Cherry Kiss Cookie Delight

This Cherry Kiss Cookie recipe combines tender buttery dough with bursts of sweet maraschino cherries and a rich chocolate center. It’s a festive treat perfect for holiday baking or whenever you crave a cookie that feels both classic and a little special.

I first made these for a Christmas cookie exchange and they disappeared so fast that I knew they had become a new favorite in my kitchen.

Ingredients

• Maraschino cherries: Three quarters cup finely chopped maraschino cherries drained from a 12-ounce jar, with a tablespoon and a half of cherry juice reserved the juice adds a delicate cherry flavor to the dough
• All-purpose flour: Two cups for the cookie dough which provides structure
• All-purpose flour: Two tablespoons for tossing the chopped cherries to prevent sinking in the dough
• Salt: Half a teaspoon to enhance flavors
• Unsalted butter: One cup at room temperature for richness and tenderness
• Powdered sugar: One cup sifted to give the dough its sweetness and smooth texture
• Reserved maraschino cherry juice: One and a half tablespoons added to the dough for subtle flavor
• Almond extract: Half a teaspoon to complement the cherry and add depth
• Vanilla extract: Half a teaspoon for warmth and balance
• Red food coloring: Four to six drops optional to give the dough a soft pink shade
• Granulated sugar: Quarter cup for coating the cookie balls, adding a slight crunch
• Hershey’s Kiss chocolate candies: Thirty-six for placing on top of each baked cookie to add chocolatey richness

Instructions

Scoop and Preheat:

Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.

Prepare Cherries:

Drain the maraschino cherries carefully reserving one and a half tablespoons of juice. Pat the cherries dry with a paper towel to avoid excess moisture in your dough.

Coat Cherries in Flour:

Finely chop the cherries and toss them in two tablespoons of all-purpose flour. This step helps the cherries stay evenly distributed in the dough and not sink to the bottom.

Mix Dry Ingredients:

In a separate bowl combine the remaining two cups of all-purpose flour with half a teaspoon of salt. Set aside this mixture.

Cream Butter and Sugar:

Using a handheld mixer at medium speed beat the unsalted butter and sifted powdered sugar in a large bowl for one to two minutes or until the mixture is smooth, light, and fluffy.

Add Flavorings:

Add the reserved cherry juice, almond extract, and vanilla extract to the butter and sugar mixture. Beat the ingredients together until fully incorporated.

Combine Dough:

Slowly add the flour and salt mixture into the wet ingredients while mixing on low speed just until the flour is incorporated. The dough should be stiff. Add red food coloring drop by drop if using, mixing to get an even pink dough.

Fold in Cherries:

Using a rubber spatula gently fold the coated chopped maraschino cherries into the dough until they are well distributed.

Shape Cookies:

Using a one tablespoon cookie scoop, portion the dough and roll it into smooth balls using your palms. Roll each ball lightly in granulated sugar to add a gentle crunch and place them spaced one and a half to two inches apart on the prepared baking sheets.

Bake Cookies:

Bake in the preheated oven for ten to twelve minutes or until the edges of the cookies begin to develop a light golden color.

Add Kisses:

Immediately after removing from the oven gently press one Hershey’s Kiss into the center of each warm cookie. Press just enough so the cookie spreads slightly under the chocolate, ensuring the kiss stays in place once cooled.

Cool and Serve:

Allow the cookies to cool on the baking sheets for ten minutes before transferring to a wire rack to cool completely. This prevents the chocolate from melting off and helps cookies set perfectly.

I have always loved how the maraschino cherries look like little jewels embedded in the pink dough. One holiday, my kids were so excited to help roll the cookie dough balls in sugar that it became a fun family tradition.

Storage Tips

Store the cooled cookies in an airtight container at room temperature for up to a week to keep them fresh and soft. You can also freeze the unbaked dough balls wrapped on a baking sheet then transferred to freezer bags for up to three months. Bake directly from frozen adding a couple of extra minutes to the bake time.

Ingredient Substitutions

If you don’t have maraschino cherries you can substitute with finely chopped dried cherries but reduce added sugar slightly. Almond extract can be replaced with a touch of amaretto liqueur for adult versions. Butter can be swapped for margarine but will slightly change texture.

Serving Suggestions

These cookies pair well with a cup of hot tea or coffee. For a dessert platter, serve alongside vanilla ice cream or whipped cream to balance the sweetness. They are great for sharing at parties and gift-giving during the holidays.

Seasonal Adaptations

You can swap the maraschino cherries for cranberries or cherries in syrup for a winter version. Adding finely chopped pistachios to the dough complements the cherry flavor and adds a festive green color. For Valentine’s Day, intensify the red food coloring for a more vibrant look.

These cookies combine festive flavors with straightforward preparation making them an enjoyable holiday treat. Remember to handle cherries properly for the best texture.

FAQs about Recipes

→ How do I keep cherries evenly mixed in the dough?

Toss chopped maraschino cherries with flour before adding to dough; this prevents sinking and ensures even distribution.

→ Can I skip the red food coloring?

Yes, the red coloring is optional and only adds a pink hue without affecting flavor.

→ What is the best way to press the chocolate kiss onto the cookie?

Press gently into the warm cookie right after baking to slightly spread the cookie around the candy without it sinking too deep.

→ How should I store these cookies for freshness?

Keep them in an airtight container at room temperature for up to a week to maintain softness and flavor.

→ Is almond extract necessary in the dough?

Almond extract adds a subtle nutty note that complements the cherries but can be omitted if unavailable.