Cherry Kiss Cookies

Our cherry kiss cookies feature a bright pink color, delicious cherry flavor, and a chocolate kiss on top.

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These cherry kiss cookies are loaded with sweet cherry flavor and plenty of charm. Soft, loaded with cherries, coated in pretty pink sugar, and topped with a chocolate kiss, they’ll have you swooning for more.

Cherry Kiss Cookies Ingredients

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Cherry kiss cookies are truly something special. Their delectable yet light taste lingers on your tongue and has you eagerly reaching for a second bite.

The combination of sweet but tart maraschino cherries, soft buttery cookies, a hint of almond, and a creamy smooth chocolate kiss on top will tantalize your palate.

As if this divine flavor isn’t enough, biting into one of these delicacies reveals a chewy texture that is both comforting and satisfying.

To make these tasty cookies, you’ll need:

• 2½ cups of all-purpose flour, spooned and leveled
• ½ teaspoon of baking soda
• 1 cup of salted sweet cream butter, softened 
• 1¼ cups of powdered sugar
• 1 tablespoon of maraschino cherry juice
• 1½ teaspoons of cherry extract
• ½ teaspoon of almond extract
• 3-5 drops of red food coloring gel
• ⅓ cup plus 1 tablespoon of finely chopped maraschino cherries
• Pink sanding sugar (for rolling the dough balls in. I used a 2.46-ounce container)
• 42 unwrapped chocolate kisses

Substitutions And Additions

CHERRY EXTRACT: If you do not have cherry extract, you can substitute 1 extra tablespoon of cherry juice (2 tablespoons of cherry juice in total).

SANDING SUGAR: If you cannot find pink sanding sugar, you can substitute white sanding sugar for these cherry cookies with Hershey kisses.

KISSES: You can substitute birthday cake kisses, hug kisses, or dark chocolate kisses for plain chocolate kisses. If you choose the birthday cake kisses, be aware that since it is white cocoa butter based, they will melt more than the chocolate-based kisses.

How To Make This Cherry Kiss Cookies Recipe

These delightful pink cookies will come together quickly as you mix up a basic cookie dough following our directions below.

There is no chilling required and once your dough is ready, the cookie dough balls are rolled in sanding sugar to give them a sweet crunch.

Once baked, you will top each cookie with a chocolate kiss before digging in.

STEP ONE: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set them aside.

STEP TWO: Whisk together the flour and baking soda in a small mixing bowl. Set it aside.

STEP THREE: Using a stand mixer or a medium-sized mixing bowl and a hand mixer on medium-high speed, beat together the softened butter and the powdered sugar for 1½ to 2 minutes until smooth and fluffy.

STEP FOUR: Add the cherry juice, cherry extract, and almond extract. Continue beating for another 1 minute until the cherry juice and extracts are well incorporated.

STEP FIVE: Add the red food color gel and continue mixing for another 30 seconds, or until the color is uniform and no streaks appear.

STEP SIX: Lower the mixer to medium speed, add the flour mixture, and continue mixing until the flour is well combined.

STEP SEVEN: Add the chopped cherries and mix just until the cherries are evenly distributed.

STEP EIGHT: Add the pink sanding sugar to a small mixing bowl. Set it aside.

STEP NINE: Using a 1 tablespoon cookie scoop, scoop out the dough. Roll into a ball.

STEP TEN: Roll the dough ball in the sanding sugar. Gently shake off the excess sanding sugar. Place the coated cookie dough ball on the prepared baking sheet. Space the cookie dough balls 2 inches apart.

STEP ELEVEN: Bake in the preheated oven for 8 to 10 minutes, paying close attention that the edges do not turn brown. The edges may crack just slightly.

STEP TWELVE: Once you remove the cookies from the oven, immediately gently press an unwrapped chocolate kiss in the center of the cookie. The edges may crack when depressed, but that is normal. Allow the cookies to rest on the cookie sheet for 2 to 3 minutes before transferring them to a wire rack to finish cooling completely.

