13 Classic and New Cherry Kiss Cookie Recipes

0 Shares

Something about cherry kiss cookies just screams celebration. Whether you’re baking the classic Hershey’s version or trying a trendy twist, these sweet, buttery treats with a cherry center are perfect for holidays, potlucks, or a cozy afternoon snack. Get ready to pucker up for 13 irresistible recipes that will have everyone reaching for more.

Classic Cherry Kiss Cookie

Ready to bake a cookie that's equal parts nostalgic and next-level? These Classic Cherry Kiss Cookies pack a buttery vanilla base with a sweet maraschino cherry center—baked golden, soft, and absolutely irresistible.

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

Ingredients

For the Dough

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large pasture-raised egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt

For the Filling

24 maraschino cherries with stems, patted dry

For the Glaze

1 cup confectioners' sugar, sifted
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Set aside.
In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed.
Add the lightly beaten egg and vanilla extract, beating until fully incorporated.
Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Do not overmix.
Chill the dough in the refrigerator for at least 30 minutes. This prevents spreading and ensures a thicker, softer cookie.
Scoop tablespoon-sized portions of dough (about 1 inch balls) and roll between your palms. Place them 2 inches apart on the prepared baking sheets.
Gently press a maraschino cherry (stem pointing up) into the center of each dough ball, pressing until the cherry is partially submerged and the dough slightly cracks around it.
Bake for 10 to 12 minutes, until the edges are set and just starting to turn golden brown. The centers will look slightly soft—that’s the secret to chewy cookies.
Let the cookies cool on the baking sheet for 5 minutes. The residual heat finishes setting the structure. Then transfer to a wire rack to cool completely.
For the glaze: In a small bowl, whisk together sifted confectioners' sugar, milk, and vanilla until smooth. Drizzle over cooled cookies and let set for 10 minutes before serving.

Unbelievably soft and buttery, with that sweet-tart cherry surprise in every bite. These cookies are perfect for holiday cookie exchanges or a simple afternoon treat—and they look stunning on any dessert platter.

Chocolate Cherry Kiss Cookie

Crush your cookie cravings with these Chocolate Cherry Kiss Cookies—rich fudge meets sweet maraschino cherry in every bite. Forget boring desserts; this is a cheat day MVP that takes 20 minutes of hands-on work.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Dough

1 1/2 cups unbleached all-purpose flour
1/3 cup Dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup unsalted butter, cubed and softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large pasture-raised egg, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup whole milk

For the Filling and Topping

24 maraschino cherries with stems, drained and patted dry
24 milk chocolate kisses, unwrapped

Instructions

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add egg and vanilla; beat until combined. Reduce speed to low, then add flour mixture alternately with milk, beginning and ending with flour mixture. Mix just until dough comes together—do not overmix.
Cover bowl with plastic wrap and refrigerate dough for at least 1 hour (or up to 3 days). Chilling firms the butter, preventing spread and creating a fudgy texture.
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Scoop dough by heaping tablespoonfuls (about 1.5 inches in diameter) and roll into balls. Place 2 inches apart on prepared sheets.
Bake for 8-10 minutes, until edges are set and tops look slightly cracked. The centers should still appear soft—they will continue setting out of the oven. For chewier cookies, pull them at 8 minutes.
Immediately after removing from oven, gently press one cherry into the center of each cookie, then top with a chocolate kiss, pressing lightly so the kiss adheres. Work quickly while cookies are hot.
Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The chocolate kiss will soften slightly but hold its shape.

Keen on sharing? These cookies are dangerously delicious—best enjoyed warm with a glass of cold milk. The combination of fudgy chocolate, burst of cherry, and creamy kiss creates a perfect trifecta of textures that will have you reaching for another.

Almond Cherry Kiss Cookie

Get ready to bake the cookie of your dreams: a buttery almond flour base meets a jewel-like cherry preserve center for a nutty, aromatic kiss.

