 months. When you want to bake them, you can bake them right from frozen—just add 2-3 extra minutes to the baking time.
Storing Your Finished Cookies
If you have any leftovers (which is a big “if”), they’re easy to store.
Just keep them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days. I find they taste even better on the second day after the flavors have had more time to meld together. You don’t need to refrigerate them; that can actually make them dry out faster.
Frequently Asked Questions
Here are some common questions I get about this recipe. Hopefully, this helps you avoid any little issues along the way.
Q1. Why did my cookies spread so much and get flat?
Ans: This usually happens for one reason: the dough wasn’t cold enough. Make sure you chill it for at least a full hour before baking.
Q2. Can I use fresh or frozen strawberries instead of freeze-dried?
Ans: I wouldn’t recommend it. Fresh or frozen strawberries hold a lot of water, which will make your dough way too wet and sticky and ruin the texture of the cookie.
Q3. My Hershey’s Kisses melted everywhere! What did I do wrong?
Ans: You probably pressed them into the cookies when they were still too hot. Wait about a minute after they come out of the oven before you add the Kiss.
Q4. My dough seems really sticky, even after chilling. What should I do?
Ans: If it’s still too sticky to roll, you can try chilling it for another 30 minutes. If that doesn’t work, you can mix in one more tablespoon of flour.
Wrapping Up
There you have it. A simple, no-fail recipe for Strawberry Kiss Cookies that actually tastes like strawberries. They’re so fun to make, and they’re the perfect little treat for pretty much any occasion.
Now it’s your turn. Give these a try, and don’t be afraid to make them your own.
I’d love to hear how they turn out for you. Leave a comment below and let me know if you have any questions or if you tried any fun variations! I always love hearing from you.
