These strawberry kiss cookies are soft, buttery pink cookies flavored with a box of strawberry gelatin mix and finished with a chocolate kiss pressed into the warm center. The recipe makes about 24 cookies with 20 minutes of prep, an hour of chilling, and 11 to 13 minutes in a 350°F oven.
The two things that matter most: chill the rolled dough balls before baking, and do not press a thumbprint into them first. Think of them as a strawberry cousin of peanut butter blossom cookies, pink enough for Valentine’s Day and easy enough for any ordinary baking afternoon.
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Try the Recipe Converter →What you see in these photos did not happen on my first try. I tweaked this dough over several batches before the cookies came out thick, tender, and evenly pink, so if your first tray is not picture perfect, the fixes further down will get you there.
Pink Dough Basics: Yield, Time, and Oven Temperature
- Yield: about 24 cookies from 1 tablespoon dough balls (the card lists 24 to 30 kisses, since slightly smaller balls stretch the batch)
- Prep: 20 minutes, plus at least 1 hour in the fridge (overnight is even better)
- Bake: 11 to 13 minutes at 350°F (175°C), until the edges look set
- Flavor and color: one 3 oz package of strawberry flavored gelatin mix
- Topping: a light dusting of powdered sugar and one unwrapped chocolate kiss per cookie
- Good for: Valentine’s Day, birthdays, showers, bake sales, and holiday cookie boxes
Why Strawberry Jello Goes Into the Dough
The dough itself is a simple butter cookie: 1 cup softened unsalted butter, 1 cup granulated sugar, 1 room temperature egg, 1 teaspoon vanilla, and ½ teaspoon almond extract if you like it. The dry side is 2 cups plus 2 tablespoons all purpose flour (280 g), 1 teaspoon baking powder, and ¼ teaspoon salt.
The strawberry flavor comes from the gelatin powder, beaten into the creamed butter before the flour goes in. It tints the whole dough a bright, even pink and gives a light, candy-like strawberry taste without adding any liquid, which is why it works better here than fresh berries or jam. Fresh fruit would make the dough wet and the cookies cakey. The almond extract is optional, but it rounds out the strawberry and pairs nicely with the chocolate on top.
Creaming, Rolling, and Chilling the Pink Dough Balls
Beat the butter and sugar for 2 to 3 minutes, until pale and fluffy. Add the egg, vanilla, and almond extract, then beat in the strawberry gelatin until no streaks remain. Whisk the flour, baking powder, and salt in a second bowl and add them on low speed until a soft pink dough forms. If it feels very sticky, mix in 1 to 2 extra tablespoons of flour.
Scoop about 1 tablespoon of dough at a time and roll it into a smooth ball between your palms. A small cookie scoop keeps every ball the same size, so the whole tray bakes evenly. Set the balls on a lined baking sheet and chill them for at least 1 hour, or up to overnight. This chill is what stops the butter rich dough from spreading into flat pink puddles. It is the same reason I chill the dough for strawberry crinkle cookies.
No Thumbprint Before Baking: How These Differ From Kiss Thumbprint Cookies
Many recipes for thumbprint cookies with kisses tell you to press a well into the dough before it goes in the oven. Skip that here. With this soft, buttery dough, an indentation makes the cookies spread and crack. Bake the chilled balls whole, spaced about 2 inches apart on parchment, at 350°F for 11 to 13 minutes. Pull them when the edges look set and slightly firm. The centers will still look soft, and that is right: they firm up as they cool.
The chocolate kiss then makes its own dip when you press it into the warm cookie. If you want a classic well filled with jam instead, my strawberry thumbprint cookies and heart jam thumbprint cookies are built for that.
Dust With Powdered Sugar First, Then Add the Chocolate Kiss
Let the baked cookies sit on the sheet for 2 minutes. Dust them lightly with the ¼ cup of powdered sugar first, so the sugar does not land on the chocolate. Then, while the cookies are still warm, press an unwrapped chocolate kiss gently into the center of each one. The leftover heat softens the bottom of the kiss just enough to anchor it without melting the whole candy.
