Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup confectioners sugar
- 1/4 teaspoon salt
- 1 Tablespoon maraschino cherry juice (from the jar)
- 1/4 teaspoon almond, vanilla, or cherry extract
- 2–2 1/2 cups all-purpose flour
- 1 cup chopped maraschino cherries, drained and patted dry
- 1/4 cup granulated white sugar (for rolling)
- 24 Hershey Kisses
Instructions
- In a large bowl, beat the butter, salt, and confectioners sugar with an electric mixer until light and fluffy.
- Add the cherry juice and extract, mixing until smooth.
- Mix in 2 cups of flour on low speed until incorporated. Gradually add additional flour, a few tablespoons at a time, until the dough has a soft, playdough-like consistency and is not sticky.
- Gently stir in the chopped cherries until just combined.
- Scoop dough using a tablespoon-sized scoop, roll into balls, and coat in granulated sugar.
- Chill dough balls for at least 20 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place cookies evenly apart on the baking sheet and bake for 10 minutes, until set.
- Remove from oven and immediately press a Hershey Kiss into the center of each cookie.
- Allow cookies to cool completely before serving.
Notes
- Start with the lower amount of flour and add gradually to avoid dry cookies.
- Pat cherries very dry to prevent excess moisture in the dough.
- These cookies are tender and will not brown much; avoid overbaking.
- Chilling the dough helps the cookies hold their shape.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian