Ingredients
Method
1. Heat your oven to 375°F (190°C) and line a large baking tray with parchment paper.
2. Add the cookie mix, softened cream cheese, and egg to a large bowl. Beat with a hand mixer or stand mixer until a soft, slightly sticky dough forms.
3. Pour the sanding sugar or nonpareils into a shallow dish and set aside.
4. Scoop the dough using about 1½ tablespoons per cookie, then drop each portion into the sugar.
5. Roll gently until coated, shaping each one into a smooth ball.
6. Too sticky to handle? Chill the dough in the refrigerator or freezer for 30–60 minutes. It will still be soft but much easier to work with. This step is optional, but helpful.
7. Arrange the dough balls on the prepared baking sheet, leaving about 1½ inches between each cookie.
8. Bake for 8–12 minutes, just until the edges look set but the centers remain soft.
9. Let the cookies rest on the baking sheet for 3–5 minutes, then press one Strawberry Kiss into the center of each cookie while warm.
10. Transfer to a wire rack to cool completely—or enjoy warm if you can’t wait.
Notes
Storage Tips for Strawberry Kiss Cookies
At Room Temperature:Once fully cooled, store cookies in an airtight container for 3–4 days. In the Refrigerator:
They’ll keep for up to 1 week, though refrigeration may firm them up slightly. Freezer-Friendly:
Freeze baked cookies for 2–3 months. Thaw at room temperature before serving for best texture.
Frequently Asked Questions
How should I store these cookies without ruining the chocolate?Always let the cookies cool completely before covering or storing them. Trapping heat can cause the chocolate kisses to lose their shape. Once cool, store as directed above. Can butter be used instead of cream cheese?
Yes, softened butter will work, but the cookies may spread more and lose some of their puffiness. Cream cheese helps keep them thick, soft, and tender.