Cherry Kiss Cookies are sweet little treats with a delightful twist! These soft cookies are filled with cherry goodness and topped with a chocolate kiss for a perfect touch.
They’re so yummy, you might want to hide them from your friends! I love baking these because they always bring smiles, and who doesn’t want a sweet cherry surprise? 🍒
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness without additional salt. You can substitute it with margarine or a vegan butter if needed, but the flavor might be slightly different.
Sugar: Granulated sugar gives the cookies their sweetness and helps in achieving the right texture. For a healthier option, you could use coconut sugar or a sugar substitute designed for baking.
Almond Extract: This adds a lovely nutty flavor. If you don’t have it on hand, vanilla extract can work, but the cookies will have a different taste. Some folks even enjoy using a few drops of cherry extract for extra flavor!
Flour: All-purpose flour is standard, but if you’re gluten-free, substitute with a gluten-free all-purpose blend. The texture will differ but should still taste great.
Candy Kisses: Cherry-flavored candy kisses are key for the classic look and taste. If you can’t find them, any similar flavored chocolate or even cherry gelatin candies can work as fun alternatives.
How Do You Ensure Perfect Cookies Every Time?
Making sure your cookies turn out perfectly can be tricky, but here are some tips. Start by creaming the butter and sugar until it’s light and fluffy—this adds air to your cookies, helping them rise.
- Mix eggs in one at a time for even blending.
- Don’t overmix once you add the dry ingredients, or your cookies can become tough. Just mix until everything is combined.
- Use a measuring cup to scoop dough, so your cookies are evenly sized and bake uniformly.
- Keep an eye on the baking time; underbaking can keep them soft, while overbaking can make them hard. Look for a faint crack on top and only bake until they’re set.
Finally, remember to let them cool slightly on the sheet before transferring; this lets the candy kisses mold into place without sliding off. Happy baking!
How to Make Cherry Kiss Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Pink or red food coloring (optional, for the cookie dough)
For the Topping:
- About 36 cherry-flavored candy kisses (or similar, shaped like lips)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and another 8-10 minutes for baking. Allow some extra time for the cookies to cool once they’re out of the oven. Overall, you can have these delightful Cherry Kiss Cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Start your adventure by preheating your oven to 350°F (175°C). Take your baking sheets and line them with parchment paper or silicone baking mats. This will help prevent the cookies from sticking and make cleanup easier!
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer or a sturdy spoon to cream them together until the mixture becomes light and fluffy. This step is important as it incorporates air into the dough, making the cookies light!
3. Mix in the Eggs and Extracts:
Next, beat in the eggs one at a time, ensuring each one is fully mixed before adding the next. Then, pour in the almond extract and the vanilla extract, mixing well. The aroma will be absolutely delightful!
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This helps evenly distribute the baking powder and salt throughout the dough.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients. Mix gently until everything is just combined. If you want, you can add a few drops of pink or red food coloring now to give your cookie dough a fun rosy hue—just mix until it’s evenly distributed!
6. Scoop and Shape the Cookies:
Using a cookie scoop or your hands, take about 1-inch sized balls of dough and place them on the prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
7. Bake the Cookies:
Pop the baking sheets into the preheated oven and bake the cookies for 8-10 minutes. Keep an eye on them; they should be just set and have faint cracks on top, while still being soft. You want them to look like little clouds!
8. Add the Cherry Candy Kisses:
As soon as the cookies come out of the oven, it’s time for the fun part! Gently press one cherry-flavored candy kiss into the center of each warm cookie. The warmth will help melt the candy a bit, keeping it nice and snug!
9. Cool Down:
Let the cookies cool on the baking sheet for several minutes. This helps them firm up a little before you transfer them to a wire rack. Once they’re cool enough to handle, move them to a wire rack to cool completely.
10. Enjoy Your Cookies:
Once cooled, your charming Cherry Kiss Cookies are ready to be enjoyed! They are perfect for sharing on Valentine’s Day or any special occasion. Grab a plate and dig in!
Happy baking!
Can I Substitute the Almond Extract?
Yes, you can substitute almond extract with vanilla extract for a different flavor profile. If you’re looking for a unique twist, try adding a few drops of cherry extract instead!
What If I Don’t Have Cherry Candy Kisses?
No problem! You can use any flavored chocolate candy as a substitute. Alternatively, cherry gelatin candies shaped like lips can also work well for a fun topping.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them, but be sure to bring them to room temperature before serving for the best texture.
Can I Freeze the Dough?
Absolutely! Before baking, you can freeze the cookie dough balls for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer bag. When you’re ready to bake, thaw them in the fridge overnight, then bake as per the recipe instructions.
