Strawberry Kiss Cookies
Soft, buttery cookies rolled in sugar and finished with a bright strawberry kiss or jam give these strawberry kiss cookies their classic, cheerful look and a pop of fruity flavor; they bake up tender with a lightly crisp edge. I perfected this version after testing eight batches for texture and jam placement, so each cookie holds its center without spreading. Get the full recipe — try it tonight.
Strawberry kiss cookies melt on the tongue: a pillowy butter cookie with a glossy strawberry center and a touch of crunch from the sugar roll. These cookies are noteworthy because they balance a soft interior and crisp edge through a short chill, and I tested the dough with both cake and all-purpose flours to find the most reliable texture. The method borrows the simplicity of classic thumbprint cookies but keeps the dough soft enough to press a well and hold a candy or jam without collapsing. I developed this version during a week of holiday cookie trials; it works well in small batches and scales up for parties. Jump to Recipe
Why This Recipe Works
- Chilling the dough for 20–30 minutes prevents excess spread and keeps a deep, rounded well for filling.
- A small addition of cornstarch (10 g / 2 tsp) gives a tender, shortbread-like crumb without extra butter.
- Rolling in granulated sugar before baking creates a lightly crisp, shiny exterior that contrasts the soft center.
- Using room-temperature butter and quick mixing develops just enough structure — do not overmix.
- Pressing the center twice (once before baking, once immediately after) keeps the jam or candy centered.
Ingredients Breakdown
- All-purpose flour 300 g (2 1/2 cups): Structure for the cookie; too much protein (bread flour) makes cookies tough.
- Cornstarch 10 g (2 tsp): Tenderizes the crumb for a shortbread-like texture.
- Baking powder 4 g (1 tsp) and salt 4 g (1 tsp): Leavening and flavor balance. Use Diamond Crystal kosher salt if available; if using Morton, halve the amount.
- Unsalted butter 170 g (3/4 cup, 12 tbsp), room temperature: Fat and flavor; do not use melted butter or the cookies will spread.
- Granulated sugar 150 g (3/4 cup): Sweetness and helps the exterior crisp when rolled.
- Large egg 50 g (1 egg), room temperature: Binds and adds lift.
- Vanilla extract 5 ml (1 tsp): Background flavor.
- Powdered sugar 100 g (3/4 cup) for rolling (optional): Gives a soft snowy look; you can substitute more granulated sugar for a crisper surface.
- Strawberry jam 120 g (1/2 cup) or 24 small strawberry-flavored kisses: Jam gives a soft, spoonable center; candy offers a glossy, nostalgic finish. If using jam, choose a seedless variety for smoothness.
Substitutions with impact warnings:
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend (300 g) and add ½ tsp xanthan gum; texture will be slightly more crumbly.
- Dairy-free: Replace butter with a 1:1 vegan butter block with similar water content; cookies may spread a touch more.
- Egg-free: Use 45 g (3 tbsp) unsweetened applesauce as a binder; cookies will be slightly softer and browner.
Essential Equipment
- Baking sheets: Two rimmed baking sheets (13 x 18 cm / half-sheet) lined with parchment or a silicone mat.
- Mixing bowl and hand mixer or stand mixer with paddle attachment: Cream butter and sugar until light. A wooden spoon works but takes longer.
- Cookie scoop (1 tbsp / 15 ml) or scale to portion dough evenly.
- Small spoon or rounded end of a 1/2 tsp measure to press wells.
- Cooling rack: Cools cookies evenly and prevents soggy bottoms.
- If you don’t have a cookie scoop, use two spoons to shape dough; if no silicone mat, use parchment paper.
Step-by-Step Instructions
Step 1: Prepare the Dry Ingredients
Sift or whisk together 300 g (2 1/2 cups) all-purpose flour, 10 g (2 tsp) cornstarch, 4 g (1 tsp) baking powder, and 4 g (1 tsp) salt in a bowl until uniform. Set aside so you can add the dry mix quickly to the wet ingredients. Active time: 5 minutes.
Step 2: Cream the Butter and Sugar
In a stand mixer or large bowl, beat 170 g (3/4 cup) unsalted butter and 150 g (3/4 cup) granulated sugar on medium speed for 2–3 minutes until pale and fluffy. Add 50 g (1) large egg and 5 ml (1 tsp) vanilla and mix until combined. Do not overmix — stop as soon as the egg is fully incorporated.
Step 3: Combine Wet and Dry
Fold the dry ingredients into the butter mixture with the mixer on low or by hand until just combined and no dry streaks remain. Do not overmix; overworking will yield tough cookies. Active time: 1–2 minutes.
Step 4: Portion and Chill the Dough
Scoop dough into 24 portions (~22 g / 3/4 oz each) and roll into balls, then roll in 100 g (3/4 cup) powdered or granulated sugar if desired. Chill the shaped dough on a lined sheet for 20–30 minutes to firm up. Inactive chill time: 20–30 minutes.
Step 5: Press Wells and Bake
Preheat oven to 175°C (350°F). Use the back of a teaspoon to press a 1 cm (1/2 inch) deep well into each dough ball, then bake for 10–12 minutes until the edges are set and lightly golden. Cookies should look slightly underbaked in the center; they will finish as they cool.
Step 6: Fill and Finish
Immediately after removing from oven, press the wells again to open them and place 1/2 tsp (2.5 ml) jam or one strawberry kiss candy into each well. Let cool on the pan 5 minutes, then transfer to a rack to cool completely. Active time: 5–10 minutes; cool time: 30 minutes.
