Name: Strawberry Kiss Cookies Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 16 ounce bag Funfetti Sugar Cookie Mix; 4 ounce cream cheese, softened (½ 8-ounce package); 1 large egg; ½ cup pink or white sanding sugar or non-pareils; 18 Hershey’s Strawberry Ice Cream Cone Kisses, unwrapped

If you’re on the hunt for a cookie recipe that’s both festive and irresistibly soft, you’ve got to try this Strawberry Kiss Cookies Recipe. These cookies bring together colorful funfetti dough, creamy tangy cream cheese, and a sweet strawberry twist on top for a treat that’s truly unforgettable.

A pink patterned plate holds about twelve round cookies arranged close together. Each cookie has two layers: the base is a light, off-white dough with some colorful specks inside, and the top layer is a small mound of smooth pink cream. Some cookies are decorated around the base with tiny red, white, and pink round sprinkles, while others have a sugar-coated edge without sprinkles. The plate sits on a white marbled surface, and in the background, there is a blurred pink cookie and a bottle of milk. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Strawberry Kiss Cookies Recipe
Top Tip
How to Serve Strawberry Kiss Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Strawberry Kiss Cookies Recipe

Why You'll Love This Recipe

I love making these cookies because they’re a fun twist on classic sugar cookies, and the strawberry Hershey’s Kisses just take them over the top—plus, they’re surprisingly easy to whip up, even on a busy day!

Simple Ingredients: Uses a funfetti sugar cookie mix to save time without sacrificing flavor.
Soft & Chewy: Cream cheese keeps these cookies extra tender and moist.
Pretty Presentation: Pink sanding sugar or non-pareils give a festive, crunchy coating.
Strawberry Surprise: Hershey’s Strawberry Ice Cream Cone Kisses add a delicious, fruity finish.

Ingredients & Why They Work

Before you start mixing, here’s a quick peek at the ingredients. You’ll want to look for a funfetti sugar cookie mix with bright sprinkles and a good quality cream cheese (softened for easy blending). Also, grabbing the special Hershey’s Strawberry Ice Cream Cone Kisses will really make these cookies stand out.

Flat lay of a small mound of colorful funfetti sugar cookie mix powder, a half block of fresh cream cheese with a smooth surface, one large whole brown egg, a shallow white ceramic bowl filled with delicate pink sanding sugar crystals, and a neat pile of shiny, unwrapped strawberry foil-wrapped Hershey’s kisses shaped like cones, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Funfetti Sugar Cookie Mix: Adds sweetness and those fun sprinkles for a party vibe in every bite.
Cream Cheese: Softens the cookie with tangy richness and a melt-in-your-mouth texture.
Large Egg: Binds the dough together and gives the cookies structure.
Pink or White Sanding Sugar or Non-pareils: Provides a sparkly, crunchy coating that’s just as fun as it sounds.
Hershey’s Strawberry Ice Cream Cone Kisses: These special Kisses add a fruity, creamy center that melts just right atop the warm cookie.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about the Strawberry Kiss Cookies Recipe is how easily you can personalize these sweet treats to fit your style and occasion. Whether you want to add a festive twist or cater to dietary preferences, there’s a way to make these cookies truly your own!

Pink or White Coating: I’ve tried both pink sanding sugar and white non-pareils, and each brings its own charm. Pink sanding sugar adds a delicate crunch and a pop of color reminiscent of strawberry fields, while white non-pareils give a fun, bumpy texture that’s perfect for a playful look—especially great for parties!
Chill It for Ease: Sometimes the dough can be a little too sticky to handle easily. I usually pop it in the fridge for about 30 minutes when my hands start getting messy, which makes scooping and rolling so much smoother—and less sticky!
Pressing the Kisses: Experiment with when you press those Hershey’s Strawberry Ice Cream Cone Kisses into the cookies. For a melty, gooey centerpiece, press them right out of the oven. For a firmer, candy-like finish, wait until the cookies have cooled completely. I love letting them rest 3-5 minutes before pressing for that perfect soft kiss.

Step-by-Step: How I Make Strawberry Kiss Cookies Recipe

A close-up of a bitten donut with a soft, light yellow inside, covered in small round sprinkles in shades of red, pink, and white. The top of the donut has a thick layer of smooth pink icing with a pointed peak, dripping slightly over the edges. The donut rests on a white marbled surface with a few loose sprinkles scattered around. Another similar donut blurred in the background adds depth to the image. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Baking Space

First things first, line a large baking sheet with parchment paper. This helps the cookies bake evenly and keeps cleanup quick and easy. Then, preheat your oven to exactly 375 degrees Fahrenheit. This temperature cooks the cookies just right, creating soft edges without overbaking—perfect for that tender bite.

Step 2: Mixing the Dough

In a large bowl, combine the funfetti sugar cookie mix, softened cream cheese, and one large egg. Using either a hand or stand mixer makes this step fun and effortless—as you mix, the dough will come together into a soft, smooth texture. It’s a bit sticky, but that’s exactly how it should be!

Step 3: Coating the Dough Balls

Pour your choice of pink or white sanding sugar or non-pareils into a shallow bowl. Using a 1 ½ tablespoon cookie scoop, scoop out balls of the dough, then gently drop them into the sugar or non-pareils. Roll each dough ball until fully coated, which creates that delightful festive crunch on the outside and helps prevent the sticky dough from sticking to your fingers.

