Description
Delicious and fun Strawberry Kiss Cookies made with Funfetti sugar cookie mix, cream cheese, and topped with Hershey’s Strawberry Ice Cream Cone Kisses. These soft, colorful cookies are perfect for parties and celebrations, featuring a sweet and tangy strawberry topping on a sugar cookie base coated with sparkling sanding sugar or crunchy non-pareils.
Ingredients
Scale
Cookie Dough
- 16 ounce bag Funfetti Sugar Cookie Mix
- 4 ounce cream cheese, softened (½ of 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
- Prepare the baking sheet and oven. Line a large baking sheet with parchment paper and preheat your oven to 375 degrees Fahrenheit to ensure it is hot and ready for baking.
- Make the cookie 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 the mixture forms a soft, cohesive dough.
- Prepare the coating. Pour the pink or white sanding sugar or non-pareils into a shallow bowl to make rolling the dough balls easier and to add a decorative coating.
- Scoop the dough balls. Use a 1 ½ tablespoon cookie scoop to portion out the dough into evenly sized balls, placing each one into the coating bowl.
- Coat and shape the dough balls. Roll each dough ball gently in the sanding sugar or non-pareils until fully coated, then smooth into an even ball shape.
- Optional chilling. If the dough is too sticky to scoop and roll, refrigerate or freeze it for 30-60 minutes before continuing; this will make it easier to handle but remains slightly sticky.
- Arrange on baking sheet. Place the coated dough balls on the prepared baking sheet, spacing them about 1 ½ inches apart to allow for spreading during baking.
- Bake the cookies. Bake in the preheated oven for 8-12 minutes or until the edges are set but the cookies remain soft.
- Add the Strawberry Kiss topping. After baking, allow the cookies to cool on the baking sheet for 3-5 minutes, then gently press an unwrapped Hershey’s Strawberry Ice Cream Cone Kiss into the center of each cookie.
- Cool and serve. Transfer the cookies to a cooling rack to cool completely or serve them warm for a gooey treat.
Notes
- To store: Keep cooled cookies in an airtight container at room temperature for 3-4 days, or refrigerate up to one week.
- To freeze: Freeze cookies in an airtight container for 2-3 months.
- Avoid covering or storing the cookies while still warm, as this can cause the Strawberry Kisses to deform.
- For easier handling, chill the dough before scooping to reduce stickiness.
- Use sanding sugar to coat your hands and tools to manage sticky dough better; non-pareils coat well but do not reduce stickiness.
- Chilled cookies may harden or dry out; bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 large cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
