Introduction to Cherry Kiss Cookies
Cherry Kiss Cookies are tender, buttery cookies with chopped cherries, a little almond extract, and a chocolate kiss pressed into the center. The dough comes together with basic mixing, and red food coloring gives the cookies a cheerful holiday look without making the process complicated.
This recipe makes 24 cookies, so it is well suited to the Holiday Treat Gift Box collection. Bake the cookies until the edges are set, then add the chocolate kisses while the cookies are still warm so they settle neatly into the centers.
Why You'll Love This Cherry Kiss Cookies
- The dough uses simple pantry ingredients and comes together in one mixing bowl.
- Chopped cherries add small, pleasantly chewy pieces throughout each cookie.
- Almond and vanilla extracts give the cookies a familiar holiday bakery flavor.
- The chocolate kisses make each cookie look finished without extra decorating.
- The cookies are easy to pack in a gift box once they have cooled completely.
Ingredients for Cherry Kiss Cookies
- 3/4 cup chopped cherries
- 2 cups flour
- 1/2 tsp salt
- 1 cup butter
- 1/2 cup powdered sugar
- 1 tbsp cherry juice
- 1/2 tsp almond extract
- 1/2 tsp vanilla
- red food coloring
- 24 chocolate kisses
Use well-drained chopped cherries so extra liquid does not loosen the dough. Maraschino cherries work well here; blot them with paper towels before chopping, then measure the chopped cherries and reserve 1 tablespoon of their juice for the dough.
How to Make Cherry Kiss Cookies
Step 1: Heat the Oven and Prepare the Pans
Position a rack in the center of the oven and heat it to 350°F. Line two baking sheets with parchment paper. If you are using maraschino cherries, drain them thoroughly, blot them dry, chop them into small pieces, and measure 3/4 cup. Set aside 1 tablespoon of cherry juice for the dough. Unwrap 24 chocolate kisses so they are ready for the warm cookies.
Step 2: Cream the Butter and Sugar
Place 1 cup butter, softened but not melted, in a large mixing bowl. Add 1/2 cup powdered sugar and beat with an electric mixer on medium speed for 2 to 3 minutes, until the mixture looks smooth and creamy. Scrape down the sides of the bowl as needed. Properly softened butter should give slightly when pressed but should still hold its shape.
Step 3: Add the Flavor and Color
Beat in 1 tbsp cherry juice, 1/2 tsp almond extract, and 1/2 tsp vanilla until combined. Add red food coloring a little at a time, mixing after each addition, until the dough reaches the shade you want. A small amount is usually enough for a soft pink or red color. The mixture may look slightly separated at this stage, but it will come together when the flour is added.
Step 4: Make the Cherry Dough
In a separate bowl, whisk together 2 cups flour and 1/2 tsp salt. Add the dry mixture to the butter mixture in two or three additions, mixing on low speed just until no dry streaks remain. Fold in 3/4 cup chopped cherries with a sturdy spatula. Do not overmix, since excessive mixing can make the baked cookies firm instead of tender. The finished dough should be soft and easy to scoop.
Step 5: Scoop and Bake the Cookies
Scoop the dough into 24 portions, using about 1 tablespoon of dough for each cookie. Roll each portion gently between your palms and place the balls about 2 inches apart on the prepared baking sheets. Bake one sheet at a time for 10 to 12 minutes, or until the edges look set and the bottoms are lightly golden. The centers may still look soft, which is expected. Do not wait for the tops to brown deeply.
Step 6: Add the Kisses and Cool
As soon as a pan comes out of the oven, press one chocolate kiss into the center of each cookie. Press gently so the cookie does not crack or flatten too much. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The chocolate will soften from the heat, so allow it to firm before stacking or packing the cookies.
Tips for Success
- Measure the flour by spooning it into a dry measuring cup and leveling the top with a straight edge. Too much flour can make the cookies crumbly.
- Chill the dough for 20 to 30 minutes if it feels too soft to roll. This is especially helpful if the butter became warm while mixing.
- Bake a test cookie first if your oven tends to run hot. The cookie should hold its shape and have lightly set edges.
- If the chocolate kisses become very soft after being pressed into the cookies, let the cookies cool at room temperature or chill them briefly until the chocolate firms.
- Store the cookies in an airtight container once fully cool, and separate layers with parchment paper to protect the chocolate centers.
Equipment Needed
- large mixing bowl and electric mixer
- parchment-lined baking sheets
- wire cooling rack
Variations
- Use dark chocolate kisses for a deeper chocolate flavor while keeping the cherry and almond combination.
- Replace the plain chocolate kisses with another wrapped chocolate variety that fits securely in the cookie centers.
- For a lighter pink cookie, add only a drop or two of red food coloring and mix thoroughly before adding more.
- Add a small pinch of finely grated orange zest with the extracts for a cherry-orange variation.
- Make smaller cookies for a larger gift box assortment, but begin checking them several minutes earlier because smaller portions bake quickly.
Serving Suggestions
Let the cookies cool completely before arranging them in a Holiday Treat Gift Box. Place them in paper candy cups or between sheets of parchment so the chocolate centers do not rub against neighboring treats. For the best texture, keep the cookies in an airtight container at room temperature for up to 4 days. If the room is warm, refrigerate them in a covered container and let them stand briefly before serving. Do not pack warm cookies, since trapped steam can soften them and make the chocolate smear.
FAQs about Cherry Kiss Cookies
Can I use fresh cherries instead of jarred cherries? Yes, but remove the stems and pits, chop the cherries finely, and drain them well before measuring. Fresh cherries may provide less juice, so use the listed 1 tbsp cherry juice from another cherry source if needed. The extra moisture in undrained fresh fruit can make the dough too soft.
Do I need to chill the cookie dough? Not usually. The dough can be scooped and baked right after mixing. Chill it for 20 to 30 minutes if it is difficult to roll, feels greasy, or spreads during a test bake.
Why did my chocolate kisses melt? The kisses soften when placed on hot cookies, which is normal. They should firm as the cookies cool. If you want to preserve a sharper shape, let the cookies cool for a few minutes before adding the kisses, though they may not adhere as securely.
Can I freeze Cherry Kiss Cookies? Yes. Freeze fully cooled cookies in an airtight freezer container with parchment between the layers for up to 2 months. Thaw them in the covered container at room temperature to reduce condensation on the chocolate.
How should I pack these cookies for gifting? Cool the cookies completely, then place them in paper liners or separate them with parchment. Pack them in a sturdy airtight container with enough padding that the cookies cannot slide around. Label the box with common allergens, including wheat, milk, and any allergens listed on the chocolate package.
Final Thoughts
Cherry Kiss Cookies bring color, fruit, and chocolate together in a small cookie that feels special without requiring complicated decorating. Bake them until just set, add the kisses while the cookies are warm, and give them plenty of time to cool before they go into a gift box.
Looking for more? This recipe is part of our roundup of 4 Holiday Treat Gift Box Recipes Made for Easy Gifting.
Cherry Kiss Cookies
Ingredients
Equipment
Method
- Cream the softened butter and powdered sugar, then mix in the cherry juice, extracts, and red food coloring.
- Add the flour and salt, fold in the chopped cherries, shape the dough into 24 balls, and bake at 350°F for 10 to 12 minutes.
- Press one chocolate kiss into each hot cookie, cool for 5 minutes on the pan, then transfer to a rack to cool completely.
Nutrition
Notes
- Drain and blot the chopped cherries before measuring.
- Chill the dough for 20 to 30 minutes if it is too soft to shape.
- Store fully cooled cookies in an airtight container for up to 4 days.
