Pink Strawberry Cookies (Soft Strawberry Blossom Cookies with Hershey’s Kisses)
These soft pink strawberry cookies are chewy, bakery-style blossom cookies made with strawberry flavor and topped with Hershey’s Kisses. A fun, pretty cookie recipe perfect for Valentine’s Day, bake sales, or any time you want a pink dessert.
Pink Strawberry Cookies (Soft Strawberry Blossom Cookies with Hershey’s Kisses)
What Are Pink Strawberry Cookies?
Pink strawberry cookies are soft, chewy cookies made with strawberry flavor and lightly tinted pink for a fun, bakery-style look. They’re a variation of strawberry blossom cookies, often topped with a Hershey’s Kiss or chocolate center, giving them a sweet mix of fruity strawberry and chocolate flavor.
They’re especially popular for Valentine’s Day, bake sales, or anytime you want a bright, colorful cookie that’s as pretty as it is easy to make.
Now let’s talk real life.
Maybe it was the obsessive number of times I watched Grease growing up and decided Rizzo had the right idea, but somewhere along the way “Think Pink” became a permanent personality trait. That probably explains why these hot pink cookies make me a little too happy every time they come out of the oven.
Bright pink, lightly crisp on the edges, soft in the center, and just a little nostalgic, these are the kind of cookies that show up when you want something fun.. not fussy.
And the best part? They’re made with homemade strawberry syrup, which means these are real strawberry cookies from scratch.. no artificial shortcuts, just bold strawberry flavor wrapped in a classic cookie that knows how to behave in public but still have a little drama.
Before we dive in, if you love nostalgic treats like my Pink Strawberry Crinkle Cookies, Bakery-Style Sour Cream Sugar Cookies, Pink Sugar Cookies, or Strawberry Cake Mix Cookies, this recipe fits perfectly into that old-school-but-better lane.
Why These Pink Cookies Work
- Just like peanut butter blossoms, but brighter, fruitier, and totally festive
- Soft strawberry sugar cookies with Hershey’s Kisses on top
- Real strawberry flavor from homemade strawberry syrup
- Gorgeous hot pink color that’s perfect for bake sales or parties
- Easy dough that bakes thick, soft, and chewy every time
How to Make Homemade Strawberry Syrup
- Syrup Ingredients: 1½ cups fresh or frozen chopped strawberries and ½ cup granulated sugar
- In a small saucepan over medium heat, combine strawberries and sugar. Cook for 10–12 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Continue to cook until your syrup reduces by half and coats the back of a spoon.
- Strain the mixture through a fine mesh sieve, pressing gently to extract as much syrup as possible and discard seeds/pulp. Cool completely before using in the cookie dough.
- Optional: reserve extra syrup for pancakes, milk, desserts, or drizzling over cookies for added sparkle.
Ingredients for Pink Strawberry Cookies
- 2¾ cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon cream of tartar
- ½ Teaspoon salt
- 2 Teaspoons cornstarch
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 1 large egg
- 2 Teaspoons vanilla extract
- 2 Tablespoons homemade strawberry syrup
- 1 Tablespoon milk
- Hot pink food coloring
- 1½ cups hot pink sanding sugar
- 24 strawberry ice cream Hershey’s Kisses
How to Make Pink Strawberry Cookies
In a medium bowl, whisk together 2¾ cups all-purpose flour, 1 Teaspoon baking soda, 1 Teaspoon cream of tartar, ½ Teaspoon salt, and 2 Teaspoons cornstarch until evenly combined.
In a large bowl, cream 1 cup softened butter with 1½ cups granulated sugar until light and fluffy, about 2–3 minutes. Beat in 1 large egg, 2 Teaspoons vanilla extract, 2 Tablespoons homemade strawberry syrup, 1 Tablespoon milk, and as much hot pink food coloring as you like (I use about a teaspoon) until the dough is evenly tinted.
Gradually add the dry ingredients to the wet ingredients, mixing just until fully combined. Cover the dough and chill in the refrigerator for at least 1 hour to ensure the cookies hold their shape and bake thick.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 1½ Tablespoon balls, slightly smaller than a golf ball, and roll each ball generously in 1½ cups hot pink sanding sugar until fully and evenly coated. Place the cookies about 2 inches apart on the prepared baking sheets.
Two-pan trick: Life-saver. While one batch is cooling, the other is baking. No downtime, more cookies.
Bake the cookies for 10–12 minutes, until the edges are set and the centers still appear slightly soft. Let the cookies sit on the baking sheet for 3–4 minutes before pressing a strawberry ice cream Hershey’s Kiss into the center of each warm cookie.
Transfer the cookies to a cooling rack.. or … because white chocolate in the strawberry kisses is softer than dark chocolate, I like to pop my cookies in the refrigerator for 20–30 minutes so the kisses firm up again and stay bakery-perfect.
Optional: drizzle any leftover strawberry syrup over the cooled cookies or add sprinkles for extra sparkle.
