Cherry sugar cookies topped with a Hershey’s Kiss. Tastes like a chocolate covered cherry, and looks gorgeous on Christmas cookie trays!
Peanut Blossoms are a favorite of so many households (including ours!). I would never dream of going a Christmas without them!
I don’t think it’s possible to improve on the original. However, this version tastes amazing and looks so festive! Serve them alongside your traditional blossoms for a colorful looking cookie tray!
More Cherry Treats:
Chocolate Cherry Blossom Cookies
- 1 Cup 2 Sticks Butter, Softened
- 1 Cup Powdered Sugar
- 2 Teaspoons Maraschino Cherry Liquid
- Red Food Coloring I used Gel
- ½ Teaspoon Vanilla Extract
- 2 ¼ Cups All Purpose Flour
- 10 Oz. Jar Maraschino Cherries
- 3 Tablespoons White Sugar
- 36 Hershey's Kisses Unwrapped
- Preheat oven to 325 degrees Fahrenheit.
- Drain cherries of their liquid, but be sure to reserve ~2 Teaspoons of their juice.
- Cream butter using a mixer or wooden spoon. Gradually stir in powdered sugar a little at a time.
- Stir in cherry juice, red food coloring, and vanilla
- Gradually stir in flour a little at a time. Mix until just combined.
- Fold in cherries.
- Shape dough into ~1 inch balls. Roll in white sugar. Gently flatten using a small juice glass.
- Bake 12-15 minutes ,or until the sides are just beginning to brown. Remove from oven and immediately press a kiss into the middle of each cookie.
You may also enjoy:
Christmas goodies from blogs I love:
Peppermint Ganache Pie via Crazy for Crust
Candy Cane Fudge via Shugary Sweets
Chocolate Kiss Powderpuff Cookies via Averie Cooks
Oreo Peppermint Bark via Sing for Your Supper
Red Velvet Cheesecake Cookies via Two Peas and their Pod
Decided to try this recipe out before going to work today. Made a half batch. Very easy recipe. They are light and not too sweet. The dough seemed a bit loose so I added a little bit more flour to tighten it up. Perfection. Definitely keeping this recipe. Gonna see if I can make them look like witch hats for Halloween. 😁
Krystle Smith says
Yay thanks for your feedback. LOVE the idea of witches hats, so creative!
Ok so just got them out of the oven. Turned out perfect,I know a few people said their cookie flattened out to much, so I put the cookies in the fridge to cool the dough for about half hour. They are so pretty😊
Krystle Smith says
Yay so glad thanks for sharing Marianne.
Hi there! I might’ve missed it in the comments, but do they freeze well?
Krystle Smith says
Yes these freeze great! Be sure not to stack them as the little end of the kiss can break off (but they’ll still taste great!).
Super yummy, we make for Christmas every year.
Do you grease the cookie sheets?
I use parchment paper Sherry!
Question: Do I need to flatten the cookie? Won’t it flatten on its own while cooking?
Great question,I do not flatten this time of cookie.
Sue Ney says
Yum, these are our favorite Christmas cookies! I’ve tweaked it a little bit though from yours. Instead of kisses on top, I use mini chocolate chips folded into the dough prior to baking. Chocolate & cherry in every bite! I also use almond extract instead of vanilla, just because I like that flavor combination with cherry. Winners either way!
I love those twists, thanks for sharing them with us Sue!
How do you store these cookies?
I use a plastic dish with wax paper in between the layers.
Looks pretty and easy!! Question though, how much red food dye do you use? Thought that maybe I’d try green as well, only because I have a grandbaby that has a red dye allergy!!
LOVE the idea of using green Lisa! Did you know that they even make green maraschinos? I used about a teaspoon on gel (it’s pretty potent). I would start with a little and you can always add more.
Just making these now. Found the dough to be very sticky when rolling into balls!! Also cut the cherries in half to make sure there were lots. Mine are more flat than yours but they taste good.
Glad to hear that tasted good Sharon!
If dough is sticky I will sometimes refrigerate for 1-2 hours.
We love this chocolate cherry cookie recipe! I gave it 4 stars instead of 5 only because of the following 2 things: I found that 2 sticks of butter was way way too much. I will try 1 stick next time. Because I used 2 the cookies were “melting” pretty seriously at 325* so I took them out of the oven a few minutes in, was able to scrape them off my baking stone and put the dough back into a stainless steel bowl. In a few minutes when the dough had cooled a bit I sopped up a lot of the butter with a paper towel. Then I re-rolled them and put them in at a pre-heated 400* to help them hold their shape and 4 min in I reduced the temp to 350*. They turned out great this way! I will make again, I’ll just use 1/2 as much butter!
Thanks for sharing your tips Mellissa!