Move the cookies to a wire rack and leave them until completely cool so the chocolate sets again. If you stack or pack them before that, the kisses smear and tilt.
When the Pink Cookies Spread, Go Flat, or Look Pale
- Cookies spread too much: the dough balls were not cold enough. Chill them overnight next time, and if they still spread, bake at 325°F for 1 to 2 minutes longer.
- Cookies came out flat: while they are still warm, gently push the edges inward with a spoon to reshape them, then add the kiss.
- Dough too sticky to roll: add 1 to 2 tablespoons of flour, or chill the bowl for 20 minutes before scooping.
- Color looks pale: a drop or two of pink or red food coloring with the gelatin gives a brighter pink.
- Kisses melted into puddles: they went on straight out of the oven. Wait the 2 minutes first.
- Powdered sugar disappeared: it melts on very hot cookies. Dust after the short rest, not the moment the tray comes out.
Kiss Cookie Ideas for Valentine’s Day and Holiday Trays
For Valentine’s Day, use pink or white kisses and set the cookies next to chocolate covered strawberries on a dessert board, or add them to a spread of Valentine’s Day desserts. In December, the same method with a different dough gives you Christmas kiss sugar cookies or peppermint chocolate blossom cookies.
They also look pretty stacked in a clear jar or box as a gift, mixed with strawberry sugar cookies and a classic batch of blossom cookies for a tray with a few shades of pink and brown.
Storing Baked Cookies and Chilled Dough
Once the chocolate has set, keep the cookies in an airtight container at room temperature for up to 4 days, with parchment between layers so the kisses do not scratch the powdered sugar. You can also make the dough a day ahead: roll the balls, cover the tray, and leave them in the fridge overnight, which the card recommends for thicker cookies anyway.
To freeze, freeze the unbaked dough balls on a tray, then move them to a freezer bag for up to 2 months. Thaw them in the fridge overnight and bake as written. Baked cookies with kisses are best fresh, since the chocolate can bloom after freezing.
Strawberry Kiss Cookie Questions From Bakers
Are strawberry kiss cookies the same as strawberry blossom cookies?
Yes, people use both names. A blossom cookie is any soft cookie with a chocolate kiss pressed into the top, and this pink version uses strawberry gelatin in the dough.
Can I make strawberry kiss cookies with cake mix?
This recipe is made from scratch with strawberry gelatin, which gives a firmer, butter cookie texture. If you prefer a cake mix shortcut, start from my 3 ingredient cake mix cookies with strawberry cake mix and press in a kiss after baking.
Do you press the Hershey’s Kiss in before or after baking?
After. Bake the dough balls whole, let them rest for 2 minutes, dust with powdered sugar, then press the kiss into the warm cookie.
Why did my kiss cookies spread?
The dough was too warm or was pressed with a thumbprint before baking. Chill the balls at least 1 hour and bake them whole.
Can I use sugar free strawberry gelatin?
This recipe uses a regular 3 oz package of strawberry flavored gelatin mix, which also adds sugar and structure. Sugar free gelatin would change the sweetness and texture, so I stick to the regular box.
How many cookies does one batch make?
About 24 cookies from 1 tablespoon balls. Roll them a little smaller and you can stretch it toward 30.
If you bake a batch, let me know in the comments how pink yours turned out. For another fruity cookie with a buttery base, try my strawberry shortbread cookies next.
