Strawberry Kiss Cookies Recipe

Line a large baking sheet with parchment paper and preheat the oven to 375 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the cookies evenly.

In a large mixing bowl, use a hand or stand mixer to beat together the Funfetti sugar cookie mix, softened cream cheese, and the large egg until fully combined into a soft dough. The cream cheese adds moisture and tenderness.

Place the sanding sugar or non-pareils in a shallow bowl to easily roll the dough balls for a festive and crunchy exterior.

Using a 1 ½ tablespoon cookie scoop, portion out balls of dough and drop them into the bowl of sanding sugar or non-pareils.

Gently roll the dough balls in the sanding sugar or non-pareils until coated and form them into even smooth balls to ensure uniform baking.

If the dough is too sticky to handle, refrigerate or freeze it for 30-60 minutes before shaping. This step makes handling easier but is not required.

Place the coated cookie balls on the prepared baking sheet, spacing them about 1 ½ inches apart to allow for proper spreading during baking.

Bake in the preheated oven for 8-12 minutes or until the edges are set and the cookies have a slight golden hue but remain soft in the center.

Remove the cookies from the oven and let them cool for 3-5 minutes on the baking sheet. Then, press an unwrapped Hershey’s Strawberry Ice Cream Cone Kiss firmly into the center of each cookie to create the signature look and flavor.

Transfer the cookies to a cooling rack to cool completely, or enjoy them warm if preferred for a gooey, melty treat.