Cherry Kiss Cookies
Yield: 28 cookies
  • 1 cup butter (2 sticks), room temperature
  • 1 cup confectioners’ sugar
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1½ teaspoons cherry extract, see note
  • 5 drops red food coloring
  • 2¼ cups all-purpose flour
  • ½ cup chopped maraschino cherries
  • 28 Hershey Kisses, unwrapped
  1. Preheat oven to 350 degrees, making sure oven racks are in the upper and lower thirds positions. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the butter, confectioners’ sugar and salt on low speed to combine then medium-high speed until fluffy, about 3 minutes. Add the vanilla, cherry extract and food coloring. Beat until combined. Add the flour and beat on low until only a few streaks remain. Use a spatula to stir in the chopped cherries.
  3. Use a medium cookie scoop to balls of dough onto the prepared cookie sheets. I put 14 on each of my half sheet pans; the cookies spread a little, but not a lot. Bake for 10-12 minutes, or until a couple of the cookies just start to very lightly brown on the edges. Remove from the oven and immediately press a chocolate kiss into the center of each cookie. Once the cookies have cooled for 2 minutes on the pan, remove to a wire cooling rack to cool completely.
If you don’t have cherry extract, raspberry extract also works really well.
Recipe by Lemon & Mocha at