Can I use frozen cherries instead of maraschino?

Frozen cherries tend to release too much moisture. Stick to maraschino cherries for the best texture and color.

My dough is crumbly—what went wrong?

Double-check that your butter was soft before mixing. If needed, add a teaspoon more cherry juice and knead gently until it holds together.

Are these safe for pregnant women?

Yes, Cherry Kiss Cookies are safe for pregnant women as long as all ingredients are pasteurized and free of alcohol or unapproved additives. Always verify labels, especially for extracts and maraschino cherries.

Can I make these gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend. Avoid almond flour or oat flour alone, as it changes cookie structure.

Can I freeze the dough instead of baked cookies?

Yes, freeze dough balls on a tray, then transfer to a ziplock bag. Bake directly from frozen, adding 1–2 minutes to bake time.

Cherry Kiss Cookies: 5 Sweet Reasons to Bake Them Today

Print Recipe

Cherry Kiss Cookies combine a tender, buttery base with bursts of maraschino cherry and a rich chocolate center. Their festive pink hue and soft texture make them an irresistible treat for holidays, celebrations, or simply to brighten any day with minimal effort.

Author: Pearl
Prep Time: 20 minutes
Chilling time: 30 to 60 minutes
Cook Time: 10 to 12 minutes
Total Time: 60 to 80 minutes
Yield: 24 cookies 1x
Category: Desserts and baked goods
Cuisine: American

Ingredients

Scale

1 cup unsalted butter, room temperature
1 cup powdered sugar
½ teaspoon salt
1½ teaspoons cherry extract (or almond extract as an alternative)
2 tablespoons maraschino cherry juice (from the jar)
2¼ cups all-purpose flour
½ cup finely chopped maraschino cherries
24 classic Hershey’s Kisses (unwrapped)

Instructions

Preheat your oven to 350°F (175°C).
Line a baking tray with parchment paper or a silicone baking mat.
Remove Hershey’s Kisses from wrappers and set aside.
Cream softened butter and powdered sugar until smooth.
Mix in salt, cherry extract, and cherry juice.
Gradually add flour, mixing until a dough forms.
Fold in finely chopped maraschino cherries.
Chill dough for 30 to 60 minutes.
Scoop dough and roll into balls.
Place the cookies on a baking sheet 1½ inches apart and gently indent the tops.
Bake for 10 to 12 minutes until the edges are just golden.
Immediately press a Hershey’s Kiss into the center of each warm cookie.
Let the cookies rest on the tray for 5 to 7 minutes, then transfer them to a cooling rack.

Notes

For the best texture, avoid overbaking cookies. Use maraschino cherries and quality butter. Refrigerate the dough to prevent spreading. Store cookies airtight at room temperature up to 5 days. Substitute as needed for dietary preferences (dairy-free, gluten-free, or chocolate alternative).

Keywords: cherry, cookies, Hershey’s Kiss, maraschino, dessert, easy

Find it online: https://pearlrecipes.com/cherry-kiss-cookies-5-sweet-reasons-to-bake-them/