I remember the first time I pressed a warm chocolate kiss into the center of a buttery, strawberry-scented cookie — the chocolate softened just enough and the tiny pop of strawberry in every bite felt like a miniature celebration. These Strawberry Kiss Cookies are a simple, nostalgic treat that’s perfect for bake sales, afternoon tea, or a quick holiday platter. They’re buttery, tender, and studded with real strawberry flavor whether you use flavored sugar or crushed freeze-dried berries.
Why you’ll love this dish
These cookies are the sort of dessert that looks fancy but comes together quickly. They’re made from pantry staples, don’t require chilling, and get a pretty finish with a dusting of powdered sugar and a chocolate kiss on top. Families love them because kids can help roll the dough and place the kisses; hosts love them because they travel well for parties.
“Light, strawberry-sweet, and reliably perfect every time — a recipe I turn to for school parties and last-minute gifts.” — happy baker
What makes this recipe special is the concentrated strawberry flavor from freeze-dried berries or strawberry sugar, which gives vibrant taste without adding wet ingredients that change dough texture. The cookies stay tender thanks to the high butter content and the quick bake time keeps them from drying out.
How this recipe comes together
Before you measure flour or preheat the oven, here’s a quick overview of the workflow so you know what to expect:
- Cream butter and powdered sugar until light and airy.
- Add vanilla, then fold in dry ingredients until a soft dough forms.
- Gently mix in crushed freeze-dried strawberries or strawberry sugar for flavor and color.
- Shape into small balls, bake until edges are just turning golden, then press a chocolate kiss into each warm cookie.
- Cool briefly, dust with powdered sugar, and serve.
This flow keeps the cookies tender and ensures the kisses set into a soft chocolate center rather than melting away.
Key Ingredients
- 1 cup unsalted butter, softened (room temperature) — butter is what gives these cookies their tender, rich texture.
- 1/2 cup powdered sugar — use confectioners’ sugar for the melt-in-your-mouth crumb.
- 1 teaspoon vanilla extract — rounds out the strawberry flavor.
- 1 3/4 cups all-purpose flour — provides structure. Spoon and level for accuracy.
- 1/4 teaspoon salt — balances sweetness.
- 1/2 cup strawberry flavored sugar or freeze-dried strawberries, crushed — freeze-dried strawberries add real fruit flavor and speckled color; if using flavored sugar, it gives an even sweeter, uniform flavor.
- Chocolate Kisses, for topping — unwrapped; dark, milk, or flavored kisses all work.
- Additional powdered sugar, for dusting
Substitutions and notes:
- For a gluten-free version, substitute a 1:1 gluten-free flour blend and check for added xanthan gum per package directions.
- To make vegan cookies, use vegan butter and dairy-free chocolate kisses; ensure powdered sugar is vegan-friendly.
- If you don’t have strawberry sugar or freeze-dried berries, you can stir in 2–3 tablespoons of good-quality strawberry jam, but reduce the butter by 1–2 tablespoons and chill dough 30 minutes before baking.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until light and fluffy, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed.
- Add the vanilla extract and beat briefly to combine.
- Gradually add the 1 3/4 cups flour and 1/4 teaspoon salt. Mix on low speed until the dough comes together and there are no dry streaks. The dough should be soft but not sticky.
- Fold in the 1/2 cup crushed freeze-dried strawberries or strawberry-flavored sugar with a spatula so the pink flecks are evenly distributed.
- Roll the dough into small, even balls (about 1 to 1 1/4 tablespoons each) and place them 2 inches apart on the prepared baking sheet. Use a cookie scoop for uniformity.
- Bake for 12–15 minutes, or until the edges are just starting to turn light golden but the centers still look slightly soft. Do not overbake.
- Remove the cookies from the oven. Immediately press one Chocolate Kiss into the center of each cookie. The heat will slightly melt the base so the chocolate adheres.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. When mostly cooled, dust lightly with additional powdered sugar.
- Serve and enjoy your Strawberry Kiss Cookies!
Serving suggestions
- Best ways to enjoy it: Serve warm for soft centers, or at room temperature for easier transport.
- Pair them with: a cup of Earl Grey or green tea, a glass of cold milk, or a strawberry lemonade for a summer vibe.
- Presentation ideas: Arrange on a white platter with a few fresh strawberries or mint sprigs for color. For parties, place each cookie in a paper liner and stack on tiered trays.
- Gift idea: Package in cellophane bags with a ribbon and a note stating “Keep cool — chocolate inside.”
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 3 days. Place a piece of parchment between layers to prevent sticking.
