Busy days call for simple treats that feel special. These Cherry Kiss Cookies deliver that sweet, nostalgic bite with very little fuss. You can mix the dough while the kids do homework, pop them in the oven, and come back to warm cookies topped with a shiny Hershey’s Kiss.
They bake quickly and reward you with a pretty cookie that kids love to help make. Keep this recipe on hand for school parties, after-school snacks, or a last-minute dessert.
Table of Contents
Why You Will Love This Recipe
This recipe works for families because it keeps things easy and forgiving. The dough comes together in one bowl and uses simple pantry staples. You do not need fancy tools or long prep time.
Kids can help drop the dough and press the chocolate in after baking. The maraschino cherries add a fun pop of color that makes these cookies look festive without extra decorating.
How to Make Cherry Kiss Cookies
Ingredients
1 cup unsalted butter, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1/4 teaspoon salt, 1 cup maraschino cherries, drained and chopped, Hershey’s Kisses, for topping
Directions
- Preheat the oven to 350°F (175°C)., 2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy., 3. Mix in the vanilla extract., 4. Gradually add the flour and salt, mixing until combined., 5. Fold in the chopped maraschino cherries., 6. Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper., 7. Bake for 10-12 minutes, or until the edges are lightly golden., 8. Immediately after removing from the oven, press a Hershey’s Kiss into the center of each cookie., 9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cherry Kiss Cookies
These Cherry Kiss Cookies are simple yet delightful treats, perfect for family time or last-minute desserts.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup maraschino cherries, drained and chopped
- Hershey’s Kisses, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, mixing until combined.
- Fold in the chopped maraschino cherries.
- Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Immediately after removing from the oven, press a Hershey’s Kiss into the center of each cookie.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Use room-temperature butter for best texture. Drain cherries very well to avoid excess moisture in the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
How to Serve
Serve these warm for the best gooey-chocolate moment. Arrange them on a simple plate for snack time or stack them in a mason jar for a party favor.
They pair well with cold milk, coffee, or a scoop of vanilla ice cream for a quick dessert. If you bring them to a potluck, place them on a platter lined with a paper doily or a bit of parchment for a pretty, no-fuss display.
How to Store
Let the cookies cool completely before storing to prevent sogginess. Place them in an airtight container with layers separated by parchment paper.
Store at room temperature for up to 3 days. For longer storage, freeze the cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to one month. Thaw on the counter and warm briefly in the oven at 300°F (150°C) for 5 minutes if you want them soft again.
Tips and Variations
- Use room-temperature butter for the best texture. It blends smoothly and makes a tender cookie.
- Drain the cherries very well. Excess liquid can make the dough too soft.
- For a brighter cherry flavor, chop the cherries finely so they distribute evenly.
- Swap Hershey’s Kisses for small chocolate chips if you prefer less mess with little ones.
- Add a teaspoon of almond extract instead of vanilla for a different nutty flavor.
- Make mini cookies by using a teaspoon scoop. Adjust bake time down by 2-3 minutes.
FAQs
Q: Can I use frozen cherries instead of maraschino? A: Fresh or frozen cherries will change texture and moisture. If you use frozen, thaw and drain them very well first.
Q: Do I need to chill the dough? A: No. This dough bakes well right away, which saves time when you need cookies fast.
Q: Can I make these gluten-free? A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and watch the texture. You may need a touch more flour if the dough seems too soft.
Q: How do I stop the cherries from bleeding color into the dough? A: Pat the cherries dry and chop them small. That reduces the amount of juice that mixes into the dough.
Conclusion
These Cherry Kiss Cookies give you a quick, cheerful treat that feels homemade with minimal fuss. They work for school days, weekend baking, and last-minute company. Try the recipe, and save it for the next time you want an easy, family-friendly cookie everyone will smile at.
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