Strawberry Kiss Cookies Recipe
These strawberry kiss cookies are soft, buttery pink cookies made with strawberry gelatin mix, butter, sugar, flour, and a chocolate kiss pressed into the center of each one. The recipe makes about 24 cookies with 20 minutes of prep, 1 hour of chilling, and 11 to 13 minutes in a 350°F oven. Chilling the dough balls and skipping the thumbprint before baking keeps these strawberry blossom cookies thick instead of flat. Bake them for Valentine's Day, birthdays, showers, cookie trays, or as a pink twist on classic kiss thumbprint cookies. Add almond extract for a deeper flavor, and store the baked cookies airtight at room temperature for up to 4 days.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 cups + 2 tbsp (280g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 package (3 oz) strawberry-flavored gelatin mix
- 1/4 cup powdered sugar, for dusting
- 24-30 chocolate kiss candies, unwrapped
Instructions
- PREPARE THE DOUGH: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using), beating until well combined. Mix in the strawberry-flavored gelatin powder until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, pink dough forms. If the dough feels too soft or sticky, add 1-2 extra tablespoons of flour. - SHAPE & CHILL THE COOKIES: Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball. Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or up to overnight for best results). This step is essential for preventing spreading.
- BAKE: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
Do NOT press an indentation into the dough before baking—this will cause excess spreading.
Bake for 11-13 minutes, or until the edges look set and slightly firm. The cookies may look soft in the center, but they will continue to firm up as they cool. - ADD THE CHOCOLATE KISSES: Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses. While still warm, gently press a chocolate kiss into the center of each cookie. The residual heat will help the chocolate stick without melting too much
- COOL COMPLETELY: Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set.
- DUST WITH POWDERED SUGAR: To avoid getting powdered sugar on the chocolate, dust the cookies FIRST, then press in the kisses.
Notes
For thicker cookies, chill the dough balls overnight instead of just 1 hour. Do not press an indentation into the dough before baking; it makes the cookies spread. If your cookies still spread, bake at 325°F for 1 to 2 extra minutes. If cookies come out too flat, gently push the edges inward with a spoon while they are still warm. Dust with powdered sugar before pressing in the kisses so the sugar stays off the chocolate. For a brighter pink, add a drop or two of food coloring. Store baked cookies airtight at room temperature for up to 4 days, or freeze unbaked dough balls for up to 2 months.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 94Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 72mgCarbohydrates 16gFiber 0gSugar 7gProtein 2g
I’m thinking about making these for a mixed gender baby shower. What can I sub to make them blue but still be tasty?
Hi Leah! To achieve blue cookies while keeping the tasty flavor, you could use a blueberry-flavored gelatin mix instead of the strawberry one. This will give your cookies a lovely blue color and a delightful berry flavor that complements the chocolate kisses beautifully. Just follow the same steps in the recipe, substituting the gelatin flavor. Enjoy baking for the baby shower!
Hi Emma – these cookies look very beautiful. Since I have fresh strawberries on hand, could I use them in the batter to make the cookies? Thank you for the recipe.
Hi Ashley! That’s such a great question—fresh strawberries are amazing, but they might not work well in this particular recipe since the strawberry gelatin powder provides the flavor, color, and keeps the dough dry enough to hold its shape. Adding fresh strawberries could introduce too much moisture, which might make the cookies spread or lose their texture.
If you’d like to use fresh strawberries, you could finely chop them and fold them into the dough, but I’d recommend reducing the butter slightly to compensate for the extra moisture. Or, you could try another recipe specifically for fresh strawberry cookies—I’d love to help if you need one! Let me know how it goes if you decide to experiment. 😊🍓
Hi! I am working on valentines prep and I was wondering if you’ve ever frozen these before baking??
Hi Kenzie! That’s such a great question—especially with Valentine’s Day prep in mind. I haven’t personally frozen this particular dough before baking, but based on my experience with similar cookie recipes, you absolutely can! Here’s how I’d recommend doing it:
1. Prepare the Dough Balls: Follow the recipe up to the point where you roll the dough into balls and create the indentations.
2. Flash Freeze: Place the shaped dough balls on a baking sheet lined with parchment paper and freeze them until they’re firm (about 1-2 hours). This will help them hold their shape.
3. Store for Later: Once they’re firm, transfer the dough balls to an airtight container or freezer-safe bag. Don’t forget to label it with the date! They’ll keep well in the freezer for up to 3 months.
4. Bake from Frozen: When you’re ready to bake, preheat the oven and bake the cookies directly from frozen. You might need to add an extra minute or two to the baking time, but keep an eye on them so they don’t overbake.
