Strawberry Kiss Cookies are a sweet little treat that brings a lovely burst of fresh strawberry flavor wrapped up in a soft, buttery cookie. Each cookie is topped with a classic chocolate kiss that adds just the right touch of chocolatey goodness to balance the fruity sweetness. The combination of soft cookie and melty chocolate always feels like a warm hug in cookie form.
I love making these cookies because they’re both simple and special. The strawberry flavor makes them perfect for spring and summer, but honestly, I find myself baking them year-round just because they’re so cheerful and fun to share. My favorite tip is to gently press the chocolate kiss into the cookie right after baking so it melts just a little, creating a gooey center that everyone loves.
These cookies always remind me of family gatherings where everyone can’t stop snacking on them. I especially enjoy serving them with a glass of cold milk or a cup of tea—it’s an easy way to brighten up any afternoon. If you’re looking for a cookie recipe that’s sweet, simple, and a little bit nostalgic, Strawberry Kiss Cookies are definitely a winner.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level. Make sure it’s softened for easy mixing. If needed, you can replace it with margarine, but the flavor may be less rich.
Freeze-Dried Strawberries: These add real strawberry flavor and pretty red speckles. If you can’t find them, finely chop fresh strawberries and pat dry to reduce moisture, but dough texture may vary a bit.
Red Food Coloring: Gel coloring gives vibrant color without thinning dough. If you prefer natural options, beet powder or juice works but may alter taste slightly.
Pink Sanding Sugar: This adds sparkle and a slight crunch. You can substitute with regular granulated sugar or colored sugar crystals you like.
Red Fondant or Modeling Chocolate: These make the cute lip shapes. If you want a simpler approach, try shaped red candy melts or use store-bought fruit leather cut into lips.
How Do You Shape and Detail the Fondant Lips Perfectly?
Shaping the lips can be tricky, but with some patience, it’s fun to do! Here’s how:
- Roll out your red fondant or modeling chocolate to about 1/8 inch thick on a clean surface dusted with powdered sugar to prevent sticking.
- Cut out a small oval or circle to start.
- Shape the top lip by pinching the middle gently to create the cupid’s bow form.
- Use a toothpick or the edge of a butter knife to draw a vertical line down the center.
- Add tiny diagonal lines to mimic creases for a natural look.
- For the bottom lip, gently curve the shape and add similar lines.
- Place the lips onto the warm cookie so they stick well.
Remember, it doesn’t have to be perfect! Each lip will look unique, making your cookies more charming.
Equipment You’ll Need
- Mixing bowls – I find a large bowl for creaming butter and sugars makes the process easier.
- Hand or stand mixer – speeds up mixing and gets the dough smooth without work.
- Measuring cups and spoons – helps add the ingredients accurately for the best texture.
- Cookie scoop or tablespoon – ensures all cookies are the same size for even baking.
- Parchment paper and baking sheet – prevents sticking and makes cleanup simple.
- Rolling pin and small cookie cutters – for shaping the fondant lips and rolling out the mixture (if needed).
- Edible food pen or small knife – for adding details to the fondant lips, making them look realistic.
Flavor Variations & Add-Ins
- Swap out strawberry flavor with raspberry or cherry by using flavored extracts or jams, adding a different fruity touch.
- Use white or milk chocolate kisses instead of traditional ones for a softer, creamier flavor.
- Add chopped nuts or sprinkles inside the cookie dough for extra crunch and texture.
- Mix in a teaspoon of lemon or orange zest for a bright, citrus twist that pairs nicely with the fruit flavor.
Strawberry Kiss Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup freeze-dried strawberries, crushed
- Red food coloring (gel or liquid)
- Pink sanding sugar or crystal sugar, for rolling
For the Decoration:
- Red fondant or red modeling chocolate (or red tinted marzipan) for lips
- Edible food pen or black food coloring gel (optional, for lip details)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes baking time per batch. Allow some extra time for cooling and shaping the fondant lips (about 10-15 minutes). Overall, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully combined.
2. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and crushed freeze-dried strawberries. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Add a few drops of red food coloring and mix until you get a pale pink dough with pretty strawberry speckles.
3. Shape and Bake Cookies:
Using a cookie scoop or tablespoon, roll the dough into 1-inch balls. Roll each ball in pink sanding sugar to coat evenly. Place the coated dough balls a couple of inches apart on the prepared baking sheet. Bake for 10-12 minutes, until the edges are set but the centers remain soft.
4. Make Fondant Lips:
While the cookies cool on the sheet for a few minutes, roll out the red fondant or modeling chocolate thinly on a lightly powdered surface. Cut and shape small lip forms, using a toothpick or edible pen to add creases and details if you like.
5. Decorate Cookies:
When the cookies have cooled for about 5 minutes (still slightly warm, not hot), gently press one red fondant lip onto the center of each cookie so it sticks well. Let the cookies cool completely on a wire rack.
6. Store and Enjoy:
Store your Strawberry Kiss Cookies in an airtight container to keep them fresh. They make a delightful sweet treat for sharing or gifting!
Can I Use Fresh Strawberries Instead of Freeze-Dried?
Yes, but fresh strawberries have more moisture, which can affect the dough texture. If using fresh, finely chop and gently pat dry with paper towels to remove excess moisture before mixing them in.
How Do I Store Strawberry Kiss Cookies?
Store them in an airtight container at room temperature for up to 4 days. To keep the fondant lips looking their best, avoid stacking cookies directly on top of each other.
Can I Make the Fondant Lips Ahead of Time?
Absolutely! Shape the lips a day or two in advance and keep them in an airtight container at room temperature. Just press them onto the cookies while they’re still slightly warm for the best adhesion.
What If I Don’t Have a Cookie Scoop?
No worries! You can use a tablespoon or simply roll the dough by hand into roughly 1-inch balls. Just try to keep sizes consistent so they bake evenly.