Expert Tips & Pro Techniques
- Common mistake: The dough spreads too much if it’s warm. Chill shaped dough for 20–30 minutes before baking to keep cookies rounded.
- Use a scale for even cookies — 22 g (about 3/4 oz) per cookie yields uniform bake time and appearance.
- Make-ahead: Shape and freeze the dough balls on a tray, then store in a freezer bag for up to 3 months; bake from frozen, adding 1–2 minutes to the bake time.
- Professional trick adapted for home: Press wells twice — once before baking and once right after — to maintain a deep, clean well for filling.
- If using jam and you prefer a shiny finish, warm the jam slightly and brush lightly over the center after cooling.
Storage & Reheating
Refrigerator: Store cookies in an airtight container at room temperature for up to 4 days; if filled with fresh jam, refrigerate and consume within 3 days.
Freezer: Cookies freeze well without candy or fresh jam. Freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. If frozen unfilled, add jam or candy after thawing.
Reheating: Warm in a 160°C (325°F) oven for 5–7 minutes to refresh crisp edges. Avoid microwaving — it softens the crisp exterior.
Variations & Substitutions
- Gluten-Free Version: Replace 300 g all-purpose flour with 300 g 1:1 gluten-free blend and add ½ tsp xanthan gum; bake time increases by 1–2 minutes. Texture will be slightly crumbly.
- Chocolate-Dipped: Keep cookies plain, then dip half of each cooled cookie in melted chocolate; let set on parchment. Keep jam amount the same.
- Vegan Version: Substitute 170 g vegan butter and 45 g (3 tbsp) applesauce for the egg; dough will be softer — chill longer (45–60 minutes) before baking.
- Jam Swap: Use raspberry or apricot jam in equal amounts (120 g / 1/2 cup) for different flavor notes; consistency matters — choose seedless for a smooth center.
Serving Suggestions & Pairings
- Serve warm with a dusting of powdered sugar and a glass of cold milk.
- Pair with coffee or tea — try [Pair with our Vanilla Iced Coffee] for a sweet morning treat.
- Make a cookie platter with chocolate-dipped shortbread and ginger snaps for contrast.
- Garnish with a small fresh strawberry on top of jam-filled cookies for a seasonal look.
Nutrition Information
Per serving (1 cookie). Serving size: 1 cookie (recipe yields 24 cookies). Values are estimates.
- Calories: 160 kcal
- Total Fat: 8.5 g
- Saturated Fat: 5 g
- Cholesterol: 25 mg
- Sodium: 80 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 0.3 g
- Sugars: 10 g
- Protein: 2 g
Nutrition values are estimates calculated using USDA FoodData Central. Actual values may vary based on specific ingredients and preparation.
Frequently Asked Questions
Q: Why did my cookies spread too much?
A: Likely the dough was too warm or you used melted butter. Chill the shaped dough 20–30 minutes and use room-temperature (not soft to the point of melting) butter.
Q: Can I make this without eggs?
A: Yes. Use 45 g (3 tbsp) unsweetened applesauce as an egg substitute. The cookies will be slightly softer and may need longer chilling.
Q: Can I double this recipe?
A: Yes. Double all ingredients and bake on multiple sheets in the oven, rotating sheets halfway through. Keep portion sizes the same and chill dough as directed.
Q: Can I prepare this the night before?
A: Yes. You can shape the dough balls and refrigerate them overnight. Bake from cold and add 1 minute to the bake time if needed.
Q: How long does this keep in the fridge?
A: Cookies stored with candy can stay at room temperature for up to 4 days. If filled with fresh jam, refrigerate and use within 3 days.
Q: My jam sunk into the cookie and looks messy — how do I prevent that?
A: Press the well twice — once before baking and once right after baking — so the cavity stays deep. Use slightly thicker jam or a soft ganache to avoid runniness.
Q: Can I use chocolate kisses instead of strawberry?
A: Yes. Chocolate kisses work fine; they create a different flavor but the same look. If using chocolate, place them on warm cookies so they melt slightly for adhesion.
Conclusion
For another take on this classic, see the nostalgic version at Strawberry Kiss Cookies – Mama Needs Cake®, and compare finishing ideas with the version at Strawberry Kiss Cookies – Yummi Haus.
Print
Strawberry Kiss Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery cookies rolled in sugar with a bright strawberry kiss or jam center, perfectly baked with a tender crumb and crisp edge.
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 10 g (2 tsp) cornstarch
- 4 g (1 tsp) baking powder
- 4 g (1 tsp) salt
- 170 g (3/4 cup, 12 tbsp) unsalted butter, room temperature
- 150 g (3/4 cup) granulated sugar
- 50 g (1 egg), room temperature
- 5 ml (1 tsp) vanilla extract
- 100 g (3/4 cup) powdered sugar for rolling (optional)
- 120 g (1/2 cup) strawberry jam or 24 small strawberry-flavored kisses
Instructions
- Sift or whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a stand mixer, cream together butter and granulated sugar until fluffy. Add egg and vanilla, mixing until just combined.
- Fold in the dry ingredients until no dry streaks remain; do not overmix.
- Scoop dough into 24 portions, roll into balls, then roll in sugar and chill for 20-30 minutes.
- Preheat oven to 175°C (350°F). Press a well into each dough ball and bake for 10-12 minutes.
- After baking, press the wells again and fill with jam or kisses. Allow to cool.
Notes
Keep cookies in an airtight container for up to 4 days. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 8.5g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 25mg