Cherry Kiss Cookies
Warm, buttery cookies studded with sweet cherry pieces and topped with a melting chocolate kiss for a perfectly balanced treat.
Warm, buttery cookies studded with sweet, bright cherry pieces and finished with a melting chocolate kiss — the first bite gives you soft shortbread-like crumb, a whisper of vanilla, and that clean, slightly tangy note from the maraschinos. These cookies hold a restrained sweetness rather than cloying sugar, and the chocolate top cuts through the richness so each bite feels balanced and deliberate.
If you like the back-and-forth of fruity and chocolatey textures, try these alongside a batch of classic cherry confections such as this take on cherry blossom cookies: https://www.recipesmoke.com/cherry-blossom-cookies/.
How the flavors come together naturally
This recipe is built on contrasts: a tender, buttery base tempered by powdered sugar for a fine, short texture; bright maraschino cherries that give concentrated fruitiness and a hint of brine; and a Hershey’s Kiss to add a clean, familiar chocolate finish. The dough’s simplicity keeps the cherry forward without competing flavors, while the kiss offers a warm, melty counterpoint when pressed in hot from the oven.
Technically, the key is controlling moisture from the cherries and the dough’s temperature. Proper draining and gentle folding keep the dough from becoming too wet and prevent excessive spreading during baking.
How the recipe develops step by step
You start by building the cookie’s texture in the bowl — creaming butter and powdered sugar creates the air and tenderness that define the cookie; adding vanilla layers in aroma. When you bring in the flour and salt, work only to combine so the cookies stay tender rather than becoming cakey. Folding in the chopped, drained cherries late keeps them intact and distributed. Baking until the edges just color ensures a soft center. Pressing a Kiss into each hot cookie allows the chocolate to adhere and slightly melt into the surface, creating a cohesive bite.
What you’ll gather for this dish
- 1 cup unsalted butter, softened — brings richness and controls salt level
- 1/2 cup powdered sugar — gives a fine, melt-in-your-mouth texture compared to granulated sugar
- 1 teaspoon vanilla extract — anchors the flavor with warm aromatics
- 2 cups all-purpose flour — the structural base; measure by spooning into the cup and leveling
- 1/4 teaspoon salt — balances sweetness and brightens flavors
- 1 cup maraschino cherries, chopped and drained — the bright, sweet-tart element; pat dry before folding in
- Hershey’s Kisses (for topping) — classic finishing touch
If you want to compare similar cherry-cookie ideas, see this different approach to cherry pie cookies: https://www.recipesmoke.com/cherry-pie-cookies-youll-love/
Step-by-step directions you can trust
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy — about 2–3 minutes with a mixer on medium.
- Mix in the vanilla extract until incorporated.
- Gradually add the flour and salt, mixing on low just until the dough comes together. Avoid overmixing.
- Gently fold in the chopped, well-drained maraschino cherries. If they’re wet, blot them with paper towels first.
- Scoop tablespoon-sized portions of dough (use a small cookie scoop for uniformity) and place them 2 inches apart on the prepared baking sheet. Slightly flatten each mound so the Kiss will sit evenly.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers remain pale. Timing will vary by oven and cookie size.
- Immediately press a Hershey’s Kiss into the center of each cookie; hold for a second to set. The heat will soften the base of the Kiss and help it adhere.
- Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack to finish cooling.
01Ingredients
Main Ingredients
02Method
- Preparation
- Baking
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0 OF 9 DONE03Recipe notes
- 01Serve these cookies at room temperature so the cookie crumb and chocolate are balanced. They pair well with strong coffee or a bright black tea. For a simple dessert platter, alternate these with plain shortbread to highlight the cherry’s color and flavor. Store cookies in an airtight container at room temperature for up to 4 days or freeze for long-term storage.
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Ways to enjoy it at its best
Serve these at room temperature so the cookie crumb and chocolate are balanced. They pair well with strong coffee or a bright black tea to offset the butter and sugar. For a simple dessert platter, alternate these with plain shortbread to highlight the cherry’s color and flavor.
How to store without losing flavor
Short-term: Keep cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking.
Long-term: Freeze baked cookies in a single layer on a baking sheet until firm, then stack with parchment in a freezer-safe container for up to 3 months. Thaw at room temperature.
Dough storage: Scoop the dough and freeze on a tray; transfer to a bag and bake from frozen adding 1–2 minutes to the bake time. This preserves texture and freshness.
Practical notes from experience
- Drain and pat the maraschino cherries dry. Excess liquid is the most common cause of spreading and a gummy texture.
- Use powdered sugar for the creaming step — its fine texture produces a tender crumb and a clean mouthfeel.
- Don’t overwork the flour into the butter; stop when you see no streaks. Overmixing develops gluten and leads to a firmer cookie.
- If your kitchen is warm and dough feels too soft, chill 15–20 minutes; slightly cooler dough will hold shape better in the oven.
- Press the Kiss in while the cookie is still hot so it softens and adheres; if you wait until the cookie is cool, the chocolate will sit on top and may fall off.
Flavor paths you can explore
- Swap Hershey’s Kisses for dark chocolate balls or a square of good-quality bittersweet chocolate for a deeper chocolate note.
- Use drained, finely chopped glacé cherries or lightly dried maraschinos to reduce moisture.
- Add 1/2 teaspoon lemon zest for a brighter aromatic lift that complements the cherries.
- For a nutty version, fold in 1/3 cup finely chopped toasted almonds or pecans with the cherries.
What cooks usually ask
My cookies spread too much — how can I fix that?
A: Check cherry moisture and flour measurement first. Ensure cherries are well-drained and blot-dry. Use the spoon-and-level method for flour, chill the dough briefly, and reduce oven temperature by 10–15°F if your oven runs hot.
The Kiss slides off after cooling — what happened?
A: Either the Kiss was applied after the cookie cooled fully, or the cookie surface was greasy. Press the Kiss in while the cookie is hot and let it cool undisturbed; use parchment between layers to prevent sticking.
Can I use granulated sugar instead of powdered?
A: You can, but the texture changes — powdered sugar gives a finer, more tender crumb. If you must use granulated, consider creaming longer and expect a slightly different mouthfeel.
Conclusion
For a reliable reference and a slightly different take on this concept, see this version of Cherry Kiss Cookies by The Girl Who Ate Everything: Cherry Kiss Cookies | The Girl Who Ate Everything. Looking for more? Try my Cherry Blossom Cookies.
Keto Desserts
Keto Desserts
Keto Desserts
