Why You'll Love It
- - Soft, melt‑in‑your‑mouth texture
- - Naturally pink without food coloring
- - Quick, no‑fancy equipment needed
- - Perfect for tea time or gifting
- - Subtle strawberry flavor that isn’t overwhelming
*"These cookies are like little pink clouds—so soft, so sweet. Everyone asks for the recipe!"*
Essential Ingredient Guide
- Strawberry puree: Use fresh or frozen strawberries; puree and strain for a smooth, vibrant pink liquid
- Unsalted butter: Room‑temperature butter creates a tender crumb
- Powdered sugar: Adds sweetness and contributes to the soft texture
- Vanilla extract: A splash deepens the aromatic profile
- Lemon zest: A tiny zest lifts the strawberry flavor with bright acidity
- Flour: All‑purpose flour works best; sift to avoid lumps
Complete Cooking Process
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Ingredient Readiness:
Measure flour, cream butter, and blend the strawberry puree so everything is at room temperature before you start.
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Flavor Development:
Cream butter with powdered sugar, then fold in puree and vanilla; this builds the sweet‑fruity base.
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Texture Control:
Add flour gently; over‑mixing can toughen the cookie, so stop once just combined.
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Finishing Touches:
Shape into soft balls, chill briefly, then bake until edges are just set.
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Serving Timing:
Let cookies cool on a wire rack; they finish setting as they cool, giving that melt‑in‑your‑mouth feel.
- Chill dough for 15 minutes to prevent spreading
- Use a silicone mat for even browning
- Dust with a little extra powdered sugar after baking for a snowy finish
- Store in an airtight tin with a slice of bread to keep them soft
Pro Tips
I like to pull out a tin of these cookies just before guests arrive; the scent of strawberries fills the room and the soft crumb invites gentle conversation. Even on a rainy afternoon, a warm cup of tea and a strawberry kiss cookie can turn the day brighter. Remember, the key is not to rush—let the dough rest, and watch the magic happen.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑bake; they should be pale gold
- Cool on wire rack for optimal softness
- Use fresh strawberries for the best color
Frequently Asked Questions
→ Can I use frozen strawberries?
Yes, thaw them completely and strain the juice before blending into a smooth puree.
→ How do I keep the cookies soft?
Store them in an airtight container with a slice of fresh bread; the moisture from the bread keeps the cookies tender.
→ Can I add a glaze?
A light drizzle of melted white chocolate or a thin sugar glaze can add sparkle, but it’s optional.
→ What if I don’t have powdered sugar?
Blend regular granulated sugar in a food processor until fine; the texture will be slightly coarser but still works.
→ Do the cookies freeze well?
Yes, freeze them in a single layer, then transfer to a freezer bag. Thaw at room temperature before serving.
→ Can I make them vegan?
Swap butter for a plant‑based spread and use a vegan powdered sugar; the texture remains soft.
Chef's Tips
If the dough feels too sticky, refrigerate an extra 10 minutes.,For a festive twist, drizzle melted white chocolate after cooling.,These cookies keep best at room temperature for up to 5 days.
Nutrition Facts
per serving
210
Calories
2g
Protein
27g
Carbs
11g
Fat
Taste Profile
Sweet, buttery with a gentle strawberry tang
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
May alter flavor slightly but keeps the soft texture.
Gives a deeper red color and a tarter taste.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper for a subtle heat that contrasts the sweet strawberry.
Mediterranean Style
Mix in finely chopped pistachios and a drizzle of honey after baking.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the flour into the dough, which can make cookies tough.
- Baking too long; the cookies should stay pale for softness.
- Using too much puree, leading to spreading.
Meal Prep & Storage
Make Ahead Tips
You can prepare the dough up to 24 hours in advance; keep it wrapped and chilled, then bake when ready.
Leftover Ideas
Reheat gently in a 300°F oven for 5 minutes to revive the soft texture.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; blend strawberries.
Cream butter and powdered sugar until light.
Incorporate puree, vanilla, and zest.
Fold in sifted flour; form dough and chill.
Preheat oven, shape cookies, bake, cool, and dust.
Strawberry Kiss Cookies – Soft, Pretty & Easy
Soft, pretty strawberry kiss cookies that melt in your mouth—easy to make and perfect for snacks or desserts. A gentle, sweet treat that feels like a warm hug on a chilly afternoon.
Timing
Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
32 Minutes
Recipe Details
Ingredients
Cookie Dough
- 01 1 cup unsalted butter, softened
- 02 1 1/2 cups powdered sugar
- 03 1/2 cup strawberry puree (about 1 cup fresh strawberries blended and strained)
- 04 1 tsp vanilla extract
- 05 1 tsp lemon zest
- 06 2 cups all‑purpose flour
Instructions
In a large bowl, cream the softened butter with powdered sugar until light and fluffy, about 2–3 minutes.
Add the strawberry puree, vanilla, and lemon zest; mix gently until fully incorporated, letting the pink hue spread through the butter mixture.
Sift the flour and fold it into the wet mixture, stirring just until no flour streaks remain. strawberry milkshake cookies share a similar pink color, but our texture stays soft.
Cover the dough, chill for 15 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
Scoop rounded teaspoons of dough, place on the sheet, and gently flatten. Bake 10‑12 minutes, until the edges are just set and the tops remain pale.
Allow cookies to cool on the sheet for 2 minutes, then transfer to a wire rack. Dust with a light sprinkle of powdered sugar if desired.
Notes & Tips
- 1 If the dough feels too sticky, refrigerate an extra 10 minutes.
- 2 For a festive twist, drizzle melted white chocolate after cooling.
- 3 These cookies keep best at room temperature for up to 5 days.
Tools You'll Need
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Mixing bowl
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Hand mixer or stand mixer
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Rubber spatula
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Sieve for flour
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Baking sheet
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Parchment paper
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Wire cooling rack
Must-Know Tips
- Don’t over‑mix once flour is added; it can make the cookie tough.
- Chill dough to prevent spreading.
- Watch the edges; they should stay pale for that soft interior.
Professional Secrets
- Room temperature butter incorporates air for a lighter crumb.
- Sifting flour prevents lumps and leads to a smoother dough.
- Straining the strawberry puree removes seeds for a uniform pink color.
Recipe by
Grace Lawson“Butter, sugar, and a little love — that’s my baking philosophy! Let’s make your kitchen smell amazing.” 🍰❤️
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