This Cherry Kiss cookie quickly became my go-to festive treat the first winter I experimented with maraschino cherries. I stumbled on the combination while rooting through the pantry for something bright and cherry-sweet to cut through the usual chocolate monotony. The result was a cookie with a tender, buttery crumb and tiny pops of preserved cherry flavor that mingle with almond and vanilla notes. Each finished cookie wears a glossy chocolate Kiss in the center, which melts just enough against the warm dough and then sets into a contrasting, glossy top—inviting, nostalgic, and irresistibly shareable.

I love these for holiday cookie swaps and for baking with family because the steps are straightforward and the dough behaves reliably. The texture is soft and slightly cakey with a delicate sugar-crisp exterior where the cookie is rolled in granulated sugar. The maraschino cherries add a pleasant chew and a hint of fruit syrup from the reserved juice, while a touch of almond extract amplifies the cherry character without overpowering the overall balance. Kids always gravitate to the chocolate crown; grown-ups come back for seconds because the cookie feels both homey and special.

Ingredients

• Maraschino cherries: Use a 12-ounce jar and drain the cherries, reserving 1 1/2 tablespoons of the juice for the dough. Pat the cherries dry and finely chop; coating with a little flour prevents them from sinking and keeps bright pockets of flavor throughout.
• All-purpose flour: 2 cups for the dough plus 2 tablespoons to toss with the chopped cherries. Measure by spooning the flour into the cup and leveling for consistent texture.
• Unsalted butter: 1 cup (2 sticks), at room temperature. Good-quality butter (Plugrá, Kerrygold, or any local unsalted block) yields the best mouthfeel; salted butter will change the salt balance so reduce added salt if using it.
• Powdered sugar: 1 cup, sifted. This produces a tender crumb and slightly finer texture than granulated sugar in the dough itself.
• Cherry juice: 1 1/2 tablespoons reserved from the jar. This small amount brightens the dough with authentic maraschino flavor without making it wet.
• Extracts: 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract. Almond enhances the cherry notes; use pure extracts for the cleanest flavor.
• Food coloring (optional): 4 to 6 drops red gel or liquid food coloring if you prefer a pink dough. Start small—2 to 3 drops—and add more until satisfied.
• Granulated sugar: 1/4 cup for rolling the dough balls to create a fine sugar crust and visual sparkle.
• Hershey’s Kisses: 36 pieces, pressed into warm cookies for the classic chocolate-top finish.
• Salt: 1/2 teaspoon—balances sweetness and lifts flavors.

Instructions

Prepare the oven and cherries: Preheat the oven to 350°F and line two large baking sheets with parchment paper. Drain a 12-ounce jar of maraschino cherries, reserve 1 1/2 tablespoons of the juice, then pat the cherries dry on paper towels. Finely chop the cherries and toss with 2 tablespoons of flour—this keeps them suspended in the dough and prevents color streaks. Combine dry ingredients: Whisk together 2 cups of all-purpose flour and 1/2 teaspoon salt in a medium bowl and set aside. Sifting powdered sugar earlier helps avoid lumps in the butter mixture. Cream butter and sugar: Beat 1 cup softened unsalted butter with 1 cup sifted powdered sugar on medium speed for 1 to 2 minutes, until smooth and fluffy. Scrape the bowl once; the mixture should be light in color and aerated—this creates tender texture. Add liquids and extracts: Beat in the reserved 1 1/2 tablespoons cherry juice, 1/2 teaspoon almond extract, and 1/2 teaspoon vanilla extract until fully incorporated. If using food coloring, add 2 to 3 drops now and mix; add more 1 drop at a time to reach your desired pink hue. Incorporate flour: Gradually add the flour mixture on low speed and mix just until combined. The dough will be stiff—avoid overmixing to keep tender crumb. Fold in the floured chopped cherries with a rubber spatula until evenly distributed. Portion and roll: Using a 1-tablespoon cookie scoop, portion level scoops of dough and roll gently into smooth balls. Roll each ball lightly in 1/4 cup granulated sugar to coat and place 1 1/2 to 2 inches apart on prepared sheets—about 12 to 15 cookies per large sheet. Bake and top with chocolate: Bake in the center of the oven for 10 to 12 minutes, until the bottoms are just lightly golden. Remove from the oven and immediately press a single Hershey’s Kiss into the center of each warm cookie—press just enough to spread the cookie slightly and set the candy without sinking it through. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store completely cooled cookies in a single layer or separated with parchment in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed freezer container for up to 3 months—place a piece of parchment between layers to prevent sticking. To refresh chilled cookies, warm briefly in a 300°F oven for 4 to 6 minutes to revive the texture, or microwave for 6 to 8 seconds if you prefer a warm, gooey Kiss.

Ingredient Substitutions

If you don’t have maraschino cherries, finely chopped glacé cherries can work but will be drier—so add a teaspoon of cherry syrup or clear syrup to the dough. For a dairy-free variation, substitute plant-based butter sticks and choose dairy-free chocolate kisses; texture will be slightly different but still delicious. To make them gluten-free, replace the 2 cups of all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Note that substitutions affect spread and final chew, so do a single-tray test before baking a full batch.

Serving Suggestions

Serve these with tea, coffee, or a glass of cold milk for classic pairing. For festive presentation, arrange them on a bed of evergreen sprigs at holiday gatherings or place in clear cellophane bags tied with ribbon for gifts. They pair nicely with shortbread, chocolate-dipped pretzels, or a simple citrus curd to cut through the sweetness. Garnish with a tiny sprinkle of flaky sea salt on top of the Kiss for an adult-friendly contrast.

Cultural Background

Cookies crowned with a piece of chocolate have roots in mid-20th-century American home baking traditions—part of the same family as thumbprint cookies and the popular Chocolate Kiss cookie. Using maraschino cherries nods to classic preserved-fruit baking often seen in holiday confections. The combination of cherry, almond, and chocolate draws on the long-standing pairing of cherry-almond flavors in European pastries, adapted here into an approachable, handheld American treat.

Meal Prep Tips

You can prepare the dough up to 48 hours ahead and keep it wrapped in the refrigerator; portion it into scoops and freeze the raw dough balls on a tray, then transfer to a freezer bag. Bake straight from frozen adding 1 to 2 minutes to the baking time. This makes for effortless warm cookies at a moment’s notice and is perfect for holiday hosting—bake what you need, when you need it.

Whether you’re making them for a cookie swap, a gift tin, or a cozy night in, these cherry-topped cookies are a small, thoughtful pleasure. They’re simple to assemble, fairly forgiving, and always welcome at the table—baking them becomes the memory as much as the treat.