I remember the first time I baked these — the kitchen smelled like fresh strawberries and butter, and everyone pressed their face to the oven glass. Strawberry Kiss Cookies are delicate, tender shortbread-like cookies flavored with real strawberry puree and finished with a melting chocolate Kiss in the center. They’re perfect for Valentine’s Day, a bake sale, or any time you want a pretty, slightly fruity cookie that’s both nostalgic and a little fancy.
Why you’ll love this dish
These cookies are a lovely balance of buttery shortbread, real strawberry flavor, and a surprise of chocolate in the center. They’re:
- Quick to make with pantry-friendly ingredients.
- Kid-friendly (the fruity color and chocolate surprise are a hit).
- Visually charming for gift boxes, tea parties, and holiday trays.
- Gentle in texture thanks to cornstarch — they’ll melt on your tongue.
“Moist, tender, and just sweet enough — the strawberry comes through without overpowering the chocolate. A new favorite.” — home baker review
Preparing Strawberry Kiss Cookies
Before you start, here’s the high-level process so you know what to expect: soften butter, cream it with powdered sugar, add vanilla and strawberry puree, fold in dry ingredients to make a soft dough, shape into small balls, press a chocolate kiss into each, and bake until the edges are just golden. After a short cool, dust with powdered sugar and serve.
This overview helps you pace the steps: room-temperature butter makes creaming easy; don’t overwork the dough; and watch the bake time closely so these delicate cookies stay tender.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup strawberry puree (see notes)
- 1/2 cup chocolate kisses (about 10–12, depending on size)
- Extra powdered sugar for dusting
Notes and substitutions:
- Strawberry puree: blend fresh or thawed frozen strawberries and strain briefly if you prefer fewer seeds. If your puree is very watery, gently reduce it on the stove to concentrate flavor (cool before adding). Alternatively, use 3–4 tablespoons of high‑quality strawberry jam (for less moisture).
- Cornstarch: gives the cookies that tender, melt‑in‑your‑mouth texture; don’t skip it.
- For a dairy-free version, use a vegan butter substitute that creams well.
- To make gluten-free, swap the all‑purpose flour for a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if the blend doesn’t already contain it.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes with a hand mixer or stand mixer.
- Add the vanilla extract and strawberry puree. Mix until the color and aroma are even throughout the batter.
- Gradually add the all-purpose flour and cornstarch. Mix just until a soft dough forms; stop as soon as there are no large streaks of flour.
- Roll the dough into small, even balls (about 1 to 1.25 tablespoons each) and place them at least 1.5 inches apart on the prepared baking sheet.
- Gently press a chocolate kiss into the center of each cookie so it’s slightly indented but still holds some of its shape.
- Bake for 12–15 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes. Transfer to a wire rack to cool further, then dust with extra powdered sugar before serving.
How to plate and pair
- Plate on a simple white or pastel dish to showcase the pink hue and chocolate center.
- Pair with a light tea (Earl Grey or green tea) or a glass of cold milk for an all-ages treat.
- For a fancy touch, arrange the cookies around a small bowl of whipped cream or mascarpone lightly sweetened with vanilla.
- Make a themed platter: alternate Strawberry Kiss Cookies with shortbread stars and fresh berries for a festive look.
How to store & freeze
- Room temperature: Store in an airtight container for up to 2 days. Because these contain fruit puree, they’re more perishable than dry cookies.
- Refrigerator: Keep in an airtight container for up to 5 days. Allow cookies to come to room temperature before serving for best texture.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature. If you freeze unbaked dough balls, bake from thawed and add a minute or two to the baking time if needed.
- Food safety: If your strawberry puree was not pasteurized (fresh berries), the short shelf life and refrigeration are important. Always discard if you notice off smells or molds.
Extra advice
- Butter temperature: Use butter that yields when pressed but still holds shape. Too cold and you won’t cream properly; too warm and the dough will be greasy.
- Measuring flour: Spoon flour into the measuring cup and level it — don’t scoop directly from the bag to avoid dense cookies.
- Dough texture: The dough should be soft but not sticky. If it’s too wet from the puree, chill it 20–30 minutes to firm up before rolling.
- Pressing the kisses: Pressing the chocolate kisses into the dough before baking causes them to melt slightly and blend with the cookie. If you prefer a firmer chocolate center, bake the cookies and press the kisses into warm cookies right when they come out of the oven.
- Watch bake time: These are delicate; remove them when edges barely color. They’ll set as they cool.
- Make-ahead: Dough can be chilled up to 24 hours; let it soften a few minutes at room temp before rolling.
Flavor swaps
- Chocolate variations: Use white chocolate or caramel-filled chocolates instead of milk chocolate kisses.
- Berry swaps: Replace the strawberry puree with raspberry or cherry puree for a tart twist.
- Nutty: Add 1/3 cup finely chopped pistachios or almonds to the dough for texture and color contrast.
- Jam-filled: Substitute 1/2 cup high-quality strawberry jam for the puree for a more concentrated fruit punch and less moisture.
- Mini version: Make smaller cookies and use mini chocolate kisses for bite-sized party treats.
Common questions
Q: How long does this recipe take from start to finish?
A: Active hands-on time is about 20–25 minutes. With baking and brief cooling, plan around 45–55 minutes total.
Q: Can I use store-bought strawberry jam instead of puree?
A: Yes — jam works and reduces moisture. Use a good-quality jam; you may notice slightly denser cookies but with strong strawberry flavor.
Q: My dough is very sticky. How do I fix it?
A: Chill the dough for 20–30 minutes, or lightly dust your hands with flour when rolling. If it’s still too soft, add 1–2 tablespoons more flour, but be careful not to over-dry.
Q: Should I press the chocolate kiss in before or after baking?
A: The recipe presses the Kiss in before baking so it partially melts into the cookie for a marbled look. If you want a solid chocolate top, press a Kiss into the warm cookie right after it comes out of the oven.
Q: Are these suitable for freezing?
A: Yes. Freeze baked cookies for up to 3 months. For unbaked dough, freeze formed balls and bake from thawed (add a minute or two to bake time if needed).
Conclusion
If you want another version or inspiration for presentation and tiny tweaks, check out this take on Strawberry Kiss Cookies from Strawberry Kiss Cookies – Mama Needs Cake®. For a slightly different spin and extra photos to guide you, see Strawberry Kiss Cookies – Yummi Haus.
Happy baking — these cookies are a simple way to make a small moment feel special.
Strawberry Kiss Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Spoon into measuring cup to avoid density
- 1/2 cup cornstarch Gives tender texture
- 1/2 cup strawberry puree Blend fresh or thawed strawberries
- 1/2 cup chocolate kisses Approximately 10–12, depending on size
- Extra powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar together until light and fluffy — about 2–3 minutes.
- Add the vanilla extract and strawberry puree, mixing until evenly combined.
- Gradually add the all-purpose flour and cornstarch, mixing until a soft dough forms; stop as soon as there are no large streaks of flour.
- Roll the dough into small balls (about 1 to 1.25 tablespoons each) and place them at least 1.5 inches apart on the prepared baking sheet.
- Gently press a chocolate kiss into the center of each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden but the centers look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool further.
- Dust with extra powdered sugar before serving.
