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Cherry Kiss Cookies Recipe

Cherry Kiss Cookies Recipe

Topped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, WI
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling YIELD:54 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 2 teaspoons maraschino cherry juice
  • 1/2 teaspoon almond extract
  • 6 drops red food coloring, optional
  • 2-1/4 cups all-purpose flour
  • 1/2 cup chopped maraschino cherries
  • 54 milk chocolate kisses, unwrapped

Directions

  • 1. Preheat oven to 350°. In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.
  • 2. Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.
  • 3. Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4-1/2 dozen.

Nutritional Facts

1 cookie equals 85 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 51 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.

Reviews for Cherry Kiss Cookies

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MY REVIEW
Reviewed Dec. 30, 2015

"good cherry taste. looked great on a cookie platter."

MY REVIEW
Reviewed Dec. 23, 2015

"I absolutely LOVED these - they were a big hit with family, friends & co-workers. I'm not a huge fan of chocolate kisses in cookies, so I did substitute them using 1/2 cup of white chocolate chips, and flattened the cookies with the bottom of a glass before baking. The dough recipe is just perfect though. If the dough is too dry, keep adding a little bit of maraschino cherry juice until you can form a ball that holds together. DELICIOUS -- This is a WINNER!"

MY REVIEW
Reviewed Dec. 22, 2015

"I made your cookies today. I read the receipe several times. There are no eggs in this receipe. I followed direcrions and my cookies are dry. Tasty but dry"

MY REVIEW
Reviewed Dec. 22, 2015

"My mom and I tried these for the first time this year. I would make them again. They were very simple to make and look great! They are something different from the traditional peanut butter blossoms. The only thing that I would change next time is adding more cherries or cherry juice. Maybe even trying a splash of cherry extract to add more flavor to the cookies. We will plan on making them again next year!"

MY REVIEW
Reviewed Dec. 20, 2015

"My family loves these, cherries are their favorite, this has become an every year Christmas cookie."

MY REVIEW
Reviewed Dec. 11, 2015

"Fantastic little cookie. I subbed sorghum flour and tapioca starch for the flour, which may be why my cookie came out a little fragile (crumbly around the edges). I also used coconut sugar and truvia. They taste amazing! And they look very cheerful for the holidays."

MY REVIEW
Reviewed Feb. 23, 2015

"Wonderful cookie. A great cherry chocolate taste. So easy. Little boys helped to make and loved to eat this melt in your mouth bites."

MY REVIEW
Reviewed Jan. 23, 2015

"I added these "kiss" cookies to two of my family's other favorite "kiss" cookies--peanut, & chocolate-orange. These are now their No. 2 favorite "kiss" cookie & they've requested it again next Christmas. I thought the cherry flavor was rather weak, so next time I'll double the amount of almond extract & see if that intensifies it a bit. The chocolate & cherry combination reminded me of chocolate covered cherries!"

MY REVIEW
Reviewed Dec. 14, 2014

"Just made these and they came out awesome! Only suggestion I would make is to refrigerate the dough for 5-10 minutes before rolling and keep in fridge in between batches so it's easier to work with. I didn't get 54 cookies, but still got 3 dozen . Definitely will make them again!"

MY REVIEW
Reviewed Jan. 9, 2014

"yummy! They taste like shortbread. I had to give some away because I couldn't stop eating them!

."

MY REVIEW
Reviewed Dec. 16, 2013

"Very easy and taste great. I guess I made mine to big though, because I only got 30 instead of 54!"

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