- Refrigeration: Not necessary unless it’s very warm; if you do refrigerate, bring to room temperature before serving so the chocolate softens.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature; avoid microwaving as the kiss can over-soften.
- Make-ahead: You can form the dough balls and freeze them raw on a tray. Once frozen, store in a bag and bake from frozen, adding 1–2 extra minutes to the bake time.
- Food safety: If using jam or other perishable fillings instead of freeze-dried berries, consume within 2 days if left at room temperature.
Pro chef tips
- Don’t overmix the dough once you add flour. Overworking creates a tougher cookie. Mix until just combined.
- Use a small cookie scoop for uniform cookies so they bake evenly.
- If your butter is too warm, the dough will be greasy and spread too much. Aim for butter that’s soft but still slightly cool to the touch.
- Press the Kiss into the cookie while it’s hot from the oven so it melts just enough to stick without losing shape. If you want the kiss intact but not warm, press after 1–2 minutes of cooling.
- For an even lighter texture, sift the powdered sugar before creaming with the butter.
Creative twists
- Chocolate-dipped: Once cooled, dip half of each cookie in melted white or dark chocolate and chill until set.
- Jam center: Replace the Kiss with a small dollop (1/2 teaspoon) of strawberry or raspberry jam after baking for a jammy thumbprint variation.
- Citrus boost: Add 1 teaspoon lemon zest to the dough for bright contrast to the strawberry.
- Nutty addition: Fold in 1/3 cup finely chopped pistachios for color and crunch.
- Seasonal swaps: Use raspberry powder instead of strawberry for another berry note; swap Kisses for peppermint candies at Christmas.
Common questions
Q: How many cookies does this recipe make?
A: Expect about 24 small cookies depending on your scoop size. Using a 1-tablespoon scoop yields around 24–30 cookies.
Q: Can I use fresh strawberries instead of freeze-dried?
A: Fresh berries add too much moisture and will change the dough consistency. If you want fresh strawberry flavor, simmer and reduce fresh berries into a thick jam and adjust the fat as noted in the ingredients section, or better yet stick with freeze-dried for dry texture.
Q: Can I substitute regular granulated sugar for powdered sugar in the dough?
A: Powdered sugar contributes to a softer, melt-in-your-mouth texture because it contains cornstarch. Using granulated sugar will create a firmer, crisper cookie and will change the texture significantly.
Q: My kisses melted too much — what went wrong?
A: If the kisses lost their shape, the cookies were likely too hot or baked too long. Remove cookies as soon as edges are set and press kisses in immediately for a slight melt, or allow the cookies to cool 1–2 minutes before pressing for less melting.
Q: Are these safe for kids and can they be made nut-free?
A: Yes, the basic recipe is nut-free. Always check chocolate kisses and any add-ins for cross-contamination warnings if serving someone with a nut allergy.
Conclusion
If you want another take on these strawberry-studded cookies or like to compare tweaks and photos, see the version at Strawberry Kiss Cookies – Mama Needs Cake® for a charming presentation and tips. For yet another tested approach and variation ideas, check out Strawberry Kiss Cookies – Yummi Haus which offers helpful step photos and serving suggestions.
Strawberry Kiss Cookies
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened Gives the cookies a tender, rich texture.
- 1/2 cup powdered sugar Use confectioners’ sugar for a melt-in-your-mouth crumb.
- 1 teaspoon vanilla extract Rounds out the strawberry flavor.
- 1 3/4 cups all-purpose flour Provides structure. Spoon and level for accuracy.
- 1/4 teaspoon salt Balances sweetness.
- 1/2 cup strawberry flavored sugar or freeze-dried strawberries, crushed Adds real fruit flavor and color.
- 1 bag Chocolate Kisses, for topping Unwrapped; dark, milk, or flavored kisses work.
For Dusting
- extra as needed powdered sugar For dusting before serving.
Instructions
Preparing the Cookie Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
- Add the vanilla extract and beat briefly to combine.
- Gradually add the flour and salt. Mix on low speed until the dough comes together with no dry streaks. The dough should be soft but not sticky.
- Fold in the crushed freeze-dried strawberries or strawberry-flavored sugar with a spatula.
Baking the Cookies
- Roll the dough into small balls (about 1 to 1 1/4 tablespoons each) and place them 2 inches apart on the prepared baking sheet.
- Bake for 12–15 minutes, or until the edges are just light golden but the centers still look slightly soft.
- Remove the cookies from the oven and immediately press one Chocolate Kiss into the center of each cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust lightly with additional powdered sugar before serving.
