15 Homemade Cherry Kiss Cookie Recipes

Zesty cherry kiss cookies are the perfect blend of sweet and tart, with a chocolate kiss on top. Whether for holidays or casual baking, these 15 irresistible recipes will make your kitchen smell amazing. Dive in for your new favorite cookie!

Classic Cherry Kiss Thumbprint Cookies

Ready for a buttery, jam-filled cookie that's as pretty as it is delicious? These thumbprints are my go-to for holiday baking or a quick sweet fix.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Dough

• 1 cup unsalted butter, softened (I prefer European-style for extra richness)
• 2/3 cup granulated sugar
• 2 large egg yolks, at room temperature (room temp ensures smooth incorporation)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Filling

• 1/2 cup cherry jam (seedless, good quality – Bonne Maman is my favorite)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
3. Add the egg yolks and vanilla extract; beat until well combined, scraping down the bowl as needed.
4. In a medium bowl, whisk the flour and salt together. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms. Tip: do not overmix or the cookies will be tough.
5. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
6. Using your thumb or the rounded end of a wooden spoon, make a deep indent in the center of each ball. Tip: make the indent wide enough to hold the jam without overflowing during baking.
7. Spoon about 1/2 teaspoon of cherry jam into each indent, being careful not to overfill (a little goes a long way).
8. Bake for 12 to 14 minutes, until the edges are lightly golden and the bottoms are set. The cookies will spread slightly.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: cooling on the sheet allows the jam to set before moving.

Every bite delivers a buttery shortbread crumble with a sweet cherry center. These cookies keep well in an airtight container for up to a week—if they last that long. Try swapping cherry for raspberry or apricot jam for a fun twist.

Dark Chocolate Cherry Kiss Cookies

Tart dried cherries and rich dark chocolate make these cookies irresistible. They're fudgy and packed with flavor. No chilling required so you can enjoy them fast.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

• 1 3/4 cups all-purpose flour (I use unbleached)
• 3/4 cup unsweetened cocoa powder (dark cocoa if you have it)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (not melted)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup dried tart cherries (I love Montmorency)
• 1 cup dark chocolate chunks (or chopped bar)

For the Topping

• 24 dark chocolate kisses (unwrap them before baking)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 minutes.
4. Beat in eggs one at a time, then stir in vanilla. Scrape down the bowl as needed.
5. Gradually add the flour mixture to the butter mixture, mixing on low until just combined. Do not overmix.
6. Fold in dried cherries and dark chocolate chunks using a spatula.
7. Drop rounded tablespoons of dough (about 1.5 inches) onto prepared sheets, spacing 2 inches apart.
8. Bake for 10–12 minutes, until edges are set but centers still look soft. Tip: underbake slightly for fudgy texture.
9. Remove from oven. Immediately press one chocolate kiss into the center of each cookie, just until the base is level with the cookie. Tip: work quickly while cookies are hot.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: cookies will set as they cool.

Keep these cookies in an airtight container for up to a week. They stay fudgy and the cherry flavor intensifies over time. Serve with a cold glass of milk for the perfect treat.

White Chocolate Cherry Macadamia Kiss Cookies

Forget the bakery aisle—these cookies are a one-bowl wonder. White chocolate, macadamia nuts, and dried cherries combine in a crispy, buttery base. Perfect for holiday cookie swaps or a quick sweet fix.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened (I prefer European-style for richer flavor)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, room temperature (room temp ensures even incorporation)
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Mix-ins

• 1 cup white chocolate chips (Ghirardelli is my go-to)
• 1 cup macadamia nuts, roughly chopped
• 1/2 cup dried cherries, chopped (tart cherries balance the sweetness)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until creamy, about 2 minutes. Tip: Don't overcream or cookies will spread too much.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture, mixing on low just until combined. Tip: Scrape down the bowl halfway to ensure even mixing.
5. Fold in white chocolate chips, macadamia nuts, and dried cherries until evenly distributed. Tip: Chill dough for 30 minutes for thicker, less spread cookies, but it's optional if you prefer them crispier.
6. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are golden brown and centers are set. The tops should look lightly cracked.
7. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Store these cookies in an airtight container for up to 5 days—if they last that long. Serve with a cold glass of milk or dunk in hot coffee for a quick afternoon pick-me-up.

