The Memory Behind This Treat
The very first batch of these Strawberry Kiss Cookies happened by accident on a February afternoon when my daughter announced, “We need something pink for school tomorrow.” My pantry was not exactly romance-ready: no fresh strawberries, no fancy extracts, just a lone bag of Funfetti mix, half a block of cream cheese, and a bowl of leftover sanding sugar from Christmas. I remember staring at a bag of Hershey’s Strawberry Ice Cream Cone Kisses on the counter and thinking, “Well, you look festive… let’s see what you can do.” That’s how these soft, chewy little pink cookies were born—part desperation, part creativity, and a whole lot of sugar. By the time the kitchen smelled like a candy shop and the kisses were nestled into their warm centers, I knew this was not going to be a one-time experiment.
What I love most about these Strawberry Kiss Cookies is how they feel like a shortcut to something special without tasting like a shortcut. The cream cheese turns that simple mix into a tender, almost brownie-soft dough, the kind you want to steal “just one more” spoonful of while the tray cools. Rolling each scoop in pink or white sugar became its own little ritual for us, like decorating mini snowballs in Valentine’s Day outfits. These cookies remind me of those after-dinner baking sessions where you don’t have time for a complicated recipe, but you still want that cozy, homemade feeling—like my easy Valentine’s desserts I reach for when life is busy but I still want a little magic. Now, every February (and honestly, plenty of random Tuesdays), we pull out the sanding sugar and the Kisses, and these cookies signal that something small but sweet is worth celebrating.
How To Make It (Mix & Ingredients)
To make these Strawberry Kiss Cookies, you’re going to lean hard on a smart shortcut: Funfetti sugar cookie mix. Empty the mix into a large bowl, then add your softened cream cheese and egg. The cream cheese is your secret weapon here—it turns a basic mix into a soft, bakery-style cookie. Use a hand mixer or sturdy spatula and mix until the dough comes together and no dry streaks remain. It will be thicker and slightly tacky, more like soft Play-Doh than stiff sugar cookie dough, and that’s exactly what you want.
Instructions Process of Strawberry Kiss Cookies
Next, pour your pink or white sanding sugar (or nonpareils) into a shallow bowl. Scoop the dough with a 1½-tablespoon cookie scoop so your Strawberry Kiss Cookies bake evenly; if you don’t have a scoop, use a heaping tablespoon and roll it between your palms. Gently roll each dough ball in the sugar or sprinkles to coat, then shape into smooth rounds. If the dough feels too sticky and is clinging to your hands, pop the bowl in the fridge for 30–60 minutes to firm it up before you roll. This little chill session keeps your cookies from spreading too much in the oven while still staying tender.As soon as the coated dough balls are ready, line them up on a parchment-lined baking sheet with about 1½ inches of space between each. Bake until the edges look set but the centers still look slightly soft and puffy; they’ll finish baking on the hot pan. Let them sit for 3–5 minutes, then gently press a Hershey’s Strawberry Ice Cream Cone Kiss into the center of each cookie. The heat will soften the chocolate just enough so it snuggles into the cookie without melting into a puddle. Let them cool fully if you want the Kisses to firm back up—or sneak one warm, the way I do, for the full melty, nostalgic Valentine’s effect.
Make-Ahead & Storage
These Strawberry Kiss Cookies are wonderfully make-ahead friendly, which makes them perfect for Valentine’s baking marathons or party prep. If you want to work ahead, you can prep the dough up to 2 days in advance: mix it, cover the bowl tightly, and chill. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes so it’s easier to scoop and roll in sugar or non-pareils. You can also roll unbaked cookie balls (already coated in sugar) and freeze them on a tray until firm, then transfer to a zip-top bag. Bake from frozen, adding just 1–2 minutes to the bake time, then top with Hershey’s Strawberry Ice Cream Cone Kisses as usual.
Once baked, Strawberry Kiss Cookies keep their soft, chewy texture surprisingly well. Store them in an airtight container at room temperature for 3–4 days, layering parchment between cookies if the sanding sugar likes to rub off. Because of the cream cheese in the dough, I don’t go beyond 4 days at room temp; after that, pop any leftovers in the fridge for up to another 3 days. For longer storage, freeze baked cookies (with the Kisses set and fully cooled) in a single layer, then transfer to a freezer-safe container and keep up to 2 months. Thaw at room temperature—no microwave, or the Kisses can melt and lose their pretty shape. These freeze-and-thaw well, so you can pair them with other holiday treats like chocolate crinkle cookies or red velvet thumbprints for an easy, ready-to-go dessert tray.
