Cherry Kiss Cookies
These Cherry Kiss Cookies are a delightful blend of maraschino cherries and milk chocolate kisses with a soft, buttery texture and a hint of almond.
Equipment
- Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 1 cup butter softened
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons maraschino cherry juice
- 1 teaspoon almond extract
- 6 drops red food coloring optional
- 2-1/4 cups all-purpose flour
- 1/2 cup maraschino cherries chopped
- 30 milk chocolate kisses unwrapped
Instructions
- Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and become perfectly golden.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and powdered sugar until the mixture is light and fluffy, about 2-3 minutes.
- Mix in the salt, maraschino cherry juice, almond extract, and food coloring (if using). Beat until well combined.
- Gradually add the all-purpose flour to the butter mixture. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the chopped maraschino cherries until evenly distributed throughout the dough.
- Using a cookie scoop, portion out the dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- As soon as you take the cookies out of the oven, press a chocolate kiss into the center of each cookie. The heat will slightly melt the chocolate, creating a gooey center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 2 weeks to extend freshness.
- Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Let frozen cookies thaw at room temperature before serving for best texture.
- Chill dough for 30 minutes before baking to prevent excessive spreading.