Almond Cherry Kiss Cookies

A classic shortbread gets a fruity makeover with a cherry kiss on top. These cookies are buttery, nutty, and perfectly sweet—no fuss, just flavor.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 14 minutes

Ingredients

Cookie Dough

• 1 cup unsalted butter, softened (I always use room-temp butter for easy creaming)
• 1/2 cup granulated sugar
• 1 large egg yolk, at room temperature (cold yolk can seize the dough)
• 1 tsp almond extract (pure extract gives the best flavor)
• 2 cups all-purpose flour
• 1/4 tsp salt

Topping

• 1/3 cup cherry preserves (seedless is my preference for smooth texture)
• Optional: 2 tbsp sliced almonds for garnish

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. (Tip: Don't skimp on creaming—it builds structure.)
3. Add the egg yolk and almond extract, then beat until fully combined.
4. In a separate bowl, whisk the flour and salt together. Gradually add the dry ingredients to the butter mixture, mixing on low just until no streaks remain. (Tip: Overmixing makes cookies tough.)
5. Scoop the dough into 1-inch balls (about 1 tbsp each) and place them 2 inches apart on the prepared sheets.
6. Using your thumb or the back of a 1/2 tsp measure, press a deep well into the center of each ball. (Tip: A narrow indentation prevents the jam from spilling out.)
7. Fill each well with about 1/2 tsp of cherry preserves. If using, sprinkle a few sliced almonds on top of the jam.
8. Bake for 12–14 minutes, until the edges are lightly golden and the bottoms are just set. (Tip: The cookies will firm up as they cool, so don't overbake.)
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Rich and buttery with a sweet-tart cherry center, these cookies are perfect for holiday cookie swaps or a simple afternoon treat. They keep well in an airtight container for up to a week—if they last that long.

Coconut Cherry Kiss Cookies

Soft and chewy with a tropical twist, these coconut cherry kiss cookies combine toasted coconut and tart cherry pieces in every bite. They're perfect for a quick dessert or holiday treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature (I prefer room temp eggs for better incorporation)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sweetened shredded coconut, toasted (toast it yourself for deeper flavor)
• 1 cup dried tart cherries, chopped

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3. Beat in egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix; it keeps cookies tender.
6. Fold in toasted coconut and chopped dried cherries until evenly distributed.
7. Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden brown and centers are set but still soft. Tip: Pull them out when they look slightly underdone; they'll continue baking on the sheet for chewy texture.
9. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Soft, chewy, and bursting with tropical flavor, these cookies are a crowd-pleaser. Serve with a glass of cold milk or pack them for picnics and parties. The combination of toasted coconut and tart cherries is irresistible.

Gluten-Free Cherry Kiss Cookies

Putting a twist on classic thumbprints, these gluten-free cherry kiss cookies use almond flour for a nutty, tender crumb. The cherry filling adds just the right sweetness without refined sugar.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the cookies

• 2 cups almond flour (I like super-fine for best texture)
• 1/4 cup coconut flour (absorbs moisture, don't skip)
• 1/2 cup unsalted butter, softened (room temp is key for creaming)
• 1/2 cup coconut sugar (or any granulated sweetener)
• 1 large egg (room temp)
• 1 tsp vanilla extract
• 1/4 tsp salt

For the filling

• 1/4 cup cherry preserves (seedless, preferably with whole fruit pieces)

Optional

• Powdered sugar (for dusting)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, and salt. Set aside.
3. In a large bowl, cream softened butter and coconut sugar until light and fluffy, about 2 minutes (Tip: use a stand mixer for even creaming).
4. Beat in egg and vanilla extract until fully combined.
5. Gradually add dry ingredients to wet mixture, stirring until a soft dough forms. (Tip: if dough is too sticky, chill 10 minutes for easier handling).
6. Scoop dough into 1-inch balls and place on prepared sheets, 2 inches apart.
7. Using your thumb or the back of a teaspoon, press an indentation into the center of each ball.
8. Fill each indentation with about 1/2 teaspoon of cherry preserves. (Tip: don't overfill to avoid overflow during baking).
9. Bake for 10-12 minutes, until edges are lightly golden. (Visual cue: center should still look slightly soft).
10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cool, dust lightly with powdered sugar if desired.

Once you bite in, the almond flour creates a tender, melt-in-your-mouth texture while the cherry stays jammy. These are perfect for holiday cookie swaps or an everyday treat without the gluten guilt.

