Can I freeze Cherry Kiss Cookies after baking them?

Yes, you can freeze Cherry Kiss Cookies after baking, though for best results, it’s recommended to freeze the dough instead. If you choose to freeze the baked cookies, place them in a single layer in an airtight container and separate layers with parchment paper. Thaw at room temperature. Keep in mind that the Hershey’s Kisses may develop a white “bloom” from temperature changes, which is harmless but affects appearance.

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries aren’t ideal for this recipe because of their high moisture content. Maraschino cherries are candied and much sweeter, which helps achieve the signature taste and texture of Cherry Kiss Cookies. If you only have fresh cherries, you’ll need to pit, chop, and drain them well — and consider increasing the sugar slightly to compensate.

Why don’t these cookies use eggs or baking powder?

Cherry Kiss Cookies are a shortbread-style cookie, which naturally contains no egg or leavening agents. This results in a tender, dense, and crumbly texture that melts in your mouth — similar to a meltaway cookie. The absence of eggs also makes them a great option for those with egg allergies or looking for an egg-free cookie recipe.

Cherry Kiss Cookies – Easy Holiday Favorite Recipe

Name: Cherry Kiss Cookies
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup confectioners’ sugar; 1/2 teaspoon salt; 2 teaspoons maraschino cherry juice (from the jar); 1/2 teaspoon almond extract; 6 drops red food coloring (optional); 2 1/4 cups all-purpose flour; 2/3 cup chopped maraschino cherries; About 30 Hershey’s chocolate Kisses, unwrapped

Description

Cherry Kiss Cookies are tender, buttery shortbread cookies infused with maraschino cherries and almond extract, then topped with a classic Hershey’s Kiss. With their pretty pink hue and rich cherry-chocolate flavor, they’re perfect for holidays, baby showers, or everyday indulgence.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons maraschino cherry juice (from the jar)
1/2 teaspoon almond extract
6 drops red food coloring (optional)
2 1/4 cups all-purpose flour
2/3 cup chopped maraschino cherries
About 30 Hershey’s chocolate Kisses, unwrapped

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Instructions

Preheat oven to 350°F (175°C).
In a large mixing bowl, beat the softened butter, confectioners’ sugar, and salt on low speed until combined, then increase to medium and beat until light and fluffy (about 2 minutes).
Add maraschino cherry juice, almond extract, and red food coloring (if using). Mix until incorporated.
Stir in chopped maraschino cherries.
Gradually add the flour on low speed, mixing until just combined.
Scoop dough into 1-inch balls (about 1½ tablespoons per ball) and place on an ungreased baking sheet, spacing them 2 inches apart.
Bake for 8–10 minutes, or until the bottoms are just starting to turn golden.
Immediately press a Hershey’s Kiss into the center of each warm cookie. Cookies will crack slightly around the edges—this is normal.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Do not substitute granulated sugar for confectioners’ sugar—it affects the texture.
Use a cookie scoop for uniform cookie size.
Do not touch the Hershey’s Kisses after placing them on hot cookies; they will soften but hold shape once cooled.
The dough contains no eggs or leavening agents by design.
Red food coloring is optional but enhances the pink color.

Prep Time: 30 minutes
Cook Time: 9 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 9g
Sodium: 45mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg