This Cherry Kiss cookie has been one of my favorite bake-sale and holiday tray secrets for years. I first discovered this combination of maraschino cherries and a tucked-in chocolate kiss during a December cookie exchange when a friend brought a plate of rosy, glossy cookies that disappeared in minutes. The contrast of tender, subtly almond-scented dough with bright cherry bits and a melty chocolate center is the reason this keeps reappearing at parties and family gatherings. The dough is buttery and soft, the cherries add bursts of sweetness and color, and the kiss gives a classic chocolate finish that kids and adults both adore.

I remember the first time I made these for my father—he commented on the delicate balance of flavors, how the cherry juice and extracts lift the cookie beyond plain sugar cookies, and how the texture stays tender even after a few days in an airtight tin. These cookies are surprisingly simple to put together, forgiving in the way the dough handles, and eye-catching on a platter. They perform well for gifting because they travel without losing shape and the little chocolate center makes them feel special. If you love a slightly chewy, buttery cookie flecked with cherry pieces and crowned with chocolate, these will become a staple.

Ingredients

• Maraschino cherries: Use a 12-ounce jar, drain the cherries and reserve 1 1/2 tablespoons of the juice for the dough. Pat cherries dry before chopping. The preserved juice adds cherry brightness—Luxardo-style or standard supermarket jars both work.
• All-purpose flour: 2 cups for the dough plus 2 tablespoons to toss with chopped cherries so they don’t sink into the batter. Spoon and level your cups for accuracy; King Arthur or Gold Medal perform consistently.
• Unsalted butter: 1 cup at room temperature—this provides the rich, tender texture. Use European-style butter for extra flavor if you like.
• Powdered sugar: 1 cup, sifted to prevent lumps and to help create a lighter crumb in the finished cookie.
• Flavorings: 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract for depth. These two extracts are subtle but essential for the cookie’s signature aroma.
• Granulated sugar: 1/4 cup to roll the dough balls in so they get a gentle sparkle and slight texture contrast after baking.
• Hershey’s Kisses: 36 pieces—one per cookie, pressed into warm cookies so the chocolate adheres as it cools.
• Salt: 1/2 teaspoon to balance sweetness and enhance all the flavors.
• Optional color: 4–6 drops red food coloring for a pastel pink hue; add gradually until you reach the shade you prefer.

Instructions

Prepare the cherries: Drain the 12-ounce jar of maraschino cherries, reserving exactly 1 1/2 tablespoons of the juice. Pat the cherries dry on paper towels to remove excess liquid. Finely chop the cherries and toss them with 2 tablespoons of all-purpose flour—this little step prevents the fruit from sinking and bleeding in the dough as it bakes. Mix dry ingredients: Combine the remaining 2 cups of all-purpose flour with 1/2 teaspoon salt in a medium bowl and whisk briefly to distribute the salt evenly. Set aside so the flour mixture is ready when you cream 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 1–2 minutes until smooth and fluffy. You want a pale, light texture—not overbeaten, but airy enough to give the final cookie a tender crumb. Add extracts and juice: Beat the reserved 1 1/2 tablespoons maraschino cherry juice, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract into the creamed butter. Mix until fully incorporated—this liquid is small in volume but powerful in flavor, so it’s important to distribute evenly. Combine dry and wet: On low speed, add the flour mixture to the butter mixture just until combined. The dough will be stiff. If using food coloring, add 2–3 drops now, mix, and increase by 1–2 drops until you reach a pink shade you like—avoid overmixing. Fold in cherries: Using a rubber spatula, fold the flour-coated chopped cherries into the dough until evenly distributed. The flour-coated cherries will stay suspended and keep the dough from turning red. Scoop and roll: Using a 1-tablespoon cookie scoop, portion level scoops of dough and roll into smooth balls. Lightly roll each ball in 1/4 cup granulated sugar to coat, then place them 1 1/2 to 2 inches apart on parchment-lined baking sheets. Bake and press chocolate: Bake at 350°F in the center of the oven for 10–12 minutes, just until the bottoms are lightly golden. Remove from oven and immediately press a single Hershey’s Kiss into the center of each warm cookie—press only enough to slightly spread the cookie and set the candy in place. Cool: Allow cookies to cool on the baking sheets for 10 minutes so the chocolate sets, then transfer to a wire rack to cool completely before storing or serving.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment paper to prevent sticking. At room temperature they stay fresh for about 3 days; refrigeration extends them to a week but can slightly firm the texture—bring to room temperature before serving. To freeze, place baked cookies on a tray until solid, then transfer to a freezer-safe container for up to 3 months. For make-ahead convenience, shape the dough into balls and freeze on a sheet; transfer frozen balls to a bag and bake from frozen, adding a minute or two to the bake time.

Ingredient Substitutions

If you don’t have almond extract, increase the vanilla by 1/4 teaspoon and add a drop of clear rum or cherry liqueur for complexity; be cautious with liqueurs to avoid extra liquid. For a dairy-free option use unsalted plant-based butter sticks with a 1:1 swap and choose dairy-free chocolate melts in place of Hershey’s Kisses. Gluten-free all-purpose blends can substitute for flour—use blends that include xanthan gum for structure and expect the texture to be slightly different.

Serving Suggestions

These are lovely on a holiday cookie platter alongside shortbreads and spritz cookies. Serve with hot tea, coffee, or a glass of cold milk. For gifting, layer with tissue paper in a tin and include a small note about keeping them at room temperature for the best texture. Garnish with a tiny sprinkle of finely chopped reserved cherries around the base of each kiss for an extra decorative touch.

Cultural Background

Small chocolate-topped cookies have long been a part of North American holiday baking, often appearing in cookie exchanges and tin swaps. The idea of pairing a fruity cookie with a chocolate topple is a modern twist on classic European fruit-and-chocolate pairings. Using maraschino cherries ties into mid-century American baking traditions where preserved fruits were common in home pantries, giving this recipe a nostalgic, retro-charm that still delights today.

Seasonal Adaptations

For Valentine’s Day, add a few drops of red food coloring for a deeper pink and swap Kisses for heart-shaped chocolates. In summer, use fresh chopped preserved cherries in syrup briefly macerated with a teaspoon of lemon zest for brightness. For Christmas, add a pinch of cinnamon or swap almond extract for orange extract to create a festive citrus-cherry variation.

Meal Prep Tips

Portion and shape dough balls in advance, placing them on a sheet pan and freezing until firm; then store frozen balls in labeled bags. When ready to bake, place frozen dough on a parchment-lined sheet and add 1–2 minutes to the bake time. This method makes fresh-baked cookies anytime with minimal hands-on effort and is ideal for last-minute guests or planned gift-baking sessions.

These Cherry Kiss cookies are a small, joyful bite that bring people together—perfect for sharing, gifting, and making memories. Try a batch this weekend and see how quickly they become a favorite.