This Cherry Kiss cookie has been a family favorite for years and always brings a smile whenever I pull a warm tray from the oven. I first stumbled on this combination during a holiday bake-off when a friend suggested folding finely chopped maraschino cherries into a buttery cookie dough and finishing each warm cookie with a chocolate kiss. The result was unexpectedly tender, lightly pink cookies with small bursts of cherry and a soft chocolate center that everyone loved.

What makes these cookies special is their texture and the way the flavors play together. The dough bakes up soft with lightly golden edges, the maraschino cherries add a chew and a gentle tang, and the Hershey's Kiss melts slightly into the warm dough creating a glossy chocolate cap. They are easy to make, use pantry-friendly ingredients, and are a wonderful weekend baking project that yields a large batch ideal for sharing or gifting.

Ingredients

• Maraschino cherries: Use 1 jar (12 ounces) of maraschino cherries, drained; reserve 1 1/2 tablespoons of the cherry juice for the dough and finely chop 3/4 cup of cherries. Choose a good-quality brand with bright flavor; pat cherries dry to avoid adding excess liquid to the dough.
• All-purpose flour: 2 cups for the dough plus 2 tablespoons to toss with the chopped cherries. Measuring by spooning into the cup and leveling with a knife ensures accurate texture; King Arthur or a similar brand gives consistent results.
• Unsalted butter: 1 cup (room temperature). Softened butter beaten with powdered sugar creates a light, fluffy base that yields tender cookies.
• Powdered sugar: 1 cup, sifted. Powdered sugar contributes to a softer, melt-in-your-mouth texture compared with granulated sugar in the dough.
• Granulated sugar: 1/4 cup for rolling. You can substitute pink sanding sugar for a brighter finish if you skip the food coloring.
• Flavorings: 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract provide a warm, rounded note that complements the cherries and chocolate. Use pure extracts for best flavor.
• Optional coloring: 4 to 6 drops red food coloring to achieve a soft pink hue; adjust to preference or omit and use sanding sugar for color.
• Topping: 36 Hershey's Kiss chocolate candies, one per cookie, pressed into warm cookies after baking.
• Salt: 1/2 teaspoon to balance sweetness.

Instructions

Preheat and prepare:Preheat the oven to 350°F and line two large baking sheets with parchment paper. Having the oven fully preheated ensures even baking and consistent timing; place racks in the center third of the oven for best air circulation.Drain and prep cherries:Drain the jar of maraschino cherries, reserving 1 1/2 tablespoons of the juice for the dough. Pat the cherries dry with a paper towel to remove excess syrup so the dough does not become too wet.Chop and flour cherries:Finely chop enough cherries to yield 3/4 cup and toss them with 2 tablespoons of all-purpose flour in a small bowl. Coating the fruit with flour prevents them from sinking to the bottom of the dough and distributes them evenly during mixing.Combine dry ingredients:In a medium bowl, whisk together the remaining 2 cups of all-purpose flour and 1/2 teaspoon salt. This step ensures an even distribution of salt and reduces lumps in the flour.Cream butter and sugar:In a large bowl, beat 1 cup room-temperature unsalted butter with 1 cup sifted powdered sugar on medium speed for 1 to 2 minutes until smooth and fluffy. Proper creaming traps air that helps the cookies rise lightly and have a tender crumb.Add liquids and flavor:Add the reserved 1 1/2 tablespoons of maraschino juice, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract to the butter mixture. Beat until fully incorporated; the juice adds a subtle cherry flavor without watering down the dough when properly measured.Mix in flour:Slowly add the dry mixture on low speed just until combined. The dough will be stiff — avoid overmixing to prevent developing gluten, which would make cookies tough.Color the dough (optional):If using red food coloring, add 2 to 3 drops, mix, and add additional drops 1 to 2 at a time until you reach the desired soft pink color. Use gel color for more control and less liquid.Fold in cherries:Using a rubber spatula, fold in the floured chopped cherries until evenly distributed. Scrape the bowl to ensure no pockets of fruit or flour remain.Scoop and roll:Using a 1 tablespoon cookie scoop, portion level amounts of dough and gently roll into smooth balls. Roll each ball lightly in 1/4 cup granulated sugar (or pink sanding sugar) to coat, then place 1 1/2 to 2 inches apart on the prepared sheets.Bake:Bake in the center of the oven for 10 to 12 minutes, or until the bottoms are just lightly golden. The centers will still appear soft; they finish setting while cooling.Top with chocolate:Remove the sheets from the oven and immediately press one Hershey's Kiss into the center of each warm cookie — press gently so the cookie spreads slightly and the chocolate adheres but does not sink completely.Cool:Allow cookies to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely before serving or packaging.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer then stack with parchment between layers in freezer-safe containers for up to 3 months. To refresh chilled or frozen cookies, warm in a 300°F oven for 5 to 7 minutes or microwave briefly on low power for 8 to 12 seconds; avoid overheating the Kiss, which can become too glossy or lose shape.

Ingredient Substitutions

If you prefer a different chocolate, try milk chocolate or dark chocolate kisses; place them onto the cookies the same way. For a nut-free flavor, swap almond extract for an extra 1/2 teaspoon of vanilla. To make the cookies gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend lacks it. Using sanding sugar instead of granulated sugar offers color and sparkle without artificial coloring.

Serving Suggestions

Serve warm or at room temperature with a glass of cold milk, coffee, or hot chocolate. For holiday platters, arrange cookies on a cake stand with peppermint bark or shortbread for contrast. Garnish with a few maraschino cherry halves on the platter for visual continuity. These cookies are also delightful packed into gift boxes with tissue paper for neighbors or teacher gifts.

Cultural Background

Cookies topped with chocolates have a long tradition in American baking, often seen in festive cookie swaps and holiday gatherings. The cherry and chocolate pairing is classic — maraschino cherries became popular in the early 20th century as a convenient, sweet preserved cherry, and their vivid color has made them a decorative ingredient in many desserts. This version blends that nostalgic element with an American favorite, the Hershey's Kiss, to create a retro-modern treat.

Seasonal Adaptations

For Valentine's Day, intensify the pink with red sanding sugar or a few drops more food color. In summer, fold in chopped freeze-dried cherries for an intensely tart contrast and skip the coloring. For winter gatherings, add a pinch of cinnamon or substitute peppermint extract for almond to create a festive twist that pairs beautifully with dark chocolate kisses.

Meal Prep Tips

Make the dough ahead and portion it into scoops on a parchment-lined tray, then freeze until solid and transfer to a freezer bag. Bake from frozen; add 1 to 2 minutes to the bake time. Alternatively, bake a full batch and freeze baked cookies; they thaw quickly and taste freshly baked with a short reheat.

These cookies are a simple joy to share — I hope you enjoy making them as much as my family and I do.