Strawberry Kiss Cookies: Cute Valentine’s Day Cookies Everyone Loves

These little pink cookies are my kind of shortcut: fast-ish dough, a chill step in the fridge, and a chocolate kiss as the finisher. They look like you fussed, but you didn’t. I call them weekday-friendly show-offs.

If you want another simple, trustworthy cookie to keep in your rotation, try this sugar cookie recipe same easy vibes, different mood.

Why This Recipe Is a Win

Most days I want something that makes people smile and doesn’t make me lose my evening. These cookies give you that.

They use gelatin powder for strawberry flavor (magic shortcut). That one ingredient turns plain dough into candy-sweet, pink little rounds. And yes, chilling the dough matters. It keeps them from turning into sad pancake cookies. I learned that the hard way.

Also, they’re forgiving. Dough too soft? Add a hair more flour. Forgot to chill overnight? A quick hour will do. Little wins, every time. And they pair well with a cup of tea or with sturdier classics like German butter cookies if you’re hosting a plate.

How this recipe comes together

Think: cream, flavor, flour, chill, bake, kiss. No weird folding or long resting.

You cream butter and sugar until fluffy. Then you stir in an egg and a hit of vanilla (and almond if you’re feeling frisky). The strawberry gelatin gets folded in next, that’s where the pink and the taste come from. Dry ingredients join, you shape, you cool, then bake. While warm, you press a chocolate kiss into the top. Finish with a dusting of powdered sugar. Done.

No single step is dramatic. So don’t overthink it.

Tools You’ll Want Nearby

• Large mixing bowl (or stand mixer bowl)
• Hand or stand mixer
• Small bowl for dry ingredients
• Baking sheet and parchment paper
• Measuring cups and spoons
• Wire rack for cooling
• Spoon or small cookie scoop

That’s it. No fancy gear. If you don’t have a mixer, beat by hand it takes a little longer but still works.

What You’ll Need To Make these cookies

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional)
• 2 cups + 2 tbsp (280g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 package (3 oz) strawberry-flavored gelatin mix
• 1/4 cup powdered sugar, for dusting
• 24-30 chocolate kiss candies, unwrapped

Use room-temp butter and egg when you can. It makes the dough come together smoother. If you’re in a rush, microwave butter in 3–5 second bursts, but don’t melt it.

Making It Happen: Clear, Efficient Cooking Steps

1. PREPARE THE DOUGH: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract (if using), beating until well combined. Mix in the strawberry-flavored gelatin powder until fully incorporated.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, pink dough forms. If the dough feels too soft or sticky, add 1-2 extra tablespoons of flour.
3. SHAPE & CHILL THE COOKIES: Scoop about 1 tablespoon of dough and roll it between your palms to form a smooth ball. Place the dough balls on a lined baking sheet and chill in the refrigerator for at least 1 hour (or up to overnight for best results). This step is essential for preventing spreading.
4. BAKE: Preheat the oven to 350°F (175°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
5. Do NOT press an indentation into the dough before baking, this will cause excess spreading.
6. Bake for 11-13 minutes, or until the edges look set and slightly firm. The cookies may look soft in the center, but they will continue to firm up as they cool.
7. ADD THE CHOCOLATE KISSES: Remove the cookies from the oven and let them sit on the baking sheet for 2 minutes before adding the kisses. While still warm, gently press a chocolate kiss into the center of each cookie. The residual heat will help the chocolate stick without melting too much.
8. COOL COMPLETELY: Transfer the cookies to a wire rack and let them cool completely, allowing the chocolate to set.
9. DUST WITH POWDERED SUGAR: To avoid getting powdered sugar on the chocolate, dust the cookies FIRST, then press in the kisses.

Short and clear. Follow that order and you’ll be rewarded. Trust me.

Serving Ideas That Feel Natural and Flexible

• Tray of cookies for after-school snack. No plating required.
• With a mug of cocoa or strong coffee. Perfect contrast.
• Add them to a cookie swap with heartier choices like pumpkin chocolate chip cookies. They balance each other.

If you’re bringing them to a party, stack them gingerly. The chocolate can chip if you’re rough. Soft glassware plate works fine.

Saving Any Leftovers

Cool completely. Store in an airtight container at room temperature for up to 3 days. If it’s warm where you live, pop them in the fridge, the chocolate holds up better.

Freeze extras in a single layer on a sheet, then transfer to a bag. Thaw at room temp. They keep well for about a month frozen. And yes, powdered sugar freshens up the look after thawing.

Smart Tips That Save Time

• Chill time is important. Set a timer. Walk away. Do something else. Seriously.
• If dough gets too sticky while shaping, dampen your hands slightly. Works like a charm.
• Make the dough the night before and bake in the morning. Convenience win.
• If you’re into swaps, see how spices play in pumpkin spice cookies if you want a fall twist elsewhere.

One tiny trick: when pressing the kiss in, hold it in place a second longer than you think. Keeps the top neat. And yes, this part matters.

Easy Swaps and Extras

• Almond extract is optional. Skip it if you’re not into that marzipan hint.
• Use different flavored gelatin powders if you want lemon or raspberry will change the whole mood. I’ve done both. Both were nice.
• Swap chocolate kisses for caramel-filled candies or a small chocolate disk for a different look. Just make sure they’re unwrapped.

Keep it simple. Small swaps go a long way.

What to Do If Something Goes Sideways

Dough too soft? Add 1 tablespoon flour at a time, chill, then test. Cookies spreading too much? Next batch: chill longer and check oven temp. Cookie edges browning too fast? Lower oven by 10–15°F and add a minute to bake time. Chocolate sinking too much? Let cookies rest 3–4 minutes before adding the kiss. That little extra wait saves faces.

Questions You Might Have

Q: Can I use regular Jell-O or only strawberry-flavored?
A: Use a strawberry-flavored gelatin mix. That gives the color and flavor. Regular unflavored gelatin won’t cut it.

Q: Can I make the dough ahead?
A: Yes. Chill overnight. It often tastes better the next day. Quick tip: let it sit at room temperature 10 minutes before scooping if it’s super firm.

Q: Do I have to dust with powdered sugar?
A: No. It looks pretty with it, but skip it if you want cleaner chocolate tops.

Q: What if I don’t have a cookie scoop?
A: Use a tablespoon measure or form balls by hand. Aim for about 1 tablespoon dough each.

Q: Can I swap butter for margarine?
A: Butter makes the best flavor. Margarine will work but expect a different texture and taste.

One Last Thought

Make them now. Or later. Either way, they behave. They look sweet and taste like you cared. Which is the point, right?

If you want to compare this version to the original inspiration or try another baker’s take, I like the write-up at Strawberry Kiss Cookies – Mama Needs Cake®.

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