Let’s Talk Strawberry Kiss Cookies (and Why My Kitchen Smells AMAZING)
Alright, pull up a chair! We’re talking Strawberry Kiss Cookies today, and honestly, just thinking about them makes me want to pop into the kitchen again. The first time I baked these was during one of those “disaster bakes” with two kids running around and a dog who, for some reason, thought cookies were for him too. Long story short, I burnt the first batch (classic), but they still got devoured before dinner. Even my neighbor popped by after she ‘just happened to smell something sweet’ (subtle, Jill, real subtle).
They’re pink, cute as a button, and sort of remind me of the Valentine’s days at school when you weren’t quite sure if you’d get a card. Only these cookies deliver on their promise every single time. Also, I have to admit—half the fun’s in sneaking the little chocolate kiss on top when no one’s watching.
Why You’ll Love This (Or at least, why I keep making ’em)
I make these Strawberry Kiss Cookies when I want something that looks fancy but isn’t a pain in the neck. My sister’s kids call them ‘the pink ones’ and, honestly, I think they like the color more than the taste (not that I blame them—it’s ridiculously cute). Honestly, whether it’s for a bake sale or just a Tuesday (because let’s be real, sometimes Tuesdays need cookies), these disappear fast. Oh, and I figured out how not to burn the bottoms last time. Actually, I find it works better if you use parchment paper instead of greasing the tray; the first batch always stuck like glue otherwise. My only grumble—getting that darned Hershey’s Kiss to stay in place before the cookies cool down. But hey, imperfect cookies just mean more for the cook, right?
What You’ll Need (With Honest-to-Goodness Substitutions)
- 1 cup (225g) unsalted butter, softened (or honestly, margarine works fine if that’s all you have)
- 1 cup sugar (granulated works best, but I’ve swapped in superfine in a pinch and nobody noticed)
- 1 egg (sometimes I’ll do 2 if the dough seems dry, but one usually does it)
- 2 teaspoons strawberry extract (my gran swore by Brand X, but I just grab whatever’s on the supermarket shelf)
- 2-¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt (table salt is fine—I know, people are obsessed with sea salt now, but it’s honestly not a big deal here)
- Red or pink gel food coloring (totally optional but, let’s be honest, the pink is half the fun)
- Powdered sugar for rolling (sometimes I skip this, sometimes I go heavy—depends on the mood)
- One bag of Hershey’s Kisses (I use milk chocolate, but the dark ones are pretty lush too)
How to Make Strawberry Kiss Cookies (No Need for Perfection)
- Cream the butter and sugar in a big ol’ mixing bowl. Electric mixer? Sure. Wooden spoon? Good luck with that (but yes, I’ve done it when my mixer quit on me). Go til it’s all fluffy, 2-3 minutes or until your arm gets tired.
- Add the egg and strawberry extract. Drop in a couple drops of the food coloring—start small, you can always add more, but you can’t un-pink dough (trust me, I once made these neon enough to be seen form space).
- Sift together flour, baking powder, and salt. Add this slowly to the wet stuff. I usually get bored here and dump half in, but just make sure you don’t overwork it, or the cookies get tough.
- Chill the dough, covered, for half an hour. Sometimes I wait, sometimes impatience wins and I just start right away (cookies might spread a bit more, but usually nobody minds).
- Preheat your oven to 350°F (175°C). Get your cookie tray ready—parchment paper works best for me.
- Roll dough into balls, about a walnut’s worth in your hand, then roll ’em in powdered sugar. If you forget the sugar it’s not life or death; the kisses make up for it.
- Bake for around 10 minutes, but keep an eye on them. They shouldn’t brown on top. This is where I usually start tidying and then forget, so use a timer.
- Press a chocolate kiss onto each cookie right after you take them out. They might crack a little (mine always do)—actually, the little cracks look charming.
- Cool on the tray 5 minutes, then move to a rack to cool completely. Or just eat one warm. Who’s judging?
My Random Notes (For Cookie Survival)
- If you go heavy on the food coloring, you may want kitchen gloves, unless you feel like explaining pink hands at work.
- That one time when I subbed in almond extract for strawberry—let’s just say my family did not approve. (But if that’s your jam, go ahead!)
- Sometimes the kisses melt and slip right off if the cookies are too hot. Let them cool just a moment if this happens. Or just eat the escapees; no one will complain.
Fun Variations (Don’t Blame Me for the Lemon Disaster)
- Try raspberry extract if you want a slightly tart twist. Works surprisingly well!
- Swap out regular kisses for caramel or cookies-and-cream kisses if you’re feeling wild.
- Chocolate dough + strawberry kiss = pretty, but I thought it was too much. It kind of…fought itself.
Equipment—But Honestly, You Can Wing It
You’ll want a baking tray, some parchment or silicon mat, and a basic hand mixer or some strong arms. No mixer? I’ve mixed these with just a wooden spoon, but fair warning, your wrists may not thank you. Whisk never quite gets it all together, in my experience.
How to Store These (If There’s Any Left)
Stick them in an airtight container right on the counter. They’re great the next day, actually I think the flavor settles in. Though, honestly, in my house it never lasts more than a day! Maybe two, if I’m lucky and hide them behind the cereal.
How We Serve Strawberry Kiss Cookies (And a Bit of Menace)
I usually pile them on a plate and plonk them on the coffee table. For birthdays, my sister once tried arranging them in a heart—looked adorable ’til the dog jumped up. You could also do them as gifts—stuff a handful in a cellophane bag, bow on top, sorted. Oh, and at Christmas, I sneak a bit of peppermint extract in half the batch for halfhearted rebels like me.
Pro Tips (AKA: Learn from My Past Fails)
- I once tried rushing the chilling step and regretted it because they spread into sad little puddles. So, yeah, wait if you can.
- Don’t go too nuts with the food dye. The first time, I got carried away and they looked a bit radioactive.
- Add the kisses right after baking but don’t force them down. Just a gentle press or the cookie might split wide open—been there, done that.
I Get Asked These Things a Lot (And Here’s My Honest Replies)
- Can I use freeze-dried strawberries? Sure! Blitz ‘em in a blender and fold a handful into the dough for an extra hit of real berry taste. I find this makes it a bit chewy too.
- If I don’t have strawberry extract, what’s the backup? Well, raspberry or even vanilla works. You lose some pinky-ness, but they’re still nice. Someone once suggested banana but honestly I haven’t braved that yet!
- Do I have to chill the dough? Not strictly, but your cookies’ll come out a bit flatter and less “fluffy.” Still tasty though, so don’t stress too much if you’re impatient (sometimes I am, too).
- Are these too sweet? Maybe for some folks, but my family loves ‘em like this (I suppose you could cut a bit of sugar, but don’t go crazy or they’ll taste bland).
- What if my dough looks crumbly? It’s okay! It comes together when you roll it. If not, add a splash of milk.
So there you go, that’s the honest-to-goodness lowdown on making Strawberry Kiss Cookies. Have fun, eat too many, and remember: the messier they look, the more homemade they taste. Happy baking, mate!
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
- 24 chocolate kiss candies (unwrapped)
- 1/4 cup strawberry jam (optional, for extra flavor)
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, mix the strawberry cake mix, vegetable oil, eggs, vanilla extract, and strawberry jam (if using) until a soft dough forms.
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3Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in powdered sugar until coated.
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4Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.
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5Bake for 10-12 minutes, or until cookies are set but still soft. Remove from the oven.
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6Immediately press a chocolate kiss into the center of each cookie. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
1gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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