Description
Strawberry Kiss Cookies are soft, sweet treats made with funfetti sugar cookie mix, cream cheese, and topped with delicious Hershey’s Strawberry Ice Cream Cone Kisses. Perfect for parties or a special homemade dessert, these cookies combine a funfetti base with a unique and colorful twist.
Ingredients
Scale
Cookie Dough
- 16 ounce bag Funfetti Sugar Cookie Mix
- 4 ounce cream cheese, softened (½ of an 8-ounce package)
- 1 large egg
Coating and Topping
- ½ cup pink or white sanding sugar or non-pareils
- 18 Hershey’s Strawberry Ice Cream Cone Kisses
Instructions
- Preheat Oven: Line a large baking sheet with parchment paper and preheat your oven to 375 degrees Fahrenheit to prepare for baking the cookies.
- Mix 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.
- Prepare Coating: Pour the pink or white sanding sugar or non-pareils into a shallow bowl to coat the cookie dough balls.
- Scoop Dough: Use a 1½ tablespoon cookie scoop to form balls of dough, then drop each ball into the shallow bowl of sugar or non-pareils.
- Coat Dough Balls: Gently roll each dough ball in the sanding sugar or non-pareils until evenly coated and smooth into a ball shape.
- Optional Chilling: If the dough is too sticky to work with, refrigerate or freeze it for 30-60 minutes to firm it up, making it easier to scoop and roll.
- Arrange for Baking: Place the coated cookie balls onto the prepared baking sheet, spacing them about 1½ inches apart to allow room for spreading.
- Bake: Bake the cookies for 8-12 minutes or until the edges are set and lightly golden.
- Add Topping: After baking, let the cookies cool on the baking sheet for 3-5 minutes before pressing an unwrapped Hershey’s Strawberry Kiss into the center of each warm cookie.
- Cool and Serve: Transfer the cookies to a cooling rack to cool completely, or enjoy them warm if preferred.
Notes
- Store cooled cookies in an airtight container at room temperature for 3-4 days or refrigerate up to one week.
- Freeze cookies for 2-3 months in an airtight container to maintain freshness.
- Avoid covering or storing cookies while warm, as it may cause the Kisses to deform.
- Chilling the dough is optional but helps manage sticky dough and makes scooping easier.
- Using sanding sugar on hands and cookie scoop helps prevent dough from sticking.
- Non-pareils provide coating but do not assist with stickiness like sanding sugar does.
- For best taste and texture, bring refrigerated cookies to room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
