Line a large baking sheet with parchment paper and preheat the oven to 375 degrees Fahrenheit.

In a large mixing bowl, use a hand or stand mixer to beat together the cookie mix, cream cheese and large egg until combined. You should have a soft dough.

Place the pink or white sanding sugar or non-pareils in a shallow bowl.

Use a 1 ½ Tablespoon cookie scoop to scoop out balls of dough and drop them into the bowl of sugar or non-pareils.

Roll them gently until coated and then roll into an even ball.

The dough is sticky; if you cannot get it to scoop and roll well, you can refrigerate or freeze it for 30-60 minutes. It will still be slightly sticky but will be easier to work this way. This is optional.

Place the cookie balls on the prepared baking sheet with about 1 ½ inches of space in between them.

Bake for 8-12 minutes or until the edges are set.

Allow the cookies to cool for 3-5 minutes on the cookie sheet and then press an unwrapped Strawberry Kiss into the top of each cookie.

Move to a cooling rack to cool completely or serve warm.