Cherry Kiss Cookies

Cherry Kiss Cookies arrived in my kitchen the way many memorable treats do, as a small, glorious accident during a Valentine baking day when I wanted something pretty and playful to share with friends. I remember opening a jar of maraschino cherries and thinking about that pop of color and sweet syrup, then imagining it folded into a buttery dough that would cradle a chocolate center. That first batch surprised me with its tender crumb and that nostalgic chocolate center that melts just enough to feel decadent without being fussy.

I have a soft spot for recipes that feel both festive and simple, and Cherry Kiss Cookies fit that bill perfectly. I found myself making them for a neighborhood cookie swap, and the comments about the cherry nuance and the slightly crackled edges kept me smiling long after the last kiss had been claimed. Later, I tweaked the cherry and almond extracts to balance sweetness and depth, and that small change made a noticeable difference in aroma and flavor.

What I love most about these cookies is how approachable they are. You don’t need special skills, only good butter, a patient hand when folding in the flour, and a moment to press a chocolate kiss into the warm center. Each bite offers a soft, melt in your mouth texture, a gentle cherry perfume, and the satisfying chocolate finish. I still think of them as the cookie that makes people grin. They travel well, they photograph beautifully, and they have that comforting, homemade look even when you want to impress company.

Ingredients Required for Cherry Kiss Cookies

I believe good cookies start with straightforward, honest ingredients that each play a clear role. For Cherry Kiss Cookies, the key players are the all purpose flour for structure, the butter and powdered sugar for that tender, melt in your mouth texture, and the cherry elements for scent and flavor. The chocolate kisses give the finishing contrast that turns a simple cookie into an indulgent bite.

• 2 1/2 cups all-purpose flour (spooned and leveled): Provide structure and bulk to the cookies while creating a tender crumb when measured spooned and leveled; combines with leavening to produce proper texture and chewiness. Ensure proper mixing to avoid overworking the dough, which can develop gluten and toughen the cookies.
• 1/2 teaspoon baking soda: React with acidic ingredients to create lift and lighten the cookie texture while contributing subtle browning; measure accurately for balanced rise. Distribute evenly through the dry ingredients to prevent uneven pockets of leavening.
• 1 cup salted sweet cream butter (softened): Contribute richness, moisture, and flavor while helping create a tender, melt-in-your-mouth texture when properly softened for creaming. Soften to room temperature to allow proper aeration when creamed with sugar and to ensure even incorporation into the dough.
• 1 1/4 cups powdered sugar: Provide sweetness and tenderizing effect by incorporating air when creamed with butter, contributing to the cookie’s pale, delicate crumb. Use sifted or well-packed powdered sugar to avoid graininess and to help achieve a smooth dough consistency.
• 1 tablespoon maraschino cherry juice: Add fruity, cherry-flavored acidity and moisture that enhances overall cherry notes and helps disperse color and flavor evenly. Mix into the wet ingredients so the juice integrates smoothly without over-wetting the dough.
• 1 1/2 teaspoons cherry extract: Deliver concentrated cherry aroma and flavor depth that intensifies the cherry profile without adding extra liquid; a small amount goes a long way. Add during wet mixing to evenly distribute the intense flavor throughout the dough.
• 1/2 teaspoon almond extract: Introduce a subtle nutty, floral background flavor that complements cherry notes and balances sweetness without overpowering. Use sparingly and blend with other extracts to create a layered, complex flavor.
• 3 to 5 drops red food color gel: Provide vibrant red color for visual appeal using a concentrated gel form that minimizes added liquid and prevents dough thinning. Add dropwise and knead gently until desired hue is achieved to avoid over-coloring.
• 1/3 cup maraschino cherries: Contribute chewy, fruity pockets of texture and concentrated cherry flavor when stirred into the dough; whole cherries yield pops of flavor. Pat dry and chop if necessary to remove excess syrup that could affect dough consistency.
• 1 tablespoon maraschino cherries (finely chopped): Provide small bursts of concentrated cherry flavor and distribution of fruit within the cookies when finely chopped; improves texture and appearance. Fold in gently to avoid releasing too much juice into the dough and altering consistency.
• Pink sanding sugar (for rolling the dough balls in. I used a 2.46-ounce container): Create an attractive sparkling exterior and light crunch when rolling dough balls, enhancing presentation and adding a sweet, crisp finish. Use sufficient coverage for uniform sparkle and choose a fine grain to avoid dominating the cookie texture.
• 42 unwrapped chocolate kisses: Offer a classic milk chocolate center and nostalgic presentation, melting slightly when baked to create a gooey focal point in each cookie. Place unwrapped kisses atop baked cookies while warm so they adhere and form a glossy, signature topping.

