Strawberry Kiss Cookies
Sink your teeth into these delicious strawberry kiss cookies. They are sweet and soft and pretty much melt in the mouth. If you like strawberries, you'll enjoy these.
Servings: 36 cookies
Equipment
- Cookie Scoop 1-Tablespoon
Ingredients
- ½ Cup unsalted butter at room temperature
- 1 Box strawberry cake mix 15¼ Ounces
- ½ Cup powdered sugar
- 8 Ounces cream cheese at room temperature
- 1 egg at room temperature
- 36 strawberry ice cream cone kisses unwrapped
Instructions
- Beat the butter, egg and cream cheese together in a large bowl using a hand or stand mixer until creamy and smooth.
- Beat in the cake mix until combined and there are no globs of dry ingredients visible.
- Chill the dough in the fridge for 30 minutes.
- Preheat the oven to 350°F.
- Line 2 large baking sheets with parchment paper.
- Use a 1-Tablespoon cookie scoop to divide the dough into balls and roll in your hands to shape.
- Now roll each dough ball in the powdered sugar and arrange on the prepared baking sheets, leaving 1½ inches or more between each one.
- Bake for 8 to 10 minutes or until the cookie edges have set.
- Remove the cookies from the oven and immediately press a strawberry ice cream cone kiss on top of each one.
- Allow the cookies to cool completely on the baking sheets and then serve or store them.
Notes
Don't overbake them: The cookies will continue to bake as they cool on the baking sheets, and then they'll have a soft texture, whereas overbaking by a few minutes will make them dry.
Room temperature dairy: Leave the cream cheese and butter for 30 to 45 minutes to come to room temperature before making the cookies, to ensure these ingredients mix in smoothly.
Use a cookie scoop: It's best to use either a cookie scoop or a measuring spoon to scoop the dough so you know all the cookies are the same size, will look the same and bake evenly.
Chill the kisses: Refrigerate the kisses while chilling the dough and leave them in there until ready to use. This will stop them from melting when you put them on the hot cookies and they'll keep their shape better.
Cool them on the trays: Once the cookies are cooked and you've added a chocolate kiss on top of each, don't move them from the cookie sheet. This is because the kisses get very soft and fragile once added to the hot cookies and any small movement could cause them to become misshapen. When completely cool, you can take them off the baking sheet and serve or store.
Room temperature dairy: Leave the cream cheese and butter for 30 to 45 minutes to come to room temperature before making the cookies, to ensure these ingredients mix in smoothly.
Use a cookie scoop: It's best to use either a cookie scoop or a measuring spoon to scoop the dough so you know all the cookies are the same size, will look the same and bake evenly.
Chill the kisses: Refrigerate the kisses while chilling the dough and leave them in there until ready to use. This will stop them from melting when you put them on the hot cookies and they'll keep their shape better.
Cool them on the trays: Once the cookies are cooked and you've added a chocolate kiss on top of each, don't move them from the cookie sheet. This is because the kisses get very soft and fragile once added to the hot cookies and any small movement could cause them to become misshapen. When completely cool, you can take them off the baking sheet and serve or store.
Nutrition
Calories: 108kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 104mg | Potassium: 11mg | Sugar: 8g | Vitamin A: 170IU | Calcium: 30mg | Iron: 0.2mg
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