This Cherry Kiss cookie has been one of my favorite quick sweets for potlucks, holiday cookie swaps, and last-minute dessert needs. I first made this version on a snowy afternoon when I had a jar of maraschino cherries in the pantry and a craving for something tender and nostalgic. The combination of tiny cherry bits folded into a buttery dough, the faint almond-vanilla perfume, and the chocolate center that melts just enough to cling to the cookie—that balance of texture and flavor is what keeps me coming back.

What I love most is how these cookies look without a lot of fuss: that soft pink hue (from either a drop of food coloring or pink sanding sugar) and the gleam of a Hershey’s Kiss pressed on top give them an elegant, old-fashioned appeal. They bake quickly, require only basic equipment, and the dough behaves predictably even for nervous bakers. The memories tied to these—baking with nieces who insist on placing the Kisses, or delivering trays to neighbors—make them more than sweets; they’re a little ritual of connection.

Ingredients

• Maraschino cherries: 3/4 cup finely chopped (from a 12-ounce jar). Drain and pat dry to prevent the dough from getting too wet; reserve 1 1/2 tablespoons of the jar juice to flavor the dough and bring out the cherry color and aroma.
• All-purpose flour: 2 cups for the dough plus 2 tablespoons to toss with the chopped cherries so they don’t sink to the bottom of the batter. Use a reliable brand like Gold Medal or King Arthur for consistent results.
• Unsalted butter: 1 cup (2 sticks), room temperature. Properly softened butter will cream smoothly with the powdered sugar, producing a light, tender texture.
• Powdered sugar: 1 cup, sifted. Powdered sugar gives these cookies a delicate crumb versus granulated sugar alone—sifting prevents lumps and improves texture.
• Maraschino cherry juice: 1 1/2 tablespoons from the jar. This small amount adds authentic cherry flavor; do not replace with fresh cherry juice unless reduced slightly to concentrate flavor.
• Extracts: 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract. Almond extract amplifies the cherry flavor but can be reduced if you prefer a milder profile.
• Red food coloring (optional): 4–6 drops to achieve a soft pink color. Alternatively use pink sanding sugar for a natural pink finish without artificial color.
• Granulated sugar: 1/4 cup for rolling the cookie balls before baking to give a subtle crunch and sparkle.
• Hershey’s Kisses: 36 pieces, unwrapped, to press into the warm cookies for that classic chocolate center.

Instructions

Preheat and prepare:Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper and set aside so the baking process is smooth and trays are ready when dough is portioned.Drain and prep cherries:Drain the 12-ounce jar of maraschino cherries, reserving 1 1/2 tablespoons of juice. Pat cherries dry on paper towels to remove excess syrup, then finely chop. Toss the chopped cherries with 2 tablespoons of flour to prevent them from bleeding or sinking in the dough during baking.Mix dry ingredients:In a medium bowl whisk together the remaining 2 cups of all-purpose flour and 1/2 teaspoon salt. Set aside—this prevents overmixing when combined with the butter.Cream butter and sugar:In a large bowl, beat 1 cup softened unsalted butter with 1 cup sifted powdered sugar on medium speed for 1–2 minutes until smooth and fluffy. Proper creaming traps air for a lighter cookie; scrape the bowl once during mixing.Add flavor and color:Beat in the reserved 1 1/2 tablespoons cherry juice, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract until fully incorporated. If using food coloring, add 2–3 drops, mix, and add up to 3 more drops to reach the desired pink shade.Combine flour and cherries:With mixer on low, gradually add the flour-salt mixture until just combined; the dough will be stiff. Fold in the cherry-flour mixture with a rubber spatula to distribute evenly without crushing the fruit.Portion and sugar-coat:Using a 1 tablespoon cookie scoop, portion level scoops of dough. Roll each into a smooth ball in your palms, then roll lightly in 1/4 cup granulated sugar to coat. Place balls 1 1/2 to 2 inches apart on prepared sheets.Bake:Bake in the center of the preheated oven for 10–12 minutes or until the bottoms are just turning lightly golden. Look for set edges but a still-soft center—these cookies finish setting while cooling.Top with chocolate:Remove from oven and immediately press one Hershey’s Kiss into the center of each warm cookie—press gently so the candy sits on top without sinking all the way through. Allow cookies to remain on the baking sheet for 10 minutes to set before transferring to a wire rack to cool completely.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment paper to prevent sticking. At room temperature they remain soft for 2 days, but placing them in the refrigerator extends freshness to about 5 days—bring to room temperature before serving for best texture. For longer storage, freeze baked cookies in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag; they will keep well for up to 3 months. To thaw, leave them at room temperature for 30–60 minutes; if you prefer the Kiss softer, warm briefly in a 300°F oven for 4–5 minutes.

Ingredient Substitutions

If you don’t have maraschino cherries, use drained glacé cherries chopped fine, but reduce added liquid to avoid a wet dough. Swap unsalted butter for salted butter—omit the 1/4 teaspoon of added salt or reduce the recipe’s salt slightly. For a dairy-free version, use a firm plant-based stick butter substitute and replace Hershey’s Kisses with dairy-free chocolate buttons. To avoid artificial coloring, roll the cookie balls in pink sanding sugar or use 1 teaspoon of freeze-dried cherry powder for color and concentrated flavor.

Serving Suggestions

Serve these cookies on a festive platter with complementary treats like mini shortbreads, chocolate-dipped strawberries, or a simple coffee cake. For holiday tables, arrange them in clusters and tuck small sprigs of fresh rosemary or mint as garnish to add green contrast to the pink and brown. They pair beautifully with a glass of cold milk, a cappuccino, or light herbal tea for an afternoon treat. For a childrens’ party, pack them into individual cellophane bags with a ribbon for a charming favor.

Cultural Background

Cookies studded with candies have roots in mid-20th-century American home baking when premade candy centers and colorful decorations became widely available. The Cherry Kiss is a variation on the classic candy-topped cookie family—think of thumbprint cookies or the popular chocolate-topped sugar cookies often made for holidays. These treats combine the preserved cherry tradition (maraschino cherries became popular in the early 1900s) with the familiar comfort of chocolate centers, reflecting an American love of simple, shareable sweets at community gatherings.

Seasonal Adaptations

For spring or summer, brighten flavor with a teaspoon of lemon zest in the dough and use white chocolate Kisses instead of milk chocolate. In winter, swap Kisses for dark chocolate and add 1/4 teaspoon of ground cinnamon for warmth. For Valentine’s Day, use heart-shaped sprinkles or ruby chocolate kisses to amplify the theme. You can also fold in a handful of coarsely chopped toasted pecans for autumnal texture—just reduce granulated sugar slightly to balance added richness.

Meal Prep Tips

Make the dough ahead and portion into tablespoon-sized balls on a parchment-lined sheet, then freeze. Once firm, transfer the pre-portioned balls to a labeled freezer bag; bake from frozen adding 1–2 minutes to the baking time. This method gives you on-demand fresh cookies for unexpected guests. Alternatively, bake the cookies fully, cool, and freeze in single layers separated by parchment so you can thaw and serve just what you need. Keeping the Kisses unwrapped until after baking helps preserve their shine and prevents chocolate bloom in the freezer.

These Cherry Kiss cookies bring a little nostalgia and a lot of ease to any gathering; they are forgiving, attractive, and satisfying. I hope you enjoy making them as much as I do—each batch is a small celebration of simple ingredients and shared moments.