Strawberry Kiss Cookies, also known as Strawberry Blossoms, are soft, pink, and bursting with sweet strawberry flavor. Each cookie is rolled in sugar for a subtle crunch and topped with a rich chocolate kiss that melts slightly into the warm cookie. These are the perfect cookies when I want something festive, colorful, and totally irresistible.
Why You’ll Love This Recipe
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I only need a handful of simple ingredients, and the prep is quick and easy.
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The cookies have a bright strawberry flavor and a fun pink color that makes them ideal for holidays or parties.
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They come out soft, chewy, and perfectly sweet every time.
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I love the combination of strawberry and chocolate—it’s a match made in dessert heaven.
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These cookies are easy to make in batches for sharing or gifting.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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strawberry cake mix
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all-purpose flour
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vegetable oil
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eggs
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milk
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granulated sugar (for rolling)
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chocolate kisses (unwrapped)
Directions
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I mix the strawberry cake mix and flour in a large bowl.
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I add in the oil, eggs, and milk, then mix until a soft, sticky dough forms.
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I cover the dough and chill it in the fridge for about 1 hour. This makes it easier to roll and helps the cookies hold their shape.
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I preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
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I scoop out portions of dough, roll them into balls, and coat each one in granulated sugar.
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I place the dough balls on the baking sheet and bake for 8 to 10 minutes, just until the edges are set and the tops are slightly cracked.
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Right after baking, I press a chocolate kiss into the center of each warm cookie.
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I let the cookies cool on the sheet for a few minutes before moving them to a wire rack to finish cooling.
Servings and Timing
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Servings: 24 to 30 cookies
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Prep Time: 15 minutes (plus 1 hour chilling time)
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Bake Time: 8–10 minutes
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Total Time: About 1 hour 30 minutes
Variations
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I use different flavors of cake mix—like lemon or red velvet—for fun twists.
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I swap the kisses for chocolate hearts, truffles, or even a white chocolate version.
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I mix in some mini chocolate chips or colorful sprinkles for extra texture.
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I add a drop of strawberry extract for an even bolder fruit flavor.
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I roll them in pink sanding sugar for a more decorative finish.
Storage/Reheating
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Room Temperature: I keep the cookies in an airtight container for up to 4 days.
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Freezer: I freeze the cooled cookies in a single layer, then transfer them to a freezer bag or container for up to 2 months. Thaw at room temperature.
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Make-Ahead: I sometimes make the dough a day in advance and chill it overnight before baking.
FAQs
Can I use butter instead of oil?
Yes, I sometimes use melted butter for a slightly richer flavor. Just substitute it in equal amounts.
Do I need to chill the dough?
Chilling helps firm up the dough and keeps the cookies from spreading too much, so I always recommend it.
Can I make these cookies without rolling them in sugar?
Yes, the sugar adds texture and sweetness, but I’ve skipped it before and they still taste great.
How do I keep the kisses from melting?
I freeze the kisses ahead of time so they hold their shape better when pressed into the warm cookies.
Can I use a different brand of chocolate?
Absolutely. Any chocolate candy that holds its shape when slightly melted will work perfectly here.
Conclusion
Strawberry Kiss Cookies are one of my favorite quick-and-easy desserts. They're soft, sweet, and topped with just the right touch of chocolate. Whether I’m baking for Valentine’s Day, baby showers, or just because I’m craving something strawberry-chocolatey, these cookies always deliver. They’re fun to make, fun to eat, and even more fun to share.
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