Start by grinding 1-ounce of freeze-dried strawberries. You can use a food processor, coffee grinder, or spice grinder for this. I used a spice grinder and ground them in two batches. Grind them into a fine powder and set aside.

In a mixing bowl, add 1 ½ cups all-purpose flour, ½ cup Dutch-processed cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk to fully combine and set aside as well.

In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl with a hand mixer, add ¾ cup (1 ½ sticks) unsalted butter, ¾ cup brown sugar, and ¼ cup granulated sugar. Cream together at a medium speed until light and fluffy, about 4-5 minutes.

Add 2 teaspoons vanilla extract and the reserved, ground strawberry. Blend on medium again until the strawberry is thoroughly incorporated, another 2-3 minutes. Be sure to scrape down the sides and bottom of the mixing bowl as well.

Now add 1 large egg and mix on medium-low speed until combined, about a minute.

Finally, add the dry ingredients. Mix at a low speed until the flour is combined, then slowly increase speed until all the ingredients come together and you have a thick cookie dough.

The cookie dough will be soft and sticky at this point, so refrigerate it for about an hour before using.

After the dough has chilled for an hour, remove it from the refrigerator. Preheat the oven to 350°F / 180°C and line a baking sheet with a silicone mat or parchment paper and set aside.

Add granulated sugar or colored sanding sugar to bowls and place near your cookie sheet.

Use a 1 tablespoon cookie scoop or measuring spoon to scoop out portions of the cookie dough and place on the baking sheet. You can fit about 20 cookies on a sheet at one time. If you’re baking in batches, portion 20 cookies and set the unused cookie dough back in the refrigerator until ready for the next batch.

Take the portioned cookies, one at a time, and gently roll in the palms of your hands until nice and round. Roll each of the balls in the bowls of sugar and place on the baking sheet. Keep them about 2 inches apart.

Once all cookies are shaped and rolled through sugar, place in the middle of the oven. Bake for 9-11 minutes, then remove from the oven and leave them on the baking sheet.

While the cookies are baking, be sure to remove the wrappers from all the Kiss candies you will need and set them aside. Allow the cookie to cool for 3-4 minutes on the baking sheet, then gently press a Kiss into the center of each cookie.

Let the cookies continue to cool for another 10 minutes so they finish setting. Gently transfer them from the baking sheet to a cooling rack once they stiffen enough to be moved.

Finish shaping and rolling and baking the cookies until all the dough is used.

The Hershey’s Kisses will be very soft and melty for a while. Be sure to let them finish cooling and allow the Kisses to re-harden for at least an hour and then serve.