Step 4: Optional Chill for Easy Handling

If you find the dough too sticky for scooping and rolling, no worries! Just pop it in the refrigerator or freezer for 30 to 60 minutes. This optional chill time softens the dough’s stickiness and makes shaping the cookies more manageable—plus, you get a little break to enjoy a cup of tea!

Step 5: Arranging and Baking the Cookies

Place your coated cookie balls on your prepared baking sheet, spacing them about 1 ½ inches apart to give the cookies room to spread. Bake for 12 minutes or until the edges are set and just lightly turning golden. You’ll notice a lovely aroma filling your kitchen—that’s your cue they’re getting close!

Step 6: Adding the Strawberry Kisses

Once the cookies are out of the oven, give them 3-5 minutes to cool on the baking sheet. Then, gently press an unwrapped Hershey’s Strawberry Ice Cream Cone Kiss right into the center of each cookie. This step adds a beautiful, jewel-like center that’s as delicious as it is charming.

Step 7: Cooling and Serving

Transfer the cookies to a cooling rack to finish cooling completely if you want firmer Kisses, or serve warm to enjoy that melty, gooey chocolate-strawberry bite. Either way, these Strawberry Kiss Cookies are guaranteed to delight every sweet tooth!

Top Tip

Getting the perfect Strawberry Kiss Cookies can feel like a little baking magic, but these tips will make sure your cookies turn out beautifully every single time.

Handling Sticky Dough: Coating your hands and cookie scoop with pink or white sanding sugar works wonders to tame the stickiness without drying out your dough.
Chilling the Dough: If the dough is too sticky to work with, refrigerate it for 30-60 minutes to make scooping and rolling a breeze – trust me, it’s worth the wait!
Pressing the Kisses: Press Hershey’s Strawberry Ice Cream Cone Kisses into the cookies after cooling for 3-5 minutes for a soft but shaped finish; pressing immediately results in a melted look, while waiting until fully cooled keeps the Kisses firm.
Storage Patience: Never store your cookies while warm. Let them cool completely to keep those adorable Kisses intact and prevent any unwanted deformation.

How to Serve Strawberry Kiss Cookies Recipe

A clear glass bowl holds a mixture of light beige dough with small colorful sprinkles scattered throughout, giving it a speckled look. Around the bowl, on a white marbled surface, there are bright pink foil-wrapped chocolate candies and some unwrapped candies showing their shiny pink surface. To the upper right of the bowl, a white plate with a thin gold trim holds a small wooden dish carrying half of an empty eggshell. Near the bottom right corner, two small white bowls contain pink granulated sugar and a mix of pink and white small round sprinkles. The whole scene is neat and bright. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To create an extra festive touch, sprinkle some additional pink or white sanding sugar or colorful non-pareils around your serving plate. You can even add a light dusting of powdered sugar for a snowy effect. For special occasions, a fresh strawberry or a small dollop of whipped cream on the side pairs beautifully with the strawberry-flavored Kisses.

Side Dishes

Serve these soft, sweet Strawberry Kiss Cookies alongside a cold glass of milk, a creamy vanilla latte, or a fruity herbal tea. They also shine when paired with a scoop of vanilla or strawberry ice cream for an indulgent dessert experience that's perfect for celebrations or cozy evenings in.

Make Ahead and Storage

Storing Leftovers

Once your Strawberry Kiss Cookies have completely cooled, store them in an airtight container at room temperature where they'll keep fresh for 3-4 days. You can also refrigerate them for up to one week if you want to extend their life – just be sure to let them come back to room temperature before serving for the softest texture.

Freezing

If you want to save your cookies for later, pop them into a freezer-safe container and freeze for 2-3 months. When ready to enjoy, thaw them at room temperature to keep the Kisses intact and maintain their lovely softness.

Reheating

Reheat cookies gently in a microwave for 10-15 seconds or warm them in a 300°F oven for about 5 minutes. This freshens them up nicely, making the cookies soft again and the strawberry Kisses just a little melty and gooey – perfect for that just-baked feel!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, then refrigerate it for 30-60 minutes or even overnight to make it easier to scoop and roll, which helps greatly when working with sticky dough.

What if I don’t have sanding sugar or non-pareils?

If you don't have sanding sugar or non-pareils, you can lightly dust your hands with granulated sugar or powdered sugar to help with sticking, but the coating might not have the same festive crunch or texture.

How do I avoid the Kisses melting too much?

Allow the cookies to cool for 3-5 minutes before pressing the Kisses in. Pressing immediately after baking causes the chocolate to melt and lose its shape, while waiting too long results in the Kisses staying firm.

Can I substitute regular Hershey’s Kisses?

You can, but the signature strawberry flavor and fun cone shape make the Strawberry Kiss Cookies extra special. Regular Kisses will change the flavor and appearance, but the cookies will still be delicious!

Final Thoughts

There’s something truly heartwarming about baking a batch of Strawberry Kiss Cookies Recipe and sharing them with friends or family. These soft, colorful cookies strike a perfect balance between sweet and festive, making them an absolute joy for any occasion. I hope these tips and tricks inspire you to make this recipe your own and bring a little extra sweetness to your baking days. Happy baking!