Directions for Cherry Kiss Cookies

Baking these cookies is a rhythmic, sensory process where small cues tell you when to move. Below I walk through each step while pointing out what you should hear, see, and smell, and how to avoid common pitfalls so your batch comes out consistently charming.

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set them aside.: When the oven warms, you will notice faint heat and a settled, dry air in the kitchen, and having parchment in place prevents sticking and overbrowning. This step ensures even heat around each cookie, which matters for consistent edges. A common mistake is skipping parchment, which can cause cookies to spread and stick to the pan.
2. In a small mixing bowl, whisk together the flour and baking soda. Set it aside.: The dry mixture should look uniform, with no streaks of soda or clumps of flour, and whisking aerates the flour so each scoop absorbs moisture evenly. This careful blending prevents pockets of unreacted baking soda that could give odd flavors. Avoid overmixing into the wet ingredients later, or the cookies will become tough.
3. Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and the powdered sugar for 1 1/2 to 2 minutes, until smooth and fluffy.: As you beat, you will see the color lighten and the texture become cloudlike; the sound changes from heavy thumps to a steady, lighter whirl. This aeration traps tiny air pockets that make the cookie tender. A frequent error is using cold butter which will not cream properly, resulting in dense dough.
4. Add the cherry juice, cherry extract, and almond extract. Continue beating for another 1 minute until the cherry juice and extracts are well incorporated.: The bowl will release a bright, cherry scented perfume, and the mixture should appear glossy and slightly more fluid. Incorporating these liquids early ensures even flavor distribution. If you add too much liquid at once, the dough can become slack and spread excessively.
5. Add the red food color gel and continue mixing for another 30 seconds, or until the color is uniform and no streaks appear.: The color will deepen quickly, and the visual cue of a uniform pink signals readiness. Using gel means you get vivid color with fewer drops, and the batter should not look watery. A common slip is adding dye directly to warm mixtures which can intensify color unpredictably.
6. Lower the mixer speed to medium, add the flour mixture, and continue mixing until the flour is well combined.: The dough will thicken and take on a soft, pliable texture, and you will notice the sound of the mixer change as the motor works against denser dough. Stopping when the flour is just incorporated prevents developing excess gluten. Overmixing here will make the cookies tough rather than tender.
7. Add the chopped cherries and mix just until the cherries are evenly distributed.: Now you will spot red flecks of fruit through the dough and a faint, sticky sheen where the maraschino syrup clings. Folding them in gently keeps their texture intact and prevents bleeding too much color into the dough. Avoid vigorous mixing which can pulverize the cherries and make the dough soggy.
8. Add the pink sanding sugar to a small mixing bowl. Set it aside.: The sanding sugar sparkles and creates a tactile contrast to the soft dough, and preparing it in a separate bowl speeds the coating process. Having it ready ensures you can roll immediately, which helps the sugar adhere. A common oversight is not drying the sugar bowl, which can cause clumping.
9. Using a 1 tablespoon cookie scoop, scoop out the dough. Roll into a ball.: The dough should feel soft and slightly tacky with a smooth surface, and rolling warms it just enough for the sugar to stick. Consistent scoops yield cookies that bake uniformly. If your scoop fills inconsistently, you will end up with uneven bake times across the sheet.
10. Roll the dough ball in the sanding sugar. Gently shake off the excess sanding sugar. Place the coated cookie dough ball on the prepared baking sheet. Space the cookie dough balls 2 inches apart.: The sanding sugar should cling to create a glittering shell, and spacing allows steam to escape and edges to set without merging. If cookies are too close they will spread into each other, ruining their shape. Be mindful that dough temperature affects spread; if it seems overly soft chill briefly.
11. Bake for 8 to 10 minutes, paying close attention that the edges do not turn brown. The edges may crack just slightly.: As they bake you will see tiny hairline cracks form and smell a warm, buttery cherry aroma, and the surface should look set but not browned. Pulling them out before browning keeps the interior soft. Leaving them in too long causes dryness and a loss of that tender texture.
12. Once you remove the cookies from the oven, immediately gently press an unwrapped chocolate kiss in the center of the cookie. The edges may crack when depressed, but that is normal. Allow the cookies to rest on the cookies for 2 to 3 minutes before transferring them to a cooling rack to finish cooling completely.: The residual heat softens the center enough for the chocolate kiss to adhere and form a glossy dome, and the chocolate will slightly melt against the warm cookie creating a cohesive bite. Press gently to avoid smashing the cookie flat. If you wait until the cookie is cool, the kiss will not stick properly and may fall off during transport.

