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Cherry Kiss Cookies Recipe
Cherry Kiss Cookies Recipe photo by Taste of Home
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Cherry Kiss Cookies Recipe

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4.5 15 15
Publisher Photo
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
MAKES:54 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES: 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

Nutritional Facts

1 cookie: 85 calories, 5g fat (3g saturated fat), 10mg cholesterol, 51mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

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.
Originally published as Cherry Kiss Cookies in Simple & Delicious December/January 2014


Reviews for Cherry Kiss Cookies

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Andrea User ID: 8995012 258511
Reviewed Dec. 23, 2016

"I've made cherry kiss cookies for years (and years -- and YEARS). They're a family favorite. I have the recipe chicken-scratched down, and when a friend asked about it, I looked it up and referred her to this website. Then, when I went to make them this year, I also used this site. It just seemed easier. At the time. It. Was. Not. My cookies melted. I've never seen these cookies turn out wrong before. In fact, I've added more cherries, more almond extract, etc. and otherwise tweaked the recipe and still never had a problem, but melting? Like the wicked witch? I complained about it online, and lo and behold, my friend with whom I shared the recipe said the same thing happened to her. Now I felt terrible for giving her an awful recipe!

I ended up going back over the original recipe (which I'd also copied down from a website but a different website) with a fine-toothed comb to see what was wrong. It turns out, the recipes were identical in every way but one: My original required the cherries to be drained. This one does not. That tiny change apparently is enough to wreak havoc with the cookies. I suppose all the excellent ratings are from people smart enough to fully drain the cherries and pat them dry before putting them in the dough, but I clearly was not. And those wet cherries destroyed a full batch of cookies. I ended up making a whole new batch from the old recipe, which, of course, turned out fine.
Yes, I should have known automatically to drain the cherries, but I only make this recipe once a year at Christmas. It would have been nice to have the recipe written with each instruction detailed carefully so that even dummies like me would know and so that people's cookies wouldn't melt the second they were put in the oven. It was truly a tragedy. Maybe not for people who'd never tried the cookies, but for anyone who knew how good they were ... yes, it was a tragedy. So no, I'm not rating this with five stars. If you want a recipe to turn out, you need to include ALL the steps. Not just most of them."

MY REVIEW
knollbrookcook User ID: 4057123 258423
Reviewed Dec. 21, 2016

"These turned out great. Taste good too. They look very pretty on a plate of goodies."

MY REVIEW
JMartinelli13 User ID: 92779 257592
Reviewed Dec. 3, 2016

"I'm not normally a fan of red food coloring, but I did use it in these, and they'd look beautiful on a cookie tray. I like dark chocolate, so I used those in place of the regular Hershey Kisses that were called for. Big hit here!"

MY REVIEW
cookincrockett User ID: 2642909 244399
Reviewed Feb. 24, 2016

"This recipe was a huge hit! I ended up making two double batches. Recipe is definitely a keeper!"

MY REVIEW
abreendre User ID: 1799143 240590
Reviewed Dec. 30, 2015

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

MY REVIEW
AZCristi User ID: 2537783 240039
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
NHRA User ID: 8672415 239980
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
meliss.beyer User ID: 7101887 239972
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
dcscake_OH User ID: 228890 239849
Reviewed Dec. 20, 2015

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

MY REVIEW
KoalaKisses User ID: 8658008 239164
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."

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