Gluten-free cherry chocolate kiss-mas cookie recipe

I love cookies, but there seems to be nothing better than Christmas cookies! Every year at Christmas time my mom and I are busy in the kitchen working away to make the best Christmas cookies for family gatherings. And every year we make my all-time favourite cookie – a combination of cherries, swirled together with maraschino cherry liquid to give it a pop of festive colour. They are then sprinkled with sugar, and topped off with a Hershey’s Kiss. The perfect cookie for the holiday season!


  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 1/8 tsp salt
  • 1 tbsp maraschino cherry liquid
  • 1/4 tsp almond extract
  • 2 cups Robin Hood gluten-free flour blend
  • 1/2 cup maraschino cherries, chopped
  • Coarse sugar
  • 42 Hershey’s Kisses

Using a stand mixer or handheld mixer cream butter. Sift in powdered sugar and add salt, mix until combined. Add in cherry liquid and almond extract, combine. Add in one cup of flour and mix well, followed by the remaining flour. Blend together until a dough-like consistency forms. Fold in cherries.

On a parchment-lined cookie sheet roll dough into one inch balls and place on sheet about two inches apart. Using a small glass flatten each cookie to half an inch thick and sprinkle with coarse sugar.

Bake cookies at 325ºF for 15 minutes, or until bottom of cookies appear golden brown. While cookies are baking, unwrap Kisses and set aside. Remove cookies from the oven and immediately place a Kiss on each. Transfer cookies to a wire rack and allow to cool. Cookies can be frozen.

Makes 42 cookies


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