Ways to Customize

These simple ideas help you tailor Cherry Kiss Cookies to occasion and taste. Each tip below keeps the cookie identity intact while letting you explore texture, color, and presentation.

• Adjust the color intensity by adding fewer or more drops of the red food color gel to achieve a subtle blush or a vivid pink, testing with a small portion of dough first.
• Play with sanding sugar finishes by choosing ultra fine or coarser sparkling sugar to change surface crunch and how the cookie catches the light on a platter.
• Vary cherry distribution by using all finely chopped cherries for even fruit pockets, or reserve some larger pieces for occasional bursts of juiciness in individual cookies.
• Balance extracts carefully by starting with the recipe amounts, then adjusting by quarter teaspoon in future batches to favor cherry or almond aroma to your liking.
• Make them ahead by preparing the dough and chilling it for up to 24 hours, this can deepen flavor and make scooping neater on baking day.

Best Served With

These cookies pair easily with many settings, from casual get togethers to special celebrations. Below are ideas for how to present and store Cherry Kiss Cookies to get the most enjoyment from each batch.

• For tea time: Arrange a platter with a variety of small cookies and serve alongside a pot of black tea or herbal blends. The bright cherry and chocolate center make them an excellent contrast to astringent teas.
• For holiday platters: Add Cherry Kiss Cookies to a cookie assortment for Valentine themed displays or seasonal dessert tables, grouping them with red and pink sweets for visual harmony.
• For gifting: Stack them in small boxes separated by parchment paper and tie with ribbon. They travel well for short trips and make thoughtful neighbor or teacher gifts.
• Storage tips: Keep cookies in an airtight container at room temperature for up to four days. To preserve the chocolate appearance, store in a single layer or with parchment in between layers.
• Occasion pairing: Serve them at showers, bake sales, or as a classroom treat. Their festive look and approachable flavor profile suit both casual and celebratory gatherings.

FAQ

Conclusion

These Cherry Kiss Cookies stand out for their pretty pink hue, tender texture, and the satisfying chocolate center that makes every bite feel special. Try them when you want a cookie that looks festive but is uncomplicated to make, and you will likely find they become a requested favorite. Baking a batch is a lovely way to create a small moment of joy to share with friends or family, and the approachable method means you can make them often without fuss. Enjoy the process and the smiles they inspire.

Cherry Kiss Cookies

Cherry Kiss Cookies are soft, pink cookies with a tender, buttery crumb, a bright cherry aroma, and a gooey chocolate kiss center. These easy to make treats offer a slightly chewy texture and eye catching presentation, perfect for holiday platters or easy weeknight baking. Make a batch for sharing, they are quick, festive, and irresistibly charming to serve.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 28 servings

