This Cherry Kiss cookie is one of those delightful sweets that instantly brings back memories. I first made these during a busy holiday season when I wanted something festive and quick to assemble. The tiny pop of maraschino cherry against a buttery cookie and the smooth melted edge of a Hershey’s Kiss creates a playful contrast of texture and flavor. The cookies are soft, slightly tender around the center, and the optional hint of pink makes them joyful to look at as well as to eat. Our family took to them immediately; they disappeared faster than any of the other cookies I baked that week.

What makes these particularly special is how accessible the ingredients are. You likely have most of them in your pantry already: butter, flour, powdered sugar, and a jar of maraschino cherries. The reserved cherry juice adds authentic cherry flavor without complicated steps, while almond and vanilla extracts give depth. They are fast to prepare — about 15 minutes active work and 10 minutes in the oven — and they’re a hit with kids and adults alike. I often pack a dozen into lunchbox treats or bake a full batch when friends come for coffee. The gentle chew, subtle cherry sweetness, and chocolate kiss top make these pure comfort with a festive twist.

Ingredients

• Maraschino cherries: 3/4 cup finely chopped, from a 12-ounce jar. Drain the jar and reserve 1 1/2 tablespoons of the cherry juice for the dough. Choose bright, plump cherries for the best texture; pat them dry before chopping to avoid adding excess liquid to the dough.
• All-purpose flour: 2 cups for the dough plus 2 tablespoons to toss with the chopped cherries. The extra flour keeps the cherries from sinking and ensures even distribution. Use a reliable brand like King Arthur or Pillsbury for consistent results.
• Salt: 1/2 teaspoon to balance the sweetness and enhance flavor. Fine sea salt or regular table salt both work.
• Unsalted butter: 1 cup (8 tablespoons), room temperature. Properly softened butter results in a smooth, airy creamed base that traps tiny air pockets for a tender crumb.
• Powdered sugar: 1 cup, sifted. Sifting removes lumps and produces a smooth, silky dough texture.
• Maraschino cherry juice: 1 1/2 tablespoons reserved from the jar — this delivers authentic cherry flavor without artificial extracts.
• Almond extract: 1/2 teaspoon. A small amount of almond extract enhances the cherry notes; use pure extract for the best aroma.
• Vanilla extract: 1/2 teaspoon for warmth and depth.
• Red food coloring: 4 to 6 drops optional if you prefer a pink hue; start with fewer drops and build color gradually.
• Granulated sugar: 1/4 cup for rolling the cookie balls and creating a thin, sweet crust.
• Hershey’s Kiss chocolate candies: 36 pieces, one per cookie; place onto each warm cookie just out of the oven.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside. Using parchment prevents sticking and helps cookies bake evenly; if you only have one sheet, rotate trays halfway through baking. Prepare cherries: Drain the maraschino cherries, reserving 1 1/2 tablespoons of the juice. Pat the cherries dry with paper towels to remove excess syrup, then finely chop. Toss the chopped cherries with 2 tablespoons of all-purpose flour in a small bowl; this lightly dusts the fruit and prevents it from sinking or bleeding into the dough. Combine dry ingredients: In a separate bowl, whisk together the remaining 2 cups of all-purpose flour and 1/2 teaspoon salt. Setting the dry mix aside helps when you add it to the creamed butter, ensuring even incorporation without overmixing. Cream butter and sugar: In a large mixing bowl, beat 1 cup room-temperature unsalted butter with 1 cup sifted powdered sugar on medium speed for 1 to 2 minutes until smooth and fluffy. Proper creaming traps air that makes the cookies tender; scrape the bowl once to ensure uniform texture. Add flavorings and juice: Add the reserved 1 1/2 tablespoons cherry 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 2 to 3 drops now and blend, adding 1 to 2 more drops if desired to reach a soft pink color. Incorporate flour: Slowly add the dry flour-and-salt mixture on low speed, mixing only until the flour is absorbed and the dough is just combined. The dough will be stiff; avoid overmixing to keep cookies tender. Fold in cherries: Using a rubber spatula, fold the floured chopped cherries into the dough until evenly distributed. The floured cherries will remain suspended throughout the dough and bake into small pockets of bright cherry flavor. Form and sugar-coat: Use a 1-tablespoon cookie scoop to portion level scoops of dough. Roll each scoop into a smooth ball with your palms, then roll lightly in 1/4 cup granulated sugar to coat. Place cookies 1 1/2 to 2 inches apart on the prepared sheets. A standard 12x16 inch sheet fits about 12 to 15 cookies comfortably. Bake: Bake in the center of the oven for 10 to 12 minutes, or until the bottoms are just beginning to turn light golden. The centers should still look slightly soft — they will set as they cool. Top with a Kiss: Remove the cookies from the oven and immediately press one Hershey’s Kiss into the center of each warm cookie. Press gently so the candy nestles without sinking completely; this creates a pretty rounded top and helps the candy adhere when cooled. Cool: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. If the chocolate sets before you move them, gently lift with a thin spatula to avoid breaking the Kiss.

