Strawberry Kiss Cookies
I first made these Strawberry Kiss Cookies on a rainy afternoon when I wanted something bright and slightly nostalgic. They’re soft, tender cookies made with real strawberry puree and finished with a chocolate kiss pressed into the warm center — a perfect cross between a sugar cookie and a thumbprint, but more delicate. They’re great for Valentine’s Day, bake sales, or anytime you want a pretty, fruity treat that’s easy enough for kids to help with. If you like seasonal twists, these pair well with other fruity cookie ideas like strawberry cheesecake cookies for a dessert table.
What makes this recipe special
These cookies stand out because the strawberry puree contributes real fruit flavor and a soft, cakey crumb rather than just a hint from extract. They’re quick to make, don’t require chilling, and the chocolate kiss gives a neat, professional-looking finish with almost no extra effort. Perfect for holidays, classroom parties, or an easy-to-wrap neighbor gift.
"Light strawberry flavor, melt-in-your-mouth texture, and a chocolate center that makes everyone smile — a keeper." — one of my weekend-testers
If you enjoy playing with cookie styles, you might also like the caramelized twist of brown sugar pop tart cookies for another crowd-pleasing option.
How this recipe comes together
Quick overview: preheat, cream the butter and sugars until fluffy, add egg and vanilla, whisk dry ingredients and fold into the wet base, stir in strawberry puree for color and moisture, roll into balls and coat in powdered sugar, bake 10–12 minutes until set but still tender, then press a chocolate kiss into each warm cookie so it nests in the center. Expect a short, straightforward process—no chilling required, but watch the bake time for soft centers.
Key ingredients
- 1 cup butter, softened (unsalted preferred; if salted, omit added salt)
- 1 cup granulated sugar
- 1/2 cup powdered sugar (for dough) + extra for rolling
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup strawberry puree (fresh or thawed frozen strawberries, blended)
- Chocolate kisses (one per cookie for the center)
Notes and substitutions:
- Strawberry puree: Blend hulled strawberries and strain if you want fewer seeds. Frozen berries are totally fine—thaw and drain excess liquid to avoid overly wet dough.
- Butter: Use real butter for flavor. If substituting margarine or a plant-based butter, expect slightly different spread and texture.
- No vanilla? A splash of almond extract (1/4 tsp) complements strawberries nicely, but use sparingly.
- For a sturdier cookie that holds shape more, replace 2–3 tablespoons of puree with the same amount of milk to reduce moisture.
If you love classic textures, compare how these differ from classic chocolate chip cookies — the strawberry puree gives a softer, more cake-like bite.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and 1/2 cup powdered sugar until the mixture is light and fluffy—about 2–3 minutes with an electric mixer.
- Beat in the egg and vanilla extract until fully incorporated and slightly glossy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overwork the dough.
- Fold in the strawberry puree until evenly distributed. The dough will be soft and slightly pink.
- Scoop or roll the dough into 1–1.25 inch balls. Roll each ball in extra powdered sugar to coat.
- Arrange the coated balls on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the tops look slightly dry but the center still feels soft.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie. The warmth will slightly melt the base so the kiss nests in place.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
Serve these cookies on a dessert platter with mixed berries and a dusting of powdered sugar for a spring brunch or Valentine’s package. They pair beautifully with:
- A simple whipped cream or mascarpone dip.
- Tea (Earl Grey or green tea) for afternoon treats.
- Cold milk or a light sparkling rosé for adults at a party.
For themed gatherings, arrange them next to other seasonal cookies like candy cane swirl pinwheel cookies to create a colorful spread.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 3 days. Add a sheet of parchment between layers to prevent sticking.
- Refrigerator: Keep up to 7 days, but allow cookies to come to room temperature before serving to regain tenderness.
- Freezing: Flash-freeze unbaked dough balls on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time. Baked cookies can be frozen up to 2 months; thaw at room temperature.
- Reheating: Warm a cookie for 6–8 seconds in the microwave to soften the chocolate kiss and revive the texture, or 3–4 minutes in a 300°F oven for a fresher-baked feel.
Food safety: because these cookies contain an egg, do not leave them in the danger zone (40–140°F / 4–60°C) for long periods—discard after several hours unrefrigerated in warm conditions.
Helpful cooking tips
- Don’t overmix after adding flour — overworking develops gluten and makes cookies tough.
- If your puree is very watery, cook it down in a small saucepan for a few minutes to concentrate flavor and reduce moisture.
- Use a cookie scoop for uniform size so all cookies bake evenly.
- To keep the powdered sugar coating from disappearing, roll immediately before baking and avoid excess handling.
- For a tidier kiss center, warm the kisses slightly in the microwave for 3–4 seconds before pressing.
If you want festive swaps or salty-sweet contrast, check out these seasonal ideas like holiday pinwheel cookies for presentation inspiration.
Creative twists
- Lemon-strawberry: Add 1 teaspoon lemon zest to the dough for a brighter profile.
- White chocolate: Use white chocolate kisses or small disks instead of regular chocolate for a different look and milder sweetness.
- Vegan: Replace butter with a firm vegan butter, use a flax egg (1 tbsp flax + 3 tbsp water), and choose dairy-free chocolate kisses—expect a slightly different texture.
- Thumbprint filling: Instead of a kiss, add a small spoon of strawberry jam or lemon curd after pressing a small well into the warm cookie.
- Nutty finish: Roll cookie balls in finely chopped toasted almonds before baking for crunch.
FAQ
Q: How long does it take to make these cookies from start to finish?
A: Active prep is about 20–25 minutes (includes pureeing strawberries). Bake time is 10–12 minutes per batch. Total time with cooling is roughly 45–60 minutes depending on batch size.
Q: Can I use store-bought strawberry jam instead of puree?
A: You can, but jam is sweeter and thicker. Use 3/4 cup jam + 1–2 tablespoons of milk if needed to loosen the texture. Reduce any extra sugar if your jam is very sweet.
Q: My cookies spread too much — what went wrong?
A: Likely causes: butter too soft or melted, or dough too warm when baked. Chill the scooped balls for 10–15 minutes if your kitchen is hot, and ensure you cream butter and sugar until just light (not soupy).
Q: Can I make these egg-free or gluten-free?
A: For egg-free, try a flax egg (1 tbsp ground flax + 3 tbsp water, chilled). For gluten-free, use a 1:1 all-purpose gluten-free flour blend that contains xanthan gum. Texture will vary slightly.
Q: Will the strawberry color fade during baking?
A: A little bit — heat dulls some brightness. Using concentrated puree (reduced stovetop) preserves stronger color and flavor.
Q: How do I prevent the powdered sugar coating from turning into a glaze?
A: Roll right before baking and don’t brush off excess. If your dough is very sticky, chill slightly so the sugar adheres without dissolving.
If you want more colorful cookie inspiration or seasonal ideas for cookie swaps, these recipes are great companions: strawberry cheesecake cookies, brown sugar pop tart cookies, candy cane swirl pinwheel cookies, chocolate chip cookies, and Christmas pinwheel cookies.
Strawberry Kiss Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and 1/2 cup powdered sugar until the mixture is light and fluffy, about 2–3 minutes with an electric mixer.
- Beat in the egg and vanilla extract until fully incorporated and slightly glossy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overwork the dough.
- Fold in the strawberry puree until evenly distributed. The dough will be soft and slightly pink.
- Scoop or roll the dough into 1–1.25 inch balls and roll each ball in extra powdered sugar to coat.
- Arrange the coated balls on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and the tops look slightly dry but the center still feels soft.
- Remove the cookies from the oven and immediately press a chocolate kiss into the center of each cookie.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