Vegan Cherry Kiss Cookies

Cherry kiss cookies get a vegan makeover. These oat-based treats are crisp on the outside, soft inside, and filled with sweet cherry jam. No eggs or dairy needed.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 2 cups rolled oats, divided (I use old-fashioned for best texture)
• 1/4 cup coconut oil, melted (refined if you don't want coconut flavor)
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup cherry jam (choose a thick, high-quality one with fruit pieces)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a blender, pulse 1 cup of the rolled oats until they form a fine flour. Tip: Blend in short bursts to avoid overheating.
3. In a large bowl, whisk the oat flour, remaining 1 cup rolled oats, salt, and baking soda.
4. In a separate bowl, whisk together melted coconut oil, maple syrup, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry. Stir with a spatula until a stiff dough forms. If too dry, add 1 tablespoon of water. Tip: Let the dough rest for 5 minutes – the oats will absorb moisture.
6. Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared baking sheet. Flatten each ball slightly with your fingers.
7. Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Fill each with about 1/2 teaspoon of cherry jam.
8. Bake for 10-12 minutes, until the edges are golden brown. Tip: Rotate the pan halfway through for even baking.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Perfectly chewy with a burst of cherry, these cookies are ideal for any occasion. They store well in an airtight container for up to a week. Serve slightly warm for extra gooeyness.

Cherry Kiss Cookies with Cream Cheese Filling

You need to try these soft, tangy cream cheese cookies with a surprise cherry center. They're perfect for Valentine's Day or any time you crave a sweet-tart treat.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

• 1 cup unsalted butter, softened (I prefer European-style for richer flavor)
• 4 oz cream cheese, softened (full fat is best)
• 1 cup granulated sugar
• 1 egg yolk (room temperature works best)
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt

For the Filling and Topping

• 1/2 cup cherry preserves or jam (seedless, I like Bonne Maman)
• 24 maraschino cherries, drained and patted dry (or fresh pitted cherries)
• 1/2 cup powdered sugar for dusting (optional)

Instructions

1. In a large bowl, beat the softened butter and cream cheese together until smooth.
2. Add the granulated sugar and beat until fluffy, about 2 minutes.
3. Mix in the egg yolk and vanilla extract until fully combined.
4. In a separate bowl, whisk the flour and salt together.
5. Gradually add the dry ingredients to the wet, mixing just until no streaks remain. Do not overmix.
6. Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight) — this is key for easy shaping.
7. Preheat your oven to 350°F and line two baking sheets with parchment paper.
8. Scoop tablespoon-sized balls of dough and flatten each slightly in your palm.
9. Place about 1/2 teaspoon of cherry preserves in the center, then top with one maraschino cherry.
10. Gently fold the dough edges over the filling to enclose it completely, rolling into a smooth ball.
11. Place the balls 2 inches apart on the prepared baking sheets.
12. Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft. Do not overbake — they will firm up as they cool.
13. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
14. Once cool, dust with powdered sugar if desired before serving.

Just wait until you taste the tangy cream cheese against the sweet cherry center. These cookies are surprisingly easy yet feel fancy. Serve them with a glass of cold milk or a hot cup of coffee.

Cherry Kiss Icebox Cookies

Zest up your cookie game with these Cherry Kiss Icebox Cookies—crisp, buttery rounds studded with dried cherries and crunchy pecans. The dough chills overnight for perfect slicing and a tender bite.

Serving: 36 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

• 2 1/4 cups all-purpose flour (I like King Arthur for consistent results)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, softened (I use Plugrá for extra richness)
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup dried tart cherries (Montmorency are my favorite)
• 1/2 cup toasted pecans, chopped (toast them for deeper flavor)

Instructions

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. (Tip: Use room temp butter for best creaming.)
3. Add the egg and vanilla extract; beat until combined, scraping down the sides.
4. Gradually add the flour mixture, mixing on low just until no dry streaks remain. Do not overmix.
5. Fold in dried cherries and toasted pecans with a spatula until evenly distributed.
6. Turn the dough out onto a lightly floured surface. Divide in half and shape each half into a log about 10 inches long and 1.5 inches in diameter. (Tip: Roll in wax paper to keep round.)
7. Wrap logs tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight. (Chilling fully ensures clean slices.)
8. Preheat oven to 350°F. Line two baking sheets with parchment paper.
9. Unwrap the logs and slice into 1/4-inch thick rounds. Place on prepared sheets 2 inches apart.
10. Bake for 10-12 minutes, rotating pans halfway through, until edges are golden and centers are set. (Tip: They'll look slightly soft but firm up as they cool.)
11. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Zero leftovers expected—these cookies vanish fast. Perfect with coffee or as a gift. Their crisp edges and chewy cherries keep you coming back.

