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A plate of pink, crinkle-top Strawberry Kiss Cookies, each with a chocolate kiss candy in the center.

Sweetheart Strawberry Kiss Cookies

Experience a ridiculously soft-baked cookie with a vibrant, authentic strawberry tang that sings in perfect harmony with a creamy milk chocolate kiss. These tender, cake-like cookies use real freeze-dried strawberries for a bright, fruity burst that's as delightful to eat as it is beautiful to look at.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36
Course: Dessert, Snack
Cuisine: American
Calories: 105
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1.2 ounces freeze-dried strawberries
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-3 drops pink or red food coloring optional
  • 1/4 cup granulated sugar, for rolling optional
  • 36 Hershey's Kisses, unwrapped

Equipment

  • Baking sheets
  • Parchment paper
  • Food processor or high-powered blender
  • Stand mixer with paddle attachment or a hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Small cookie scoop (1-tablespoon size)
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap all 36 Hershey’s Kisses and set them aside in a small bowl.
  2. Place the freeze-dried strawberries into a food processor or blender. Pulse until they form a fine, vibrant pink powder.
  3. In a medium bowl, whisk together the all-purpose flour, strawberry powder, baking soda, and salt until evenly combined.
  4. In a large bowl using a stand mixer or hand mixer, beat the softened butter and 3/4 cup of granulated sugar on medium-high speed for 2-3 minutes, until light and fluffy.
  5. Add the egg, vanilla extract, and optional food coloring to the butter mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
  6. Turn the mixer to low speed and gradually add the dry ingredient mixture to the wet ingredients. Mix only until just combined, being careful not to overmix.
  7. Portion the dough using a 1-tablespoon cookie scoop and roll it into 1-inch balls. If desired, roll each ball in the extra 1/4 cup of granulated sugar.
  8. Place the dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8-10 minutes, until the edges are set and the tops look slightly puffed. Do not overbake.
  10. Immediately after removing the cookies from the oven, gently press one unwrapped Hershey's Kiss into the center of each hot cookie, creating a crackled blossom effect.
  11. Let the cookies cool on the baking sheet for 5-10 minutes to set, then transfer them to a wire rack to cool completely. The chocolate will be soft until fully cooled.

Notes

Expert Tips: For the softest cookies, pull them from the oven when the centers still look slightly underdone. Have Kisses unwrapped and ready before the cookies come out of the oven for quick assembly. If the dough is too sticky to roll, chill it in the refrigerator for 20-30 minutes.
Variations: For a different look, drizzle cooled cookies with melted white chocolate. You can also use dark chocolate, caramel-filled, or cheesecake-flavored Kisses. For extra crunch and sparkle, roll the dough balls in sparkling sugar or nonpareils before baking.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.