Description
Strawberry Kiss Cookies are soft, funfetti sugar cookies infused with cream cheese and topped with iconic Hershey’s Strawberry Ice Cream Cone Kisses for a delightful burst of strawberry flavor. These cookies feature a tender texture and a playful pop of pink sugar coating, perfect for celebrations or anytime you crave a sweet treat.
Ingredients
Scale
Cookie Dough
- 16 ounce bag Funfetti Sugar Cookie Mix
- 4 ounce cream cheese softened (half of an 8-ounce package)
- 1 large egg
Coating and Topping
- ½ cup pink or white sanding sugar or non-pareils
- 18 Hershey’s Strawberry Ice Cream Cone Kisses, unwrapped
Instructions
- Prepare Baking Sheet and Oven: Line a large baking sheet with parchment paper. Preheat your oven to 375 degrees Fahrenheit to ensure it's hot and ready for baking.
- Make 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 one large egg until all ingredients are fully combined and form a soft dough.
- Coat the Dough Balls: Pour the pink or white sanding sugar or non-pareils into a shallow bowl. Use a 1 ½ tablespoon cookie scoop to portion out dough balls, then drop each ball into the sugar bowl. Gently roll to coat the dough balls evenly with sugar or non-pareils and roll into smooth balls.
- Optional Chilling: If the dough is too sticky to handle easily, refrigerate or freeze it for 30-60 minutes. This step is optional but helps make scooping and rolling neater and easier.
- Arrange Cookies: Place the coated dough balls on the prepared baking sheet, spacing them about 1 ½ inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 12 minutes or until the cookie edges are set but the center remains soft.
- Cool and Add Kisses: Allow the cookies to cool on the baking sheet for 3-5 minutes. Then, gently press one unwrapped Hershey’s Strawberry Kiss into the center top of each cookie.
- Final Cooling: Transfer the cookies to a cooling rack to cool completely to prevent the Kisses from melting excessively or serve warm as desired.
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 sealed well to maintain freshness.
- Avoid covering warm cookies to prevent Kisses from melting and deforming.
- Coat your hands or cookie scoop lightly with sanding sugar when handling sticky dough for easier shaping.
- Adjust cooling time before pressing Kisses to control how much they melt—3-5 minutes yields slightly softened Kisses.
- Chilling dough before baking is optional but recommended if dough is too sticky to handle comfortably.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg
