Description
Strawberry Kiss Cookies are delightful soft sugar cookies made from funfetti sugar cookie mix combined with cream cheese for extra moisture and tang. Each cookie is topped with a Hershey’s Strawberry Ice Cream Cone Kiss for a perfect burst of creamy strawberry flavor, making them a festive and irresistible treat for any occasion.
Ingredients
Scale
Main Ingredients
- 16 ounce bag Funfetti Sugar Cookie Mix
- 4 ounce cream cheese, softened
- 1 large egg
Topping
- ½ cup pink or white sanding sugar or non-pareils
- 18 Hershey’s Strawberry Ice Cream Cone Kisses, unwrapped
Instructions
- Preheat and Prepare: Line a large baking sheet with parchment paper and preheat your oven to 375 degrees Fahrenheit to ensure even 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 a soft dough forms.
- Coat the Dough Balls: Place the sanding sugar or non-pareils into a shallow bowl. Use a 1 ½ tablespoon cookie scoop to portion dough balls, then roll each ball gently in the sugar or non-pareils until fully coated and smooth.
- Optional Chill: If the dough is too sticky to handle, refrigerate or freeze it for 30 to 60 minutes to firm up, which will make scooping and rolling easier but is not required.
- Arrange on Baking Sheet: Place the coated cookie dough balls onto the prepared baking sheet, spacing them about 1 ½ inches apart to allow for spreading during baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 12 minutes or until the edges have set but the centers remain soft.
- Cool and Add Kisses: Let the cookies cool on the baking sheet for 3 to 5 minutes, then gently press an unwrapped Strawberry Kiss into the center of each cookie.
- Final Cooling: Transfer the cookies to a cooling rack to cool completely, or serve them warm if preferred.
Notes
- Store cooled cookies in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.
- To freeze, keep cookies in an airtight container for 2-3 months.
- Avoid covering cookies while still warm to prevent Kisses from deforming.
- Chilling dough helps with sticky handling; dust hands or tools lightly with sanding sugar if needed.
- The timing of pressing Kisses affects softness: pressing immediately after baking will melt them more, while waiting longer keeps them firmer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
