That afternoon felt longer than usual, the kind where the office clock refuses to move and everyone seems to need something at once. By the time I finally headed home, the grocery bag on the passenger seat kept clinking softly every turn, cherries bumping against a carton of butter. At home, my husband was helping our daughter with homework at the kitchen table, while our son hovered nearby, already asking what dessert was happening tonight.

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I kicked off my shoes, tied my apron, and let the kitchen lights warm the room. Chopping maraschino cherries after a full day has a calming rhythm to it. The red juice stains your fingers a little, but it feels playful, almost rebellious for a weekday. I had promised my coworker earlier that I’d test this cookie again and report back honestly, not the Pinterest version, the real one.

As the mixer hummed, the house filled with a gentle almond and vanilla scent, the kind that makes people wander in without asking. These cookies weren’t for a party or a holiday table. They were for a normal evening, where everyone needed something sweet and familiar. By the time the dough came together, I already knew these were going to disappear fast.

Short Description

Cherry Kiss Cookies are soft, buttery sugar cookies with bits of maraschino cherry inside, rolled in sugar and topped with a classic Hershey’s Kiss while warm.

Key Ingredients

¾ cup finely chopped maraschino cherries, juice reserved
1½ tbsp maraschino cherry juice
2 cups plus 2 tbsp all-purpose flour, divided
½ tsp salt
1 cup unsalted butter, room temperature
1 cup powdered sugar, sifted
½ tsp almond extract
½ tsp vanilla extract
3 to 4 drops red food coloring, optional
¼ cup granulated sugar, for rolling
36 Hershey’s Kiss chocolates, unwrapped

Tools Needed

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Baking sheets
Parchment paper
Cooling rack

Cooking Instructions

Step 1: Prep and preheat
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside. Make sure the oven is fully heated before baking for even results.

Step 2: Chop the cherries
Drain the maraschino cherries well. Pat them dry with paper towels, then chop finely. Toss the chopped cherries with 2 tbsp flour to keep them from sinking into the dough.

Step 3: Mix dry ingredients
In a bowl, combine the remaining flour with the salt. Stir lightly and set aside.

Step 4: Cream the butter
In a large bowl, beat the butter and powdered sugar until light and fluffy. This should take about 2 to 3 minutes. The mixture should look smooth and pale.

Step 5: Add the flavor
Mix in the cherry juice, almond extract, vanilla extract, and food coloring if using. The dough will turn softly pink and smell lightly nutty.

Step 6: Form the dough
Gradually add the flour mixture, mixing just until combined. Fold in the floured cherries gently so they distribute evenly without crushing.

Step 7: Shape and roll
Scoop about 1 tbsp dough and roll into balls. Lightly roll each ball in granulated sugar. Place cookies 1½ to 2 inches apart on the prepared sheets.

Step 8: Bake
Bake for 10 to 12 minutes, until the edges are just set and barely golden. The centers should still look soft.

Step 9: Add the kiss
Remove cookies from the oven and immediately press a Hershey’s Kiss gently into the center of each cookie. The cookie will crack slightly around the edges.

Step 10: Cool and enjoy
Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. The kisses will set as they cool.

Why You’ll Love This Recipe

Soft and tender texture with a buttery base

Balanced sweetness from cherries and chocolate

Simple ingredients you can find anywhere

Perfect for holidays or everyday baking

Kid approved and freezer friendly

Mistakes to Avoid & Solutions

Cookies spreading too much
This often happens when butter is too soft. Chill the dough for 15 minutes before baking if your kitchen is warm.

Wet cherry pieces
If cherries are not dried well, the dough can become soggy. Pat them thoroughly and coat with flour.

Overbaking
Baking too long makes cookies dry. Pull them out when edges are set but centers are pale.

Chocolate melting too much
Press kisses gently and do not return cookies to the oven. Residual heat is enough to soften them.

Sticky dough
Add flour 1 tbsp at a time until the dough is workable but still soft.

Serving and Pairing Suggestions

Serve on a dessert platter with powdered sugar cookies

Pair with hot tea, coffee, or warm milk

Perfect for cookie swaps or lunchbox treats

Serve family style for casual gatherings

Storage and Reheating Tips

Store cookies in an airtight container at room temperature for up to 4 days

Refrigerate for up to 7 days if your kitchen is warm

Freeze baked cookies for up to 2 months

Thaw at room temperature, no reheating needed

FAQs

1. Can I use fresh cherries instead of maraschino?
Fresh cherries add moisture and change texture. Stick with maraschino for best results.

2. Can I make the dough ahead of time?
Yes, refrigerate dough for up to 24 hours. Let it soften slightly before rolling.

3. Why did my cookies crack?
Light cracking is normal and expected when pressing the chocolate.

4. Can I skip the food coloring?
Absolutely. It only affects appearance.

5. What chocolate works best?
Milk chocolate kisses are classic, but dark chocolate works too.

Tips & Tricks

Use a cookie scoop for even sizes

Chill dough briefly for cleaner shaping

Rotate pans halfway through baking for even color

Recipe Variations

Chocolate Cherry Cookies
Replace ¼ cup flour with cocoa powder. Bake as directed. Flavor becomes richer with a slight bitterness.

Almond Cherry Thumbprints
Skip the kisses and fill centers with almond butter or cherry jam after baking.

White Chocolate Cherry
Use white chocolate kisses for a sweeter, creamier finish.

Final Thoughts

These cookies always seem to draw people into the kitchen, even when they claim they’re full. Watching my family grab one before dinner tells me everything I need to know. They’re simple, cheerful, and forgiving, which fits right into real life baking. The cherry bits add personality without overpowering the cookie.

Baking them feels relaxed, not rushed, which matters after long days. I like how they look homemade, not perfect, but inviting. They hold up well on a plate and still feel special. This is the kind of recipe I share with friends who say they don’t bake much. It works, it’s friendly, and it brings people together without trying too hard.

Cherry Kiss Cookies