Cherry Kiss Cookies

Red blossom cookies topped with a Hershey Kiss on a cookie sheet.

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!

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Course: Dessert

Cuisine: American

Keyword: Blossom Cookies, Cherry, Cherry Kiss Cookies, Peppermint Kiss Cookies

Prep Time: 15

Cook Time: 10

Total Time: 23

Servings: cookies

Calories: 118kcal

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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