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

Ingredients

1 ½ cups superfine almond flour
¼ cup organic cane sugar
¼ tsp fine sea salt
½ cup unsalted butter, softened
1 pasture-raised egg yolk, lightly beaten
1 tsp vanilla bean paste
¼ cup cherry preserves
2 tbsp sliced almonds

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Tip: For even browning, avoid dark-colored pans.
In a medium bowl, whisk together almond flour, sugar, and salt.
In a large bowl, using an electric mixer, beat softened butter until creamy. Add egg yolk and vanilla bean paste; beat until combined.
Gradually add dry ingredients to butter mixture; mix until a soft dough forms. Chill dough for 10 minutes to firm up. Tip: Chilling prevents spreading and makes rolling easier.
Scoop dough by rounded tablespoonfuls (about 1-inch balls) and place on prepared sheets, 2 inches apart.
Using your thumb or the back of a teaspoon, make an indentation in the center of each ball. Tip: If dough cracks, gently press edges back together.
Fill each indentation with about ½ teaspoon cherry preserves.
Sprinkle a few sliced almonds over each cookie.
Bake for 10-12 minutes, until edges are golden brown. Cool on sheet for 5 minutes, then transfer to wire rack. Tip: Letting cookies rest on sheet prevents breakage due to delicate almond flour.

Dense yet tender, these cookies offer a nutty crunch from the almond flour that melts into a sweet-tart cherry kiss. Perfect for afternoon tea or a sophisticated dessert platter.

Coconut Cherry Kiss Cookie

Yeah, this cookie is your new obsession. Shredded coconut dough meets a cherry jam kiss—baked until golden. One bite, tropical vibes.

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

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large pasture-raised egg, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 1/2 cups unsweetened shredded coconut
1/2 cup cherry jam (seedless preferred)

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the lightly beaten egg and vanilla extract until combined.
In a separate bowl, whisk together flour, fine sea salt, and baking powder.
Gradually add dry ingredients to wet mixture, mixing until just combined.
Fold in unsweetened shredded coconut until evenly distributed. Tip: Chilling the dough for 30 minutes prevents spreading and keeps the cookie thick.
Scoop tablespoon-sized dough balls and place on prepared sheets, 2 inches apart.
Make an indentation in each ball using your thumb or the back of a spoon. Tip: Lightly dampen your thumb to prevent sticking.
Fill each indentation with about 1/2 teaspoon cherry jam. Tip: Use a piping bag or a small teaspoon for neat filling.
Bake for 12-14 minutes, until edges are golden brown and the jam is bubbly.
Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Dense, chewy, with a jammy surprise in the middle. These cookies stay soft for days. Try them with a scoop of vanilla ice cream for a tropical sundae twist.

White Chocolate Cherry Kiss Cookie

Not your average cookie—this one's a creamy, chewy dream stuffed with white chocolate chips and tart dried cherries. Get ready to bake the most indulgent kissable cookie of the year.

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

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large pasture-raised eggs, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups white chocolate chips
1 cup dried cherries, coarsely chopped
1/2 cup heavy cream, for brushing

Instructions

Preheat oven to 375°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and sea salt; set aside.
In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add beaten eggs and vanilla extract; mix on low until just combined, scraping down sides as needed.
Gradually add flour mixture, mixing on low until no dry streaks remain. Do not overmix.
Fold in white chocolate chips and chopped dried cherries using a rubber spatula until evenly distributed.
Chill dough in refrigerator for 20 minutes to prevent spreading—this ensures a thicker, chewier cookie.
Scoop dough into 1.5-tablespoon balls and place 2 inches apart on prepared baking sheets.
Brush tops lightly with heavy cream for a shiny, bakery-style finish.
Bake one sheet at a time for 10-12 minutes, until edges are golden and centers appear slightly underdone.
Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The residual heat firms the center while keeping it soft.
For extra indulgence, press a few extra white chocolate chips onto warm cookies immediately after baking.

Bite into one and you'll get a crisp edge, a soft, buttery center, and bursts of sweet white chocolate and tangy cherry. Serve them slightly warm with a glass of cold milk—or sandwich two with vanilla ice cream for an epic dessert.

Gluten-Free Cherry Kiss Cookie

Ready for a cookie that screams romance without the gluten? This Gluten-Free Cherry Kiss Cookie is a celiac-safe showstopper with a secret cherry center that melts in every bite. Bold flavor, zero compromise.

