These bright pink cookies are a cheerful twist on a classic thumbprint. Soft, buttery dough gets a burst of strawberry flavor and a sweet chocolate kiss on top. They’re easy enough for a weeknight bake but cute enough for holidays, baby showers, or Valentine’s Day.
You’ll get a crisp edge, tender centers, and that fun little candy on top. If you want a cookie that looks impressive with minimal effort, this is it.
Why This Recipe Works
This recipe keeps things simple. The dough uses basic pantry ingredients and strawberry gelatin for bold color and flavor.
That means no specialty extracts or hunting down freeze-dried fruit.
Chilling the dough helps the cookies hold their shape, so the kiss sits neatly on a soft, puffy base. Rolling the dough in sugar before baking adds a delicate crunch that balances the tender interior. The chocolate kiss melts just enough from the cookie’s warmth, softening into the perfect bite without losing its shape.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 (3 oz) package strawberry gelatin powder (such as Jell-O)
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tablespoons milk (whole or 2%)
- About 36 chocolate kisses, unwrapped
- Optional: red or pink sanding sugar for rolling
Step-by-Step Instructions
- Prep the basics. Heat the oven to 350°F (175°C).
Line two baking sheets with parchment paper. Unwrap the chocolate kisses and set them in the fridge so they stay firm.
- Cream the butter and sugar. In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 2–3 minutes. A hand mixer on medium speed works well.
- Add egg, vanilla, and gelatin. Mix in the egg and vanilla.
Sprinkle in the strawberry gelatin powder and beat until the color is even and the mixture is smooth.
- Combine dry ingredients. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. This prevents clumps and ensures even leavening.
- Bring the dough together. Add the dry ingredients to the strawberry mixture in two additions, mixing on low. Add milk 1 tablespoon at a time until the dough is soft and scoopable but not sticky.
- Chill briefly. Cover and chill the dough for 20–30 minutes. This helps the cookies keep their shape and makes rolling easier.
- Shape and coat. Scoop 1-tablespoon portions and roll into balls.
Roll each ball in granulated or sanding sugar. Place on baking sheets, spacing about 2 inches apart.
- Bake. Bake 9–11 minutes, until the edges look set and the tops are slightly puffy. They should not brown much; pale pink is ideal.
- Add the kisses. Remove from the oven and wait 60–90 seconds.
Gently press a chocolate kiss into the center of each cookie. Waiting a minute helps prevent cracking while still letting the kiss adhere.
- Cool completely. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Allow the chocolate to firm up before storing or stacking.
Keeping It Fresh
Let the cookies cool fully so the chocolate hardens again. Store them in an airtight container at room temperature for up to 5 days.
Slip a piece of parchment between layers to protect the kisses.
For longer storage, freeze the baked cookies in a single layer until solid, then move them to a freezer bag. They keep well for up to 2 months. Thaw at room temperature for 30–45 minutes.
You can also freeze the dough.
Roll into balls, freeze on a sheet, then bag. Bake from frozen, adding 1–2 minutes to the time.
Benefits of This Recipe
- Bright flavor and color: Strawberry gelatin gives consistent flavor and a rosy hue without food coloring.
- Reliable texture: The brief chill and sugar roll produce cookies that are crisp at the edges and soft in the middle.
- Party-ready look: They look festive without complicated decorating.
- Kid-friendly: Simple steps and candy topping make them fun for helpers.
- Flexible add-ins: Swap the kiss flavor or roll in colored sugar to match any theme.
Pitfalls to Watch Out For
- Overmixing the dough: Once the flour goes in, mix just until combined to avoid tough cookies.
- Skipping the chill: Warm dough spreads more and can flatten under the kiss.
- Pressing kisses too soon: If the cookies are piping hot, they may crack or the chocolate may melt too much.
- Baking too long: Browning makes them dry and can dull the color. Pull them when they’re set but still soft.
- Storing while warm: Warm chocolate smears and sticks.
Cool completely before stacking.
Alternatives
- Kiss flavors: Try white chocolate, milk chocolate, or strawberry cream-filled kisses. Even dark chocolate pairs nicely with the sweet cookie.
