Cherry Kiss Cookies are a fun treat that’s sure to please! These soft cookies are made with a sweet dough and topped with a cherry for that fruity pop.
Don’t you just love cookies that look cute and taste amazing? I enjoy making these with kids—they love placing that cherry on top and, of course, eating the dough! 🍒
These cookies are a hit at any gathering, and they’re so simple to make! Just mix, shape, and bake. They’re just sweet enough to brighten your day!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives these cookies a rich taste and tender texture. If you’re out of unsalted, you can use salted butter; just reduce the added salt a little. I usually prefer unsalted to control the saltiness in my baked goods.
Granulated Sugar: This sugar is essential for sweetness and helps create that lovely texture. If you want, you can substitute with brown sugar for a touch of caramel flavor, but your cookies will turn out a bit chewier.
Maraschino Cherries: These cherries add both flavor and color. You could use cherry preserves instead if you prefer a smoother texture. I often opt for preserves for the added fruity goodness without the chunks.
Red Chocolate Kiss Candies: These make for a nice visual topping! If you can’t find red, regular chocolate kisses would work fine. For a fun twist, you could even use white chocolate or a flavored candy melt.
How Do You Get the Cookies to Stay Soft and Chewy?
The key to soft, chewy cookies is to not overmix the dough. Here’s how to ensure they stay tender:
- Combine wet ingredients until just mixed before adding dry ones.
- Watch baking time carefully. Remove cookies while they’re still lightly golden, not brown, as they continue to cook slightly when taken out.
- Allow the cookies to cool completely on the baking sheet. This helps keep them soft and lets the chocolate kisses set perfectly!
Taking these steps helps maintain that delightful chewiness in every bite of these Cherry Kiss Cookies!
Cherry Kiss Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup finely chopped maraschino cherries or cherry preserves (for subtle pink tint and flavor)
For Topping:
- About 24 red chocolate kiss candies or red candy melts
Time Needed:
This recipe takes about 15 minutes for preparation, plus 10-12 minutes for baking. After cooking, let the cookies cool for a while, so be sure to allow approximately 30 minutes in total to have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This is important so that your cookies bake evenly. While the oven heats up, line a baking sheet with parchment paper to keep the cookies from sticking.
2. Cream Butter and Sugar:
In a large bowl, take your softened butter and granulated sugar, and cream them together. Use a hand mixer or a sturdy spoon to beat them until the mixture is light and fluffy—this might take a couple of minutes.
3. Add Egg and Vanilla:
Next, beat in the egg and add in the vanilla extract. Mix until everything is well combined and smooth. This adds flavor and moisture to your cookies!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure that all your dry ingredients are evenly distributed. Then, gradually mix this dry mixture into the wet mixture until just combined—don’t overmix!
5. Add Cherries:
Now, gently fold in the finely chopped maraschino cherries or swirl in the cherry preserves to incorporate the fruity flavor and give a nice pink hue to your cookie dough.
6. Shape the Cookies:
Using your hands, roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet. They will spread a bit, so leave some room between each cookie.
7. Bake the Cookies:
Pop your baking sheet in the preheated oven and bake for about 10-12 minutes. You want the cookies to be set but still soft—just a little golden around the edges is perfect!
8. Top with Chocolate:
As soon as you take the cookies out of the oven, gently press a red chocolate kiss or red candy melt on top of each cookie. The heat from the cookies will soften the chocolate, making it super tasty!
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for a bit so the chocolate can set, then transfer them to a cooling rack. Once they’re completely cool, they’re ready to eat. Enjoy your delightful Cherry Kiss Cookies!
This recipe yields soft, lightly cherry-flavored cookies with a perfect pop of red chocolate on top, making them both delicious and visually appealing, just like in the image!
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, you can use fresh cherries! Just make sure to pit and finely chop them. Keep in mind that fresh cherries will have less sweetness than maraschino cherries, so you may want to adjust the sugar slightly to taste.
How Should I Store Leftover Cookies?
Store any leftover Cherry Kiss Cookies in an airtight container at room temperature. They’ll stay fresh for about 3-4 days. You can also refrigerate them for a week, but be aware they may lose some of their softness after chilling.
Can I Freeze These Cookies?
Absolutely! You can freeze the dough for up to 3 months. Just roll the dough into balls, freeze them on a baking sheet, then transfer them to a freezer bag. When you’re ready to bake, no need to thaw; just add a minute or two to the baking time!
What Can I Substitute for Butter?
If you need a dairy-free option, coconut oil or a vegan butter substitute can work well in this recipe. Make sure it’s softened just like you would with regular butter for the best texture!
