Soft, pink strawberry cookies rolled in powdered sugar and topped with a melty chocolate kiss — these Strawberry Kiss Cookies are as adorable as they are delicious. They’re made with simple ingredients, come together in no time, and are a go-to treat for Valentine’s Day, baby showers, or anytime I want to bake something fun, quick, and festive.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box strawberry cake mix (15.25 oz)
1/3 cup vegetable oil
2 large eggs
1/4 cup powdered sugar (for dusting)
24 chocolate kisses, unwrapped
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, I combine the strawberry cake mix, vegetable oil, and eggs. I stir until everything comes together into a soft, uniform dough.
I roll the dough into 1-inch balls, then gently coat them in powdered sugar.
Then I arrange the dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
I bake the cookies for 8–10 minutes, until the edges are just set and the tops have small cracks.
After letting them cool on the baking sheet for 2–3 minutes, I gently press a chocolate kiss into the center of each cookie.
I transfer them to a wire rack to cool completely. If I want an extra sweet touch, I dust a little more powdered sugar on top before serving.
Servings and timing
Servings: 24 cookies
Prep time: 10 minutes
Bake time: 10 minutes
Total time: 20 minutes
Calories: About 120 kcal per cookie
Variations
I sometimes swap the chocolate kisses for white chocolate or cookies and cream-flavored kisses for a twist.
For a citrusy spin, I mix in a bit of lemon zest into the dough.
To make them more festive, I roll the cookie dough in colored sanding sugar instead of powdered sugar.
I like adding mini chocolate chips to the dough if I want even more chocolate in each bite.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I drop a slice of bread into the container. If I want to enjoy them warm, I reheat a cookie in the microwave for about 5 seconds — just enough to melt the chocolate kiss a bit.
FAQs
How do I keep the chocolate kiss from melting too much?
I press the kiss into the cookie after a couple of minutes of cooling — not right away — to help it stay firm on top without melting completely.
Can I freeze these cookies?
Yes, I freeze the baked cookies in a single layer until firm, then transfer them to a freezer bag. They keep well for up to 2 months. I also freeze the dough balls (without sugar) and roll them in powdered sugar just before baking.
Can I make the dough ahead of time?
Definitely. I prepare the dough and refrigerate it, covered, for up to 24 hours before baking. It makes prep super easy the next day.
Do I need to chill the dough?
No, I don’t need to chill the dough for this recipe. The dough is thick enough to hold its shape while baking, which is part of why I love this shortcut method.
Can I use a different cake mix flavor?
Absolutely. While I love the strawberry version for its color and flavor, I’ve also made these with lemon and red velvet cake mixes — both turned out great.
Conclusion
Strawberry Kiss Cookies are one of my favorite easy treats to whip up when I want something playful and sweet without spending hours in the kitchen. With only a handful of ingredients and a vibrant, soft-baked texture, they’re perfect for holidays, parties, or simply satisfying my sweet tooth. Whether it’s for Valentine’s Day or a random Tuesday, these cookies always bring a little joy to the table.
📖 Recipe:
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Strawberry Kiss Cookies
- Total Time: 20 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy strawberry cookies made from cake mix, rolled in powdered sugar, and topped with a chocolate kiss. A quick, festive treat perfect for Valentine’s Day or any celebration.
Ingredients
1 box strawberry cake mix (15.25 oz)
1/3 cup vegetable oil
2 large eggs
1/4 cup powdered sugar (for dusting)
24 chocolate kisses, unwrapped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the strawberry cake mix, vegetable oil, and eggs. Stir until a soft, uniform dough forms.
- Roll the dough into 1-inch balls and coat each ball in powdered sugar.
- Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8–10 minutes, until the edges are set and the tops are slightly cracked.
- Let cookies cool on the baking sheet for 2–3 minutes, then gently press a chocolate kiss into the center of each one.
- Transfer cookies to a wire rack to cool completely. Optionally, dust with more powdered sugar before serving.
Notes
Swap chocolate kisses with white chocolate or cookies and cream varieties for a twist.
Add lemon zest to the dough for a citrusy flavor.
Use colored sanding sugar instead of powdered sugar for a festive touch.
Mix mini chocolate chips into the dough for extra chocolate.
Store in an airtight container with a slice of bread to keep them soft.
Microwave for about 5 seconds to slightly melt the kiss when serving.
Freeze baked cookies or dough balls for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