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

Ingredients

1 ¾ cups gluten-free flour blend (with xanthan gum)
½ cup almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup unsalted butter, softened
¾ cup organic granulated sugar
1 pasture-raised egg, lightly beaten
1 teaspoon vanilla extract
½ cup cherry preserves (seedless)
¼ cup confectioners' sugar, for dusting

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together gluten-free flour blend, almond flour, baking soda, and sea salt. Set aside.
In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the beaten egg and vanilla extract; beat until fully incorporated, scraping down sides as needed.
Gradually add the dry mixture to the wet, mixing on low until a soft dough forms. Do not overmix.
Cover dough and refrigerate for 30 minutes. Chilling prevents spreading and keeps the cherry center intact.
Using a 1.5-tablespoon cookie scoop, portion dough and roll into balls. Place 2 inches apart on prepared sheets.
Press your thumb or the back of a teaspoon into each ball to create a deep well. Drop about ½ teaspoon cherry preserves into each indentation.
Bake for 12–14 minutes, rotating sheets halfway through, until edges are lightly golden and centers are set. Tip: Underbake slightly for a tender texture.
Cool on baking sheet for 5 minutes, then transfer to a wire rack. Dust generously with confectioners' sugar while still warm.

Every bite delivers a buttery, tender crumb with a surprise cherry kiss. Perfect for Valentine's Day or a cozy night in—these gluten-free gems vanish fast.

Vegan Cherry Kiss Cookie

Let's cut the fluff: these Vegan Cherry Kiss Cookies are the perfect balance of tender, buttery cookie and sticky-sweet cherry jam. They're dairy-free, egg-free, and ridiculously easy to whip up.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

1/2 cup plant-based butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cherry preserve
1/2 cup powdered sugar for dusting

Instructions

Step 1: Whisk together 1 tablespoon ground flaxseed and 3 tablespoons water in a small bowl. Let sit for 5 minutes to thicken into a flax egg.
Step 2: In a large bowl, cream together 1/2 cup softened plant-based butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar with an electric mixer until light and fluffy, about 2 minutes.
Step 3: Beat in the prepared flax egg and 1 teaspoon vanilla extract until well combined.
Step 4: In a separate bowl, whisk 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix; stop as soon as no streaks of flour remain.
Step 5: Cover the dough and refrigerate for at least 30 minutes. Chilling prevents spreading and yields a thicker cookie.
Step 6: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Place them 2 inches apart on prepared sheets.
Step 8: Using your thumb or the back of a teaspoon, make an indentation in the center of each dough ball. Fill each indentation with about 1/2 teaspoon cherry preserve.
Step 9: Bake for 10-12 minutes, until edges are lightly golden but centers are still soft. For chewier cookies, bake on the lower end.
Step 10: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar while still slightly warm for a beautiful finish.

Rich, buttery, and bursting with cherry flavor, these cookies strike the perfect balance between crisp edges and soft centers. Serve them with a glass of plant-based milk or as a sweet ending to any meal.

Oatmeal Cherry Kiss Cookie

Just one bite and you'll be hooked—these Oatmeal Cherry Kiss Cookies are impossibly chewy, warmly spiced, and studded with tart dried cherries that pop in every bite.

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

Ingredients

Dry Ingredients

1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large pasture-raised egg, lightly beaten
1 teaspoon pure vanilla extract

Add-ins

1 cup dried tart cherries, roughly chopped

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together rolled oats, all-purpose flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat softened unsalted butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: For extra chewy cookies, use melted butter instead and chill the dough for 30 minutes—this prevents spreading.
Add the lightly beaten egg and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Avoid overmixing; it toughens the cookies.
Fold in the chopped dried cherries with a rubber spatula until evenly distributed. For even sizing, use a 1.5-tablespoon cookie scoop to portion the dough.
Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. For picture-perfect cookies, slightly flatten each ball with your palm.
Bake for 10-12 minutes, until the edges are golden brown and the centers still look slightly soft and puffed. The visual cue: when the bottoms are just set, they're done.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This short rest ensures a chewy center and crisp edge.

Zingy tart cherries pop against the warm cinnamon and chewy oats—perfect with a glass of cold milk or crumbled over vanilla ice cream for an extra easy dessert.

Cherry Cheesecake Kiss Cookie

Zoom in on the cookie that's about to break the internet: Cherry Cheesecake Kiss Cookie. Cream cheese filling meets sweet-tart cherry topping for a tangy, creamy explosion in every bite. No chill time, no fuss—just pure, addictive flavor.