How To Serve

These vibrant pink chocolate kiss cherry cookies are so fun to look at and will be a big hit any time of year. Whip up a batch for your loves for Valentine’s Day, or make them for a rainy day when you are craving the yummy combination of cherry and chocolate. Serve with a mug of homemade hot chocolate or an iced tea.

For a cool summer kick, try these cookies with strawberry sorbet for an extra fruity flavor explosion. Or, serve each cherry kiss cookie sandwiched between two scoops of vanilla ice cream for an impressive presentation that’s sure to wow your guests!

Our chocolate kiss cookies and gingerbread kiss cookies are two more variations of this recipe that feature a fun chocolate treat on top.

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Storage

ON THE COUNTER: Store any leftovers of these cherry cookies in an airtight container for up to 4 days at room temperature. 

IN THE FREEZER: You can freeze these cherry chocolate kiss cookies for up to 3 months.

Allow the cookies to thaw overnight in the refrigerator. Because the cookies are coated in tinted sanding sugar, the thawed sugar may melt slightly. You can allow the thawed cookies to “dry” upside down at room temperature.

We guarantee that you won’t be able to resist these delicious and soft cherry kiss cookies. With their lovely pink color, bursts of cherries in every bite, and chocolate on top, you will crave them over and over again. 

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Cherry Kiss Cookies

5 from 2 votes

Our cherry kiss cookies feature a bright pink color, delicious cherry flavor, and a chocolate kiss on top.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 28

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Ingredients

  

1x2x3x

• 2½ cups all-purpose flour, spooned and leveled
• ½ teaspoon baking soda
• 1 cup salted sweet cream butter, softened
• 1¼ cups powdered sugar
• 1 tablespoon maraschino cherry juice
• 1½ teaspoons cherry extract
• ½ teaspoon almond extract
• 3 to 5 drops red food color gel
• ⅓ cup maraschino cherries
• 1 tablespoon maraschino cherries, finely chopped
• Pink sanding sugar, for rolling the dough balls in. I used a 2.46-ounce container
• 42 unwrapped chocolate kisses

Instructions

 

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set them aside.
• In a small mixing bowl, whisk together the flour and baking soda. Set it aside.
• Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and the powdered sugar for 1½ to 2 minutes, until smooth and fluffy.
• Add the cherry juice, cherry extract, and almond extract. Continue beating for another 1 minute until the cherry juice and extracts are well incorporated.
• Add the red food color gel and continue mixing for another 30 seconds, or until the color is uniform and no streaks appear.
• Lower the mixer speed to medium, add the flour mixture, and continue mixing until the flour is well combined.
• Add the chopped cherries and mix just until the cherries are evenly distributed.
• Add the pink sanding sugar to a small mixing bowl. Set it aside.
• Using a 1 tablespoon cookie scoop, scoop out the dough. Roll into a ball.
• Roll the dough ball in the sanding sugar. Gently shake off the excess sanding sugar. Place the coated cookie dough ball on the prepared baking sheet. Space the cookie dough balls 2 inches apart.
• Bake for 8 to 10 minutes, paying close attention that the edges do not turn brown. The edges may crack just slightly.
• Once you remove the cookies from the oven, immediately gently press an unwrapped chocolate kiss in the center of the cookie. The edges may crack when depressed, but that is normal. Allow the cookies to rest on the cookies for 2 to 3 minutes before transferring them to a cooling rack to finish cooling completely.

Notes

• The baking soda is what helps make this recipe so soft and chewy. If you omit the baking soda, you will end up with a crunchy and crisp cookie.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
• Make sure to add the kiss to the middle of each cookie base while the cookies are still warm. You want them to stick to the top of the cookie, and they won’t do that if the cookies are already cooled.

Nutrition

Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 78mg | Potassium: 16mg | Fiber: 1g | Sugar: 11g | Vitamin A: 204IU | Calcium: 19mg | Iron: 1mg

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