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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, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling YIELD:54 servings


  • 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.

Nutritional Facts

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

Reviews for Cherry Kiss Cookies

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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."

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."

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."

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."

Reviewed Dec. 8, 2017

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

Reviewed Feb. 17, 2017

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

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."

Reviewed Feb. 13, 2017

"I make these Cherry Kiss Cookies and they weren't all that great. They weren't very sweet enough. The idea was great. If I try this again I will make a sugar cookie and cherry to it."

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."

Reviewed Dec. 21, 2016

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

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