These Cherry Kiss Cookies are a pink cherry flavored shortbread cookie topped with a chocolate Hershey’s Kiss candy on top. They have a beautiful vibrant color, unique flavor and are sure to be a hit during the holidays, or just because!
These cherry cookies are so fun for a holiday party, cookie exchange party, or because you want something sweet. They are easy to make, without any chilling time, and have such a nice cherry and chocolate flavor.
Why make this recipe
- Perfect for Cherry lovers – These cookies have a delicious flavor combination with a maraschino cherry and almond flavored cookie, and a chocolate candy on top!
- Easy to make – These cookies are made with only a few simple ingredients, and are ready to enjoy in less than 30 minutes. I especially love them when the chocolate Kiss on top is soft and melty!
- Beautiful Cookies – With their stunning pink color, and a chocolate candy on top, these cookies are pretty enough for special occasions.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Cherry Kiss Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted butter – Do not substitute butter for shortening. If you use salted butter, cut the amount of salt in half, or eliminate completely.
- Granulated sugar – To sweeten the cookies
- Salt – To flavor the cookies
- Maraschino cherry juice and cherries – This gives the cookie base a nice cherry flavor and cherry pieces in each bite
- Almond extract – Pairs perfect with the cherry flavor
- Red food coloring – Add a couple drops, or a few if you want a light pink, or dark pink color
- All purpose flour – The structure of the cookies
- Milk Chocolate Hershey’s Kisses – Adds a nice chocolate bite on top of the cookies, try the Cherry Cordial kisses for extra cherry flavor
How to make Cherry Blossom Cookies?
Step 1: Beat together the butter and sugar. Add the butter and sugar to a large bowl and beat them together for a couple of minutes until smooth and creamy. Scrape the sides and bottom of the bowl down as needed. Add in the almond extract and stir it into the mixture.
Step 2: Add in the flour, salt, food coloring and cherry pieces and mix them into the dough at low speed until just combined and you have a nice soft dough. Work the last bit together with your hands if needed, and they won’t mix with your mixer.
Step 3: Shape the cookies. Scoop the dough into 1 TBS portions and roll them into a ball. Place them onto two parchment paper lined baking sheets about 2 inches apart.
Step 4: Bake the cookies. Bake the cookies for 10 to 12 minutes or until the tops look set. Remove the cookies from the oven. Top each cookie with a Hershey Kiss gently pressed in the center. The edges will crinkle slightly. Let the cookies cool for 10 mintues, then transfer them to a cooling rack to cool completely.
Tips and Tricks
- Measure the flour carefully – Spoon and level the flour into a measuring cup, then use the back of a butter knife to level off the top, or weigh the flour with a food scale. You don’t want to get too much, because we want to prevent dry cookies.
- Cherry Flavor – For a stronger cherry flavor add a teaspoon of cherry extract to the dough as well.
- For Dry Dough – If the dough is crumble, add extra Maraschino Cherry Juice, about 1 teaspoon at a time, until you have a soft, but not at all sticky dough.
Storage Instructions
The cookies can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 3 months. Be careful when stacking them in the freezer to keep the chocolate kisses from popping off the top.
These cherry cookies are such a beautiful cookie, with their vibrant color, they make a delicious addition to a Christmas cookie tray, or would be a great option for Valentine’s Day too. They’re such a fun cherry almond and chocolate cookie that will impress everyone!
More Blossom Cookies
- Peanut Butter Blossoms
- Peanut Butter Reindeer Cookies
- Peppermint Kiss Cookies
- Red Velvet Blossom Cookies // Lifestyle of a Foodie
- Sugar Cookie Blossoms // Country Hill Cottage
If you try these Cherry Kiss Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Cherry Kiss Cookies
Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 TBS maraschino cherry juice
- 1 tsp almond extract
- 2 1/4 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup Maraschino Cherries (drained, and chopped)
- 36 Hershey's Kisses (unwrapped)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet or two with parchment paper.
- Add the butter and sugar to a large bowl and beat them together for 2 to 3 minutes until creamy. Scrape the bottom and sides of the bowl down as needed. 1 cup unsalted butter, 3/4 cup granulated sugar
- Add the cherry juice, and almond extract and mix it into the butter until combined. 1 TBS maraschino cherry juice, 1 tsp almond extract
- Add the flour and salt to the dough and mix it together just until combined. Mix with your hands if needed to mix in the last bits of the flour. 2 1/4 cups all purpose flour, 1/2 tsp salt
- Add in the chopped cherries, leaving any remaining juice in the measuring cup after chopping them behind. Fold them into the dough until mixed evenly. 1/2 cup Maraschino Cherries
- Scoop the cookie dough into 1 TBS sized portions and roll them into balls. Place them onto the prepared cookie sheet, 2 inches apart.
- Bake the cookies for 10-12 minutes, or until the tops are set and no longer shiny.
- Remove the cookies from the oven and add a Hersey Kiss into the top center of each cookie. 36 Hershey's Kisses
- Let the cookies cool on the cookie sheet for 10 minutes, then transfer them to a cooling rack to cool completely.
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