Cherry Kiss Cookies
These Cherry Kiss Cookies feature a tender, buttery shortbread base complemented by bright cherry pops and a melty chocolate center, making them perfect for any occasion.
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.
Notes
Store cooled cookies in an airtight container for up to 1 week. For long-term storage, freeze cookies for up to 3 months. Thaw in the refrigerator or at room temperature.