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Best Strawberry Kiss Cookies Recipe

Sweet, buttery, and bursting with strawberry flavor, these Strawberry Kiss Cookies are a delightful treat for any occasion. Featuring a soft cookie dough infused with freeze-dried strawberries, topped with a creamy Hershey’s Kiss, and finished with a decorative white chocolate drizzle, these cookies are as fun to make as they are to eat. Perfect for parties, holidays, or just a sweet pick-me-up!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 26 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookie Dough:
  • 1 oz freeze-dried strawberries 28 g
  • 1 ¼ cups granulated sugar 250 g
  • 1 cup unsalted butter 226 g, softened
  • 1 large egg room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour 293 g
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar 100 g for rolling
For the Topping:
  • 26 strawberry-flavored Hershey’s Kisses
  • ½ cup white chocolate chips melted, for drizzling
  • Nonpareil sprinkles of choice

Method
 

Prepare the Strawberry Kisses:
  1. Unwrap the Hershey’s Kisses and place them in a freezer-safe container. Freeze until needed.
Preheat the Oven:
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Process the Freeze-Dried Strawberries:
  1. In a food processor, combine freeze-dried strawberries and 2 tablespoons of sugar. Blend until a fine powder forms. Set aside.
Make the Cookie Dough:
  1. In a stand mixer with a paddle attachment, cream together butter, remaining sugar, and the strawberry powder until smooth (about 3 minutes).
  2. Add the egg and vanilla extract, mixing until fully incorporated.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Shape the Cookies:
  1. Use a 1½ tablespoon cookie scoop to portion the dough. Roll each portion into a ball, then coat with granulated sugar.
  2. Arrange the sugared dough balls on the prepared baking sheets, spacing them 2 inches apart.
Bake the Cookies:
  1. Bake for 10 minutes, until the edges are set but the centers are still soft.
  2. Remove the cookies from the oven and immediately press a frozen Hershey’s Kiss into the center of each cookie.
  3. Return to the oven and bake for another 2 minutes to slightly soften the chocolate.
Cool and Decorate:
  1. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  2. Melt the white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each.
  3. Drizzle the melted white chocolate over the cooled cookies using a spoon or piping bag. Top with sprinkles while the chocolate is still wet.

Notes

  • Freeze-Dried Strawberries: These are key to the bold strawberry flavor. Fresh strawberries won’t work as they add too much moisture.
  • Keep Kisses Cold: Freezing the Hershey’s Kisses helps them hold their shape when placed on the warm cookies.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  • Freezing Dough: The dough can be rolled into balls and frozen. Bake from frozen, adding 1–2 minutes to the bake time.
  • White Chocolate Alternative: Dark or milk chocolate drizzle can be used instead for a different flavor.

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