Storage Tips

Store finished cookies at room temperature in an airtight container for up to 4 days. To maintain crisp edges and soft centers, layer cookies with parchment paper and avoid stacking too high. Refrigeration will firm the chocolate and slightly change texture; if you prefer the Kiss soft and melty, store at room temperature. For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or zip-top bag for up to 3 months. Thaw at room temperature for 30 minutes before serving. If you want to freeze unbaked dough balls, place them on a tray, freeze solid, then transfer to a bag and bake from frozen, adding 1 to 2 minutes to the bake time.

Ingredient Substitutions

If you do not have almond extract, increase vanilla to 1 teaspoon for close flavor balance; almond extract provides a subtle nutty lift that complements cherry. For a dairy-free option, substitute vegan butter at a 1:1 ratio and be sure your chocolate kisses are dairy-free. To make smaller cookies, reduce the scoop to 2 teaspoons and bake for 8 to 10 minutes. For gluten-free, use a cup-for-cup gluten-free flour blend, but rest the dough in the refrigerator for 15 minutes before scooping to help with structure. If you prefer a less sweet crunch on top, use coarse sugar or sanding sugar instead of granulated sugar.

Serving Suggestions

These cookies pair beautifully with a cup of strong coffee, a glass of cold milk, or a lightly sweetened tea. For a festive platter, arrange with other small cookies like thumbprints and spritz cookies to provide color contrast. Garnish the tray with fresh cherries or mint sprigs for presentation. They work well as party favors in clear bags tied with ribbon and are ideal for cookie exchanges. For a dessert board, serve alongside chocolate-dipped pretzels and shortbread for variety and texture contrast.

Cultural Background

Variations of cherry-flavored cookies and chocolate-topped confections have roots in American home baking traditions and holiday pastry tables. The combination of maraschino cherries and chocolate echoes classic flavor pairings from mid-20th century baking when convenience ingredients like maraschino cherries and Hershey’s Kisses became popular. Over the decades, bakers have adapted these flavors into festive bites for celebrations, turning simple pantry items into memorable seasonal treats enjoyed at family gatherings and cookie swaps.

Seasonal Adaptations

In winter holidays, add a few drops of peppermint extract to the dough for a holiday twist while keeping the cherry flavor. For Valentine’s Day, use heart-shaped sprinkles or replace the Kiss with a small chocolate heart. In summer, fold in finely chopped fresh cherries instead of maraschino, though you will need to adjust for the extra moisture by reducing added liquids slightly. For autumn, swap almond extract for a 1/4 teaspoon of ground cinnamon to warm the flavor profile.

Meal Prep Tips

For efficient batch baking, prepare the dough a day ahead and store it wrapped in plastic in the refrigerator. When ready to bake, bring the dough to a slightly cooler than room temperature for easier scooping. Alternatively, portion dough into 1-tablespoon balls on a baking sheet and freeze; transfer frozen balls to a bag and bake from frozen, adding 1 to 2 minutes to the bake time. Label containers with the bake date and contents to keep your freezer organized. When reheating stored cookies, warm them for 8 to 10 seconds in the microwave to restore a just-baked feel without melting the Kiss entirely.

These Cherry Kiss cookies are a simple, satisfying treat that brings color and nostalgia to any gathering. Try making a double batch to share — they’re that good.