One tip: Add the chocolate kisses after baking, just like in the recipe, so they don’t melt while the cookies bake.
I hope this helps! Let me know if you give it a try—I’d love to hear how it works out for you. 😊
Hi Emma, I tried these following recipe and instruction to the T, my result was complete spread flat and very large. The second tray I put in fridge for one hour but got same result.
Hi Jackie,
Thank you for sharing your experience, and I’m so sorry to hear the cookies didn’t turn out as expected. When cookies spread too much, it’s often due to one of a few culprits, so let’s troubleshoot this together!
1. Butter Consistency: Was your butter softened but not melted? If the butter is too soft, it can cause the dough to spread excessively in the oven. For best results, the butter should hold its shape but give slightly when pressed with your finger. If it’s overly soft, try chilling the dough for at least 30 minutes before rolling it into balls.
2. Flour Measurement: Did you measure the flour by spooning it into the measuring cup and leveling it off? Too little flour can also lead to spreading. If the dough feels sticky or overly soft after mixing, adding 1-2 tablespoons of flour might help.
3. Oven Temperature: Oven temperature can sometimes vary. If your oven runs a bit hot, the butter might melt too quickly, causing the cookies to spread. Ensure it’s at the correct 350°F (175°C).
4. Baking Sheet: Were you using a nonstick or greased baking sheet? These can sometimes make cookies spread more. Lining your sheet with parchment paper is best for this recipe.
I want these cookies to work out beautifully for you—they’re too delicious to miss out on!
Looking forward to hearing how your next batch goes. 😊
Warmly,
Emma
Your cookie recipe is the same as mine with one exception. It calls for 3 cups of flour and they come out perfect every time. I only used 2 cups of flour and had the same result. Flat, spread,greasy,oily mess. Next time I’ll add the 3 cups and see what happens.
These are so very pretty! I was scrolling Pinterest for Valentines Day ideas for my grands and these the winner! 🩷🍪
Miriam, that’s wonderful to hear! I love that you’re making something special for your grandkids. I hope they enjoy them as much as you enjoy making them! Let me know how they turn out. 💕🍪
Could this dough be rolled out and cut into heart shapes instead of using the balls?
Great question! This dough is pretty soft, so it might not hold its shape well if rolled out and cut with cookie cutters. If you want heart-shaped cookies, you could try chilling the dough longer before rolling it out or lightly flattening the dough balls into heart shapes before baking. Let me know if you give it a try—I’d love to hear how it works!
If you’re looking for more heart-shaped treats, you might like these:
Can these be used with sugar free strawberry jello?
Great question. Sugar free strawberry Jello can work but the texture and flavor might be slightly different. Since sugar adds some bulk, the dough may turn out a little softer, and the cookies might not have the same level of strawberry flavor. If you try it, I’d recommend chilling the dough a little longer to help with structure. Let me know if you give it a go.
I also followed the directions exactly as stated. I now have large flat cookies. Nothing like what is pictured. I have to say they do taste good so I will drizzle white chocolate on top with sprinkles so it won’t be a total waste of my time . Very disappointing.
I appreciate your honest feedback, and I’m really sorry the cookies didn’t turn out as expected. Flat cookies can sometimes happen due to butter softness, ingredient variations, or even slight temperature differences. Chilling the dough longer (at least 30 minutes) and adding 2–3 extra tablespoons of flour can help them hold their shape better.
I love your idea of drizzling white chocolate and adding sprinkles—great way to make the best of it! If you ever decide to try them again and need help troubleshooting, feel free to ask. I want every batch to be a success for you!
I am so sorry to report that my cookies were also flat. I weighed the ingredients and used a lined baking sheet as directed. My butter was not to soft as it held its shape. I’m not sure what I could change, except try more flour as another commenter suggested.
