This Cherry Kiss cookie has been a holiday staple in my kitchen for years. I first adapted the recipe during a busy December when I wanted something bright and festive that still felt homemade and approachable. The combination of finely chopped maraschino cherries folded into a tender, buttery dough and the warm chocolate kiss pressed on top creates a little burst of color and flavor that always makes people smile. The dough is soft, slightly pink if you choose to tint it, and lightly sweet — it frames the chocolate perfectly without being overly sweet.

I remember the first time I brought a sheet of these to a neighborhood cookie exchange: the plate came back empty, and a neighbor asked for the recipe on the spot. The texture is what keeps people coming back — a delicate crumb that holds its shape while still being tender under the Kiss. These cookies are forgiving, easy to portion, and travel well, which makes them ideal for parties, school bake sales, and gift boxes. If you enjoy retro-inspired sweets with a homemade touch, these feel like a modern classic.

Ingredients

• Maraschino cherries: Use a 12-ounce jar and drain thoroughly. Reserve 1 1/2 tablespoons of the juice for the dough and finely chop roughly 3/4 cup of cherries. Pat them dry to avoid excess moisture that can make the dough soggy.
• All-purpose flour: 2 cups for the dough plus 2 tablespoons to toss the chopped cherries so they distribute evenly; spoon and level the flour when measuring for consistent results.
• Salt: 1/2 teaspoon to balance the sweetness and bring out the butter and cherry flavors.
• Unsalted butter: 1 cup (room temperature) for a tender, rich base. Brands like Plugra or Land O'Lakes work well; room temperature should yield when pressed but not be greasy.
• Powdered sugar: 1 cup, sifted, for a fine texture that creams smoothly with the butter and gives a delicate sweetness.
• Maraschino cherry juice: 1 1/2 tablespoons reserved from the jar; it adds a gentle cherry note to the dough.
• Extracts: 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract for depth and a complementary nuttiness to the cherry.
• Optional food coloring: 4 to 6 drops red food coloring if you prefer a pink hue; start small and add more to taste.
• Granulated sugar: 1/4 cup for rolling the dough balls before baking to create a subtly crunchy exterior.
• Hershey's Kisses: 36 chocolates to press into the warm cookies for the classic look and finishing touch.

Instructions

Prepare the cherries: Drain the 12-ounce jar of maraschino cherries, reserving exactly 1 1/2 tablespoons of the juice for the dough. Pat the cherries dry with a paper towel, finely chop to yield about 3/4 cup, then toss with 2 tablespoons of flour. The flour coating prevents the cherries from sinking to the bottom of the dough while baking. Combine dry ingredients: Whisk together 2 cups of all-purpose flour and 1/2 teaspoon salt in a medium bowl. Set aside so the dry mix is ready to incorporate; this ensures even distribution and prevents overmixing once you add it to the butter. Cream butter and sugar: In a large bowl, beat 1 cup room-temperature unsalted butter with 1 cup sifted powdered sugar on medium speed for 1 to 2 minutes until light and fluffy. Scrape the bowl so everything mixes evenly. Proper creaming traps air and yields a lighter texture. Flavor the base: Add the reserved 1 1/2 tablespoons cherry juice, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract to the creamed butter. Beat until fully incorporated and smooth. If using food coloring, add 2 to 3 drops now, mix, and add up to 2 more drops to reach desired pinkness. Add the flour: With the mixer on low, slowly add the flour-salt mixture until just combined. The dough will be stiff. Overmixing develops gluten and can toughen cookies, so stop as soon as you see no more streaks of flour. Fold in cherries: Use a rubber spatula to gently fold the floured, chopped cherries into the dough until evenly distributed. Keep mixing gentle to avoid breaking the cherries and releasing excess moisture. Portion and sugar coat: Scoop level tablespoons of dough using a 1 tablespoon cookie scoop and roll into smooth balls. Roll each ball lightly in 1/4 cup granulated sugar to coat, then place 1 1/2 to 2 inches apart on parchment-lined baking sheets. Bake: Preheat the oven to 350°F and bake on the center rack for 10 to 12 minutes, or until the bottoms are just turning lightly golden. The tops should remain pale. Baking time can vary slightly with oven differences; watch the first tray closely. Add the kisses and cool: Remove the tray from the oven and immediately press one Hershey's Kiss into the center of each warm cookie, pressing just enough so the cookie spreads slightly and the candy sits snugly without falling through. Let cookies cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Storage Tips

For short-term storage, layer cookies in an airtight container with parchment between layers and keep at room temperature for up to 3 days. To refrigerate, seal tightly and consume within a week; allow chilled cookies to come to room temperature before serving for best texture. For longer storage, freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen by adding 1 to 2 minutes to the bake time. If you freeze baked cookies, wrap individually or layer with parchment and freeze for up to 1 month; thaw at room temperature before serving.

Ingredient Substitutions

If you need dairy-free options, substitute the unsalted butter with an equal amount of a firm dairy-free block margarine designed for baking and choose dairy-free chocolate kisses. For a nut-free version, omit the almond extract and increase vanilla to 1 teaspoon or use a few drops of cherry flavoring. To reduce sweetness slightly, reduce powdered sugar by 2 tablespoons and increase flour by 1 tablespoon to maintain dough consistency. For a gluten-free option, use a 1-to-1 gluten-free flour blend but expect a slightly different crumb.

Serving Suggestions

These are delightful on a holiday cookie platter alongside peppermint bark and shortbread. For a brunch twist, serve with a small bowl of mascarpone lightly sweetened with a teaspoon of cherry juice for dipping. Garnish with a thin slice of maraschino cherry on the Kiss for extra color or sprinkle with a tiny pinch of flaky sea salt just before serving to enhance the chocolate. They pair beautifully with coffee, hot chocolate, or a simple sparkling wine for festive gatherings.

Cultural Background

The idea of pressing a chocolate into a soft cookie goes back decades and is a hallmark of nostalgic American baking. Variations exist regionally and seasonally, often featuring peppermint kisses at Christmas or peanut butter blossoms in midwestern bake sales. The use of maraschino cherries adds a retro diner feel, recalling classic confections and cocktails where bright preserved cherries were a star garnish. This cookie blends that mid-20th-century candy charm with contemporary home-baked technique.

Seasonal Adaptations

In winter, use red food coloring for bright holiday cookies or swap in dark chocolate kisses for a richer finish. For summer gatherings, omit food coloring and use preserved sour cherries or glace cherries for less sweetness. For Valentine’s Day, press heart-shaped chocolates or sprinkle edible glitter. The dough accepts citrus zest (a teaspoon of orange zest) for springtime variation without disrupting the cookie’s structure.

Meal Prep Tips

Prepare dough the day before and refrigerate tightly wrapped. This develops flavor and makes portioning simpler. Scoop and roll dough into balls, then store in a single layer in the fridge overnight; roll in sugar and bake the next day. For bake-ahead gifting, freeze baked cookies on a tray, then bag and assemble into boxes when needed. Include a small cooling packet or sturdy box so the Kisses don’t smear during transport.

Success Stories

Readers often tell me these disappeared faster than any other cookie at cookie swaps. One friend brought them to her office holiday party and came home with nearly empty tins. Another memory that stands out: a child carefully rolling dough and pressing the Kiss in for the first time, proud of the perfect little chocolate crown. These small moments of shared baking are why I return to this recipe again and again.

Whether you bake a single batch for an afternoon treat or several trays for a gathering, these Cherry Kiss cookies are an easy, rewarding project with a polished look and comforting flavor. I hope they become a favorite in your kitchen too.