This Cherry Kiss cookie has been one of my most requested treats at family gatherings and holiday cookie exchanges. I first stumbled on this combination during a winter cookie swap when a friend handed me a tin of pink, slightly boozy cherry cookies with chocolate centers. The bright maraschino cherries give every bite a pop of cherry flavor and eye-catching color, while the buttery dough keeps the cookie tender and melt-in-your-mouth soft. Over several batches I refined the balance of cherry juice, extracts, and sugar so the cookies stay soft and don’t become cakey or overly sweet.

I love making these when I want something cheerful—pink cookies studded with glossy cherries and finished with a warm chocolate Kiss feels celebratory without a lot of fuss. The texture is delicate: an initial sugar-crisp exterior gives way to a tender interior dotted with chewy maraschino pieces. The almond extract brightens the cherry notes and the touch of vanilla rounds the flavor. It’s the kind of cookie that brings people to the kitchen: my kids hover by the oven as the chocolate Kisses settle into the warm cookies and everyone competes to be first to sample one.

Ingredients

• Finely chopped maraschino cherries (3/4 cup): Drain a 12-ounce jar and pat the cherries dry before chopping. Toss with a little flour so they distribute evenly and don’t bleed into the dough.
• All-purpose flour (2 cups + 2 tablespoons): Use a spoon-and-level technique or an accurate scale for consistency. Reserve 2 tablespoons to coat the chopped cherries so they don’t sink.
• Salt (1/2 teaspoon): Balances sweetness and brings out the cherry flavor—use fine sea salt or kosher salt measured correctly by volume.
• Unsalted butter (1 cup, room temperature): Use high-quality butter like Plugrá or Kerrygold for a richer flavor. Make sure it is soft but still slightly cool to the touch.
• Powdered sugar (1 cup, sifted): Sifting ensures a silky dough and helps the cookies remain tender.
• Reserved maraschino cherry juice (1 1/2 tablespoons): From the drained jar—this adds authentic cherry flavor to the dough.
• Almond extract (1/2 teaspoon) and vanilla extract (1/2 teaspoon): The almond extract amplifies the cherry notes; vanilla rounds the flavor for a complete profile.
• Red food coloring (4 to 6 drops, optional): For festive pink dough; start with fewer drops and add more as needed.
• Granulated sugar (1/4 cup): For rolling the dough balls to create a slight sparkle and crisp exterior.
• Hershey’s Kisses (36): One per cookie; you can substitute similar chocolate candies if desired.

Instructions

Preheat and prep: Preheat the oven to 350°F. Line two large baking sheets with parchment paper so the cookies slide off easily after baking. Use the center rack for even heat and bake one sheet at a time if your oven has hot spots. Drain and dry cherries: Drain a 12-ounce jar of maraschino cherries, reserving 1 1/2 tablespoons of the juice. Pat cherries dry thoroughly with paper towels to remove excess syrup—this prevents the dough from becoming too wet. Chop and coat cherries: Finely chop the cherries, then toss them with 2 tablespoons of all-purpose flour. The flour coating prevents them from sinking in the dough and helps them stay evenly distributed while baking. Combine dry ingredients: Whisk together the remaining 2 cups of all-purpose flour and 1/2 teaspoon salt in a medium bowl. Set aside so the dry mix is ready to add to the butter. Cream butter and sugar: In a large bowl, beat 1 cup softened unsalted butter and 1 cup sifted powdered sugar on medium speed for 1 to 2 minutes until smooth and fluffy. Scrape the bowl to ensure even creaming. Add flavors and juice: Mix in the reserved 1 1/2 tablespoons maraschino juice, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract until fully incorporated. The juice adds authentic cherry aroma without excess moisture. Incorporate flour: Slowly add the flour mixture on low speed just until combined. The dough will be stiff; avoid overmixing to keep the cookies tender. If using food coloring, add 2–3 drops now and increase by 1–2 drops if you want a deeper pink. Fold in cherries: Use a rubber spatula to gently fold the floured, chopped cherries into the dough until evenly distributed, taking care not to overwork the dough and bruise the cherries. Shape and coat: Scoop level tablespoons of dough and roll into smooth balls in your palms. Roll each ball lightly in 1/4 cup granulated sugar to coat and place 1 1/2 to 2 inches apart on the prepared sheets—12 to 15 per large sheet. Bake and press chocolate: Bake in the center of the oven for 10 to 12 minutes, or until the bottoms are just turning golden. Remove from the oven and immediately press one Hershey’s Kiss into the center of each warm cookie so it slightly spreads and anchors once cooled. Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving so the candies firm up and the cookies finish setting.

Storage Tips

Keep baked cookies in an airtight container layered between sheets of parchment to prevent sticking and preserve texture. At room temperature they remain best for 3 to 4 days. For longer storage, freeze fully cooled cookies in a single layer on a sheet tray, then move them to a freezer-safe container for up to 3 months. To thaw, leave them at room temperature for 30 to 60 minutes; the chocolate may soften slightly but the flavor will be intact. If you freeze dough balls instead of baked cookies, bake straight from frozen and add a minute or two to the bake time to ensure even doneness.

Ingredient Substitutions

If you prefer less almond flavor, omit the almond extract and add an extra 1/4 teaspoon vanilla. For a dairy-free version, substitute a plant-based butter stick and use dairy-free chocolate kisses—note texture will be slightly different and dough may be softer, so chill briefly before scooping. Swap the Hershey’s Kisses for chocolate buttons or a whole glazed cherry for an elegant twist. If you want more cherry intensity, add 1 teaspoon finely grated orange zest to lift the fruit notes without adding moisture.

Serving Suggestions

Present these cookies on a simple white platter dusted with powdered sugar for holiday gatherings, or pack them in cellophane bags tied with twine for gifts. They pair beautifully with hot cocoa, coffee, or a glass of cold milk. For a dessert board, include shortbread, citrus cookies, and these cherry kisses to create color contrast. Garnish with a few reserved whole cherries around the platter for a nostalgic look.

Cultural Background

Cookies topped with a chocolate candy have long been a part of American holiday baking, inspired by midcentury convenience foods and classic small-batch cookie traditions. The addition of maraschino cherries evokes vintage cocktail and confectionery flavors that became popular in American kitchens mid-20th century. Variations of chocolate-topped cookies appear across regional baking tables, often customized with nuts, extracts, or fruit preserves to reflect family tastes and celebrations.

Seasonal Adaptations

In winter swap the bright pink for deep red by using a few more drops of food coloring and add a pinch of cinnamon for warmth. For spring, fold in a tablespoon of lemon zest and reduce the almond extract slightly for a lighter flavor. You can also replace maraschino cherries with finely chopped glacé cherries for a denser chew or use dried cherries rehydrated in a splash of cherry juice for a less-sweet option during summer fruit-forward menus.

Meal Prep Tips

Make the dough one day ahead and store it tightly wrapped in the refrigerator for up to 48 hours—bring to room temperature before scooping. For busy weeks, portion dough into tablespoon-sized balls on a parchment-lined tray, freeze until firm, then store in freezer bags; bake directly from frozen when you need fresh cookies quickly. Label containers with the bake date and intended serving date to keep your kitchen organized.

These cookies are simple, bright, and reliably crowd-pleasing—perfect for giving, sharing, and enjoying with a cup of something warm. They’re an easy way to make a small moment feel special.