Tracey, I really appreciate you taking the time to share your experience. Since you followed everything carefully, I’d recommend adding 2-3 extra tablespoons of flour and chilling the dough for at least an hour or even overnight to help with structure. Also, make sure to press the kiss in after baking, not before, as that can sometimes cause excess spreading. I’ve updated the recipe with these fixes, so if you give it another try, I’d love to hear how it goes!
I had the same problem as Hackie, spread like a pancake. Do bake all the time and followed the direction. Im so disappointed, these were for a bake sale. When they came out of the oven I kinda squished them together so they sorta look like Rose’s. They taste good just dont look great but I’ll see if they sell.
I completely understand how frustrating that must have been, especially for a bake sale! If this ever happens again, you can gently reshape the cookies right when they come out of the oven by using a spoon to push the edges inward while they’re still soft. I’ve also updated the recipe with some changes to prevent spreading next time. Hoping your cookies still sell well!
Shoot directions shared to dust w/powdered sugar after completely cool … any tips on how you avoided white on choc kisses please
A little trick to avoid getting powdered sugar on the kisses is to dust the cookies first, then add the chocolate kiss afterward once the cookies have cooled slightly but are still warm enough for the chocolate to stick. Hope that helps!
Like other commenters above, I got large flat cookies. 😥 I chilled for an hour, and followed your other tips. Very disappointed.
I hear you on the spreading issue, and I really appreciate the feedback. After testing again, I’ve adjusted the recipe to include a bit more flour, a longer chilling time, and a change in how the indentation is made. These changes should help prevent flat cookies and give you the thicker, bakery-style result you were expecting. I’d love for you to try again and let me know how it goes!
These cookies are tasty but your recipe is a little confusing. Step 2 says to put the indentation in prior to step 3 which is baking. But step 3 says do not indent before baking.
What can we use that doesn’t contain red dye 40? Is there an alternative?
Yes! If you want to avoid Red Dye 40, you can use freeze-dried strawberry powder (3-4 tbsp for flavor and color) or beet powder (start with 1 tsp and adjust as needed). There are also natural food coloring brands like Watkins or India Tree that use plant-based dyes. The cookies might not be as vibrant pink, but they’ll still taste great! Hope that helps! 😊
Just so you’re aware, the instructions say to make the indentation in one step then the next step says to avoid it. Read through the comments while I wait for them to chill. Much love!
I weighed everything exactly as mentioned and also ended up with cookie spread! Super disappointing, they’re for my son’s school. I ended up using a biscuit cutter while still hot to at least have them uniform size. They don’t look anything like the photo. This recipe needs some tweaking!
I have my dough in the fridge to chill overnight. Do I put in the indentation BEFORE or AFTER baking tomorrow? Thank you.
Shelby & B, I really appreciate you both pointing that out! I’ve updated the recipe yesterday and that has mixed the steps up a bit. Now I fully cleaned up the steps to remove any contradictions. Thanks for your patience, and I hope this version makes everything much smoother! Let me know if anything still feels unclear. 😊
Thank you so much Emma! I should have read the full recipe before starting but this tired mama just went for it so when I got to step 3, i thought.. uh oh! I fixed it the 2nd time around and my daughters class and my coworkers loved them! I appreciate you and your recipes
I totally get that—sometimes we just dive right in! I’m really glad you were able to adjust it the second time, and even better that everyone loved them. Thanks for sharing, and I appreciate you too! 😊
I made these today and they turned out great! I followed the recipe exactly, refrigerated them for about 2 hours before baking and they did not come out flat at all! Perfect size/shape and taste delicious. Thanks for the great recipe!
That’s amazing to hear, Brittany! Thanks for sharing your experience. Chilling for 2 hours sounds like the perfect sweet spot to keep them from spreading. I’m so glad they turned out just right—enjoy! 😊🍓🍪
What can we use that doesn’t contain red dye 40? Is there an alternative?
Great question! If you’re looking to avoid Red Dye 40, here are a few natural alternatives:
Freeze-dried strawberry powder – Adds both color and flavor naturally. Use about 3-4 tablespoons.
Beet powder – A great natural red colorant without affecting taste. Start with 1 teaspoon and adjust as needed.