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour (spooned and leveled) Provide structure and bulk to the cookies while creating a tender crumb when measured spooned and leveled; combines with leavening to produce proper texture and chewiness. Ensure proper mixing to avoid overworking the dough, which can develop gluten and toughen the cookies.
• 1/2 teaspoon baking soda React with acidic ingredients to create lift and lighten the cookie texture while contributing subtle browning; measure accurately for balanced rise. Distribute evenly through the dry ingredients to prevent uneven pockets of leavening.
• 1 cup salted sweet cream butter (softened) Contribute richness, moisture, and flavor while helping create a tender, melt-in-your-mouth texture when properly softened for creaming. Soften to room temperature to allow proper aeration when creamed with sugar and to ensure even incorporation into the dough.
• 1 1/4 cups powdered sugar Provide sweetness and tenderizing effect by incorporating air when creamed with butter, contributing to the cookie’s pale, delicate crumb. Use sifted or well-packed powdered sugar to avoid graininess and to help achieve a smooth dough consistency.
• 1 tablespoon maraschino cherry juice Add fruity, cherry-flavored acidity and moisture that enhances overall cherry notes and helps disperse color and flavor evenly. Mix into the wet ingredients so the juice integrates smoothly without over-wetting the dough.
• 1 1/2 teaspoons cherry extract Deliver concentrated cherry aroma and flavor depth that intensifies the cherry profile without adding extra liquid; a small amount goes a long way. Add during wet mixing to evenly distribute the intense flavor throughout the dough.
• 1/2 teaspoon almond extract Introduce a subtle nutty, floral background flavor that complements cherry notes and balances sweetness without overpowering. Use sparingly and blend with other extracts to create a layered, complex flavor.
• 3 to 5 drops red food color gel Provide vibrant red color for visual appeal using a concentrated gel form that minimizes added liquid and prevents dough thinning. Add dropwise and knead gently until desired hue is achieved to avoid over-coloring.
• 1/3 cup maraschino cherries Contribute chewy, fruity pockets of texture and concentrated cherry flavor when stirred into the dough; whole cherries yield pops of flavor. Pat dry and chop if necessary to remove excess syrup that could affect dough consistency.
• 1 tablespoon maraschino cherries (finely chopped) Provide small bursts of concentrated cherry flavor and distribution of fruit within the cookies when finely chopped; improves texture and appearance. Fold in gently to avoid releasing too much juice into the dough and altering consistency.
• Pink sanding sugar (for rolling the dough balls in. I used a 2.46-ounce container) Create an attractive sparkling exterior and light crunch when rolling dough balls, enhancing presentation and adding a sweet, crisp finish. Use sufficient coverage for uniform sparkle and choose a fine grain to avoid dominating the cookie texture.
• 42 unwrapped chocolate kisses Offer a classic milk chocolate center and nostalgic presentation, melting slightly when baked to create a gooey focal point in each cookie. Place unwrapped kisses atop baked cookies while warm so they adhere and form a glossy, signature topping.

Equipment

• Stand mixer or handheld mixer
• Mixing Bowls
• Baking sheets
• Parchment Paper
• cookie scoop
• Cooling rack

Method

 

