These Cherry Kiss Cookies are the kind of small, punchy treat that turns a plate of cookies into something memorable. They’re tender, lightly sweet, and studded with cherries, then crowned while warm with a milk chocolate kiss that melts just enough to stick. The result is an easy, festive cookie that’s perfect for holidays, cookie swaps, or an afternoon with coffee.
I like this recipe because it’s straightforward and forgiving. The dough comes together quickly, and a short bake time keeps the cookies soft yet set. If you want a pop of color, the red food coloring is optional; the maraschino cherry juice gives both flavor and a subtle rosy tint already.
Below I walk you through the ingredients, the exact steps, smart substitutions, storage, and common problems you might run into. Practical tips are woven in so you can bake confidently, whether you’re an experienced baker or making a plate of cookies for the first time.
Gather These Ingredients
Ingredients
- 1 cup butter, softened — provides richness and the tender base for the cookie; softened to room temperature so it creams smoothly.
- 1 cup powdered sugar — keeps the texture fine and cookie light; sift if it seems lumpy.
- 1/2 teaspoon salt — balances the sweetness and enhances flavor.
- 2 teaspoons maraschino cherry juice — adds authentic cherry flavor and a bit of moisture; measure carefully for consistent dough.
- 1 teaspoon almond extract — complements the cherry flavor; a little goes a long way so don’t double it without tasting.
- 6 drops red food coloring, optional — purely visual; skip it if you prefer a more natural look.
- 2-1/4 cups all-purpose flour — the structure of the cookie; spoon into your measuring cup and level for accuracy.
- 1/2 cup chopped maraschino cherries — folded into the dough for bursts of cherry and chew; drain well so dough isn’t too wet.
- 30 milk chocolate kisses, unwrapped — pressed into warm cookies for that iconic look and melty center.
Cherry Kiss Cookies: From Prep to Plate
- Preheat oven to 350°F. Line one or two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, powdered sugar, and salt until light and fluffy (about 2–3 minutes).
- Beat in the maraschino cherry juice, almond extract, and the red food coloring drops (if using) until evenly combined.
- Gradually add the all-purpose flour, mixing on low speed until the dough comes together and no streaks of flour remain.
- Stir in the chopped maraschino cherries until evenly distributed through the dough.
- Roll the dough into 1-inch balls (use a small scoop or teaspoon) and place them on the prepared baking sheet about 2 inches apart.
- Bake 8–10 minutes, or until the cookie edges are set and the bottoms are lightly browned.
- Remove the baking sheet from the oven and immediately press one unwrapped milk chocolate kiss into the center of each warm cookie; the edges will crinkle.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
What You’ll Love About This Recipe
First, these cookies are quick. From creaming the butter to popping the first tray in the oven typically takes under 20 minutes. The bake time is short, so you get soft, tender centers rather than dry, overbaked cookies.
Second, flavor balance. The almond extract rounds out the fruitiness of the maraschino cherries, while powdered sugar keeps the mouthfeel delicate. The kiss of milk chocolate on top adds creamy, melty contrast without overpowering the cherry.
Finally, they look festive with minimal effort. A slight crinkle around the chocolate and the soft sheen from the cherries make a batch look special—great for gifting or filling a dessert tray.
Smart Substitutions
- Butter — Use the same amount of unsalted butter; if you only have salted butter, omit or reduce the added salt.
- Powdered sugar — Not easily swapped without changing texture; if you must, use superfine granulated sugar, but expect a slightly firmer cookie.
- Maraschino cherry juice — If unavailable, a light splash of cherry liqueur or cherry syrup works, but reduce added syrup elsewhere to avoid extra moisture.
- Almond extract — Substitute with vanilla extract for a milder profile; use the same amount.
- Red food coloring — Skip it for a more natural look; the cherries give color without dye.
- Milk chocolate kisses — Use dark chocolate or chocolate-covered cherries for a bolder finish. If using larger chocolates, gently press to avoid flattening the cookie too much.
Essential Tools for Success
- Stand mixer or hand mixer — for creaming butter and sugar until light and fluffy, which affects texture.
- Measuring cups and spoons — accuracy matters with flour and extracts; spoon and level the flour.
- Small cookie scoop or teaspoon — keeps cookies uniform so they bake evenly.
- Parchment paper — prevents sticking and promotes even browning on the bottoms.
- Wire cooling rack — cools cookies quickly and prevents condensation on the bottoms.
Troubleshooting Tips
Dough too dry or crumbly
If the dough seems dry while adding flour, stop adding flour and mix a few seconds; residual moisture from the butter and cherry juice will often finish bringing it together. If it’s still too crumbly, add a tiny splash (1/4 teaspoon at a time) of maraschino juice or milk until it holds.