Natural food coloring – Brands like Watkins and India Tree make plant-based red food coloring without artificial dyes.
The cookies might not be as vibrant pink, but they’ll still taste delicious! Let me know if you try any of these options. 😊
Hi Emma, I am in the process of the recipe making steps but super confused as when to indent? Any guidelines would be so helpful!!
Hey Courtney! The best approach depends on the look you want:
For a rounder, thicker cookie – Bake the dough as a smooth ball with no indentation, then press the kiss in after baking while the cookies are still warm. This helps them hold their shape better.
If you want the crinkled look (like in the picture) – You can press a very shallow indentation before baking, but pressing too deep can cause the cookies to spread more. If you try this, keep the dough tall and don’t flatten it.
If you’re worried about spreading, I’d stick with the first method! Hope that helps! 😊🍓
Do you have a recipe like this for blossom cookies (not strawberry) that are not peanut butter based? We made it when I was a kid and I have been unsuccessfully looking for the recipe for years.
Carolyn, I think I have exactly what you’ve been looking for! If you loved blossom cookies as a kid but want a version without peanut butter, try these Kiss Sugar Cookies – they have that same nostalgic feel but with a buttery, classic sugar cookie base instead. Here’s the recipe: Christmas Kiss Sugar Cookies.
I know how frustrating it can be to search for a recipe from childhood, so I hope this brings back those sweet memories. Let me know if this is the one!
Thank you for this recipe!! I chilled the dough balls over night and they turned out perfectly! I think that may be the best thing to get that puffy, lovely cookie😋
Hi Kristen,
Love hearing this! Chilling the dough overnight really does make all the difference — I’ve found the same thing when I want that thick, soft center. It’s one of those little tricks that pays off every time. I’m so glad you had great results, and now you’ve got me craving a batch of these puffy cookies myself 😊 Thanks for sharing what worked for you!
I was hoping to make these, but wondered if I could press a fork in them to make a waffle pattern like in peanut butter blossoms. Would that work?
Hey Lyn! Great question—and I love that idea because that crisscross pattern is such a nostalgic touch from peanut butter blossoms 😊
That said, for these strawberry kiss cookies, I’d skip the fork press. The dough is meant to stay domed and smooth so it can cradle the chocolate kiss in the center. Pressing them down beforehand (even gently) tends to make them spread more during baking, which can lead to thinner cookies and less structure to hold the kiss candy.
If you’re really set on adding texture, you could try a super light press right after baking—before the kiss goes in—but it might still take away from that puffy, soft look. I’ve tested a batch that way before and it gave the cookie a flatter finish, which didn’t hold the kiss quite as nicely.
Stick with the chilled dough rolled into balls, and you’ll get that perfect soft center with the kiss nestled right on top ✨ Let me know how yours turn out!
Like many of the bakers above, I followed this recipe exactly as written. Butter was perfect consistency. I weighed all of the ingredients. The dough was even a little dry when I was scooping before refridgerating. I don’t think I could have added any more flour. I even tested different over temperatures to see if I could help with spreading. Nothing helped. I’m sad as I am making these for gifts and they have all baked very inconsistently. Some of the cookies are flatter than others. I tried turning the cookies sheets mid bake to see if that would help them cook more evenly, nope. I am glad that you’ve had success Emma, but these were an absolute fail for me.
Hi, Tasha! I can tell you followed the recipe closely, and I’m sorry the cookies didn’t turn out as expected—especially when you’re baking for gifts. If the dough felt dry from the start, that can lead to uneven spreading. Next time, try adding 1 to 2 teaspoons of milk or an extra egg yolk to help bring the dough together more evenly.
Also, make sure the cookie dough balls are tightly packed before chilling. I’ve had better results when I roll them firmly by hand rather than just scooping. And if your oven has hot spots, stacking two pans can help prevent the bottoms from browning too fast.
If you want to share more details, I’d be happy to help troubleshoot further. I always want these recipes to feel reliable and worth your time.