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set them aside.: When the oven warms, you will notice faint heat and a settled, dry air in the kitchen, and having parchment in place prevents sticking and overbrowning. This step ensures even heat around each cookie, which matters for consistent edges. A common mistake is skipping parchment, which can cause cookies to spread and stick to the pan.
2. In a small mixing bowl, whisk together the flour and baking soda. Set it aside.: The dry mixture should look uniform, with no streaks of soda or clumps of flour, and whisking aerates the flour so each scoop absorbs moisture evenly. This careful blending prevents pockets of unreacted baking soda that could give odd flavors. Avoid overmixing into the wet ingredients later, or the cookies will become tough.
3. Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and the powdered sugar for 1 1/2 to 2 minutes, until smooth and fluffy.: As you beat, you will see the color lighten and the texture become cloudlike; the sound changes from heavy thumps to a steady, lighter whirl. This aeration traps tiny air pockets that make the cookie tender. A frequent error is using cold butter which will not cream properly, resulting in dense dough.
4. Add the cherry juice, cherry extract, and almond extract. Continue beating for another 1 minute until the cherry juice and extracts are well incorporated.: The bowl will release a bright, cherry scented perfume, and the mixture should appear glossy and slightly more fluid. Incorporating these liquids early ensures even flavor distribution. If you add too much liquid at once, the dough can become slack and spread excessively.
5. Add the red food color gel and continue mixing for another 30 seconds, or until the color is uniform and no streaks appear.: The color will deepen quickly, and the visual cue of a uniform pink signals readiness. Using gel means you get vivid color with fewer drops, and the batter should not look watery. A common slip is adding dye directly to warm mixtures which can intensify color unpredictably.
6. Lower the mixer speed to medium, add the flour mixture, and continue mixing until the flour is well combined.: The dough will thicken and take on a soft, pliable texture, and you will notice the sound of the mixer change as the motor works against denser dough. Stopping when the flour is just incorporated prevents developing excess gluten. Overmixing here will make the cookies tough rather than tender.
7. Add the chopped cherries and mix just until the cherries are evenly distributed.: Now you will spot red flecks of fruit through the dough and a faint, sticky sheen where the maraschino syrup clings. Folding them in gently keeps their texture intact and prevents bleeding too much color into the dough. Avoid vigorous mixing which can pulverize the cherries and make the dough soggy.
8. Add the pink sanding sugar to a small mixing bowl. Set it aside.: The sanding sugar sparkles and creates a tactile contrast to the soft dough, and preparing it in a separate bowl speeds the coating process. Having it ready ensures you can roll immediately, which helps the sugar adhere. A common oversight is not drying the sugar bowl, which can cause clumping.
9. Using a 1 tablespoon cookie scoop, scoop out the dough. Roll into a ball.: The dough should feel soft and slightly tacky with a smooth surface, and rolling warms it just enough for the sugar to stick. Consistent scoops yield cookies that bake uniformly. If your scoop fills inconsistently, you will end up with uneven bake times across the sheet.
10. Roll the dough ball in the sanding sugar. Gently shake off the excess sanding sugar. Place the coated cookie dough ball on the prepared baking sheet. Space the cookie dough balls 2 inches apart.: The sanding sugar should cling to create a glittering shell, and spacing allows steam to escape and edges to set without merging. If cookies are too close they will spread into each other, ruining their shape. Be mindful that dough temperature affects spread; if it seems overly soft chill briefly.
11. Bake for 8 to 10 minutes, paying close attention that the edges do not turn brown. The edges may crack just slightly.: As they bake you will see tiny hairline cracks form and smell a warm, buttery cherry aroma, and the surface should look set but not browned. Pulling them out before browning keeps the interior soft. Leaving them in too long causes dryness and a loss of that tender texture.
12. Once you remove the cookies from the oven, immediately gently press an unwrapped chocolate kiss in the center of the cookie. The edges may crack when depressed, but that is normal. Allow the cookies to rest on the cookies for 2 to 3 minutes before transferring them to a cooling rack to finish cooling completely.: The residual heat softens the center enough for the chocolate kiss to adhere and form a glossy dome, and the chocolate will slightly melt against the warm cookie creating a cohesive bite. Press gently to avoid smashing the cookie flat. If you wait until the cookie is cool, the kiss will not stick properly and may fall off during transport.

Notes

• Adjust the color intensity by adding fewer or more drops of the red food color gel to achieve a subtle blush or a vivid pink, testing with a small portion of dough first.
• Play with sanding sugar finishes by choosing ultra fine or coarser sparkling sugar to change surface crunch and how the cookie catches the light on a platter.
• Vary cherry distribution by using all finely chopped cherries for even fruit pockets, or reserve some larger pieces for occasional bursts of juiciness in individual cookies.
• Balance extracts carefully by starting with the recipe amounts, then adjusting by quarter teaspoon in future batches to favor cherry or almond aroma to your liking.
• Make them ahead by preparing the dough and chilling it for up to 24 hours, this can deepen flavor and make scooping neater on baking day.

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Meet Nina Patel

I’m fascinated by the mechanics of cooking. What makes bread rise? Why does searing meat matter? How do emulsions work? I geek out on these details and translate them into clear, foolproof instructions. I’m the teammate with multiple timers running and notes scribbled everywhere. My goal is to give you the “why” behind the “how” so you understand what you’re doing, not just blindly following steps. I cook with precision, but my heart belongs to cozy, soul-warming dishes.