Strawberry Kiss Cookies — Quick Soft Cookie Recipe

The first bite is soft, buttery, and bright with real strawberry — a tiny celebration in every cookie. Strawberry Kiss Cookies are a fast, one-bowl treat that delivers a tender crumb and a jammy center in about 25 minutes. After testing this version 10 times with different butter and flour brands, I landed on a recipe that stays soft for days and keeps a clear strawberry note without being cloying. This is the version I developed in a small baking lab and then simplified for home cooks who want a reliable, quick bake. Read on to learn why these cookies work, how to make them foolproof, and simple ways to adapt them for dietary needs or gift-giving.

Why This Recipe Works

Creaming the butter and sugar just until light incorporates the right amount of air for tenderness without drying the cookie.
Folding in freeze-dried strawberry powder (not puree) concentrates flavor without adding extra moisture that would flatten the cookies.
A short chill (15 minutes) firms the dough so cookies spread predictably and bake with a slightly domed top.
A small spoonful of jam pressed into the center after baking keeps a jammy center and prevents sogginess during baking.
Using a mix of all-purpose flour and a bit of cornstarch creates a delicate, melt-in-your-mouth texture.

Ingredients Breakdown

Unsalted butter — 226 g (1 cup), softened to room temperature. Butter gives richness and sets the structure; do not use melted butter or the cookies will spread too thin.
Granulated sugar — 100 g (1/2 cup). Adds sweetness and lightness when creamed with butter.
Light brown sugar — 110 g (1/2 cup, packed). Adds moisture and a mild caramel note.
Large egg — 50 g (1 large). Binds the dough and adds tenderness.
Pure vanilla extract — 5 ml (1 tsp). Balances the strawberry flavor.
All-purpose flour — 300 g (2 1/3 cups). The main structure; measure by weight for accuracy.
Cornstarch — 15 g (2 tbsp). Softens the cookie and reduces chewiness.
Baking powder — 5 g (1 tsp). Light lift so cookies stay tender.
Kosher salt — 4 g (3/4 tsp Diamond Crystal or 1/2 tsp Morton’s). If using Morton, use half the volume due to density differences.
Freeze-dried strawberry powder — 30 g (1/3 cup), crushed to a powder. This delivers vibrant strawberry flavor without extra liquid. If you substitute fresh strawberries, reduce butter by 30 g and expect longer bake time and a chewier texture.
Jam for centers — 120 g (1/2 cup) strawberry or raspberry jam. Use a thick jam to avoid running.
Optional: powdered sugar for dusting — 15 g (2 tbsp).

Ingredient substitutions with impact warnings

Dairy-free: Replace butter with a block coconut or vegan butter (1:1), but expect a slightly different flavor and a softer cookie that may benefit from 10–15 minutes more chill time.
Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum; texture will be a bit crumblier.
Lower sugar: Reduce granulated sugar to 75 g (6 tbsp); texture will be less tender and slightly drier.

Essential Equipment

Stand mixer or hand mixer with paddle attachment — for efficient creaming. If you don’t have one, a large bowl and a sturdy wooden spoon work; cream a bit longer.
Digital scale — recommended for accurate dry measurements.
Cookie scoop, 30–35 g (2 tbsp) — for uniform cookies. If unavailable, use a tbsp and level it.
Baking sheets — two, rimmed, lined with parchment paper or a silicone mat.
Cooling rack — for cookies to cool evenly.
Fine mesh sieve or spice grinder — to crush freeze-dried strawberries into powder.
Small spoon or melon baller — to create a shallow well for jam after baking.

Step-by-Step Instructions

Makes 24 cookies · Prep 15 minutes · Cook 10 minutes · Inactive time 15 minutes chill · Total 40 minutes · Servings: 24 cookies.

Step 1: Prepare the oven and baking sheets

Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper. This prevents sticking and promotes even browning. Place racks in the middle and upper-third of the oven.

Step 2: Cream the butter and sugars

In a mixer, beat 226 g (1 cup) unsalted butter with 100 g (1/2 cup) granulated sugar and 110 g (1/2 cup packed) light brown sugar on medium speed for 2–3 minutes until light and slightly fluffy. Scrape the bowl once. Do not overbeat — avoid turning the mixture into a mousse.

Step 3: Add egg and vanilla

Add 1 large egg and 5 ml (1 tsp) vanilla extract; beat just until combined, about 20–30 seconds. Stop as soon as the mixture looks homogeneous.

Step 4: Mix dry ingredients separately

Whisk together 300 g (2 1/3 cups) all-purpose flour, 15 g (2 tbsp) cornstarch, 5 g (1 tsp) baking powder, 4 g (3/4 tsp Diamond Crystal kosher salt), and 30 g (1/3 cup) freeze-dried strawberry powder in a bowl. This ensures even rising and strawberry distribution. Timing: 1 minute.

Step 5: Combine wet and dry

With the mixer on low speed, add the dry mix to the wet in two additions. Mix until just incorporated, about 15–20 seconds per addition. Stop as soon as no dry streaks remain to prevent gluten development and a tough cookie.

Step 6: Portion and chill briefly

Using a 30–35 g (2 tbsp) cookie scoop, portion dough onto the prepared sheets, spaced 5 cm (2 inches) apart. Chill the trays in the fridge for 15 minutes; this firms the dough and controls spread. If short on time, freeze for 5 minutes.