- Coatings: Roll in coconut flakes, sanding sugar, or a mix of granulated sugar and freeze-dried strawberry powder for extra berry punch.
- Jam thumbprints: Skip the kiss and press a small well into each cookie before baking. Add 1/2 teaspoon strawberry jam after baking or midway through.
- Lemon-strawberry twist: Add 1 teaspoon lemon zest to the dough for a bright, tangy edge.
- Dye-free option: Replace gelatin with 1/2 cup finely crushed freeze-dried strawberries and 1–2 tablespoons extra sugar.
Add a drop or two of beet juice or natural food coloring if you want more pink.
- Gluten-free: Use a 1:1 gluten-free baking blend with xanthan gum. Watch the texture; you may need 1 extra tablespoon milk.
FAQ
Can I use strawberry extract instead of gelatin?
Yes. Use 1 to 1 1/2 teaspoons extract and add 2–3 drops pink food coloring if you want the color.
Without gelatin, you may need an extra tablespoon of flour to keep the dough from getting too soft.
How do I keep the chocolate kisses from melting?
Chill the kisses before baking. Press them into the cookies after 60–90 seconds out of the oven, not immediately. If your kitchen is warm, slide the tray into the fridge for 5–7 minutes after topping.
Why did my cookies crack?
Cracking can happen if the dough is too cold or too dry, or if you press the kiss too soon.
Let the tray rest for a minute after baking, and add a teaspoon of milk to the next batch if the dough feels stiff.
Can I make the dough ahead?
Absolutely. Chill the dough for up to 48 hours. If it’s very firm, let it sit at room temperature for 10–15 minutes before scooping, or add a splash of milk to soften slightly.
How do I get perfectly round cookies?
Right after baking, while the cookies are still soft, use a round biscuit cutter (slightly larger than the cookie) to gently swirl around the edges and nudge them into shape.
This “cookie scoot” trick works wonders.
Do I have to roll them in sugar?
No, but it adds a subtle crunch and sparkle. If you skip it, consider sprinkling a pinch of sugar on top before baking for a similar effect.
What if I don’t have parchment?
Lightly grease the baking sheets or use silicone mats. Avoid dark, unlined pans, which can brown the bottoms too quickly.
Can I double the recipe?
Yes.
Use a stand mixer if possible, and rotate trays halfway through baking. Keep the scooped dough in the fridge between batches to maintain shape.
In Conclusion
Strawberry kiss cookies are a simple bake with big rewards: bright flavor, playful color, and that classic chocolate-on-top moment. With a short chill and a few easy tricks, you’ll get soft, pretty cookies that hold their shape and taste like a celebration.
Keep this recipe in your back pocket for holidays, birthdays, or any time you need a feel-good, shareable treat.
Ingredients
Instructions
- Prep the basics. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the chocolate kisses and set them in the fridge so they stay firm.
- Cream the butter and sugar. In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy, about 2–3 minutes. A hand mixer on medium speed works well.
- Add egg, vanilla, and gelatin. Mix in the egg and vanilla. Sprinkle in the strawberry gelatin powder and beat until the color is even and the mixture is smooth.
- Combine dry ingredients. In a separate bowl, whisk the flour, baking powder, baking soda, and salt. This prevents clumps and ensures even leavening.
- Bring the dough together. Add the dry ingredients to the strawberry mixture in two additions, mixing on low. Add milk 1 tablespoon at a time until the dough is soft and scoopable but not sticky.
- Chill briefly. Cover and chill the dough for 20–30 minutes. This helps the cookies keep their shape and makes rolling easier.
- Shape and coat. Scoop 1-tablespoon portions and roll into balls. Roll each ball in granulated or sanding sugar. Place on baking sheets, spacing about 2 inches apart.
- Bake. Bake 9–11 minutes, until the edges look set and the tops are slightly puffy. They should not brown much; pale pink is ideal.
- Add the kisses. Remove from the oven and wait 60–90 seconds. Gently press a chocolate kiss into the center of each cookie. Waiting a minute helps prevent cracking while still letting the kiss adhere.
- Cool completely. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Allow the chocolate to firm up before storing or stacking.
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