Cherry Chocolate Kiss Cookies
I saw this easy cherry chocolate kiss cookies recipe on The Curvy Carrot and made them for my son’s Boy Scout cookie exchange. They were easy to make, smelled good while baking, and my children LOVED them! My daughter told me they are her new favorite type of cookie. I adapted the recipe by adding vanilla extract instead of almond extract because I was recently sent some vanilla beans and extract from Dave’s Dirty Vanilla. I tried the raw dough to make sure I liked how the cookie tasted, and I have to say, I loved the vanilla flavor with the cherry cookies.
Cherry Chocolate Kiss Cookies
Ingredients:
- 1 cup of unsalted butter, softened
- 1 cup of powdered sugar
- 1 tbsp maraschino cherry juice
- ¾ tsp vanilla extract
- 2-3 drops of red food dye (optional)
- 2¼ cups of flour
- ⅛ tsp salt
- ½ cup of maraschino cherries, chopped up
- ¼ cup white sugar, to roll the cookie dough in
- 36 chocolate kisses
How to Make Cherry Chocolate Kiss Cookies
Beat the butter with a mixer until creamy and smooth.
Add the powdered sugar, maraschino cherry juice, vanilla extract, and red food dye (if using); beat with a mixer until smooth.
Mix the flour and salt, then pour in batches into the dough.
Beat until creamy using a hand mixer, wiping the sides of the bowl with a rubber spatula.
Add the cherries and mix well with a rubber spatula.
Place the dough in the refrigerator for 15-30 minutes.
Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.
Roll the cookie dough into small balls, then drop into a small bowl of sugar; roll to coat evenly.
Place the balls on the cookie sheet about 2 inches apart; press your thumb down in the center of the cookie gently. Repeat.
Place into the oven and bake for 13-14 minutes.
Remove them from the oven and immediately place a kiss in the center of each cookie.
Let them sit on the baking sheet for 3-5 minutes before moving them to a wire rack to finish cooling.
Ingredients
- 1 cup of unsalted butter softened
- 1 cup of powdered sugar
- 1 tbsp maraschino cherry juice
- ¾ tsp vanilla extract
- 2-3 drops of red food dye optional
- 2¼ cups of flour
- ⅛ tsp salt
- ½ cup of maraschino cherries chopped up
- ¼ cup white sugar to roll the cookie dough in
- 36 chocolate kisses
Instructions
- Beat the butter with a mixer until creamy and smooth.
- Add the powdered sugar, maraschino cherry juice, vanilla extract, and red food dye (if using); beat with a mixer until smooth.
- Mix the flour and salt, then pour in batches into the dough.
- Beat until creamy using a hand mixer, wiping the sides of the bowl with a rubber spatula.
- Add the cherries and mix well with a rubber spatula.
- Place the dough in the refrigerator for 30 minutes.
- Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.
- Roll the cookie dough into small balls, then drop into a bowl of sugar; roll to coat evenly.
- Place the balls on the cookie sheet about 2 inches apart; press your thumb down in the center of the cookie gently. Repeat.
- Place into the oven and bake for 13-14 minutes.
- Remove them from the oven and immediately place a kiss in the center of each cookie.
- Let them sit on the baking sheet for 3-5 minutes before moving them to a wire rack to finish cooling.