Cookies spreading too much
Make sure the butter was not overly soft or melted when creaming. Chill the dough briefly (10–15 minutes) if cookies spread beyond the 2-inch spacing. Also confirm your oven temperature with an oven thermometer; too-low temperatures can cause excess spreading before set.
Chocolate kiss sinks or melts too flat
Press the kiss into the cookie immediately after removing from the oven while the cookie is still hot but no longer wobbling. If the kisses melt too much, cool your baking sheet for a minute on a wire rack before pressing so the chocolate softens without turning to a puddle.
Seasonal Ingredient Swaps
- Valentine’s or holiday twists — swap some (not all) cherries for finely chopped dried cherries for a chewier texture and more concentrated flavor.
- Spring — fold in a tablespoon of finely grated lemon zest if you want brighter acidity to offset the sweetness.
- Winter — substitute the milk chocolate kisses with dark chocolate and add a pinch of cinnamon to the dough for warmth.
Little Things that Matter
Drain and pat dry the maraschino cherries before chopping them. Excess syrup will alter the dough moisture and can make cookies spread or be tacky. Use a gentle hand when folding cherries in so they stay in chunks rather than getting pulped into the dough.
When scooping dough, keep each ball uniform. Even two or three grams of difference changes bake time across a tray. I prefer a small cookie scoop for consistency.
Let the cookies rest on the sheet for exactly the suggested 2 minutes. That brief period lets them firm up enough to transfer without breaking while the chocolate sets into that classic “kiss” look.
How to Store & Reheat
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you layer them, place parchment or wax paper between layers to prevent the kisses from sticking to the cookies above.
For longer storage, freeze the baked cookies in a single layer on a sheet tray until firm, then stack in freezer-safe containers with parchment between layers. They’ll keep for up to 3 months. Thaw at room temperature; if the chocolate bloom or dulls slightly, warm gently in a 200°F oven for 2–3 minutes to refresh shine before serving.
Cherry Kiss Cookies Q&A
Q: Can I make the dough ahead of time?
A: Yes. Make the dough, shape into balls, and freeze on a lined sheet tray until firm. Transfer to a freezer bag and bake from frozen, adding 1–2 minutes to the bake time. Alternatively, refrigerate dough balls up to 24 hours and bake as directed.
Q: My cookies are cakey, not tender. What went wrong?
A: Check your flour measurement; too much flour makes cookies dense. Also, overmixing after adding flour develops gluten and leads to a cakier texture. Mix just until no streaks of flour remain.
Q: Can I use dried cherries instead of maraschino?
A: You can, but dried cherries are less moist and sweeter. If substituting, soak them briefly in hot water or cherry juice, drain, pat dry, and use roughly the same volume. Expect a slightly different texture and less vivid cherry flavor.
Bring It Home
These Cherry Kiss Cookies are straightforward, quick, and crowd-pleasing. Follow the recipe steps exactly for reliable results, keep an eye on dough consistency, and use the tips above to tweak texture or flavor. They land perfectly between buttery shortbread and a soft drop cookie, with a nostalgic finish from the chocolate kiss.
If you bake a batch, notice the small details—the sheen on the cherries, the little crinkle around the chocolate—and enjoy sharing them. They travel well to parties, tuck neatly into gift boxes, and always look like you spent more time than you did.
Cherry Kiss Cookies
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
- small scoop
Ingredients
Ingredients
- 1 cupbutter softened
- 1 cuppowdered sugar
- 1/2 teaspoonsalt
- 2 teaspoonsmaraschino cherry juice
- 1 teaspoonalmond extract
- 6 drops red food coloring optional
- 2-1/4 cupsall-purpose flour
- 1/2 cupchopped maraschino cherries
- 30 milk chocolate kisses unwrapped
Instructions
Instructions
- Preheat oven to 350°F. Line one or two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, powdered sugar, and salt until light and fluffy (about 2–3 minutes).
- Beat in the maraschino cherry juice, almond extract, and the red food coloring drops (if using) until evenly combined.
- Gradually add the all-purpose flour, mixing on low speed until the dough comes together and no streaks of flour remain.
- Stir in the chopped maraschino cherries until evenly distributed through the dough.
- Roll the dough into 1-inch balls (use a small scoop or teaspoon) and place them on the prepared baking sheet about 2 inches apart.
- Bake 8–10 minutes, or until the cookie edges are set and the bottoms are lightly browned.
- Remove the baking sheet from the oven and immediately press one unwrapped milk chocolate kiss into the center of each warm cookie; the edges will crinkle.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
Source:
Taste of Home
