Strawberry Kiss Cookies

Strawberry kiss cookies are soft, sweet, and full of nostalgic charm—like the classic blossom cookies, but with a fruity twist. These pretty pink treats are flavored with real strawberry and topped with a chocolate kiss in the center, making them just as fun to look at as they are to eat. I love baking them for holidays, baby showers, or just to brighten up a cookie tray.

Why You’ll Love This Recipe

I love how these cookies bring together the flavor of strawberries and chocolate in one soft, melt-in-your-mouth bite. The texture is tender and slightly chewy, and the Hershey’s Kiss on top adds the perfect creamy contrast. They’re easy to make, fun to decorate, and always a crowd-pleaser—especially with their eye-catching color.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Egg

• Strawberry extract or freeze-dried strawberry powder

• Red or pink food coloring (optional, for a brighter color)

• Hershey’s Kisses (milk chocolate or white chocolate)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In a separate bowl, I cream the butter and sugar until light and fluffy.

4. I mix in the egg and strawberry extract (or strawberry powder), and a drop or two of food coloring if I want a more vibrant pink.

5. I gradually add the dry ingredients to the wet mixture and mix until just combined.

6. I roll the dough into 1-inch balls and place them on the baking sheet, spaced about 2 inches apart.

7. I bake the cookies for 8–10 minutes, until they’re set but still soft.

8. As soon as they come out of the oven, I gently press a chocolate Kiss into the center of each cookie.

9. I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep takes 15 minutes, baking takes 10 minutes, and cooling takes another 10—so I usually have them ready in about 35 minutes total.

Variations

Sometimes I use white chocolate Kisses or the special strawberry cream ones for a matching flavor. I’ve also rolled the dough balls in sugar before baking for a little sparkle. If I want a stronger berry flavor, I use freeze-dried strawberry powder mixed into the dough instead of extract.

Storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They stay soft and tender. I don’t recommend reheating them, since the chocolate Kiss will melt, but they’re delicious as-is.

FAQs

Can I use fresh strawberries in the dough?

I don’t recommend using fresh strawberries—they add too much moisture and change the texture. Freeze-dried strawberries or extract work better.

Can I freeze the cookie dough?

Yes, I freeze the rolled dough balls (without the chocolate) and bake them from frozen—just adding an extra minute or two to the bake time.

Do the Kisses melt when added to warm cookies?

They soften but usually keep their shape if I press them in gently right after baking and then let the cookies cool undisturbed.

What kind of food coloring works best?

I like using gel food coloring because it gives a more vibrant pink without adding too much liquid to the dough.

Can I make these dairy-free?

Yes, I use a plant-based butter and dairy-free chocolate kisses or drops. The texture stays soft and the flavor is still great.

Conclusion

Strawberry kiss cookies are sweet, playful, and perfect for any occasion. I love how easy they are to make, and how they always bring a pop of color and a delicious bite of chocolate to every cookie platter. Whether I’m baking them for Valentine’s Day or just because, these cookies always bring smiles.

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