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Valentine's Day Cherry Cookies

These delightful cookies combine the sweet tartness of maraschino cherries with vanilla and chocolate for an irresistible treat, perfect for celebrating love.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 1/4 cups unsalted butter, softened Room temperature butter is key for a nice, fluffy dough.
  • 1 cup powdered sugar This will add sweetness and a lovely texture to the cookies.
  • 2.5 cups all-purpose flour The foundation of your cookie; measure carefully for the best results.
  • 6 oz maraschino cherries, finely chopped (about 1/4 inch pieces) These add the 'cherry on top' of the flavor profile!
  • 5 tsp maraschino cherry juice Don’t forget to reserve some juice from the cherries; it’s packed with flavor!
  • 1 tsp baking powder For that necessary lift.
  • 1/2 tsp salt Balances out the sweetness.
  • 1 1/2 tsp vanilla extract Pure extract will yield the best flavor.
  • 8 drops red food coloring For that festive Valentine’s touch.
  • 1/4 tsp almond extract Just a hint adds delicious depth to your cookies.
  • 24 pieces chocolate kisses, unwrapped A sweet surprise on top that kids and adults will love!

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Finely chop the maraschino cherries and reserve 5 tsp of the juice.
  3. Unwrap the chocolate kisses and refrigerate them to maintain their shape while baking.
  4. In a large mixing bowl, cream together the softened butter, powdered sugar, baking powder, and salt until light and fluffy, about 2-3 minutes.
  5. Stir in the cherry juice, vanilla extract, almond extract, and red food coloring until well combined.
  6. Gradually add in 2 cups of flour, mixing until a shaggy dough forms.
  7. Gently fold in the chopped cherries and the remaining flour until everything is combined.
  8. Cover the bowl with plastic wrap and chill the dough for about 10 minutes.
  9. Roll tablespoon-sized portions of dough into 1 inch balls and place them on the prepared baking sheet, leaving some space in between.
Baking
  1. Bake for 10-12 minutes until the cookies are set but slightly soft in the center.
  2. Immediately press a chocolate kiss into the center of each cookie as soon as they come out of the oven.
  3. Allow them to cool for 2 minutes on the sheet before transferring to a wire rack.
  4. Refrigerate the cookies for about 10 minutes to set the chocolate.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months. You can make the dough ahead of time and freeze it for convenience.