Strawberry Kiss Cookies
Just Pull Up a Chair for These Strawberry Kiss Cookies
So, funny story: I once thought I could wow my friends at our book club with some gussied-up, fancy-pants dessert (which, if you know me, is a bit bold). But then, I remembered these Strawberry Kiss Cookies from my childhood—the sort my sister and I would sneak while still warm, risking burnt tongues and giggles. They’re not show-offy, but that’s the charm, I guess? Anyway, they’ve stuck around my family for years, and I still get requests for them, particularly from my nephew, who refers to them as “the pink smooshies.”
Why I Keep Making These (Over and Over Again)
I make these Strawberry Kiss Cookies when I’m in the mood for something sweet but not super complicated (let’s be honest, I’m not always feeling the whole Great British Bake Off vibe). My family goes crazy for this recipe because it’s got that soft, almost cakey cookie thing going on, and then there’s the big chocolate kiss plopped on top—pretty much irresistible. Also, when I couldn’t find fresh strawberries that weren’t utterly sad-looking, I tried it with jam once (not quite the same, but still scarfed down in one evening). Warning, though: if you leave these unattended, do NOT expect leftovers.
Gather Your Stuff: Ingredients (Substitutes Included)
- 1 stick (113g) unsalted butter, softened—though my grandmother insisted on salted and, well, her cookies were still great
- 3/4 cup white sugar (sometimes I’ll swap in half brown sugar if that’s what’s left in the cupboard)
- 1 large egg
- 2 teaspoons pure vanilla extract (or a splash more, who’s counting?)
- 1/4 cup strawberry jam—you can use preserves or even blend up some fresh berries if you’re feeling ambitious, but don’t stress
- 1 3/4 cups all-purpose flour, but honestly, I once tried these with self-raising and it wasn’t the end of the world
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Red or pink food coloring (optional, for the Instagram crowd, ha!)
- 24-30 chocolate kisses, unwrapped—I used to be precious about the brand, but really, any will do
Let’s Make ‘Em: Directions (Just Roll With It)
- Preheat your oven to 350°F (180°C). Slap some parchment paper on two baking sheets. Or just give them a quick greasing if you forgot to buy parchment, like me, half the time.
- Cream together the butter and sugar in a big-ish bowl with a mixer for a couple minutes. When it’s fluffy and pale, it’s ready—sometimes I sneak a taste here. Perks of being the one baking.
- Mix in the egg and vanilla. If it looks a beat split, don’t sweat it; it’ll come together.
- Stir in the strawberry jam. Go ahead and add a few drops of food coloring if you want that cheery pink. I’ve accidentally gone overboard and ended up with magenta cookies…I mean, it happens.
- In a separate bowl (or right on top—less dishes, right?), mix the flour, baking powder, and salt. Gently fold this into the wet stuff. The dough is thick, kinda sticky. If it’s too much of a mess, toss it in the fridge for 10 minutes (I usually do this just to buy time to cap another tea).
- Scoop out about a walnut-sized blob—use a cookie scoop or just your hands, honestly. Space them a couple inches apart, as they’ll puff and spread a bit. Bake for 9-11 minutes, just until the tops look set but not brown. Don’t overdo it—it’s easy to get distracted, but set a timer!
- Right after you pull ‘em out, gently press a chocolate kiss into the center of each. They’ll get a teensy bit melty (which is perfect). Let them cool a minute before moving to a rack. Or, sneak one now; I always do. On second thought, patience is a virtue. Or so they say.
Notes: Stuff I’ve Learned, Usually the Hard Way
- If your jam is super runny, your dough will be sticky—chill it extra or just flour your hands.
- Don’t use warm melted butter. Cookies go flat as a pancake (true story; I did this last Easter and wound up with cookie pancakes. Dog enjoyed them though).
- Sometimes the chocolate kisses crack if pressed too soon. Actually, waiting 30 seconds after the cookies come out seems to help—but not always. Cookies can be rebels.
Variations: My (Somewhat) Scientific Experiments
- I tried with raspberry preserves once—they tasted good but lost that strawberry charm.
- White chocolate kisses? Tasty, but the balance felt off to me. My neighbor says I’m too picky.
- Once I added chopped pecans. Honestly, wouldn’t bother again; it sort of confused the flavors.
- And hey, lemon zest is surprisingly good, especially in summer. Just a pinch, though!
Got the Right Gear? Maybe, Maybe Not
A hand mixer’s nice, but honestly, you can use your good old wooden spoon and some elbow grease. I mean, I did that on a camping trip once. No parchment? Just butter the pan and cross your fingers (or hope for a bit of crispy edge).
Storing (If They Survive That Long)
Keep them in an airtight tin or box at room temp—probably up to 3 days (though honestly, in my house these rarely make it past breakfast the next day). If you must, pop them in the fridge, but they lose a bit of the softness.
How to Serve (Or, Ways My Family Fights Over the Last One)
We usually put the cookies on a big platter and let folks dive in. But sometimes, I’ll set one aside with a scoop of vanilla ice cream, which always feels a bit fancy. My daughter likes to dunk hers in cocoa, which is an argument starter every single time.
Pro Tips: (Aka, Learn From My Mistakes)
I once tried to rush chilling the dough by putting it in the freezer and, surprise, it froze into a brick. Don’t do that. And if you’re after soft cookies, don’t leave them in “just another minute” or you’ll regret it (crispy’s not the vibe here). Oh, also, don’t try to make these after cleaning the kitchen…you’ll just have to clean it again. Ask me how I know.
FAQ—which is just me typing answers to questions I get all the time
Can I use a different jam?
Yeah! Raspberry, apricot, even fig if you’re feeling wild. Just don’t go for chunky ones with big fruit bits—makes the dough kind of annoying.
What if I don’t have chocolate kisses?
Honestly, any chocolate will work. Squares, chunks, coins—just squish ‘em on top! I once even used those leftover bunny chocolates at Easter (they melted everywhere but tasted great).
How pink will these be?
Depends! The jam does most of the work, but go easy on the food coloring unless you’re going for a look that’s more cartoon than cookie.
Can I freeze the dough?
I do, sometimes. Just wrap it tight, freeze, then let it thaw in the fridge before scooping. Texture’s basically the same.
Why do my cookies spread too much?
Probably your butter was too warm, or the dough just needed a bit of fridge time. Or maybe it’s the weather—honestly, baking’s moody sometimes.
By the way, once I got distracted making these because my cat knocked over a plant. There’s still a little potting soil in my favorite mixing bowl. It gives ‘em character, I think.
Go bake, make a cuppa, and enjoy these strawberry kiss delights. Share them if you must—but I wouldn’t blame you for hiding a few for yourself.
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 teaspoon salt
- 1/2 cup chopped freeze-dried strawberries (optional)
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, combine strawberry cake mix, vegetable oil, eggs, vanilla extract, and salt. Mix until a soft dough forms. Fold in chopped freeze-dried strawberries, if using.
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3Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in powdered sugar.
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4Place dough balls onto prepared baking sheets, spacing them about 2 inches apart.
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5Bake for 10-11 minutes, until cookies are just set but not browned.
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6Immediately press a chocolate kiss candy into the center of each cookie. Allow cookies to cool completely on baking sheets before transferring to a wire rack.
Approximate Information for One Serving
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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