These Cherry Chocolate Kiss Cookies area delicious recipe – perfect for your Christmas desserts table.
Cherry and chocolate go hand in hand so these Cherry Chocolate Kiss Cookies are like the perfect dessert, especially for the holiday season thanks to their pretty red colour.
1 cup slightly softened Butter
1 cup Powdered Sugar
2 tsp Maraschino Cherry liquid
Red Food Colouring
1/4 tsp Vanilla
2 1/4 cup Flour
10 oz jar Maraschino Cherries
2 tbsp Sugar
36 unwrapped Hershey kisses
Preheat the oven to 325.
Line cookie sheet with parchment paper.
Remove cherries from liquid and chop. Reserve 2 teaspoons of liquid.
Cream the butter with a mixer.
Gradually add powdered sugar.
Add 2 teaspoons cherry liquid, red food colouring to reach desired shade and vanilla and mix.
Gradually add flour and mix until combined.
Add cherries and mix until distributed.
Shape into 1″ balls and place the balls on a prepared sheet leaving space all around.
Press gently down on centre of cookie to flatten.
Sprinkle each with a sugar.
Bake 12-15 minutes or until the bottoms are beginning to brown.
Remove from oven and lightly press a kiss into the middle of each.
Transfer to a wire rack to cool.
Cherry Chocolate Kiss Cookies
- 1 cup slightly softened Butter
- 1 cup Powdered Sugar
- 2 tsp Maraschino Cherry liquid
- Red Food Coloring
- 1/4 teaspoon Vanilla
- 2 1/4 cup Flour
- 10 oz jar Marischino Cherries
- 2 tbsp Sugar
- 36 unwrapped Hershey kisses
- Preheat the oven to 325.
- Line cookie sheet with parchment paper.
- Remove cherries from liquid and chop. Reserve 2 teaspoons of liquid.
- Cream the butter with a mixer.
- Gradually add powdered sugar.
- Add 2 teaspoons cherry liquid, red food coloring to reach desired shade and vanilla and mix.
- Gradually add flour and mix until combined.
- Add cherries and mix until distributed.
- Shape into 1" balls and place the balls on a prepared sheet leaving space all around.
- Press gently down on center of cookie to flatten.
- Sprinkle each with a sugar.
- Bake 12-15 minutes or until the bottoms are beginning to brown.
- Remove from oven and lightly press a kiss into the middle of each.
- Transfer to a wire rack to cool.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Created for Frugal Mom Eh by Jen
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
Monday 26th of December 2022
I have been making your recipe for years now, probably since the year you posted it and it is a must have EVERY Christmas season! I’ve also made it for Valentines Day for the pretty red color or any other time we want cookies. Everyone that tries them, loves them, including myself and they are asked for every year lol. The only thing I do different is since we are pure almond extract lovers, I substitute about 1/2 tablespoon of it instead of the vanilla. It’s absolutely delicious with the vanilla, we just love anything made with almond extract, plus I think it enhances the maraschino cherry flavor. Thank you so much for such a wonderful recipe that has turned into a Christmas tradition 🎄🎅🏻🦌❤️
Monday 26th of December 2022
Thanks Karin, I am so glad your friends and family enjoy these cookies! Almond extract is definitely a very good substitute for the vanilla extract. Yum!
Tuesday 22nd of December 2015
made these, made a second batch with green food color looks so festive....wish i made them all green, with the red cherries so pretty
Tuesday 24th of March 2015
Yummy,going to make these for Mothers Day
Saturday 14th of March 2015
These look SO elegant! I am going to make these for my partner's birthday!
Saturday 28th of February 2015
These would sure brighten up a cookie tray