Strawberry Kiss Cookies are soft, pink sugar cookies bursting with strawberry flavor and topped with a sweet chocolate kiss in the center. These adorable cookies are perfect for Valentine’s Day, baby showers, or anytime I want a colorful and fruity twist on classic blossom-style cookies. They’re easy to make, fun to decorate, and absolutely melt in my mouth.
Why You’ll Love This Recipe
I love how cute and festive these cookies turn out—with their pretty pink color and chocolate center, they look like they came straight from a bakery. The strawberry flavor is rich but not overpowering, and the texture is soft and tender. Plus, the dough comes together fast, making this one of my go-to recipes when I need a fun treat that doesn’t take all day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Strawberry cake mix
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Eggs
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Vegetable oil or melted butter
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Vanilla extract (optional, for extra flavor)
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Hershey’s Kisses (milk chocolate or white chocolate, unwrapped)
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Powdered sugar (for rolling, optional)
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, I mix the strawberry cake mix, eggs, oil, and vanilla extract until a thick dough forms.
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I scoop out tablespoon-sized portions of dough and roll them into balls. If I want a sugar-coated finish, I roll them in powdered sugar before baking.
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I place the dough balls on the baking sheet about 2 inches apart.
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I bake for 8–10 minutes, just until the cookies are set but still soft—they’ll continue to firm up as they cool.
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As soon as the cookies come out of the oven, I gently press a chocolate kiss into the center of each one.
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I let them cool completely on the pan or a wire rack before serving.
Servings and timing
This recipe makes about 24 cookies. Prep takes 10 minutes, baking takes another 10, and total time is about 20–25 minutes.
Variations
Sometimes I use white chocolate kisses or swirl kisses for a fun flavor twist. I’ve also added mini chocolate chips to the dough for extra chocolate in every bite. For special occasions, I add pink or red sprinkles before baking. And if I don’t have cake mix, I use a homemade sugar cookie dough and mix in strawberry extract and pink food coloring.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep the chocolate from melting, I avoid placing them in warm areas. I don’t usually reheat them, but if I want the kiss slightly melty again, I microwave a cookie for just a few seconds.
FAQs
Can I use fresh strawberries in this recipe?
I don’t recommend it for this version, since fresh strawberries add too much moisture. The cake mix already provides strong strawberry flavor.
Do the kisses melt when added to hot cookies?
They soften but hold their shape. I let them cool fully before moving or stacking the cookies.
Can I make the dough ahead of time?
Yes, I refrigerate the dough for up to 24 hours. If it’s too firm, I let it sit at room temp for a few minutes before rolling.
What if I don’t have strawberry cake mix?
I’ve made these with vanilla or white cake mix and added strawberry extract and food coloring to get a similar result.
Can I freeze these cookies?
Yes, I freeze them in a single layer first, then store in a freezer-safe container. I let them thaw at room temperature before eating.
Conclusion
Strawberry Kiss Cookies are one of my favorite easy cookie recipes for special occasions or just a fun baking day. They’re colorful, sweet, and full of strawberry flavor with a perfect chocolate center. Whether I’m gifting them or keeping them all to myself, they’re always a hit.
