Description
Cherry Kiss Cookies are delightful, tender cookies flavored with finely chopped maraschino cherries and cherry juice, giving them a charming pink hue and fruity taste. Each cookie is crowned with a classic Hershey’s Kiss, adding a perfect touch of chocolate. These cookies are perfect for festive occasions or any time you crave a sweet, cherry-chocolate treat.
Ingredients
Cherry Mixture
- 1 (6-ounce) jar Maraschino cherries (or 1/2 cup very finely diced fresh cherries)
- 5 teaspoons maraschino cherry juice (from jar)
Cookie Dough
- 1 cup (226 grams) unsalted butter, room temperature
- 1 1/4 cup (142 grams) confectioners’ sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract or almond extract
- 5-10 drops red food coloring
- 2 1/2 cups (300 grams) all-purpose flour, divided
Topping
- 24-30 Hershey’s Kisses (favorite variety)
- Pink sanding sugar or sprinkles (optional)
Instructions
- Chill Hershey’s Kisses: Unwrap the Hershey’s Kisses and place them in the refrigerator to keep them firm for pressing onto the warm cookies later.
- Prepare baking sheet and oven: Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper to prevent sticking and allow easy cleanup.
- Prepare cherries: Separate the maraschino cherries from the juice. Finely chop the cherries in a food processor or by hand and set aside, reserving the juice for the dough.
- Cream butter and sugar: In a medium bowl, use an electric mixer to beat the room temperature butter and confectioners’ sugar together until the mixture is smooth and creamy. Add salt and baking powder, mixing well to combine.
- Add flavorings and color: Mix in the reserved cherry juice, vanilla or almond extract, and red food coloring drop by drop, adjusting to achieve the desired pink color.
- Incorporate flour and cherries: Sift in 2 cups of flour and mix until the dough forms a ball. Fold in the finely chopped cherries using a spatula. Then add the remaining 1/2 cup flour and knead gently by hand just until no flour streaks remain. Chill the dough in the refrigerator for 10-20 minutes to make it easier to handle.
- Form cookie dough balls: Use a cookie scoop or tablespoon to roll dough into 1-inch balls. Place the dough balls on the parchment-lined baking sheet, spacing them about 2 inches apart. Do not flatten the balls.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, until the edges of the cookies turn a light golden brown. The centers should remain soft.
- Press Kisses and cool: Remove cookies from the oven and immediately press a chilled Hershey’s Kiss in the center of each cookie. Optionally, sprinkle with pink sanding sugar or sprinkles. Let the cookies rest on the parchment paper for 2-3 minutes before transferring to a cooling rack. For warm kitchens, refrigerate the cookies for 10 minutes to help the Kisses set firmly.
Notes
- After draining maraschino cherries, pat them dry gently before chopping to avoid excess moisture in the dough.
- Press the Hershey’s Kisses onto the cookies immediately after baking while the cookies are hot so the chocolate adheres and slightly melts.
- For a different flavor, substitute fresh finely chopped cherries and replace cherry juice with fresh cherry juice or milk.
- For make-ahead convenience, shape the dough into balls and freeze on a baking sheet, then store in a freezer-safe bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
- Store baked Cherry Kiss Cookies in an airtight container at room temperature for up to 4 days, separating layers with parchment paper to prevent sticking. Freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