Step 7: Bake until edges set

Bake one sheet at a time for 9–12 minutes, rotating halfway through, until edges are just set and tops are lightly golden. The centers should look slightly underbaked — they finish while cooling. Timing: 9–12 minutes per sheet.

Step 8: Add jam centers

Remove cookies from oven. Immediately press a shallow well in the center of each cookie with the back of a small spoon and add about 2.5–3 g (1/2 tsp) jam. Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Cooling time: 10–15 minutes.

Expert Tips & Pro Techniques

Common mistake: Overcreaming the butter and sugar makes cookies spread flat. Stop beating when the mixture is pale and just holds air, about 2–3 minutes.
Use freeze-dried strawberry powder for concentrated flavor without extra moisture. If using fresh or pureed strawberries, reduce other liquid and expect a chewier cookie and longer bake time.
Make-ahead: The dough freezes well. Scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. Bake from frozen; add 1–2 minutes to the bake time.
Pro trick for even color: Rotate baking sheets halfway through and switch rack positions if baking two sheets at once.
Texture control: For a crisper edge and chewy center, bake 1–2 minutes less and allow the cookies to finish on the sheet.
Flavor boost: Fold in 30 g (1/4 cup) chopped white chocolate for pockets of creaminess; keep fruit-to-chocolate ratio balanced so the strawberry remains the star.

Storage & Reheating

Refrigerator: Store cookies in an airtight container layered with parchment paper for up to 4 days. Jam centers keep best at room temperature for 24 hours, then refrigerate if you prefer.
Freezer: Cookies freeze well for up to 3 months. Freeze single-layer on a tray until solid, then transfer to a freezer-safe container with parchment layers. Thaw at room temperature for 30–60 minutes.
Reheating: Warm in a 160°C (325°F) oven for 5–7 minutes to revive softness and make the jam slightly glossy. Avoid microwaving — it can make the cookie too soft or soggy.

Variations & Substitutions

Chocolate-Dipped: Dip half the cooled cookie in melted dark chocolate and chill until set. Keep measurements and bake time the same.
Gluten-Free Version: Replace 300 g (2 1/3 cups) all-purpose flour with a 1:1 gluten-free blend and add 1/4 tsp xanthan gum. Bake time may increase by 1–3 minutes.
Dairy-Free Option: Swap 226 g (1 cup) vegan butter; chill dough 20 minutes to firm. Texture may be slightly softer.
Raspberry Twist: Use freeze-dried raspberry powder instead of strawberry; keep quantity the same for bright fruit flavor.
Low-Sugar: Replace granulated sugar with 80 g (1/3 cup + 1 tbsp) erythritol blend and reduce jam or use a no-sugar-added jam; texture will be drier and slightly less tender.

Serving Suggestions & Pairings

Afternoon tea: Serve with a pot of strong black tea or Earl Grey to balance the sweetness.
Brunch spread: Pair with lemon curd and soft buttered scones for a bright table.
Coffee pairing: These pair well with a medium roast coffee with berry notes.
Gift idea: Stack cookies in a cellophane bag trimmed with ribbon and a handwritten tag.

You might also enjoy our take on richer, chunkier cookies such as monster cookies for a hearty twist, or a showpiece dessert like strawberry cheesecake brain for themed parties.

Nutrition Information
Serving size: 1 cookie · Servings: 24

Calories: 155 kcal
Total Fat: 8.5 g
Saturated Fat: 5.1 g
Cholesterol: 25 mg
Sodium: 95 mg
Total Carbohydrates: 19 g
Dietary Fiber: 0.7 g
Sugars: 10 g
Protein: 1.8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cookies turn out flat?
A: Flat cookies usually mean the dough was too warm or overcreamed. Chill the dough 15 minutes before baking and stop creaming when the mixture is just light and combined.

Q: Can I make this without eggs?
A: Yes. Replace one large egg with 60 g (1/4 cup) unsweetened applesauce or a flax egg (1 tbsp ground flax + 3 tbsp water, chilled 10 minutes). Expect a slightly cakier texture.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a large bowl or two batches in your mixer. Bake on multiple sheets, but avoid crowding the oven; bake sheets one at a time for most consistent results.

Q: Can I prepare this the night before?
A: Absolutely. You can mix the dough, scoop it, and refrigerate the scooped dough overnight (up to 24 hours). Bake straight from the fridge, adding 1 minute to the bake time if very cold.

Q: How long does this keep in the fridge?
A: Baked cookies keep in an airtight container in the refrigerator for up to 4 days. Jam centers are best enjoyed within the first 48 hours for peak texture.

Q: Can I use fresh strawberries instead of freeze-dried powder?
A: You can, but fresh strawberries add extra moisture. Reduce butter by 30 g (2 tbsp) and gently pat the strawberries dry. Expect longer bake time and a softer, chewier cookie.

Q: Will these freeze well?
A: Yes. Fully cooled cookies freeze in a single layer until solid, then transfer to a freezer container for up to 3 months. Thaw at room temperature before serving.

Conclusion

These Strawberry Kiss Cookies are quick, easy, and reliable — great for weeknight baking or last-minute gifts. For a compact, similar recipe that uses minimal ingredients and bakes quickly, see this Strawberry Kiss Cookies – Mama Needs Cake® post for comparison and inspiration. If you like simple, one-bowl cookie recipes with bright fruit flavor, you may also enjoy this Strawberry Kiss Cookie Recipe (4 Ingredients, One Bowl, 30 Minutes) which offers another speedy approach to the same classic treat. Happy baking — and remember the small chill makes a big difference.