Description

Strawberry-flavored cookies made with gelatin mix for a beautiful pink color, topped with chocolate kiss candies and dusted with powdered sugar. These soft, melt-in-your-mouth cookies are perfect for holidays, showers, and special celebrations.

Ingredients

Cookie Dough

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional but recommended)
2 cups + 2 tablespoons (280g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 package (3 oz) strawberry-flavored gelatin mix

For Finishing

¼ cup powdered sugar, for dusting
24-30 chocolate kiss candies, unwrapped

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Dough

Throw your softened butter and sugar into a large bowl and beat the heck out of it for 2-3 minutes until it looks lighter and fluffy. I used to rush this part and wonder why my cookies were dense as hockey pucks. Turns out those few extra minutes really matter! Add your egg, vanilla, and almond extract, then beat until everything looks smooth and combined. Dump in the strawberry Jello powder and mix until your dough turns this gorgeous pink color that makes you want to eat it raw (but don’t, obviously).

Step 2: Shape & Chill the Cookies

Scoop about a tablespoon of dough and roll it between your palms until it’s a smooth ball. This is actually pretty therapeutic if you’ve had a stressful day. Line them all up on a baking sheet and stick the whole thing in the fridge for at least an hour. And I mean AT LEAST an hour. My friend Sarah thought she could get away with 30 minutes and ended up with cookies that looked like they’d been run over by a car. Overnight is even better if you can plan ahead. I usually make the dough after dinner and bake them the next morning.

Step 3: Bake

Get your oven going at 350°F and line your baking sheets with parchment paper. Space those cold dough balls about 2 inches apart. Here’s where I messed up the first time I made these: I pressed my thumb into the center to make a well for the kiss, thinking I was being smart. WRONG. They spread like crazy. Just leave them as balls and the kiss will settle in perfectly after baking.

Step 4: Add the Chocolate Kisses

Pull those cookies out and resist the urge to immediately shove a kiss on top. Set a timer for 2 minutes. I know it feels like forever but trust me. Those 2 minutes let the cookies firm up just enough that the kiss doesn’t sink all the way through. When the timer goes off, gently press a chocolate kiss right into the center of each cookie. The bottom of the kiss will soften from the heat and stick perfectly without melting into a puddle.

Step 5: Cool Completely

Transfer your cookies to a wire rack. I know they smell incredible and you want to eat one immediately, but give them at least 15 minutes to cool and firm up. The chocolate needs to set and the cookies need to finish their thing. I usually sneak one after 10 minutes anyway because I have no self-control, but you should definitely wait the full time.

Step 6: Dust with Powdered Sugar

Here’s a trick I figured out after getting powdered sugar all over my chocolate kisses about fifty times: dust the cookies BEFORE you add the kisses. Or wait until everything’s stone cold and dust very carefully around the chocolate. I put my powdered sugar in a fine-mesh sieve and tap it gently over the cookies for that pretty, even coating you see in bakery windows.

Notes

Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Scooping directly from the bag packs in too much flour and makes dry cookies.
Don’t overbake! Take them out just as the edges start to firm up. They’ll look slightly underdone in the center, but that’s perfect.
If your cookies do spread too much, you can gently push the edges inward with a spoon while they’re still warm to reshape them.
Use parchment paper or a silicone baking mat—this prevents sticking and helps cookies bake more evenly.
Cream the butter and sugar for the full 2-3 minutes. This creates air pockets that give you that delicate, tender texture.
Unwrap all your chocolate kisses before you start baking! You don’t want to be frantically unwrapping them while your hot cookies are waiting.

Prep Time: 20 minutes
Cook Time: 12 minutes + Chill Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American