Nothing says love like the sweet flavor of cherries paired with the smooth richness of chocolate. Cherry Kiss Cookies are soft, tender, and bursting with maraschino cherry chunks and almond essence, creating a delightful bite. The iconic chocolate kiss nestled in the center adds a melty surprise that makes these cookies perfect for special occasions, especially Valentine’s Day.
This simple yet elegant cookie combines classic flavors with a festive touch of red coloring and almond extract, making it a charming treat to share with loved ones or enjoy with a cup of tea on a cozy afternoon.
- Soft, melt-in-your-mouth cookies with fruity cherry bursts and a smooth chocolate center.
- Quick and easy to prepare, perfect for last-minute celebrations.
- Beautiful red hue and delightful almond aroma make them festive and inviting.
Ingredients
- Unsalted butter: 1/2 cup of softened butter creates a creamy, tender base for the cookie dough.
- Powdered sugar: 1/2 cup provides a fine sweetness and helps yield a delicate texture.
- Maraschino cherry juice: 2 teaspoons infuse an authentic cherry flavor and a subtle tartness.
- Almond extract: 1/2 teaspoon adds a fragrant, nutty aroma that perfectly complements cherries.
- Red food coloring: 4 drops give the cookies a charming rosy tint, ideal for festive occasions.
- All-purpose flour: 1 1/4 cups forms the structure and provides a soft crumb.
- Salt: 1/4 teaspoon balances sweetness and enhances the overall flavor.
- Maraschino cherries: 1/3 cup chopped cherries add bursts of juicy sweetness and chewy texture.
- Milk chocolate kisses: 30 pieces nestled inside each cookie for a creamy chocolate center.
Instructions
- Preheat the oven and prepare your baking sheet
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Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cookie removal without sticking.
- Cream the butter and powdered sugar
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Using a stand mixer on medium speed, beat the softened butter and powdered sugar together for about one minute until light and fluffy. This step is essential for a smooth, airy dough that bakes up soft.
- Add the cherry juice, almond extract, and food coloring
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Mix in the maraschino cherry juice, almond extract, and red food coloring until the mixture is smooth and evenly colored. These ingredients infuse the dough with vibrant color and a delicious cherry-almond flavor.
- Incorporate the dry ingredients
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Switch your mixer to low speed, then slowly add the flour and salt. Mix just until combined to prevent overworking the dough, which keeps the cookies tender.
- Fold in the chopped cherries
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Gently stir the maraschino cherry chunks into the dough by hand, distributing them evenly. The cherries add moisture and bursts of fruity sweetness in every bite.
- Shape and space the cookie dough balls
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Roll the dough into 1-inch balls and place them 1 inch apart on your prepared baking sheet. Proper spacing allows the cookies to expand evenly without merging.
- Bake the cookies
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Bake for 8 to 10 minutes until the edges are set but the centers remain soft. This timing yields tender, chewy cookies perfect for pressing in the chocolate kisses.
- Press chocolate kisses into the cookies
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Immediately after removing the cookies from the oven, gently press a milk chocolate kiss into the center of each cookie. The warmth slightly melts the chocolate for a luscious, gooey center.
- Cool before serving
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Allow the cookies to cool on the baking sheet for about 5 minutes. This lets them firm up enough to transfer without breaking and ensures the chocolate centers set just right.
- Do not overmix the dough once the flour is added to keep cookies soft and tender.
- Use fresh maraschino cherry juice for the best cherry flavor boost.
- Press the chocolate kisses in right out of the oven to gently melt them for the perfect gooey center.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain softness. For longer storage, freeze cookies in a sealed container for up to 3 months and thaw at room temperature before serving.
Serving Suggestions
Serve Cherry Kiss Cookies with a hot cup of tea or coffee to balance the sweetness. They also make a wonderful gift packaged in festive boxes during holiday seasons like Valentine’s Day.
- Chill the dough briefly if too sticky for easier rolling and handling.
- For a more intense cherry flavor, soak the chopped cherries in additional cherry juice for 10 minutes before folding in.
- Swap milk chocolate kisses for dark chocolate for a richer contrast.
FAQs
- Can I use dried cherries instead of maraschino cherries?
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Dried cherries can be used but they will provide a chewier texture and less moisture than maraschino cherries. Consider soaking them in cherry juice to plump them up.
- What if I don’t have maraschino cherry juice?
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You can substitute with a teaspoon of cherry syrup or a bit of cherry liqueur for flavor, but avoid using plain juice which won’t add the same sweetness.
- How should I store leftover cookies?
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Place cooled cookies in an airtight container at room temperature. They stay fresh for up to four days or can be frozen for longer storage.
- Can I make these cookies gluten-free?
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Yes, swap all-purpose flour for a gluten-free blend designed for baking. The texture might slightly vary but flavor remains delightful.
- What’s the best way to prevent cookies from flattening?
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Use softened but not melted butter and do not overmix. Also, chilling the dough for 15 minutes before baking helps maintain shape.
- Can these cookies be made without food coloring?
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Absolutely! They will taste the same, just without the vibrant red hue. You can omit the color for a more natural look.
- How can I make these cookies vegan?
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Use vegan butter and dairy-free chocolate kisses. Note that texture and taste may differ slightly.
Cherry Kiss Almond Cookies
Equipment
- 1 stand mixer use medium speed
- 1 baking sheet lined with parchment paper
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup powdered sugar
- 2 teaspoons maraschino cherry juice
- 1/2 teaspoon almond extract
- 4 drops red food coloring
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup maraschino cherries chopped
- 30 milk chocolate kisses
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Beat softened butter and powdered sugar in a stand mixer on medium speed until fluffy, about 1 minute.
- Add maraschino cherry juice, almond extract, and red food coloring; mix until smooth.
- Slowly add flour and salt on the lowest speed until just combined.
- Fold in chopped maraschino cherries by hand.
- Roll dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
- Bake for 8 to 10 minutes until edges are lightly golden.
- Immediately press a milk chocolate kiss into the center of each cookie, gently pressing down.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring.
Notes
- Use room temperature butter for easier mixing.
- Store cookies in an airtight container for up to 3 days.
- Substitute chocolate kisses with other chocolate candies if desired.
- Chilling dough is optional but helps prevent spreading.
