Description
Strawberry Kiss Cookies are delightful soft sugar cookies made with Funfetti mix and cream cheese, topped with Hershey’s Strawberry Ice Cream Cone Kisses for a festive, fruity twist that's perfect for celebrations or a sweet treat any time.
Ingredients
Scale
Cookie Dough
- 16 ounce bag Funfetti sugar cookie mix
- 4 ounce cream cheese, softened (½ 8-ounce package)
- 1 large egg
Coating & Topping
- ½ cup pink or white sanding sugar or non-pareils
- 18 Hershey’s Strawberry Ice Cream Cone Kisses
Instructions
- Prepare the oven and baking sheet. Line a large baking sheet with parchment paper and preheat the oven to 375 degrees Fahrenheit.
- Make the cookie dough. In a large mixing bowl, use a hand or stand mixer to beat together the Funfetti sugar cookie mix, softened cream cheese, and large egg until combined into 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 scoop out balls of dough and drop them into the sugar or non-pareils. Roll them gently until coated and form into even balls.
- Optional chilling. If dough is too sticky to scoop and roll well, refrigerate or freeze for 30-60 minutes. This helps firm the dough making it easier to handle but is not required.
- Arrange cookies on baking sheet. Place coated cookie balls on the prepared baking sheet with about 1 ½ inches of space between each.
- Bake the cookies. Bake in the preheated oven for 12 minutes or until the edges are set but the cookies remain soft.
- Cool and add kisses. Allow the cookies to cool on the baking sheet for 3-5 minutes. Then press an unwrapped Hershey’s Strawberry Ice Cream Cone Kiss into the top of each cookie.
- Final cooling and serving. Transfer the cookies to a cooling rack to cool completely or serve warm depending on your preference. The cooling time affects how soft or hard the kisses stay.
Notes
- Store cooled cookies in an airtight container at room temperature for 3-4 days or refrigerate up to one week.
- You can freeze baked cookies for 2-3 months in an airtight container or freezer bag.
- Avoid storing cookies while warm to prevent the kisses from deforming.
- Chilling dough before scooping helps manage stickiness and makes forming easier.
- Use sanding sugar on your hands or scoop to prevent sticking when shaping dough.
- The amount of cooling before pressing kisses influences the softness of the chocolate topping.
- Bring refrigerated or frozen cookies to room temperature before serving to restore texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
