Name: Strawberry Kiss Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup (227 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/4 cups (280 g) all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3–4 tablespoons freeze-dried strawberry powder (or 1–2 tablespoons pureed strawberries); Chocolate kisses or strawberry-filled candy

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I love a simple cookie that looks special, tastes like summer, and bakes in under 15 minutes — these Strawberry Kiss Cookies do exactly that. They’re buttery, lightly strawberry-flavored thumbprint cookies finished with a chocolate kiss, and I’ve made them with both freeze-dried strawberry powder and fresh jam with great results. If you enjoy bold strawberry desserts, my take on irresistibly gooey strawberry earthquake cake shows another way to celebrate the flavor.

Why Make This Recipe

Bright strawberry flavor with a rich chocolate center makes these festive and crowd-pleasing for Valentine’s Day or casual treats.
Quick prep and a short bake time mean you can have warm cookies in about 30 minutes from start to finish.
Flexible technique: you can use freeze-dried strawberry powder for color and concentrated flavor or a spoonful of jam for a rustic finish. I love these because the strawberry-chocolate combo always looks more impressive than the effort it takes.
Kid-friendly mixing and shaping make this an easy activity for family baking afternoons. If you like cookies with gooey centers, consider pairing this dessert idea with chocolate marshmallow swirl cookies for variety.

Recipe Overview

Prep time: 15 minutes (plus optional 30 minutes chilling)
Cook time: 9–11 minutes per batch at 350°F (175°C)
Total time: 25–45 minutes depending on chilling
Servings: Makes about 24 cookies (using a 1-tablespoon cookie scoop)
Difficulty: Easy — basic creaming and shaping required
Method: Cream butter and sugar, add egg and flavoring, fold in dry ingredients and strawberry powder or jam, form balls, press wells, bake on parchment or silicone mat, press a chocolate kiss into each cookie while warm.

My Experience Making This Recipe

I tested the recipe using both 1 tablespoon of freeze-dried strawberry powder and 2 teaspoons of pureed fresh strawberries to compare texture and color. Chilling the dough for 30 minutes reduced spreading and kept the thumbprints neat, which I recommend for a uniform look.

How to Make Irresistible Strawberry Kiss Cookies for Sweet Valentine Moments

Start by creaming 1 cup (227 g) unsalted butter with 1 cup (200 g) granulated sugar until light and fluffy, about 3–4 minutes with a stand mixer or 4–5 minutes with a hand mixer. Beat in 1 large egg and 1 teaspoon vanilla extract, then fold in 2 1/4 cups (280 g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt; finally stir in 3–4 tablespoons freeze-dried strawberry powder (or 1–2 tablespoons pureed strawberries, reduced) for flavor and color. Scoop 1-tablespoon portions, roll into balls, and place 2 inches apart on a parchment-lined baking sheet; chill 15–30 minutes to control spread. Bake at 350°F (175°C) for 9–11 minutes until edges are set but centers are soft, then immediately press a chocolate kiss or a strawberry-filled candy into each warm well so it melts slightly and adheres.

Expert Tips for Success

Use freeze-dried strawberry powder for concentrated flavor without extra moisture; grind it in a small spice grinder if clumpy.
Chill the dough for at least 15 minutes to prevent flat, greasy cookies; for best shaping chill 30 minutes.
Press the candy in while the cookie is hot from the oven so it softens and sticks; if you like a firmer candy, wait 1–2 minutes.
Use a small cookie scoop (1 Tbsp) for even cookies and bake on a silicone mat or parchment to avoid bottoms browning too fast.
If using fresh strawberry puree, reduce any liquid slightly (squeeze out pulp) and add 2–3 tablespoons more flour if the dough feels too soft.

How to Serve Irresistible Strawberry Kiss Cookies for Sweet Valentine Moments

Arrange on a small tiered tray with paper doilies for a charming Valentine presentation.
Serve warm with a mug of hot chocolate or a cold glass of milk for a classic combo; for an adult pairing try a fruity rosé.
Add a dusting of powdered sugar or a drizzle of melted white chocolate for extra flair.
Offer a variety plate with plain butter cookies and jam-filled thumbprints to suit different tastes, or pair with a savory side like sweet potato kale gratin if serving as part of a brunch spread.

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 3 days to preserve texture. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer-safe container for up to 3 months; thaw at room temperature 30–60 minutes before serving. To refresh chilled or slightly stale cookies, warm in a 300°F (150°C) oven for 4–6 minutes — this softens the cookie and mellows the chocolate without burning.

Recipe Variations

Gluten-free: Substitute a 1:1 gluten-free flour blend and add 2 teaspoons xanthan gum if your blend lacks it; chill dough longer to firm up.
Dairy-free / Vegan: Use 1 cup vegan butter and a flax “egg” (1 Tbsp ground flax + 3 Tbsp water) and choose dairy-free chocolate kisses. Bake a minute or two longer if needed.
Jam-filled Strawberry Thumbprints: Omit the freeze-dried powder and drop 1/2 teaspoon high-quality strawberry jam into the well after baking instead of a chocolate candy.
Double chocolate: Replace 1/4 cup (30 g) flour with 1/4 cup (25 g) Dutch-process cocoa for a chocolate cookie with a strawberry center.

In one test I swapped the freeze-dried powder for 2 teaspoons of concentrated strawberry syrup; the color deepened but the dough required extra flour — so I reduced liquid next time for balance. For a different texture and sweetness profile, try alternating candies and jam centers.

Nutritional Highlights

Strawberries (or freeze-dried powder) add a small boost of vitamin C and fruity antioxidants compared with plain sugar cookies.
These cookies are a treat — expect significant sugar and butter content, so enjoy in moderation (1–2 cookies as a typical portion).
Allergens: contains wheat, dairy, eggs, and soy (in most store-bought chocolate); follow the variations above for common allergen swaps.

Troubleshooting Common Issues

Cookies spread too much: chill dough longer, reduce oven temperature by 10°F, or add 1–2 tablespoons more flour.
Dry or crumbly cookies: avoid over-baking and measure flour by spooning into the cup and leveling; cream butter and sugar thoroughly for moisture and structure.
Kisses won’t stick or sink completely: press gently while cookies are hot; if the candy melts too much, allow cookies to cool on the sheet for 1 minute before transferring to a rack.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes — you can refrigerate the dough in a sealed container for up to 48 hours or freeze scooped balls for up to 3 months. Bake from chilled (add 1–2 minutes to bake time) or bake directly from frozen, adding 2–3 minutes.

Q: How do I keep the pink color from fading?
A: Use freeze-dried strawberry powder for stable, natural color; if using fresh puree, add a touch of gel or powdered food coloring because liquid dye can change dough consistency.

Q: Can I replace the chocolate kiss with ganache or jam after baking?
A: Absolutely — spoon 1/2 teaspoon of warm ganache or jam into the thumbprint after baking for a glossy finish; ganache will set firmer if chilled briefly.

Q: My cookies are spreading and thin — is my butter too soft?
A: Yes. If butter is overly soft or melted, cookies will spread. Use softened (not greasy) butter and chill the dough 15–30 minutes to firm it before baking.

Conclusion

If you want the original recipe source and a visual reference while you bake, check the full recipe for Irresistible Strawberry Kiss Cookies for Sweet Valentine Moments for additional notes and photos.

Ingredients

Instructions

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