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

Ingredients

1 cup unsalted butter, softened
4 oz full-fat cream cheese, softened
1 cup granulated sugar
1 large pasture-raised egg, lightly beaten
1 tsp vanilla bean paste
2 cups all-purpose flour
1/2 tsp fine sea salt
1/4 cup powdered sugar
1/3 cup cherry preserves, preferably seedless
24 fresh or maraschino cherries, for garnish

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together 1 cup unsalted butter, 2 oz cream cheese (reserve remaining 2 oz for filling), and 1 cup granulated sugar until light and fluffy, about 3 minutes.
Beat in the egg and vanilla bean paste until fully combined.
In a separate bowl, whisk together 2 cups all-purpose flour and 1/2 tsp fine sea salt. Gradually add dry ingredients to wet mixture, mixing just until a soft dough forms. (Tip: Don't overmix, or cookies will be tough.)
In a small bowl, beat remaining 2 oz cream cheese with 1/4 cup powdered sugar until smooth for the filling. Set aside.
Scoop dough by rounded tablespoons (about 1.5 inches) and roll into balls. Place on prepared baking sheets 2 inches apart.
Using your thumb or the back of a 1/2 teaspoon measure, create a deep indent in the center of each dough ball. (Tip: If dough cracks, gently press edges back together.)
Fill each indent with about 1/2 teaspoon of the cream cheese mixture. Top with a small dollop (about 1/4 teaspoon) of cherry preserves.
Bake for 10-12 minutes, until edges are lightly golden but centers are still soft. (Tip: Underbake slightly for a tender texture; they'll firm up as they cool.)
Immediately after removing from oven, gently press a cherry into the center of each cookie. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Kissed with a glossy cherry and a creamy tangy center, these cookies are pure bliss. Serve them slightly warm for a gooey cheesecake-like bite, or at room temp for a firmer texture. They pair outrageously well with a cold glass of milk or a dollop of whipped cream.

Dark Chocolate Cherry Kiss Cookie

Cocoa-dusted, cherry-kissed, and dangerously dark—these cookies are a bittersweet love affair. One bite, and you're hooked.

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

Ingredients

1 cup European-style unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large pasture-raised egg, lightly beaten
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup dark chocolate chips (60-70% cacao)
1 cup dried tart cherries

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, whisk together all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt. Set aside.
In a large bowl, beat softened European-style unsalted butter with granulated sugar and packed light brown sugar on medium speed until light and fluffy, about 3 minutes. (Tip: Butter should be at cool room temperature for proper creaming.)
Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture; beat until combined, scraping down sides as needed.
Gradually add the dry ingredient mixture to the wet mixture, mixing on low just until incorporated—do not overmix. (Tip: Overworking develops gluten and makes cookies tough.)
Fold in dark chocolate chips and dried tart cherries using a rubber spatula. (Tip: For even distribution, toss cherries with a teaspoon of flour before adding.)
Chill the dough for 30 minutes to prevent spreading and intensify flavor. (Tip: Chilling also deepens the cocoa note.)
Using a 1.5-tablespoon cookie scoop, drop rounded balls of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 12 minutes, rotating pans halfway, until edges are set and tops look slightly cracked. Center will appear soft.
Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

A tangle of fudgy richness and tangy cherry bursts, these cookies beg for a cold glass of milk—or a solo midnight snack. The contrast of deep dark cocoa and tart fruit makes every bite a miniature indulgence.

Mint Chocolate Cherry Kiss Cookie

Ooh, these cookies are a flavor bomb: cool peppermint, rich chocolate, and a surprise cherry center. One bite and you're hooked.

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

Ingredients

Cookie Dough

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large pasture-raised eggs, lightly beaten
1 teaspoon peppermint extract
2 cups semisweet chocolate chips
24 maraschino cherries, drained and patted dry

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time, beating well after each. Mix in peppermint extract.
Gradually add flour mixture, mixing until just combined. Fold in chocolate chips.
For each cookie, take 1 tablespoon of dough, flatten slightly, place one cherry in the center, and wrap dough around cherry, sealing edges. Roll into a ball. (Tip: Pat cherries dry to avoid excess moisture.)
Place dough balls 2 inches apart on prepared sheets. (Tip: Chill dough 30 minutes if too sticky for easier handling.)
Bake 10-12 minutes until edges are golden but centers are still soft. (Tip: Do not overbake; cookies firm up as they cool.)
Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Finish with a flaky sea salt sprinkle for a sweet-salty crunch. These cookies are best served warm with a cold glass of milk—pure bliss.

