The first time I made these Cherry Kiss Cookies I suspected they’d be pretty, but I didn’t expect them to disappear so fast.
They balance a tender, buttery shortbread base with bright cherry pops and a melty chocolate center.
If you want a simple cookie that reads like a holiday treat but is easy enough for weeknight baking, this is it.
Why You’ll Love This Recipe
- Quick to make with pantry-friendly ingredients.
- A buttery, melt-in-your-mouth texture that still holds a shape for the chocolate kiss.
- Bright bursts of cherry cut through the sweetness so each bite feels balanced.
- Kid-friendly to roll and press, and impressive for gift boxes.
These cookies have a shortbread-like crumb from the high butter-to-flour ratio and the powdered sugar, which creates a fine, tender texture. The chopped cherries—especially maraschino if you want a sweet, jammy pop—add chew and fruit flavor while the warm Kiss melts into a glossy center that contrasts with the crumb. The result is a delicate cookie that still delivers on chocolate and nostalgia.
"Five stars — these were gone within an hour at my office party. Light, buttery, and that kiss in the middle is pure joy." — Sarah, reader
Key Ingredients
Butter (1 cup, softened)
Butter is the backbone here. Use unsalted so you can control salt levels, and soften but don’t melt it; too-warm butter will make the dough greasy and flatten the cookies. European-style butter (82–86% fat) will give a richer flavor and a silkier mouthfeel.
Powdered sugar (1 cup)
Powdered (confectioners’) sugar contains a bit of cornstarch, which helps make the cookie exceptionally tender and gives the surface that delicate, fine crumb. Sift if it’s lumpy — it creams into butter more smoothly than granulated sugar.
Cherries (1/2 cup, chopped — fresh or maraschino)
Fresh cherries add bright, tart notes and a pleasant chew, while maraschino cherries bring concentrated sweetness and a classic red color. If using maraschinos, drain and pat dry to avoid extra moisture; roughly chop so you get small bursts, not whole chunks.
Full ingredient list
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cherries, chopped (fresh or maraschino)
- 1 cup chocolate kisses, unwrapped
- 1/4 teaspoon salt
Step-by-Step Instructions
Step 1: Prep the oven and baking surface
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper so cookies bake evenly and release cleanly.
Pro Tip: If you don’t have parchment, use a silicone mat or lightly grease the sheet and chill the dough balls for 10 minutes so they hold shape.
Step 2: Cream butter and powdered sugar
In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
Add the vanilla extract and continue mixing until it’s fully incorporated.
Pro Tip: Use a stand mixer or electric hand mixer on medium speed for 2–3 minutes; stop when the mixture looks pale and airy — that’s your lift for tender cookies.
Step 3: Add dry ingredients and cherries
Gradually beat in the all-purpose flour and salt until the dough just begins to come together.
Gently fold in the chopped cherries so they’re evenly distributed without overworking the dough.
Pro Tip: Dough should be cohesive but not sticky; if it feels too soft, refrigerate 10–15 minutes. If cherries seem wet, blot with paper towel before folding in.
Step 4: Shape the cookies
Roll the dough into small balls, about 1 to 1 1/4 inches in diameter.
Place them on the prepared baking sheet about 2 inches apart to allow a small spread.
Pro Tip: Use a 1-tablespoon cookie scoop for even sizing; uniform cookies bake consistently and the visual of the Kiss in the center looks neat.
Step 5: Bake and add the chocolate kisses
Bake for 10–12 minutes or until the edges are only lightly golden.
Immediately after removing from the oven, press a chocolate kiss into the center of each warm cookie so it nestles without fully melting away.
Pro Tip: Work quickly but gently — if the Kiss sinks too far, you baked too long; if it won’t stick, cookies are underbaked and too soft. The cookie should be set but warm.
Step 6: Cool
Allow the cookies to cool on the baking sheet for a few minutes to set the base.
Transfer to a wire rack to cool completely so the bottoms don’t steam and soften.
Pro Tip: Let the chocolate cool fully before stacking; placing warm cookies on top of each other will smear the Kiss and ruin presentation.
Expert Tips for Success
- Temperature control matters: Keep the butter softened but not greasy. If it’s too soft the dough will spread excessively; if it’s too cold you won’t get proper creaming. Aim for butter that yields to gentle pressure.
- Powdered sugar technique: Sift your confectioners’ sugar to avoid lumps. Lumps create uneven texture and can interfere with the delicate crumb these cookies depend on.
- Cherry handling: If using fresh cherries, pit and chop finely; if using maraschinos, thoroughly drain and pat them dry to remove syrup. Excess moisture ruins texture and causes spreading.
- Dough consistency: The dough should be pliable and hold shape when rolled. If it’s crumbly, a teaspoon of cream or milk can bring it together. If it’s too sticky, chill for 10–20 minutes.
- Bake time vigilance: Ovens vary — start checking at 9 minutes. These cookies should be barely golden at the edges and pale on top; overbaking kills that tender, shortbread-like crumb.
- Chocolate placement: Press the Kiss gently into the warm cookie; it should sink slightly and remain defined. For a glossy finish, remove the unwrapped Kiss from its foil and allow steam to create a melt that looks soft and shiny.
