Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large bowl, combine the funfetti sugar cookie mix, softened cream cheese, and egg. Mix until a soft dough forms.

Pour the sanding sugar or non-pareils into a shallow bowl for coating the cookie dough balls.

Using a 1½ tablespoon cookie scoop, portion out the dough and roll into smooth balls. Roll each ball in the sanding sugar or non-pareils until fully coated.

If the dough is too sticky, refrigerate for 30 to 60 minutes.

Place the sugar-coated dough balls on the prepared baking sheet, spacing them 1½ inches apart.

Bake in the preheated oven for 8 to 12 minutes, until edges look set and centers remain soft.

Let the cookies cool for 3 to 5 minutes, then gently press a Hershey’s Strawberry Ice Cream Cone Kiss into the center of each cookie.

Allow the cookies to cool completely on the baking sheet.