I remember the first time I baked these — the kitchen smelled like ripe strawberries and chocolate, and everyone lingered long after the plate was empty. These shortbread-style cookies get their pink flavor and color from strawberry Jell-O and finish with a gooey Hershey’s Kiss pressed into each warm center. They’re quick, nostalgic, and perfect for cookie swaps, Valentine’s treats, or a fun baking afternoon with kids.
Why you’ll love this dish
These cookies hit a sweet spot: bright strawberry flavor without fresh fruit, easy dough that’s forgiving, and a familiar chocolate kiss finish that feels celebratory. They’re great when you want a themed cookie (holidays, baby showers) or a simple crowd-pleaser that’s faster than filled pastries.
“Soft, aromatic, and just the right mix of fruity and chocolate — everyone at our office asked for the recipe.”
Reasons to try it now:
- Fast prep and bake time for last-minute gatherings.
- Kid-friendly mixing and rolling steps.
- Uses pantry staples plus one small Jell-O packet for a big flavor lift.
- Adaptable: swap chocolates, Jell-O flavors, or make them gluten-free.
The cooking process explained
Quick overview so you know what to expect: whisk the dry ingredients together (including the strawberry Jell-O), cream butter and sugars, add egg and vanilla, combine into a soft dough, roll into 1-inch balls, bake until edges are lightly golden, then press a chocolate kiss into the hot center. Cool and serve.
This method keeps the cookies tender while letting the chocolate set into a classic kiss center.
What you’ll need
- 2 ¼ cups all-purpose flour (for gluten-free, use a 1:1 GF flour blend)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature (substitute vegan butter for dairy-free)
- 1 cup granulated sugar (reduce up to 2 tablespoons if using sugar-free Jell-O)
- ¼ cup brown sugar, packed
- 1 large egg (for egg-free, use 3 tablespoons aquafaba or a commercial egg replacer)
- 1 teaspoon vanilla extract
- 1 (3 oz) package strawberry Jell-O powder
- 12–15 Hershey’s Kisses (or any chocolate of your choice — mini peanut butter cups work well)
Notes: If you use a sugar-free or gelatin-free mix, texture and sweetness will change; adjust sugars accordingly. Room-temperature butter creams better and traps air for lighter cookies.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, salt, and the entire packet of strawberry Jell-O until evenly combined.
- In a large bowl, beat the room‑temperature butter with granulated and brown sugar until the mixture is light and creamy (about 2–3 minutes with a mixer).
- Add the egg and vanilla to the butter-sugar mixture. Beat until smooth and well blended.
- Gradually add the dry ingredients to the wet. Stir just until incorporated. The dough should be soft but scoopable.
- Roll the dough into 1‑inch balls (about a tablespoon each). Place them 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes. Look for lightly golden edges — centers will still be soft.
- Remove the sheet from the oven. Immediately press one Hershey’s Kiss into the center of each cookie. The heat will set the chocolate into the cookie top.
- Transfer cookies to a wire rack and let cool completely so the chocolate firms up.
Best ways to enjoy it
These cookies are delightful plated with simple pairings:
- Serve warm with a cold glass of milk or a strawberry‑vanilla milkshake.
- Pair with light tea (green or white) to balance the sweetness.
- Arrange on a festive platter with fresh strawberries and mint for color contrast.
- For parties, stick a decorative flag or toothpick into each once cooled for an easy grab-and-go treat.
Storage and reheating tips
- Room temperature: Keep cooled cookies in an airtight container for up to 4 days. Separate layers with parchment to prevent sticking.
- Refrigerator: Store up to 1 week in a sealed container (chocolate may firm more and cookies can dry slightly).
- Freezing: Flash-freeze baked cookies on a tray 1–2 hours, then transfer to freezer bags. Freeze up to 3 months. Thaw at room temperature.
- Reheating: Warm in a 325°F oven for 5–7 minutes or microwave a single cookie for 8–10 seconds to revive softness. Avoid overheating or the chocolate can over-melt.
Food safety note: Because these cookies contain an egg, follow standard refrigerated storage times if filling or frosting is added later.
Pro chef tips
- Don’t overmix once flour is added — overworking develops gluten and makes cookies tough.
- If dough seems too soft to roll, chill it 15–30 minutes; cooled dough spreads less and yields neater tops.
- Use a small cookie scoop for uniform sizes so baking is consistent.
- Press the chocolate kiss gently — don’t force it into the cookie or you’ll crack the cookie top.
- For a prettier finish, unwrap Kisses just before pressing so they still retain their foil shine, or use unwrapped chocolates if gifting.
Creative twists
- Flavor swaps: Use raspberry or cherry Jell-O instead of strawberry for different fruity notes.
- Chocolate options: Try milk, dark, or white chocolate kisses. Add a flavored Hersey’s Kiss (caramel or almond) for variety.
- Add-ins: Fold in ¼ cup finely chopped freeze-dried strawberries or white chocolate chips for texture.
- Dietary swaps: Use a 1:1 gluten-free flour blend and vegan butter + flax egg to make these vegan and gluten-free. Note: texture may vary slightly.
- Mini cookie version: Make smaller ¾-inch balls and reduce bake time by 1–2 minutes for bite-size treats.
Helpful answers
Q: How long does this recipe take from start to finish?
A: Active prep is about 15–20 minutes. Bake time is 8–10 minutes per batch. From start to cool-to-serve, plan on 45–60 minutes depending on batch size.
Q: Can I use a different Jell-O flavor?
A: Yes — any flavored gelatin works. Keep in mind color and sweetness will change. Sugar-free varieties may require you to keep more granulated sugar for balance.
Q: Will the cookies spread too much?
A: If your butter was too soft or the dough too warm, cookies may spread. Chill for 15–30 minutes, or reduce butter by a tablespoon if needed. Make sure your oven is fully preheated.
Q: Can I prepare the dough ahead?
A: Yes. Refrigerate for up to 48 hours or freeze dough balls for up to 3 months. Bake from chilled (add 1–2 minutes to baking time) or from frozen (add 2–4 minutes).
Q: How many cookies does the recipe make?
A: Using 1-inch balls, expect roughly 24–30 cookies depending on exact size.
Conclusion
If you’d like to compare variations or see a different presentation of the same idea, check out this version from Strawberry Kiss Cookies – Mama Needs Cake®. For another take with step-by-step photos, this post is helpful: Strawberry Kiss Cookies – Yummi Haus.
Enjoy baking — these strawberry-kissed cookies are simple, nostalgic, and always a hit.
Strawberry Kiss Cookies
Ingredients
For the cookie dough
- 2 ¼ cups all-purpose flour Use 1:1 gluten-free flour blend for gluten-free version.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature Substitute vegan butter for dairy-free option.
- 1 cup granulated sugar Reduce up to 2 tablespoons if using sugar-free Jell-O.
- ¼ cup brown sugar, packed
- 1 large egg Use 3 tablespoons aquafaba for an egg-free version.
- 1 teaspoon vanilla extract
- 1 package strawberry Jell-O powder (3 oz)
For the topping
- 12-15 pieces Hershey's Kisses Can substitute with mini peanut butter cups or any chocolate.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, salt, and strawberry Jell-O until combined.
- In a large bowl, beat the room-temperature butter with granulated and brown sugar until light and creamy (about 2–3 minutes with a mixer).
- Add the egg and vanilla to the butter-sugar mixture and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until incorporated. The dough should be soft but scoopable.
Baking
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 8–10 minutes, until the edges are lightly golden — the centers will still be soft.
- Remove from the oven and immediately press one Hershey's Kiss into the center of each cookie.
- Transfer cookies to a wire rack and let cool completely.
