Delight your taste buds with these simple and utterly charming Cherry Kiss Cookies, a perfect treat for any occasion that melts in your mouth with a burst of sweet cherry flavor. This recipe is incredibly useful for anyone seeking a quick, homemade cookie that’s both incredibly appealing and delightfully easy to assemble, making them a go-to for last-minute gatherings or just a sweet craving.
Key Ingredients for Cherry Kiss Cookies
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon almond extract (optional, but highly recommended for an enhanced cherry flavor)
- 1/2 cup (about 100g) maraschino cherries, drained and finely chopped (reserve a few for topping if desired)
- Additional granulated sugar for rolling
How to Make Cherry Kiss Cookies
These Cherry Kiss Cookies are a breeze to whip up, promising a tender, buttery crumb with delightful pockets of sweet cherry flavor that will have everyone asking for seconds. The preparation is straightforward, perfect for bakers of all levels, and the result is incredibly satisfying, with a wonderful balance of sweetness and a hint of tart from the cherries. The total preparation and baking time is approximately 30-35 minutes, making them an excellent choice for a quick baking project.
Step-by-Step Instructions
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy. This process incorporates air, which will contribute to the cookies’ delicate texture. Beat on medium speed for about 2-3 minutes.
- Add the Wet Ingredients: Beat in the large egg and vanilla extract until well combined. If you’re using almond extract, add it now for an extra layer of flavor that beautifully complements the cherry. Mix until everything is smoothly incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Scrape down the sides of the bowl as needed.
- Incorporate the Cherries: Gently fold in the finely chopped maraschino cherries. Ensure they are evenly distributed throughout the dough. If you reserved any cherries for topping, set them aside now.
- Chill the Dough (Optional but Recommended): For easier handling and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is particularly helpful during warmer months or if your butter was a bit too soft.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Shape the Cookies: Once the dough is chilled (or if skipping chilling, proceed carefully), scoop rounded tablespoons of dough and roll them into balls. Then, roll each ball generously in the extra granulated sugar. This sugar coating creates a lovely crisp exterior and a shimmering appearance.
- Bake the Cookies: Place the sugared cookie balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for expansion.
- Add Cherry Topping (Optional): If you reserved maraschino cherries, gently press one or half a cherry into the top of each cookie ball before baking. This adds a beautiful visual appeal and an extra burst of cherry.
- Bake Until Golden: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will appear slightly soft in the middle when they come out of the oven; they will continue to firm up as they cool.
- Cool the Cookies: Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly.
Why You’ll Love This Cherry Kiss Cookies
Prepare to fall head over heels for these adorable Cherry Kiss Cookies, where the delightful pop of sweet cherry encased in a tender, buttery cookie creates a truly irresistible treat. Imagine a cookie that’s as beautiful as it is delicious, boasting a vibrant color and a subtle fruity sweetness that dances on your palate. Unlike more complex cookies, these are wonderfully budget-friendly to make at home, requiring simple pantry staples with the added special touch of those lovely maraschino cherries, making them a cost-effective way to impress.
These cookies are a charming alternative to classic chocolate chip or sugar cookies, offering a unique and joyful flavor experience that’s perfect for brightening any day. The subtle crunch from the sugar-coated exterior gives way to a wonderfully soft interior, making each bite a delightful contrast. So why not ditch the store-bought options and whip up a batch of these delightful Cherry Kiss Cookies for your next bake sale, tea party, or simply for an afternoon pick-me-up?
Storing and Reheating Tips
To keep your Cherry Kiss Cookies fresh and delicious, store them in an airtight container at room temperature. They will stay fresh for up to 3-4 days. Ensure the cookies are completely cooled before storing to prevent condensation, which can make them soggy. If you find they are losing some of their softness before the 3-4 day mark, you can place a slice of bread in the container; the bread will release moisture and help soften the cookies.
For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, you can simply bring them to room temperature or gently warm them in a low-heat oven (around 250°F or 120°C) for a few minutes until they are slightly warmed through, which can sometimes revive their fresh-baked texture.
Final Thoughts
These Cherry Kiss Cookies are a delightful testament to how simple ingredients can create such joyful and delicious results. We sincerely encourage you to give this recipe a try; baking these sweet little gems is sure to bring a smile to your face and a lovely treat to your kitchen.
Cherry Kiss Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy. This process incorporates air, which will contribute to the cookies’ delicate texture. Beat on medium speed for about 2-3 minutes.1 cup unsalted butter, 1/2 cup granulated sugar, 1/4 cup powdered sugar
- Beat in the large egg and vanilla extract until well combined. If you’re using almond extract, add it now for an extra layer of flavor that beautifully complements the cherry. Mix until everything is smoothly incorporated.1 large egg, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients.2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Scrape down the sides of the bowl as needed.
- Gently fold in the finely chopped maraschino cherries. Ensure they are evenly distributed throughout the dough. If you reserved any cherries for topping, set them aside now.1/2 cup maraschino cherries
- For easier handling and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is particularly helpful during warmer months or if your butter was a bit too soft.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Once the dough is chilled (or if skipping chilling, proceed carefully), scoop rounded tablespoons of dough and roll them into balls. Then, roll each ball generously in the extra granulated sugar. This sugar coating creates a lovely crisp exterior and a shimmering appearance.granulated sugar
- Place the sugared cookie balls onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for expansion.
- If you reserved maraschino cherries, gently press one or half a cherry into the top of each cookie ball before baking. This adds a beautiful visual appeal and an extra burst of cherry.1/2 cup maraschino cherries
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will appear slightly soft in the middle when they come out of the oven; they will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly.