This Cherry Kiss Cookie Recipe has been a holiday and party staple in my kitchen ever since I first tested it on a sunlit afternoon when a jar of maraschino cherries and a childhood memory collided. I discovered the combination during a bake-a-thon while trying to recreate that frosted cherry cookie I loved as a kid. The dough comes together quickly, turns a gentle pink with a few drops of food coloring (or pink sanding sugar if you prefer), and folds in finely chopped cherries that stay juicy without making the cookie soggy. Pressing a warm Hersheys Kiss into each cookie adds a melty chocolate center and a classic finishing touch that always makes guests smile.

These cookies are soft, slightly crumbly at the edges, and tender in the middle. The maraschino cherries bring sweet, bright pops of flavor and a hint of cherry juice keeps the dough tender. Almond extract adds a subtle depth that makes the cherry flavor feel more grown-up, while powdered sugar gives the crumb a delicate texture. I often bake a double batch and package them in tins — they travel well and are an instant hit at potlucks. If you enjoy nostalgic sweets with a slightly modern twist, this cookie will quickly become one you make again and again.

Ingredients

• Finely chopped maraschino cherries (3/4 cup): Use cherries from a 12-ounce jar, drained and patted dry. Reserve 1 1/2 tablespoons of the jars juice to boost flavor and tenderness in the dough. Choose cherries packed in light syrup for the best sweetness.
• All-purpose flour (2 cups + 2 tablespoons): The bulk of the dough uses 2 cups; reserve 2 tablespoons to toss with the chopped cherries so they dont bleed into the dough. Use a spoon-and-level method for accurate measuring.
• Salt (1/2 teaspoon): Enhances the sweet flavors and balances the richness of butter and chocolate.
• Unsalted butter (1 cup): Room temperature butter (about 2 sticks) provides the structure and buttery flavor. Use a quality brand like Plugr?nd or Kerrygold for a richer finish.
• Powdered sugar (1 cup): Sifted to avoid lumps; it creates a fine crumb and slightly tender texture compared with granulated sugar alone.
• Maraschino cherry juice (1 1/2 tablespoons): The reserved juice from the cherry jar adds cherry aroma and moistness to the dough; dont replace completely with water.
• Almond extract (1/2 teaspoon): Adds a complementary nutty note that enhances cherry flavor. If youre nut-sensitive, omit and add extra vanilla.
• Vanilla extract (1/2 teaspoon): Rounds out the flavor, providing warmth and balance.
• Red food coloring (46 drops, optional): For a pale pink hue; start with 4 drops and add 12 more if needed. Alternatively, use pink sanding sugar for a naturally colored finish.
• Granulated sugar (1/4 cup): For rolling the dough balls to create a lightly crisp exterior and sparkle; substitute with sanding sugar if desired.
• Hersheys Kiss chocolate candies (36): One per cookie; choose classic milk chocolate or a dark variant for contrast.

