
Soft, buttery cookies studded with finely chopped maraschino cherries and crowned with a Hershey’s Kiss — a nostalgic holiday favorite with a tender pink crumb.

This Cherry Kiss cookie is one of those nostalgic recipes that turns up every holiday season at my house. I first discovered this combination years ago while rooting through my grandmother's recipe box; she used to tuck a single chocolate kiss into the center of a small, buttery cookie and everyone would wait impatiently for them to cool so they could bite through warm chocolate and soft cookie. The bright, sweet pop of maraschino cherries folded into a tender dough gives the cookie a cherry-laced surprise in every bite while the Kiss on top melts just enough to become a glossy centerpiece.
What makes these gems special is the contrast of textures and the gentle almond note from a dash of extract that plays beautifully with cherry and milk chocolate. I learned to finely chop the cherries and toss them in a touch of flour so they do not sink or bleed throughout the dough. The result is a cookie that is delicate, slightly crumbly at the edges and soft in the center, with a subtle pink hue if you choose to tint the dough. They are a repeat request for potlucks, cookie exchanges and winter gatherings—easy to make in large batches and delightful to plate for guests.
My family’s reaction has always been generous—my sister declared these the only cookie that deserved to be boxed for gifts. I remember making three dozen in a single afternoon for a winter party; the cookies cooled just as guests arrived and the plate disappeared within an hour. Over time I refined the chopping and drying technique for the cherries so the dough never becomes soggy and the cookies keep a tender crumb.
My favorite part is watching the kisses set: when they cool the chocolate firms into a glossy button that cradles the cookie like a tiny hat. At one cookie swap I packaged them in small tins layered with parchment and the recipient called the next day to ask for the recipe because the cookies ‘looked like little works of art.’ That never gets old.
Store cooled cookies in an airtight container at room temperature for up to 4 days. If stacking cookies, place a sheet of parchment between layers to avoid smudging the Hershey’s Kisses. For longer storage, freeze baked cookies in a single layer on a sheet tray until firm, then transfer to a freezer-safe container for up to 3 months. To reheat frozen cookies, let them come to room temperature or warm them briefly in a 300°F oven for 5 minutes to regain a just-baked texture.
If you prefer a dairy-free version, swap the butter for a one-to-one plant-based margarine and choose dairy-free chocolate discs instead of Hershey’s Kisses. For a gluten-free option use a certified 1:1 gluten-free flour blend, but be mindful that texture can change slightly—add 1 to 2 tablespoons of additional flour blend if the dough feels too soft. To amplify cherry flavor without additional sugar, fold in 1 tablespoon of cherry preserves and reduce reserved cherry juice accordingly.
Serve these cookies on a festive platter lined with lace paper doilies for parties or pack them in small tins as edible gifts. Pair with a hot cup of coffee, a glass of milk or even a lightly sweetened cocoa for a cozy dessert. Garnish the tray with a few fresh cherries or sprigs of mint for contrast. For a brunch spread, place them next to scones and a fruit salad for a sweet finish.
Cookies topped with a chocolate kiss have roots in American baking traditions of the mid-20th century where candy-topped cookies became popular for their simplicity and visual appeal. Adding maraschino cherries is a nod to classic holiday baking that embraces bright colors and easily sourced jarred fruit. Over generations this pairing has become a comfort-bake classic at many family gatherings and cookie exchanges across the United States.
For winter holidays, tint the dough a light pink to deep rose with food coloring or add a few festive sprinkles before pressing the chocolate. In summer, substitute some of the cherries with chopped candied cherries or dried cherries rehydrated briefly to keep the bright fruit flavor. For Valentine’s Day, use red or pink-colored sugar for rolling and try dark chocolate kisses for a richer contrast against the sweet cherry.
Make a double batch of dough, portion with a cookie scoop and freeze the uncooked dough balls on a sheet pan. Once frozen, store in airtight bags—bake directly from frozen adding a minute or two to the baking time. This saves time on busy mornings or when unexpected guests arrive. Store cooled cookies in shallow airtight containers with parchment between layers to maintain the crisp edges and soft centers.
These Cherry Kiss cookies are a comforting, giftable and crowd-pleasing treat. They are forgiving to make and delightful to share — now it’s your turn to make them a tradition in your kitchen.
Pat the maraschino cherries dry before chopping to reduce excess moisture in the dough.
Toss chopped cherries in a little flour so they don’t sink and bleed into the dough.
Do not overmix once flour is added; stop when there are no visible streaks of flour to keep cookies tender.
If dough seems too soft, chill 15 to 30 minutes to firm before scooping.
Press the Hershey’s Kiss into warm cookies — not piping hot — so it adheres without melting away.
This nourishing cherry kiss cookie recipe recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Dough balls can be frozen on a tray then transferred to a freezer bag for up to 3 months and baked from frozen, adding 1 to 2 minutes to bake time.
Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
This Cherry Kiss Cookie Recipe recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F and line two large baking sheets with parchment paper. This ensures even baking and easy removal.
Drain maraschino cherries and reserve 1 1/2 tablespoons of the juice. Pat cherries dry and finely chop them so they distribute evenly in the dough.
Place chopped cherries in a small bowl and coat with 2 tablespoons of all-purpose flour to prevent bleeding and sinking during baking.
Whisk together 2 cups all-purpose flour and 1/2 teaspoon salt in a separate bowl and set aside for even incorporation.
In a large bowl, beat 1 cup room-temperature unsalted butter and 1 cup sifted powdered sugar on medium speed for 1 to 2 minutes until smooth and fluffy.
Beat in the reserved 1 1/2 tablespoons cherry juice, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract until combined. Add food coloring if desired.
On low speed, add the dry flour mixture and mix just until fully incorporated. The dough should be stiff but cohesive — avoid overmixing.
Fold in floured chopped cherries with a rubber spatula. Use a 1-tablespoon scoop to portion dough and roll into smooth balls.
Roll each dough ball in 1/4 cup granulated sugar to coat, place on prepared baking sheets 1 1/2 to 2 inches apart and bake 10 to 12 minutes until lightly golden at the edges.
Remove cookies from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Cool on baking sheets for 10 minutes then transfer to a wire rack to cool completely.
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