Description
Strawberry Kiss Cookies are delightful sugar cookies made from a funfetti mix blended with cream cheese for a soft texture, then topped with a strawberry-flavored Hershey’s Kiss. These colorful, sweet treats have a perfect balance of soft cookie and melty chocolate, ideal for festive occasions or anytime you crave a fun, fruity cookie.
Ingredients
Scale
Main Ingredients
- 16 ounce bag Funfetti Sugar Cookie Mix
- 4 ounce cream cheese softened (½ of an 8-ounce package)
- 1 large egg
- ½ cup pink or white sanding sugar or non-pareils
- 18 Hershey’s Strawberry Ice Cream Cone Kisses
Instructions
- Preheat the Oven: Line a large baking sheet with parchment paper and preheat your oven to 375 degrees Fahrenheit to prepare for baking.
- Mix the Dough: In a large mixing bowl, use a hand or stand mixer to beat together the funfetti sugar cookie mix, softened cream cheese, and large egg until combined into a soft dough.
- Prepare Sugar Coating: Pour the pink or white sanding sugar or non-pareils into a shallow bowl to coat the cookie dough balls later.
- Scoop and Coat Dough: Using a 1 ½ tablespoon cookie scoop, scoop out balls of dough and drop them into the bowl with sugar or non-pareils. Roll gently to coat and then roll into an even ball.
- Optional Chill: If the dough is too sticky to handle, refrigerate or freeze it for 30-60 minutes. This will make it easier to scoop and roll, though it will still be slightly sticky.
- Arrange Cookies: Place the coated dough balls on the prepared baking sheet, spacing them about 1 ½ inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until the edges are set but cookies are still soft in the center.
- Cool and Add Kisses: Let the cookies cool on the baking sheet for 3-5 minutes, then press an unwrapped Hershey’s Strawberry Kiss firmly into the center of each cookie.
- Final Cooling: Transfer the cookies to a cooling rack to cool completely or serve them warm, enjoying the melty chocolate top.
Notes
- Store cooled cookies in an airtight container at room temperature for 3-4 days or refrigerate up to one week.
- Cookies can be frozen for 2-3 months to maintain freshness.
- Avoid covering or storing cookies while still warm to prevent the Kisses from deforming.
- Chilling dough before scooping helps manage stickiness and makes rolling easier.
- Use sanding sugar on hands and scoops to manage sticky dough; non-pareils coat cookies but don’t prevent stickiness on hands.
- Adjust cookie cooling time before pressing in Kisses to control how soft or firm the chocolate becomes; longer cooling results in firmer Kisses.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
