Strawberry Kiss Cookies

Strawberry Kiss Cookies are a dream come true with just 5 simple ingredients and only 10 minutes to whip up these adorable Valentine’s Day treats that shimmer with pink sparkle.

Is there anything better than starting with a sugar cookie mix from a bag and then adding a yummy melted Hershey’s Kiss right in the center?

About Our Strawberry Hershey Kiss Cookies

My Strawberry Kiss Cookies throw together quickly thanks to a magical shortcut: a Funfetti Sugar Cookie Mix combined with cream cheese and an egg makes the perfect dough base—think of it as Strawberry blossom cookies but without all the fuss.

I’m all about using a mix because it already has key ingredients like baking soda and flour ready to go.

This recipe couldn’t be simpler — just scoop dough balls, roll them in sparkling sanding sugar, bake, and press a pink Hershey’s Strawberry Ice Cream Cone Kiss right into the center.

These cookies are soft and chewy inside with a fun sugary crunch outside, and that melted pink Kiss in the middle is sending some serious love for Valentine’s Day!

Why We Love Strawberry Hershey Kiss Cookies

• They’re quick and easy, perfect for busy days.
• Only 5 ingredients needed—super simple!
• Bright, cheerful, and absolutely delicious.
• Cream cheese makes the cookies nice and puffy, so they don’t flatten while baking.
• Soft and chewy texture with a little sugary crunch.
• That pretty pink color makes them ideal for Valentine’s parties, birthdays, or baby showers.

Strawberry Kiss Cookies Ingredients

• Funfetti sugar cookie mix: Feel free to swap for a regular sugar cookie mix if you don’t have Funfetti on hand.
• Cream cheese, softened—this keeps the cookies fluffy.
• One large egg to bind it all together.
• Pink or white sanding sugar or non-pareils for that pretty sparkle.
• Hershey’s Strawberry Ice Cream Cone Kisses to crown each cookie.

Substitutions and Additions

• Pick Your Chocolate: Feel free to use any Hershey Kisses or Hugs flavor you love for these Valentine’s treats.
• Try Strawberry Cake Mix: For extra pink cookies, substitute strawberry cake mix instead of sugar cookie mix—it’s a fun twist!
• Decorate Your Way: Use any color sanding sugar or sprinkles that match your party vibe. I love pink or white sanding sugar because it complements the Strawberry Kisses perfectly. You can skip the sugar coating, but the cookies won’t have that nice smooth finish—still tasty though!

Recommended Tools

• Baking sheet for even baking.
• Parchment paper to keep things clean and easy.
• Hand or stand mixer to make mixing a breeze.
• A shallow bowl for your sanding sugar or sprinkles.
• 1 ½ Tablespoon cookie scoop to keep your cookies the same size.

See Full Recipe Card Below

How to Make Strawberry Kiss Cookies

1. Create The Cookie Dough: In a large bowl, beat together the cookie mix, softened cream cheese, and egg until you get a soft, smooth dough—easy and quick.
2. Coat Your Cookies: Scoop dough balls with your cookie scoop and gently roll them in your bowl of sanding sugar or non-pareils until they’re fully coated, then shape each into a nice ball. Pro Tip: If the dough feels too sticky to work with, pop it in the fridge or freezer for 30-60 minutes to firm up a bit. It’s optional but helpful.
3. Bake: Arrange the cookie balls on your lined baking sheet with about 1 ½ inches between each and bake in a 375°F oven for 8-12 minutes, until the edges look set but soft in the middle.
4. Top With A Kiss: Let the cookies cool on the baking sheet for 3-5 minutes, then press an unwrapped Strawberry Kiss into the center of each warm cookie.
5. Serve: You can enjoy these warm with melty kisses or wait till they’re fully cooled for a firmer center—either way, they’re delicious!

Tips for Making the Best Hershey Kiss Cookies

• Make sure your cream cheese is soft and at room temperature to easily mix in.
• Pick sanding sugar or sprinkles colors that fit your party or holiday theme — it’s a great way to customize!

How To Avoid Sticky Dough

This dough is on the sticky side! Don’t worry, if you want to skip the stickiness, just chill the dough in the fridge or freezer for 30-60 minutes before scooping and rolling.

Also, sanding sugar is your best friend here — it helps keep the dough from sticking to your hands and scoop, similar to how flour normally works. Non-pareils don’t stop stickiness quite the same way but still help coat the cookie balls for smooth rolling.

Melted or Unmelted Middle?

Think about how you like your Kisses before baking! The amount of cooling time before pressing the Kisses in really changes their texture.

If you press the Kisses right out of the oven, they’ll melt and get all gooey and soft. Let them cool longer and you’ll get a firmer center. I usually wait about 3-5 minutes to get a nice balance, but feel free to adjust based on how you like it.

How should I store my Strawberry Kiss Cookies?

Avoid covering or storing these cookies while still warm since that can make the Kisses lose their shape. Once cooled, store them in an airtight container at room temperature for 3-4 days. You can also refrigerate for up to a week or freeze for 2-3 months. Remember, chilling might harden or dry them out, so bring back to room temperature to serve.

Can I use butter instead of cream cheese in this recipe?

I love cream cheese here because it keeps the cookies puffy and soft. You can certainly swap in softened butter, but just know your cookies might end up a bit flatter and less fluffy.

How to Store Hershey Kiss Cookies

• To Store: Keep your fully cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, pop them in the fridge — they’ll keep for up to a week.
• To Freeze: Wrap well and freeze for up to 2-3 months for a sweet treat anytime.

Frequently Asked Questions

How should I store my Strawberry Kiss Cookies?

Try not to store or cover these cookies while they’re still warm because the Kisses can lose their shape. Once cooled, store them in an airtight container at room temperature for 3-4 days. They keep well in the fridge for up to a week or can be frozen for 2-3 months. Chilling might make them a bit hard or dry, so bring back to room temp before serving.

Can I use butter instead of cream cheese in this recipe?

While you can swap butter in, I recommend cream cheese because it helps the cookies stay soft and puffy. Butter might make your cookies a little flatter and denser.