I grew up making little holiday cookies that felt like a secret — buttery rounds with a candy center you pressed in while they were still warm. These Valentine Pink Kiss Cookies are that memory in cookie form: soft, tender sugar-cookie dough topped with a pink candy kiss for a festive pop of color and chocolate. They’re quick to make, kid-approved, and perfect for classroom parties, cookie exchanges, or a simple homemade Valentine.
Why you’ll love this dish
These cookies hit the sweet spot between simple and special. The dough is basic pantry-staple baking, so you don’t need any fancy ingredients. The pink candy kiss adds instant charm and a chocolate finish without extra piping or frosting. Make them when you want something festive but low-fuss — think last-minute Valentine treats, bake-sale batches, or an afternoon activity with kids.
"Perfectly soft, subtly vanilla, and the pink kiss makes every cookie feel like a tiny celebration. My kids insisted on a second batch." — a happy baker
They’re:
- Fast: about 25–30 minutes active time, plus baking.
- Budget-friendly: mostly staples (butter, flour, sugar).
- Kid-friendly: great for little hands to roll dough and press kisses.
- Customizable: optional food coloring or almond extract lets you nudge the flavor and color.
How this recipe comes together
Step-by-step overview: Cream the butter and sugars until light. Add the egg and extracts for flavor and color. Stir dry ingredients in until a soft dough forms. Scoop into 1-inch balls, bake until edges just take on color, then press a pink candy kiss into each warm cookie so it adheres and slightly melts into the surface. Cool briefly on the sheet, then transfer to a rack to finish cooling.
This short process means the whole batch comes together quickly and you can easily scale it.
What you’ll need
- 1 cup unsalted butter, softened (substitute: salted butter — omit added salt)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed (adds a touch of chew)
- 1 large egg (for an egg-free option, try a commercial egg replacer per package directions)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (for a gluten-free swap: use a 1:1 GF flour blend)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 24 pink candy kisses (store-bought pink-wrapped kisses or similar)
- Optional: 3–4 drops pink food coloring (gel works well)
- Optional: 1/2 teaspoon almond extract (or omit for pure vanilla)
Notes: If you use salted butter, reduce added salt to 1/4 teaspoon. Use gel food coloring to avoid thinning the dough with extra liquid from liquid food coloring.
Step-by-step instructions
- Preheat and prepare. Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars. In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add wet flavorings. Beat in the egg, vanilla, and almond extract (if using). Add pink food coloring now if you want a rosy dough; mix until color is even.
- Combine dry ingredients. In a separate bowl whisk together the all-purpose flour, baking powder, and salt.
- Make the dough. Gradually add the dry mix to the wet mixture and stir until just combined. Don’t overmix — you want a tender cookie.
- Portion the dough. Scoop or roll the dough into 1-inch balls. Place them about 2 inches apart on the prepared sheets.
- Bake. Bake for 10–12 minutes. Watch for edges to turn lightly golden — centers should still be soft.
- Add the kisses. As soon as the cookies come out of the oven, press a pink candy kiss into the center of each cookie. Press gently so the candy adheres without sinking through.
- Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve these cookies on a pretty platter or in a kraft-box gift for valentines. Pair them with:
- A mug of hot chocolate or a vanilla latte for a cozy dessert.
- Pink or red sprinkles on a few cookies for variety on a cookie tray.
- A cheese board? These are sweet, so serve alongside lightly salted nuts to balance the sugar at a party.
For gifting, stack 6–8 cookies in parchment-lined boxes and tie with twine and a small note.
How to store & freeze
- Room temperature: Store in an airtight container for up to 3 days. Keep away from direct sunlight to protect the kisses.
- Refrigerator: If you prefer the chocolate firmer, refrigerate up to 1 week in an airtight container.
- Freezing: Freeze baked, cooled cookies in a single layer on a sheet. Once firm, transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
- Freeze dough: Roll dough balls and freeze on a tray. Once frozen, transfer to a bag and bake straight from frozen — add 1–2 minutes to baking time.
Food safety: let cookies cool completely before sealing to avoid trapped steam and sogginess. Use fresh eggs and store per the guidelines above.
Helpful cooking tips
- Soften butter but don’t melt it. It should give under a finger but still hold shape for proper creaming.
- Don’t overbake. Cookies continue to set after removal; aim for lightly golden edges, not deep brown.
- Even dough balls = even baking. Use a small cookie scoop for consistent size.
- Warm kisses slightly? If your candies are very hard, a 5–8 second zap in the microwave (per candy, not the whole bag) can make them easier to press into dough, but be cautious — chocolate can get too soft.
- If dough feels sticky, chill for 10–15 minutes. That helps with rolling and keeps cookies from spreading too much.
Creative twists
- Cherry-chocolate: Fold in 2 tablespoons dried cherries and swap pink kisses for cherry-filled kisses for a bright, tangy note.
- Nutty twist: Add 1/3 cup finely chopped toasted almonds to the dough for crunch.
- Cocoa cookie: Replace 1/4 cup flour with unsweetened cocoa powder for a chocolate base.
- Gluten-free: Use a reliable 1:1 gluten-free flour and allow the dough to rest 15 minutes to hydrate.
- Vegan: Use vegan butter and an egg replacer, and choose dairy-free candy kisses.
FAQ
Q: How long does it take from start to finish?
A: Active prep is about 20–30 minutes. Bake time is 10–12 minutes per batch. Overall, expect around 45–60 minutes depending on batch size and cooling time.
Q: Can I use regular (silver-wrapped) kisses instead of pink ones?
A: Yes. Regular kisses work fine. Pink ones are just a festive touch for Valentine’s Day. Use any candy kiss flavor you prefer.
Q: My kisses sank through the cookie. What went wrong?
A: That happens if the cookie is overbaked or the dough was too soft. Press the kiss in immediately after removing from the oven while the cookie surface is still soft. If cookies are very thin before baking, chill the dough slightly.
Q: Can I make the dough ahead?
A: Yes — refrigerate the dough (in formed balls or as a log) for up to 48 hours. Bring to room temp before baking, or bake directly from chilled (add a minute or two).
Q: Are these safe for kids?
A: Yes, as long as standard food-safety steps are followed (clean hands, fresh eggs). Be mindful of choking hazards for very young children because of the candy.
Conclusion
If you want a visual guide or a slightly different technique, check this Kiss Cookies and Video – Moore or Less Cooking for a helpful tutorial. For inspiration on a cherry–chocolate twist, see this Cherry Chocolate Kiss Valentine Pink Cookie Recipe for variations and presentation ideas.
Valentine Pink Kiss Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Substitute: salted butter — omit added salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed Adds a touch of chew
- 1 large egg For an egg-free option, try a commercial egg replacer per package directions
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour For a gluten-free swap: use a 1:1 GF flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon salt If using salted butter, reduce added salt to 1/4 teaspoon
- 24 pink candy kisses Store-bought pink-wrapped kisses or similar
- 3-4 drops pink food coloring Optional: gel works well
- 1/2 teaspoon almond extract Optional: omit for pure vanilla
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and almond extract (if using). If desired, add pink food coloring and mix until color is even.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mix to the wet mixture and stir until just combined. Be careful not to overmix.
- Scoop or roll the dough into 1-inch balls and place them about 2 inches apart on the prepared sheets.
Baking
- Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
- As soon as the cookies come out of the oven, press a pink candy kiss into the center of each cookie.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
