This Cherry Kiss cookie recipe has been a staple at holidays and neighborhood bake sales for years in my kitchen. I first discovered the combination of maraschino cherries and a chocolate kiss while helping at a community bake table; the moment a warm, pink cookie with a shiny chocolate center was offered to me, I knew the pairing was a keeper. The cookies are subtly sweet, tender, and slightly chewy near the center with delicate golden edges. They bring bright cherry flavor throughout the dough and a comforting chocolate note from the Hershey’s Kiss when warm.

I usually make a double batch for parties because they disappear fast. The texture is soft and pillowy thanks to room temperature butter and a bit of reserved maraschino cherry juice folded into the dough. When I bake these, the kitchen fills with a sweet cherry aroma that always draws family members into the oven area. Little hands love rolling the dough into sugar and pressing the chocolate on top, which makes this one of my most requested cookies by nieces and nephews.

Ingredients

• Maraschino cherries: 3 fourths cup finely chopped, from a 12 ounce jar; drain and reserve 1 and 1 half tablespoons of the syrup. Use a quality brand for brighter flavor and color, and pat the cherries dry so they don't add excess moisture to the dough.
• All purpose flour: 2 cups for the dough plus 2 tablespoons to toss with the chopped cherries. Using unbleached flour yields a slightly richer flavor.
• Salt: one half teaspoon to balance sweetness and enhance cherry notes.
• Unsalted butter: 1 cup at room temperature for a tender crumb and smooth creaming with the powdered sugar. Bring to room temperature for easier creaming.
• Powdered sugar: 1 cup sifted to keep the dough light and to give the cookies a delicate texture rather than a grainy one.
• Maraschino cherry juice: 1 and 1 half tablespoons reserved from the jar adds authentic cherry flavor and a touch of acidity that brightens the dough.
• Almond extract: one half teaspoon; pairs beautifully with cherry, but use cautiously if anyone has nut allergies. A pure extract gives a floral accent.
• Vanilla extract: one half teaspoon for depth and warmth.
• Red food coloring: four to six drops optional, start with two drops to add a soft pink tone; for a natural option, use pink sanding sugar instead of granulated sugar coating.
• Granulated sugar: one quarter cup for rolling the dough so the exterior has a gentle sparkle and slight bite after baking.
• Hershey’s Kisses: 36 chocolates, placed warm into each cookie for a classic finish. Choose plain milk chocolate, or swap for dark or white if preferred.

Instructions

Prepare oven and cherriesPreheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. Drain a 12 ounce jar of maraschino cherries, reserving one and one half tablespoons of the syrup. Pat the cherries dry with a paper towel to remove excess liquid which prevents soggy dough. Finely chop the cherries then toss them with two tablespoons of the all purpose flour so they will distribute evenly in the dough instead of sinking to the bottom.Mix dry ingredientsIn a medium bowl, whisk together the remaining two cups of all purpose flour and one half teaspoon salt. Set this dry mixture aside so it is ready to add to the creamed butter. This staging keeps the process smooth and avoids overmixing the dough which would make the cookies tough.Cream butter and sugarIn a large mixing bowl beat one cup of room temperature unsalted butter with one cup sifted powdered sugar on medium speed for one to two minutes. Beat until the mixture is smooth, pale, and fluffy; proper creaming incorporates air, which contributes to the soft, tender texture of the cookie. Scrape the bowl once for even mixing.Flavor the doughAdd the reserved one and one half tablespoons of cherry syrup, one half teaspoon almond extract, and one half teaspoon vanilla extract to the butter mixture. Beat briefly until everything is thoroughly combined. At this point add red food coloring if using, beginning with two to three drops and adding up to two more drops to reach a soft pink color.Combine and add cherriesSlowly add the flour mixture on low speed, mixing just until incorporated. The dough will be fairly stiff. Using a rubber spatula fold in the chopped cherries that were coated with flour. Fold gently to avoid breaking up the cherry pieces too much while ensuring even distribution throughout the dough.Shape and coatUse a one tablespoon cookie scoop to portion level scoops of dough, and roll each into a smooth ball in the palm of your hand. Roll each ball in one quarter cup granulated sugar until lightly coated. Place the coated dough balls one and one half to two inches apart on the prepared baking sheets. A large twelve by sixteen inch sheet will hold about twelve to fifteen cookies.Bake and finishBake the cookies in the center of the oven for ten to twelve minutes or until the bottoms are just beginning to turn light golden. Remove from the oven and gently press a single Hershey’s Kiss into the center of each warm cookie. Press just enough to slightly spread the cookie so the candy sits securely on top once cooled. Allow the cookies to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.

Storage Tips

For short term storage keep fully cooled cookies in an airtight container at room temperature for up to four days. Separate layers with parchment to prevent sticking. For longer storage freeze in a single layer on a baking tray until firm then move to a freezer safe container or resealable bag. Thaw at room temperature when ready to serve. If you freeze dough balls instead of baked cookies, place them on a tray to freeze individually then store in a bag; add two minutes to the bake time when baking from frozen.

Ingredient Substitutions

If you need to avoid dairy swap unsalted butter for a high quality dairy free spread measured cup for cup, though texture will be slightly different. For a gluten free version use a one to one gluten free baking flour and allow the dough to rest for ten minutes before scooping so the flour hydrates. Replace almond extract with an equal amount of additional vanilla if tree nut allergies are a concern. If you prefer a stronger chocolate contrast use dark chocolate kisses or work a small chunk of chocolate into the center of the dough ball before baking.

Serving Suggestions

Serve these on a simple platter lined with parchment and scatter a few whole maraschino cherries as garnish. They pair beautifully with a glass of cold milk or a hot cup of coffee. For a festive platter, alternate with plain chocolate thumbprint cookies and sprinkle lightly with confectioners sugar. These are ideal for cookie exchanges, birthday parties, and tea gatherings. For adult gatherings, serve alongside a fruity wine or a light sparkling rosé.

Cultural Background

The pairing of cherry and chocolate has long been an American favorite influenced by European confections. Maraschino cherries originated from liqueur preserved cherries, adapted into the bright preserved cherries common in modern baking. Combining preserved cherries with chocolate dates back to mid twentieth century American home baking when boxed chocolates and preserved fruits became household staples. The Hershey’s Kiss on top is a mid century American tradition that adds a nostalgic touch and visual charm that families have loved for generations.

Seasonal Adaptations

In spring swap the red for pastel sprinkles and use white chocolate kisses for a softer look. For winter holidays add a pinch of cinnamon and top with red sanding sugar for sparkle. In summer, turn these into an ice cream sandwich by splitting a cooled cookie and adding a small scoop of vanilla ice cream between two cookies for an immediate crowd-pleasing treat. The recipe adapts well to color themes for any occasion.

Meal Prep Tips

Make the dough ahead and refrigerate for up to two days, portioning into scoop sized balls on a tray. When ready to bake, place chilled scoops on the sheet and bake as directed, adding a minute or two to the time if baking straight from cold. For a freeze and bake option, freeze dough balls on a tray for an hour then store in a resealable bag for up to three months. Bake from frozen, adding two to three minutes to the baking time and pressing the chocolate kiss in while still warm.

These cookies bring joy to small moments and large gatherings alike. They are simple enough for a weekday treat and special enough for celebrations, inviting you to experiment with color, chocolate, and cherry intensity to make them your own.