Cherry Kiss Cookies
Warm, buttery cookies studded with sweet cherry pieces and topped with a melting chocolate kiss for a perfectly balanced treat.
Ingredients
Main Ingredients
- 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 alcohol-free 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
- 24 pieces Hershey's Kisses (for topping) classic finishing touch
Instructions
Preparation
- 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 alcohol-free 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.
Baking
- 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.
Notes
Serve 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.