Cherry Pistachio Kiss Cookie

Unleash the crunch. These Cherry Pistachio Kiss Cookies are your new obsession: a buttery shortbread base, a pool of tart cherry jam, and a shower of pistachio crumble that cracks with every bite.

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

Ingredients

Cookie Dough

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk, pasture-raised
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon fine sea salt

Pistachio Crumble

1/2 cup shelled pistachios, finely chopped
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted

Filling

1/2 cup cherry jam (preferably with chunks)
1 teaspoon fresh lemon juice

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, beat softened unsalted butter and granulated sugar with an electric mixer on medium-high until light and fluffy, about 2 minutes.
Beat in the egg yolk and vanilla extract until combined.
In a separate bowl, whisk together flour and salt. Gradually add to butter mixture, mixing on low until just combined. Do not overmix. Chill dough for 20 minutes in the refrigerator—this prevents spreading.
Meanwhile, make the pistachio crumble: In a small bowl, stir together finely chopped pistachios, flour, and sugar. Drizzle in melted butter and toss with a fork until clumpy. Set aside.
In a small bowl, stir cherry jam with lemon juice to brighten the flavor.
Scoop tablespoon-sized balls of dough (about 20g each) and roll between palms to smooth. Roll each ball in the pistachio crumble, pressing gently to adhere, then place 2 inches apart on prepared baking sheets.
Use your thumb or the back of a teaspoon to make an indentation in the center of each cookie, about 1/2 inch deep.
Spoon about 1/2 teaspoon of the cherry jam mixture into each indentation. Be careful not to overflow—the jam will spread slightly during baking.
Bake for 10-12 minutes, until edges are lightly golden and crumble is fragrant. The centers should still look slightly soft when you remove them; they'll set as they cool.
Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The jam will thicken as it cools.

Go ahead—bite in. The crisp shell gives way to a tender cookie, then a burst of cherry, and finally that nutty green crunch. Serve these with a cold glass of milk or espresso for a moment that tastes like pure indulgence.

Sugar-Free Cherry Kiss Cookie

You want a cookie that's keto, cherry-kissed, and utterly addictive? This stevia-sweetened almond flour gem packs a cherry bomb in every bite—no sugar, all flavor.

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

Ingredients

Cookie Dough

1 ½ cups finely ground almond flour
⅓ cup granulated stevia-erythritol blend
¼ teaspoon xanthan gum
¼ teaspoon fine sea salt
¼ cup unsalted grass-fed butter, softened
1 large pasture-raised egg, lightly beaten
½ teaspoon vanilla bean paste
½ teaspoon cherry extract (optional)

Cherry Filling

12 pitted dark cherries (fresh or frozen, thawed and patted dry)
1 tablespoon powdered stevia-erythritol blend

Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, stevia-erythritol blend, xanthan gum, and salt until no lumps remain.
Add softened butter, beaten egg, vanilla bean paste, and cherry extract (if using). Stir until a cohesive dough forms—it should be slightly sticky but hold together.
Chill the dough in the refrigerator for 10 minutes. This prevents spreading and keeps cookies thick.
Meanwhile, toss the pitted cherries with powdered stevia-erythritol blend in a small bowl; set aside.
Scoop dough into 12 equal portions (about 1 tablespoon each), roll into balls, and place 2 inches apart on the prepared baking sheet.
Using your thumb or the back of a ¼ teaspoon, press a deep indent into the center of each dough ball.
Place one coated cherry into each indent, pressing gently so it sits flush with the dough surface.
Bake for 10–12 minutes, until edges are golden brown and centers are set but still soft. Do not overbake—cookies firm up as they cool.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cherry will settle into a jammy center.

Perfectly tender with a nutty almond crumb and a surprise cherry burst that’s just sweet enough. Serve them warm with a glass of unsweetened almond milk, or crumble over keto vanilla ice cream for an instant sundae upgrade.

Conclusion

Here’s a sweet collection of cherry kiss cookies that bring both nostalgia and fresh twists. I hope you enjoy trying them as much as I did. Drop a comment with your favorite and share this roundup on Pinterest to spread the cherry love!

0 Shares