Instructions

Preheat and prepare:Preheat the oven to 350F. Line two large baking sheets with parchment paper and set aside so the baking sheets are ready when the cookies are shaped. Proper oven temperature and prepped sheets help cookies bake evenly and release cleanly.Drain and chop cherries:Drain the jar of maraschino cherries, reserving 1 1/2 tablespoons of the cherry juice. Pat the cherries dry with paper towels to remove excess syrup. Finely chop the cherries into small pieces — aim for roughly 1/81/4-inch pieces so they distribute evenly without pooling.Toss cherries with flour:Place the chopped cherries in a small bowl and toss with 2 tablespoons of all-purpose flour. This absorbs surface syrup and keeps the cherry color and moisture from bleeding into the whole dough, preserving a pretty pink hue if you use coloring.Mix dry ingredients:Whisk together the remaining 2 cups of all-purpose flour and 1/2 teaspoon salt in a medium bowl. Set aside. Accurate flour measurement (spoon and level) yields the correct dough texture; too much flour makes the cookies dry.Cream butter and sugar:In a large bowl, beat the room-temperature unsalted butter and sifted powdered sugar using a handheld mixer on medium speed for 12 minutes until smooth and fluffy. Scrape the bowl once to ensure even creaming; this aeration helps produce a tender crumb.Add liquids and flavorings:Add the reserved 1 1/2 tablespoons maraschino juice, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract to the butter mixture. Beat until fully incorporated. If using red food coloring, add 23 drops now and increase by 12 drops if needed to reach a soft pink shade.Combine dry and wet:Slowly add the flour mixture on low speed and mix just until the flour is fully incorporated. The dough will be firm but pliable. Overmixing develops gluten and will make cookies tougher, so stop as soon as the dry streaks disappear.Fold in cherries:Using a rubber spatula, fold in the reserved chopped cherries until evenly distributed. The flour coating on the cherries helps them remain suspended rather than sink to the bottom.Scoop and roll:Using a 1-tablespoon cookie scoop, portion level amounts of dough, roll into smooth balls, then roll each ball in granulated sugar to lightly coat. Place cookies 1 1/2 inches apart on prepared baking sheets; 1215 cookies fit per large sheet.Bake and set chocolates:Bake in the center of the oven for 1012 minutes, until the bottoms are just starting to turn light golden. Remove from the oven and gently press a single Hersheys Kiss into the center of each warm cookie — press enough to slightly spread the cookie so the candy sits securely but not so far it sinks in. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days; separate layers with parchment paper to avoid sticking. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 3 months. To refresh slightly soft cookies, warm them for 510 seconds in the microwave or 35 minutes in a 300F oven. If you plan to freeze, add Hersheys Kisses after thawing so the chocolate remains glossy and intact.

Ingredient Substitutions

If you dont have maraschino cherries, substitute dried cherries rehydrated briefly in warm water and tossed in a teaspoon of cherry jam for sweetness; reduce added juice accordingly. For a nut-free version, omit almond extract and increase vanilla to 1 teaspoon. To make the cookies dairy-free, use a vegan butter stick with similar fat content and choose dairy-free chocolate kisses. To avoid red food coloring, roll the dough in pink sanding sugar or use a tiny amount of beet juice for natural color — start with a few drops to avoid altering the dough consistency.

Serving Suggestions

Serve these cookies on a festive platter with fresh cherries, or arrange them in small boxes tied with ribbon as edible gifts. Pair with milk, hot chocolate, or a cherry-infused tea for a bright contrast. For a dessert spread, place them alongside chocolate-dipped shortbreads, nutty biscotti, or lemon bars to balance sweetness. Garnish with a sprinkle of flaky sea salt on the kisses for an adult twist that elevates the chocolatecherry pairing.

Cultural Background

The pairing of cherries and chocolate is a long-loved combination in American baking traditions, blending the bright, sweet fruit flavors of preserved cherries with classic milk chocolate. Cherry-flavored confections rose in popularity mid-century when maraschino cherries became an easy pantry staple, allowing bakers to add concentrated fruit notes year-round. Pressed-chocolate-topped cookies echo the simple, decorative sweets often seen in community bake sales and holiday cookie swaps where visual charm is as important as taste.

Seasonal Adaptations

In summer, swap maraschino cherries for finely chopped fresh Bing cherries and reduce added sugar slightly; add a tablespoon of cherry jam to intensify flavor. For winter, add 1/4 teaspoon ground cinnamon or a pinch of nutmeg for warmth and swap milk chocolate Kisses for dark chocolate to cut sweetness. Around Valentines Day, shape the dough into slightly larger rounds, use heart-shaped sprinkles, and choose ruby chocolate kisses for a festive look.

Meal Prep Tips

Prep cookie dough in advance by shaping into 1-tablespoon balls and freezing on a tray until solid; transfer to a zip-top bag labeled with the baking instructions. When ready to bake, place frozen dough balls on parchment-lined sheets, add 12 minutes to the bake time, and press the Hersheys Kiss in while warm. This method saves time on busy days and ensures you always have fresh-baked cookies on hand for unexpected guests or school events.

These cookies are simple to master and ripe for personalization. Whether youre making them for a holiday, a school party, or an afternoon treat, they bring a nostalgic, joyful flavor combination to the table. Share a tin with neighbors and enjoy watching familiar faces light up at the first bite.