Cherry Kiss Shortbread Cookies

Versatile shortbread gets a sweet-tart upgrade with dried cherries. These cookies are buttery, tender, and effortlessly elegant—perfect for tea time or gifting.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup unsalted butter, softened (I use European-style for richer flavor)
• 1/2 cup powdered sugar, sifted (no lumps!)
• 1 tsp vanilla extract (pure, not imitation)
• 2 cups all-purpose flour, spooned and leveled
• 1/4 tsp salt
• 3/4 cup dried cherries, roughly chopped (I prefer tart Montmorency)

Instructions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, beat softened butter with an electric mixer on medium speed until creamy, about 30 seconds.
4. Add sifted powdered sugar and beat until light and fluffy, scraping down bowl as needed.
5. Beat in vanilla extract until combined.
6. Gradually add flour mixture, mixing on low just until dough comes together. Don't overmix, or cookies will be tough.
7. Fold in chopped dried cherries with a spatula until evenly distributed.
8. Turn dough onto a lightly floured surface and shape into a log about 2 inches in diameter. Wrap in plastic wrap and chill at least 1 hour or until firm.
9. Slice chilled log into 1/4-inch rounds. Place on prepared baking sheets, spacing 1 inch apart.
10. Bake for 12-15 minutes, until edges are just barely golden. Centers should look set but not brown.
11. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

Meltingly tender with a pop of cherry in every bite, these cookies are dangerously snackable. Serve with afternoon tea or pack in a pretty tin for holiday gifts.

Cherry Kiss Meringue Cookies

Simple yet stunning, these Cherry Kiss Meringue Cookies are light as air with a subtle cherry flavor. They're perfect for when you want a sweet treat without the heaviness. Just a few ingredients create a crisp, melt-in-your-mouth cookie.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

For the meringue

• 4 large egg whites, at room temperature (I always use room temp eggs for the best volume)
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cherry extract
• A few drops pink food coloring (optional, but I love the pretty blush)

Instructions

1. Preheat your oven to 200°F (90°C). Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer, combine egg whites and cream of tartar. Beat on medium speed until foamy, about 1 minute.
3. Gradually add sugar, 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form, about 5-7 minutes. Tip: Adding sugar slowly helps stabilize the meringue.
4. Beat in vanilla and cherry extracts until just combined. If using food coloring, add a few drops and beat until evenly distributed.
5. Transfer the meringue to a piping bag fitted with a large star tip. Pipe small kisses (about 1 inch in diameter) onto the prepared baking sheets, spacing them 1 inch apart.
6. Bake for 60 minutes. Then turn off the oven and let the meringues sit inside for 30 minutes to dry out completely. Tip: Do not open the oven door during baking to prevent cracking.
7. Remove from the oven and let cool completely on the baking sheets. The meringues should be dry and crisp to the touch. Store in an airtight container.

Heavenly light and crisp, these meringues melt in your mouth with a gentle cherry kiss. They’re lovely on their own or as a decoration on cakes. Enjoy the airy sweetness!

Cherry Kiss Chocolate Chip Cookies

Craving a cookie that’s both classic and surprising? These Cherry Kiss Chocolate Chip Cookies deliver a perfect balance of buttery dough, gooey chocolate, and sweet-tart cherry bursts. No fuss, just pure indulgence.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 2 1/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, softened (I prefer room temp for easy creaming)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar (light or dark, both work)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• 1 cup dried cherries (I like tart Montmorency for contrast)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. (Tip: don't skip this step—proper creaming builds structure.)
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Gradually stir the dry ingredients into the wet mixture until just combined. (Tip: overmixing leads to tough cookies; stop when no flour streaks remain.)
6. Fold in chocolate chips and dried cherries with a spatula. (Tip: toss cherries with a little flour first to prevent sinking.)
7. Scoop dough by rounded tablespoons (about 1.5 inches each) onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, rotating pans halfway through, until edges are golden and centers are still slightly soft. (Tip: for thicker cookies, chill dough for 30 minutes before baking.)
9. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Soft-centered with crispy edges, each bite delivers a pop of cherry that cuts through the sweet chocolate. Serve warm with cold milk, or pack them for a picnic—they stay fresh for days.

Cherry Kiss Oatmeal Cookies

Zoom into these hearty cherry kiss oatmeal cookies that pack a cinnamon punch. Perfect for breakfast or a snack, they’re baked wholesome and full of texture.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups rolled oats (I prefer old-fashioned for chewiness)
• 1 1/4 cups all-purpose flour (spoon and level for accuracy)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (heaping is fine)
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (room temp is key)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg (room temp for even mixing)
• 1 tsp vanilla extract
• 3/4 cup dried cherries (tart ones balance the sweetness)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
4. Add egg and vanilla; beat until combined, scraping down sides once.
5. Gradually add dry ingredients to wet, mixing on low until just combined. Do not overmix.
6. Fold in dried cherries until evenly distributed. Tip: Chill dough for 20 minutes to prevent spreading.
7. Using a 1.5-tablespoon cookie scoop, drop rounds onto prepared sheets, spacing 2 inches apart.
8. Bake for 11-13 minutes, rotating pan halfway, until edges are golden and tops are set. Center should still look soft.
9. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Tip: For chewier cookies, remove at 11 minutes.