Best Ingredients & Party Variations
When you’re making Strawberry Kiss Cookies, start with the best basics you can. A standard 16 oz Funfetti sugar cookie mix works beautifully, but if yours runs smaller, just know your cookies may spread a touch more and yield fewer. Use full-fat cream cheese at room temperature so it blends smoothly into the dough—cold cream cheese will give you little white lumps instead of that dreamy, soft texture. For the sparkle, sanding sugar sticks more evenly than larger crystal sugar, while non-pareils add a cute, confetti crunch. And if you ever can’t find the Strawberry Ice Cream Cone Kisses, swap in regular milk chocolate Kisses or even white chocolate hugs—your Strawberry Kiss Cookies will still feel special and party-ready.
For parties, I love turning this simple cookie into a whole Valentine’s dessert spread. Make a double batch and roll half the dough in pink sugar and half in white, then arrange them checkerboard-style on a big platter with a bowl of fresh strawberries in the center. You can also do a “kiss bar” for kids: bake the sugared cookies naked, then let everyone press their own favorite Hershey’s Kiss on top while the cookies are still warm. For a more elegant vibe, roll some in finely crushed freeze-dried strawberries instead of sugar for a deeper berry flavor and a pretty blush color. And if you’re building a full dessert table, these sit perfectly alongside a plate of red velvet crinkle cookies or chewy chocolate chip bars for a fun, mix-and-match Valentine lineup.
Serving of Strawberry Kiss Cookies
Conclusion
If you’re anything like me, you’ll find yourself reaching for “just one more” as these little pink beauties cool on the baking sheet. There’s something so simple and sweet about baking a batch of Strawberry Kiss Cookies, especially when you know they’ll be shared with people you love. Whether you’re making them for Valentine’s Day, a classroom party, date night at home, or just a cozy afternoon in the kitchen, they have a way of turning an ordinary moment into a tiny celebration.
I hope these cookies bring you the same quiet joy they bring to my kitchen—the giggles from kids stealing chocolate kisses, the gentle clink of mixing bowls, and that first warm bite you take standing right at the counter. Don’t wait for a special occasion to try them; go ahead, preheat your oven, and bake a little love into your day. You deserve it.
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How can I fix sticky dough when making Strawberry Kiss Cookies?
If your Strawberry Kiss Cookies dough feels too sticky to roll, don’t add extra flour, or you’ll lose that soft, tender texture. Instead, pop the bowl of dough into the refrigerator for 30–60 minutes to firm it up. Chilling helps the cream cheese and butter in the mix solidify slightly, which makes scooping and rolling much easier. You can also chill the dough between baking batches if your kitchen is warm. Once the dough is cool, roll quickly, coat in sugar or non-pareils, and get them onto the baking sheet so they don’t warm up too much in your hands.
When and how should I add the Hershey’s Kisses on top?
Bake the Strawberry Kiss Cookies until the edges look set but the centers still look soft and puffed. Let them rest on the hot baking sheet for about 3–5 minutes before adding the Hershey’s Strawberry Ice Cream Cone Kisses. This short cooling time helps the surface firm up just enough so the Kisses don’t sink or melt into puddles. Press each Kiss straight down into the center, then stop—no twisting, or the tip may collapse. After that, let the cookies cool completely so the Kisses can firm back up and hold their shape.
Recipe
Strawberry Kiss Cookies – Amazing Soft Valentine’s Delight
Ingredients
Ingredients
- 1 16 oz bag Funfetti sugar cookie mix
- 4 oz cream cheese softened
- 1 large egg
- 1/2 cup pink or white sanding sugar or non-pareils
- 18 Hershey’s Strawberry Ice Cream Cone Kisses
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine the Funfetti sugar cookie mix, softened cream cheese, and egg.
- Mix with a hand mixer or sturdy spatula until a soft, thick dough forms with no dry streaks.
- Place the sanding sugar or non-pareils in a shallow bowl.
- Scoop the dough into 1 1/2-tablespoon portions, roll each portion into a ball, then roll in the sanding sugar or non-pareils to coat.
- If the dough is too sticky to roll easily, chill it for 30 to 60 minutes, then continue scooping and coating.
- Arrange the coated dough balls on the prepared baking sheet, spacing them about 1 1/2 inches apart.
- Bake for 8 to 12 minutes, until the edges are set and the centers are puffed but still soft.
- Let the cookies cool on the baking sheet for 3 to 5 minutes.
- Gently press a Hershey’s Strawberry Ice Cream Cone Kiss into the center of each warm cookie.
- Transfer cookies to a wire rack and cool completely, or serve slightly warm.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For neater tops, unwrap the Kisses before the cookies go into the oven so they are ready to press in quickly.
- You may have a couple of extra Kisses; choose the 16 best for topping or press extra into any larger cookies.