Cherry Cordial Blossom Cookies


Cherry Cordial Blossom Cookies

For the past few years, Hershey has been making kisses with different fillings – cherry, mint, candy cane, caramel, pumpkin spice, raspberry, orange, Irish cream, and probably a few more I missed. They are fun to bake with because of the different flavors. I made these Cherry Cordial Blossom Cookies one year before I saw the cherry kisses. I said next time, I will buy those kisses and make these cookies. Well I did, several times in fact. When I was looking up the recipe this year, I decided to check the date. I posted the recipe in 2008. Three years ago!! I think it’s time for me to reshare this recipe.

Update – This post was last updated on 11/10/12 with better photos, new name, and slightly adjusted recipe.

Cherry Cordial Blossom Cookies
Cherry Cordial Blossom Cookies

I make these Cherry Cordial Blossom Cookies every year. I will admit the cookie part without the cherry pieces is a little…bland. The kisses really bring it together. Make sure there are enough cherry chunks in each ball when you roll them.

Photo from 2011

Photo from 2008

Cherry Cordial Blossom Cookies
Photo from 2012

Yields 12

Cherry Cordial Blossom Cookies
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1/4 cup powdered sugar
1/4 cup butter, softened
1 Tbsp maraschino cherry juice
1/4 tsp almond extract
2/3 cup flour
1/8 tsp salt
1/4 cup maraschino cherries, chopped
12 Hershey's Cherry Cordial Creme Kisses, unwrapped


  1. Preheat oven to 350F. Line one cookie sheet with parchment paper or a silicone mat. Set aside.
  2. In a medium bowl, beat together the sugar, butter, juice, and almond extract. It will look curdled - keep going. Mix in flour and salt. Stir in chopped cherries.
  3. Divide the dough into 12, roll into balls, and place on the cookie sheet. Bake 10-12 minutes or until edges are set. Immediately top each cookie with a kiss, pressing down firmly to flatten out cookies. Remove to cooling rack.


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  1. Helen Gutierrez says:

    I would like to know where I am able to buy cherry kisses. I have been looking for them and unable to find.
    Helen Gutierrez

  2. Currently making these right now, and they are pretty much melting out flat in the oven. I have no idea what I did wrong.
    Is the recipe missing the leavening (baking powder or soda)?

    • No, there isn’t any leavening in this or the original recipe. Spreading typically occurs with the type of fat used. What did you use for the butter? Did you use a half stick of butter that’s meant for baking? If you subbed margarine or even butter in a tub, there would be more water content, which would result in spreading. The other possibility is if your dough was too warm (perhaps a really warm kitchen?) or if your butter was over-softened. Did you make any changes to the ingredient list or directions?

      • Only thing I changed is that I doubled it. That way I can make 24 instead of 12 cookies. Used darigold unsalted butter. And after the first batched cooked I put the dough in the fridge to cool, ’cause I thought it was that as well, and the same thing happened. Also the resulting cookies were very delicate, and the centers are still a bit soft/raw.

        • Other reasons they may have spread are you overbeat the butter and sugar, butter was oversoftened, or the cookie trays were greased rather than using parchment paper/silicone mats. I’m sorry you had trouble – wish I was in the kitchen with you to help! I’ve made the cookies multiple times as written, so I’m not sure why you had trouble.

          • That might’ve been it. I did beat them for awhile. I’ll have to try this again soon after the holidays to test it out once more.
            Thanks for replying. And thanks for the recipe.
            Happy Winter Holidays and New Year to you and yours <3

          • Happy Holidays and Happy New Year! :)

  3. Tried these again this year for the holidays. They came out perfect this time. I tried not to overbeat the butter, used parchment paper, and I even made sure there wasn’t too much liquid after chopping the cherries. Thanks again for the recipe!

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