Give these cookies a try—they’re chewy with pops of cherry and a warm cinnamon finish. Serve with a tall glass of milk or crumbled over ice cream.

Cherry Kiss Sugar Cookies

A soft sugar cookie base gets a sweet cherry kiss in these tender treats. Perfect for Valentine's Day or any time you want a fruity twist on a classic.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

For the Sugar Cookies

• 2 1/2 cups all-purpose flour (spoon and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened (I always use room-temp butter for best texture)
• 1 1/2 cups granulated sugar
• 1 large egg, room temperature (cold eggs can seize the batter)
• 1 teaspoon vanilla extract
• 2 tablespoons whole milk (adds tenderness)

For the Cherry Frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted (sifting eliminates lumps)
• 1 teaspoon cherry extract (or more to taste)
• 1–2 tablespoons whole milk (adjust for consistency)
• A drop of red food coloring (optional, for color)
• 24 maraschino cherries, for topping (the perfect kiss)

Instructions

1. Preheat oven to 375°F.
2. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
4. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2 minutes. (Tip: Use room-temperature butter for better creaminess.)
5. Add egg and vanilla extract; beat until well combined.
6. Gradually add the flour mixture, beating on low until just combined. (Tip: Overmixing toughens cookies; stop as soon as no streaks remain.)
7. Stir in milk until the dough comes together.
8. Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
9. Bake for 10–12 minutes, until edges are lightly golden and centers are set.
10. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. (Tip: Cooling fully prevents frosting from melting.)
11. In a medium bowl, beat softened butter for frosting until creamy.
12. Gradually add powdered sugar, beating until smooth.
13. Beat in cherry extract, milk, and red food coloring (if using) until spreadable. (Tip: Add milk a teaspoon at a time to reach desired consistency.)
14. Frost each cooled cookie with a thin layer of frosting.
15. Top each with a maraschino cherry, pressing gently.

Nothing beats the combination of tender sugar cookie and sweet cherry frosting. These cookies are perfect for sharing or indulging solo. Store in an airtight container for up to 5 days.

Cherry Kiss Linzer Cookies

Once you bite into these Cherry Kiss Linzer Cookies, you'll understand why they're a holiday staple. Buttery shortbread, a secret kiss of cherry jam, and a snowy dusting of powdered sugar—simple, elegant, and addictive.

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Dough

• 1 cup unsalted butter, softened (I prefer European-style for richness)
• 2/3 cup granulated sugar
• 1 large egg yolk (room temp helps it emulsify)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (don't skip—it's the 'kiss')
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour (or finely ground almonds—adds nutty depth)
• 1/2 teaspoon salt

For the Filling & Finish

• 3/4 cup cherry jam (seedless, good quality—I like Bonne Maman)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
2. Add the egg yolk, vanilla, and almond extract. Beat until combined, about 30 seconds.
3. In a separate bowl, whisk together all-purpose flour, almond flour, and salt. Gradually add to the butter mixture, mixing on low until just combined. Dough will be soft.
4. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days). Chilling prevents spreading and makes rolling easier.
5. Preheat oven to 350°F. Line two baking sheets with parchment paper.
6. On a lightly floured surface, roll one disc of dough to 1/4-inch thickness. Use a 2-inch fluted round cutter to cut shapes. Re-roll scraps once. For half the cookies, cut a small heart or circle out of the center using a 1/2-inch cutter (these will be the tops).
7. Place cookies 1 inch apart on prepared sheets. Bake for 10–12 minutes, until edges are just golden. The bottoms should be lightly browned. Overbaking makes them dry.
8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cool, spread about 1/2 teaspoon of cherry jam on the flat side of each solid cookie (the bottoms). Place a cut-out cookie on top, pressing gently so jam peeks through.
10. Dust the sandwiched cookies generously with powdered sugar. Tip: use a fine-mesh sieve for an even snow-like dusting.
11. Let the filled cookies rest for 30 minutes to let the jam set—optional but helps them hold together.

Biting into one reveals a crumbly almond shortbread, a sweet-tart cherry jam center, and a whisper of almond. Serve them on a holiday plate or pack in a tin—they stay fresh for days. Just recrisp in a 300°F oven for 3 minutes if they soften.

Conclusion

Cherished by home bakers everywhere, these 15 Cherry Kiss Cookie recipes bring sweetness and joy to any occasion. Try a few, then comment below with your favorite batch. Don’t forget to pin this roundup on Pinterest for later—happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.