- Make-ahead dough: You can shape the dough into balls and freeze them on the sheet before baking. Bake straight from frozen, adding 1–2 minutes to the time. This keeps fresh-baked texture on demand.
- Equipment suggestions: Use a light-colored baking sheet for even baking; dark pans can brown bottoms too fast. A wire rack is essential to cool cookies properly and avoid sogginess.
Storage & Freezing
Fridge storage: Store cooled cookies in an airtight container in the refrigerator for up to 1 week.
Separate layers with parchment so the kisses don’t stick to adjacent cookies.
Room temperature note: If your kitchen is cool and cookies are fully set, you can keep them at room temperature in an airtight tin for up to 3 days. Warm climates may require refrigeration to prevent the chocolate from sweating.
Freezer storage: For long-term storage, freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe container or bag. Use parchment between layers and freeze for up to 3 months.
Thaw in the refrigerator or at room temperature for about 30–60 minutes.
Freezing dough: Shape dough into balls and flash-freeze on a sheet, then bag. Bake from frozen, adding 1–2 minutes to the baking time. This preserves freshness and gives bakery-style “just-baked” results.
Reheating: Warm cookies in a 300°F oven for 3–4 minutes to freshen the texture and slightly re-melt the Kiss without burning. For a quick fix, microwave a single cookie for 5–7 seconds — it will be soft and warm but avoid overheating or the chocolate will seize.
Variations & Substitutions
Chocolate swap: Use dark chocolate truffles or mini ganache-filled centers instead of Hershey Kisses for a more sophisticated chocolate hit. Adjust quantity to maintain balance.
Nuts and texture: Fold in 1/3 cup finely chopped toasted pecans or almonds for crunch. Toasted nuts add depth but reduce the cherry prominence slightly.
Gluten-free option: Substitute 1:1 gluten-free flour blend that contains xanthan gum. Keep an eye on moisture; some blends absorb more liquid so you may need a splash of milk.
Flavor twists: Add 1/2 teaspoon almond extract along with vanilla for a classic cherry-almond pairing. Alternatively, fold in 1 tablespoon orange zest for a citrus lift.
Frequently Asked Questions
Q: Can I use frozen cherries?
A: Yes, but thaw and drain them thoroughly first. Squeeze out excess liquid and pat with paper towels before chopping and folding into the dough. Too much moisture will make cookies spread and lose their tender crumb.
Q: Why did my cookies spread too flat?
A: Likely causes are overly soft butter, too-wet cherries, or a warm baking sheet. Chill dough for 10–20 minutes, use drier cherries, and bake on a cool sheet to control spread. Also ensure accurate oven temperature with a reliable oven thermometer.
Q: Can I replace powdered sugar with granulated sugar?
A: You can, but texture will change. Powdered sugar yields a finer, more tender cookie because of the cornstarch it contains. Using granulated sugar will give a crisper, more crystalline surface and a slightly different crumb.
Q: How do I prevent the chocolate from cracking when pressed into the cookie?
A: Press the Kiss into the cookie immediately after it exits the oven while the cookie is warm and pliable. If chocolate is temperamental in your kitchen (very cold or humid), let the cookie cool for 1–2 minutes — it should be warm but not floppy — then press.
Q: Can I make these bite-sized or jumbo?
A: Yes. For bite-sized, reduce dough balls to 3/4 inch and bake 7–9 minutes, watching closely. For jumbo, make 2-inch balls and bake 12–15 minutes, but note larger cookies may not hug the Kiss as snugly.
Final Thoughts
These Cherry Kiss Cookies are simple enough for a casual afternoon bake but pretty and festive enough for holiday cookie trays.
Give the dough a little attention on cherries and butter, and you’ll be rewarded with a cookie that looks like it took much more time than it did.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you want another classic version to compare techniques, check the Cherry Blossom Cookies Recipe for a different take on cherries and chocolate.
For a blog-style, step-by-step photo walkthrough, this Cherry Kiss Cookies | The Girl Who Ate Everything post is a helpful visual companion.
And if you’re hunting for variations or alternatives, see the recipe notes at Cherry Kiss Cookies – An Easy Cherry Cookie Recipe | Cookies and … for inspiration.
Cherry Kiss Cookies
Ingredients
Cookie Base Ingredients
- 1 cup butter, softened Use unsalted butter to control salt levels.
- 1 cup powdered sugar Sift if lumpy; contains cornstarch for tenderness.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cherries, chopped (fresh or maraschino) Use drained maraschino cherries for sweetness.
- 1 cup chocolate kisses, unwrapped
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and mix until fully incorporated.
- Gradually add the all-purpose flour and salt, mixing until the dough just begins to come together.
- Gently fold in the chopped cherries without overworking the dough.
- Roll the dough into small balls, about 1 to 1 1/4 inches in diameter, and place them on the prepared baking sheet.
Baking
- Bake for 10–12 minutes until the edges are lightly golden.
- Press a chocolate kiss into the center of each warm cookie and allow the cookies to cool on the baking sheet.
Cooling
- Transfer the cookies to a wire rack to cool completely.
