Cherry Kiss Cookies Recipe

4 26 26
Cherry Kiss Cookies Recipe
Cherry Kiss Cookies Recipe photo by Taste of Home
Publisher Photo

Cherry Kiss Cookies Recipe

Read Reviews
4 26 26
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, Wisconsin
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

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

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.
Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.
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

Nutritional Facts

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

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  • 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
  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

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Reviews forCherry Kiss Cookies

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MY REVIEW
mngirl123 User ID: 8083692 285712
Reviewed Mar. 27, 2018

"I would add cherry extract next time as well, though I did add more cherry juice and more almond extract with a little more powdered sugar to compensate, it still wasn't quite flavorful enough. They are a great cookie, with great color appeal! - just a few tweaks and they'll be perfect! I will definitely be making them again."

MY REVIEW
Diane User ID: 9381708 283373
Reviewed Feb. 7, 2018

"Add 2 egg whites, another 1/4 cup flour, and 1 teaspoon baking soda. Otherwise they don't hold together and are not tender. Also, rolled in plain or red sugar looks nice."

MY REVIEW
MARY ANN User ID: 8567477 283039
Reviewed Feb. 1, 2018

"At first I gave this recipe 2 stars because the chocolate overwhelmed the flavor of the cookie. I substituted the chocolate kisses for maraschino cherries or a piece of almond. Wonderful! Wonderful! I received many compliments on the results. I usually bake close to 15 kinds of cookies during the holidays and CHERRY KISS will become one of my favorites"

MY REVIEW
Patricia User ID: 9368177 279531
Reviewed Dec. 18, 2017

"This version of the recipe omits what I think is a critical ingredient: 2 tsp of cherry extract! I've made these cookies for the past couple years using a different recipe I found on-line. I couldn't figure out why this year's version tasted a bit bland, until I stumbled upon last year's left-over cherry extract in my spice cabinet. The maraschino cherry juice just doesn't pack the same punch. I've written the recipe down for future use so next year's batch will taste more like CHERRY and chocolate."

MY REVIEW
muffbear74 User ID: 209131 279439
Reviewed Dec. 17, 2017

"Don’t think these will ever replaace peanut butter blossoms in my heart, but they were a nice change of pace abd will look pretty on my Christmas cookie platter."

MY REVIEW
Romans623 User ID: 7804098 279438
Reviewed Dec. 17, 2017

"How fun! Just sweet enough. If you actually make them 1" in diameter, you will get at least 4 1/2 doz."

MY REVIEW
njmarsh User ID: 212116 279411
Reviewed Dec. 16, 2017

"Cookies were ok. Don't think I'll be making them again. Also don't know how you can get 54 cookies out of the amount of batter this makes. I only got 39 & I used a small cookie scoop."

MY REVIEW
cshattuck User ID: 1098833 278929
Reviewed Dec. 8, 2017

"The cookies were very good, loved the sweetness of them some people must not have taste buds."

MY REVIEW
LauraManning User ID: 968398 261471
Reviewed Feb. 17, 2017

"Good and very pretty! Might try with dark chocolate kisses next time."

MY REVIEW
carollm User ID: 256994 261254
Reviewed Feb. 13, 2017

"These cookies were easy to make for a Valentine's Day party I was going to. The only thing I found is that I needed to bake them longer than the recipe called for. I used milk chocolate kisses, cookies and cream kisses, and maraschino cherry halves for the middle, to give the cookies some variety on a plate. My husband loved these cookies! I will make them again."

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