Strawberry Kiss Cookies
These soft strawberry kiss cookies are made with strawberry cake mix and cream cheese, rolled in powdered sugar and topped with pink strawberry kisses.
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 portion the chilled dough, then gently roll each portion into a ball. If the dough is too sticky to handle, chill it for another 15 to 30 minutes.
- 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.
If the dough is still too sticky to roll, chill it for another 15 to 30 minutes.
Leave the cookies on the baking sheet until completely cool so the softened kisses have time to firm back up.
Notes
Chill sticky dough a little longer: One reader found the dough was still quite sticky after 30 minutes. If yours is difficult to roll, give it another 15 to 30 minutes in the refrigerator rather than adding extra cake mix or flour.
Don't overbake: I take these out once the edges are set, even if the centers still look quite soft. They'll continue to set on the hot baking sheet.
Chill the kisses, too: Keep the strawberry kisses refrigerated while the dough chills. They'll hold their shape better when pressed into the warm cookies.
Use a cookie scoop: A 1-Tablespoon scoop keeps the cookies close to the same size so they bake at the same rate.
Leave them on the pan: The kisses become very soft when they're pressed into the hot cookies. Let everything cool completely before moving the cookies.
Don't overbake: I take these out once the edges are set, even if the centers still look quite soft. They'll continue to set on the hot baking sheet.
Chill the kisses, too: Keep the strawberry kisses refrigerated while the dough chills. They'll hold their shape better when pressed into the warm cookies.
Use a cookie scoop: A 1-Tablespoon scoop keeps the cookies close to the same size so they bake at the same rate.
Leave them on the pan: The kisses become very soft when they're pressed into the hot cookies. Let everything cool completely before moving the cookies.
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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