Description
Strawberry Kiss Cookies are soft, funfetti-flavored sugar cookies enhanced with cream cheese for extra tenderness, rolled in pink or white sanding sugar or non-pareils, and topped with a delightful Hershey’s Strawberry Ice Cream Cone Kiss for a burst of strawberry goodness. Perfect for parties, celebrations, or a sweet treat anytime.
Ingredients
Scale
Cookie Dough
- 16 ounce bag Funfetti Sugar Cookie Mix
- 4 ounce cream cheese, softened (½ 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, unwrapped
Instructions
- Preheat Oven and Prepare Baking Sheet: Line a large baking sheet with parchment paper and preheat your oven to 375 degrees Fahrenheit to get ready for baking.
- Make the 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 all ingredients are well combined and form a soft dough.
- Prepare the Coating: Pour the pink or white sanding sugar or non-pareils into a shallow bowl to coat the cookie dough balls.
- Scoop and Roll Dough: Using a 1 ½ tablespoon cookie scoop, scoop out dough balls and drop them into the sugar or non-pareils bowl. Roll gently until evenly coated and shaped into smooth balls.
- Optional Chill: If the dough feels too sticky to handle easily, refrigerate or freeze it for 30-60 minutes to firm up. This step is optional but recommended for easier handling.
- Arrange on Baking Sheet: Place the coated cookie balls spaced about 1 ½ inches apart on the prepared baking sheet to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 minutes or until the edges are set and cookies look slightly firm.
- Cool and Add Kisses: Let the cookies cool on the baking sheet for 3-5 minutes. Then, gently press an unwrapped Hershey’s Strawberry Ice Cream Cone Kiss into the center top of each cookie.
- Final Cooling: Transfer the cookies to a wire rack to cool completely or serve warm according to your preference.
Notes
- Store cooled cookies in an airtight container at room temperature for 3-4 days or refrigerate for up to 1 week.
- Freeze cookies in airtight containers for 2-3 months for longer storage.
- Avoid storing cookies while still warm to prevent the Kisses from deforming or melting excessively.
- If dough is sticky, coat your hands or cookie scoop lightly with sanding sugar for easier handling.
- The length of time you allow cookies to cool before adding Kisses affects how soft or firm the Kisses remain; 3-5 minutes cooling results in a nice balance.
- Non-pareils don’t aid with stickiness the way sanding sugar does, but still help in coating dough balls and smoothing them.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
