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Soft and buttery strawberry kiss cookies with a gentle strawberry sweetness and a melty chocolate kiss in the center, featuring a bright pink color and a dusting of powdered sugar. Perfect for Valentine’s Day or any festive occasion.

  • Total Time: 1 hour 32 minutes
  • Yield: 24-30 cookies 1x

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2 cups + 2 tbsp (280g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 package (3 oz) strawberry-flavored gelatin mix
  • 1/4 cup powdered sugar, for dusting
  • 24–30 chocolate kiss candies, unwrapped

Instructions

  1. PREPARE THE DOUGH: Beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add egg, vanilla extract, and almond extract if using, and blend well. Stir in strawberry gelatin powder completely. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, blending on low speed until a soft, pink dough forms. Add 1-2 tbsp more flour if dough is too sticky.
  2. SHAPE & CHILL THE COOKIES: Scoop about 1 tablespoon of dough and roll into smooth balls. Place on parchment-lined baking sheet and chill in refrigerator for at least 1 hour or overnight for thicker cookies.
  3. BAKE: Preheat oven to 350°F (175°C). Arrange chilled dough balls on parchment-lined baking sheet about 2 inches apart. Do not press thumbprint before baking. Bake 11-13 minutes until edges are set and centers still look soft. Remove from oven when edges are set but center is slightly soft.
  4. ADD THE CHOCOLATE KISSES: Allow cookies to rest on baking sheet for 2 minutes after removing from oven. While still warm, gently press one unwrapped chocolate kiss into the center of each cookie so it settles without melting completely.
  5. COOL COMPLETELY: Transfer cookies to a wire rack to cool fully and allow chocolate to set.
  6. DUST WITH POWDERED SUGAR: Optionally, dust the cooled cookies lightly with powdered sugar for a festive look.

Notes

Chilling dough overnight yields thicker cookies., If cookies spread too much, lower oven temperature to 325°F and bake a few minutes longer., Add a drop or two of red food coloring for a brighter pink color., If cookies are too flat, gently push the edges inward with a spoon while still warm to reshape them.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 94 per cookie
  • Fat: 2g per cookie
  • Carbohydrates: 16g per cookie
  • Protein: 2g per cookie