Let’s Talk About Strawberry Kiss Cookies (And My Slight Obsession)

So, here’s a confession right out of the gate: I once made these Strawberry Kiss Cookies because I had a lingering bag of strawberry candy kisses from Valentine’s Day—don’t judge, I stock up on sale chocolate like it’s a competitive sport. Turns out, a random Wednesday became a little sweeter. They remind me of when my cousin tried to out-bake me at our last family bake-off, and totally failed at getting the kisses to stick. (Love you, Em, but that’s my corner of the cookie market now.) Nothing like a kitchen full of sugary chaos to bring people together, right?

Why You’ll Love These (Just Like I Do, Apparently)

I whip these up when I want something that feels fancier than a plain old drop cookie but doesn’t require rolling pin theatrics. My family goes absolutely bananas for them—especially if I let them sneak a warm one “just to taste-test” (as if that’s ever a one-time deal). If you’ve ever had Hershey’s Kiss cookies and wished they tasted a little more summery, oh boy, you’re in for a treat… though I admit, getting the strawberry flavor right took me a couple of frustrated attempts; don’t forget to check your pantry for that fake but nostalgic strawberry extract! It makes all the difference.

What You’ll Need (And What You Can Swap!)

1/2 cup unsalted butter, softened (sometimes I cheat and use margarine if I’ve run out and can’t face the store—don’t judge)
1 cup granulated sugar
1 large egg (I’ve even tried two smaller eggs from the farm down the road—works fine, just a tad richer)
1 tsp strawberry extract (my grandmother always insisted on McCormick, but really, whatever’s on hand will do)
2 tbsp strawberry jam (seedless: nice, with seeds: adds rustic charm—or at least that’s what I tell myself)
2 cups all-purpose flour (I’ve swapped in 1/2 cup almond flour once; the cookies were a bit crumbly, but still tasty!)
1/2 tsp baking soda (don’t skip this… once I forgot, and the cookies came out flatter than a pancake in a sauna)
Pinch of salt
Red or pink gel food coloring (totally optional, but it does make them extra fun for holidays)
24-30 strawberry-flavored candy kisses (sometimes called Strawberry Creme Kisses—I’ve also used regular chocolate kisses, but it’s not the same, just being honest)

Here’s How I Make ‘Em (Feel Free to Improvise)

First up, preheat your oven to 350°F (that’s about 180°C for folks on the metric system). Line a couple of baking sheets with parchment. Or don’t, but I’m not coming over to scrub your pans.
Cream together the butter and sugar in a big bowl until it’s light and fluffy—takes about 2-3 minutes with a mixer. (This is when I usually get distracted and forget where I left my spatula.)
Beat in the egg, the strawberry extract, and the strawberry jam. It may look a bit odd (like those swirled skies in an old cartoon) but power through; it’ll come together.
If you’re feeling extra, pop in a dab of that food coloring. Otherwise, embrace the beige life. Both are perfectly valid adult choices.
Whisk the flour, baking soda, and salt together in a separate bowl. Then add it into the butter mixture gradually. Stir until combined. The dough is going to be sticky—the kind that likes to hang around your fingers. Don’t panic.
Scoop tablespoon-sized blobs onto the sheets. I use a small cookie scoop. If you don’t have one, two spoons and a can-do attitude works just as well. Give each blob a bit of breathing room—these don’t spread much, but they like their personal space.
Bake for about 9-11 minutes. They’ll look set but not really browned. At this point, I normally poke one with a finger (don’t tell the food safety police). You want them soft but not gooey.
As soon as they come out (seriously, don’t wait), gently press a candy kiss into each one. Don’t stress if it cracks a little around the edges; that’s their way of saying “I’m homemade.”
Now, let them cool on the pan for a couple of minutes before transferring—otherwise, you risk the whole thing doing the strawberry slide right off the cookie. And that’s just sad.

Notes That Come From Real Life (Not a Test Kitchen)

If you don’t have strawberry extract, I’ve made do with a few drops of lemon extract and more jam. It’s different, but still tasty. Actually, I kinda liked the lemon twist!
Be careful with the food coloring; a little goes a long way. I got a bit too enthusiastic once and ended up with neon cookies. They looked ready for a disco.
The dough can be chilled for an hour if it’s outrageously sticky, but honestly, I only do that if I have to answer the doorbell in the middle of baking.

Variations I Might (or Might Not) Make Again

Chocolate strawberry: Swapped in half cocoa powder for flour (I thought it would be a game-changer—eh, tasted fine, but lost the strawberry punch).
Lemon zest: Tossed some in once, and honestly, it was brighter and fresher than I expected. Would recommend.
Lactose-free: Used margarine and plant-based kisses (yes, they exist!), worked fine—but the texture was a little different, sort of cakier. No one seemed to mind though.
Tried using apricot jam because that’s all I had—can’t recommend, unless you’re into false advertising and confusing your tastebuds. Learned my lesson!

What You (Maybe) Need—But Don’t Panic If You Don’t Have It

Big mixing bowl
Hand mixer or stand mixer (but I just used a sturdy whisk last time, and it was basically arm day at the gym)
Measuring cups, or eyeball it with a teacup if you’re feeling brave
Baking sheets
Parchment paper—a buttered pan will work in a pinch, but cookies might stick a wee bit more

How to Store (Though Honestly, They Disappear Fast)

I keep these in an airtight container at room temp. In theory, they’ll last 3ish days. Practically, they’re usually all gone by breakfast the next day (if you’ve got siblings or teenagers, good luck hiding them). If you want to freeze them, go for it! I just pop a few in a reusable zip bag and they’re pretty decent after thawing. Here’s a handy cookie storage guide I found if you want to get technical about it.

If You’re Doing the Whole Presentation Thing

These look sweet on a cake stand or big plate sprinkled with heart-shaped sprinkles for Valentine’s Day. Me? I like piling ‘em up on a beat-up old platter from the thrift—makes it feel rustic. My niece dips hers in milk; I prefer coffee (no shame in either game). Somebody once paired them with homemade hot chocolate at a family movie night—top marks for nostalgia!

Stuff I Learned the Hard Way (So You Don’t Have To)

Let the cookies cool on the sheet for a few after the candies go in—tried moving them too soon once and ended up with a wobbly mess (still tasted great, but looked like a science experiment).
Don’t rush the creaming step—lazy me skipped this and the cookies just weren’t as light. Lesson learned.
Resist overbaking, even if you’re convinced they look underdone after ten minutes. They keep cooking a bit once out of the oven. Trust the process—even if it feels weird.

FAQ (Because Apparently, Folks Have Lots of Cookie Questions)

Can I use other kinds of jam?
Oh, definitely—just know the taste will shift. Raspberry works, but it fights the strawberry vibe. Peach was a total flop (but hey, now we know!).
Is it ok to use salted butter?
You bet! Just skip the extra pinch of salt if you do. I’ve honestly never noticed much of a difference.
Do I have to chill the dough?
Nope, but if it’s a hot day and your dough spreads out like it’s on holiday, a quick fridge trip helps.
Can I double the recipe?
Absolutely. Makes more for snacking—or sharing, if you’re feeling generous.
Don’t have strawberry kisses?
Regular chocolate ones work, but that strawberry/white chocolate combo is pretty special if you ask me (they show up here seasonally like magic).

So, there you go — my slightly rambly take on Strawberry Kiss Cookies. If you end up with leftover candy kisses (as if), try popping them in a batch of brownies or just eat ‘em straight. Anyway, life’s short—bake the cookies, eat the kisses; share them if you really want to impress someone. Happy baking, pal!

Strawberry Kiss Cookies Recipe