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Sweet Cherry Embrace: Maraschino Kiss Cookies

When I saw this recipe on the Internet I thought of Cherry Bing Candy. Doesn't it look good?

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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.


1 cup unsalted butter, softened to room temperature

1 cup confectioners' sugar

¼ teaspoon salt

1 tablespoon maraschino cherry juice (liquid from the jar of cherries)

¼ teaspoon almond, vanilla, or cherry extract

2 to 2 1/2 cups all-purpose flour

1 cup chopped maraschino cherries, drained

¼ cup granulated white sugar for rolling

24 Hershey Kisses


In a large mixing bowl, cream together softened butter and confectioners' sugar until light and fluffy.

Mix in salt, maraschino cherry juice, and your choice of extract until well combined.

Gradually add flour to the butter mixture, starting with 2 cups and adding more if necessary, until the dough is firm but not dry.

Fold in chopped maraschino cherries.

Shape the dough into 1-inch balls, roll each ball in granulated sugar, and place on the prepared baking sheet.

Bake for 10-12 minutes or until the cookies are set but not brown.

Remove from oven and Immediately press a Hershey Kiss into the center of each cookie.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

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