BIG DEAL SUCCESS TIPS
- Chill the dough at least 1 hour — prevents spreading and gives the perfect thick, chewy center
- Unwrap kisses before pressing onto warm cookies — ensures a clean, professional look
Tips for Soft, Chewy Strawberry Cookies
- Dough must be chilled to hold shape and maintain thick, soft centers
- Syrup must be completely cooled before adding to the dough
- Let baked cookies sit 3–4 minutes on the pan before pressing in the kiss
- Move cookies to a cooling rack, then refrigerate 20–30 minutes if using strawberry or white chocolate kisses so they firm up and don’t melt
- Slightly underbake – edges set, centers soft
- Roll twice in sanding sugar for extra sparkle and festive flair
- Two-pan trick: Life-saver. While one batch is cooling, the other is baking. No downtime, more cookies.
Storing and Freezing Cookies
- Store baked cookies in an airtight container at room temperature for up to 4 days
- Freeze baked cookies in a single layer, then transfer to a freezer-safe container for up to 2 months
- Freeze dough balls (before sanding sugar) for up to 3 months; thaw slightly, roll, and bake
FAQ: Strawberry Sugar Cookies with Hershey’s Kisses
Are these just pink peanut butter blossoms?
They’re a strawberry sugar cookie version – same method, totally different flavor.
Can I use chocolate kisses instead?
Yes, but then they’re no longer strawberry ice cream kiss cookies.
Do these work for Valentine’s Day?
Absolutely – they’re made for it. These are prime Valentine strawberry cookies.
Why cream of tartar?
It keeps the cookies soft and gives that classic sugar cookie bite.
Can I make them ahead?
Yes – chill the dough in advance, or bake and freeze for later.
Final Thoughts
These strawberry blossom cookies are proof that classics don’t need reinventing – just reimagining. Same technique, better flavor, and a whole lot more pink. If peanut butter blossoms had a strawberry era, this would be it.
xoxo
Heather 💕
Pink Strawberry Cookies (Soft Strawberry Blossom Cookies with Hershey’s Kisses)
Ingredients
- 2¾ cups all-purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon cream of tartar
- ½ Teaspoon salt
- 2 Teaspoons cornstarch
- 1 cup butter softened
- 1½ cups granulated sugar
- 1 large egg
- 2 Teaspoons vanilla extract
- 2 Tablespoons homemade strawberry syrup
- 1 Tablespoon milk
- Hot pink food coloring
- ½ cups hot pink sanding sugar
- 24 strawberry ice cream Hershey’s Kisses
Strawberry Syrup
- 1½ cups fresh or frozen strawberries
- 1/2 cup sugar
Instructions
Strawberry Syrup
- Syrup Ingredients: 1½ cups fresh or frozen chopped strawberries and ½ cup granulated sugar
- In a small saucepan over medium heat, combine strawberries and sugar. Cook for 10–12 minutes, stirring occasionally, until the strawberries break down and the mixture thickens. Continue to cook until your syrup reduces by half and coats the back of a spoon
- Strain the mixture through a fine mesh sieve, pressing gently to extract as much syrup as possible and discard the seeds/pulp. Cool completely before using in the cookie dough.
Strawberry Kiss Cookies
- In a medium bowl, whisk together 2¾ cups all-purpose flour, 1 Teaspoon baking soda, 1 Teaspoon cream of tartar, ½ Teaspoon salt, and 2 Teaspoons cornstarch until evenly combined.
- In a large bowl, cream 1 cup softened unsalted butter with 1½ cups granulated sugar until light and fluffy, about 2–3 minutes. Beat in 1 large egg, 2 Teaspoons vanilla extract, 3 Tablespoons homemade strawberry syrup, 1 Tablespoon milk, and hot pink food coloring until the dough is evenly tinted.
- Gradually add the dry ingredients to the wet ingredients, mixing just until fully combined. Cover the dough and chill in the refrigerator for at least 1 hour to ensure the cookies hold their shape and bake thick.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 1½ Tablespoon balls, slightly smaller than a golf ball, and roll each ball generously in 1½ cups hot pink sanding sugar. Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake the cookies for 10–12 minutes, until the edges are set and the centers still appear slightly soft. Let the cookies sit on the baking sheet for 3–4 minutes before pressing a strawberry ice cream Hershey’s Kiss into the center of each warm cookie. Transfer the cookies to a cooling rack. Because white chocolate in the strawberry kisses is softer than dark chocolate, I like to pop my cookies in the refrigerator for 20–30 minutes so the kisses firm up again and stay bakery-perfect.
Notes
Tips for perfect Kiss Cookies
- Dough must be chilled to hold shape and maintain thick, soft centers
- Syrup must be completely cooled before adding to the dough
- Let baked cookies sit 3–4 minutes on the pan before pressing in the kiss
- Move cookies to a cooling rack, then refrigerate 20–30 minutes if using strawberry or white chocolate kisses so they firm up and don’t melt
- Slightly underbake – edges set, centers soft
- Roll twice in sanding sugar for extra sparkle and festive flair
- Two-pan trick: Life-saver. While one batch is cooling, the other is baking. No downtime, more cookies.
These strawberry kiss cookies are soft, buttery, and unapologetically pink – the kind of cookie that makes people grin before they even take a bite. I’ve made these more times than I can count, and they disappear fast every single time (hide a few for yourself, trust me).