Almond Kiss Cookies

Make these Almond Kiss Cookies for your next Christmas celebration or cookie swap! Made with amaretto, cream cheese, and chocolate kisses, these cookies taste like chocolate-covered cherries.

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These Almond Kiss Cookies are so delicious and taste just like a chocolate-covered cherry! Since these drop cookies have cream cheese in the dough, they are soft and chewy, and delicious. Make these cookies for your next holiday celebration or Christmas cookie swap.

Ingredients Needed for Almond Kiss Cookies

• all-purpose flour
• baking powder
• salt
• unsalted butter, room temp
• cream cheese, room temp
• sugar
• egg, room temp
• amaretto
• almond extract
• vanilla extract
• holiday sprinkles of choice

How to Make These Holiday Almond Cookies

1. Place the flour, baking powder, and salt into a medium mixing bowl and whisk to combine everything then set aside.
2. In the bowl of a stand mixer, cream together the butter, sugar, and cream cheese until light and fluffy.
3. Add the egg and mix in. Then add the amaretto, almond extract, and vanilla extract and fully mix in. Add the dry ingredients and mix just until combined.
4. Place the dough on a piece of plastic wrap and form it into a ball while wrapping it up. Chill the dough in the fridge for at least 2 hours.
5. Once your dough has chilled, preheat the oven to 350° and prepare cookie sheets with a silicone mat or parchment paper.
6. Scoop the dough and roll into equal-sized balls using your hands. Roll each ball in the bowl of sprinkles and place it on the prepared cookie sheet.
7. Bake for 10-12 minutes, just until set. While the cookies are cooling on the pan, place a chocolate piece on top and gently press down. Allow the cookies to cool on the pan for 5 minutes. Transfer the cookies to a cooling rack to cool completely. Enjoy!

What If I Don’t Want To Add Amaretto?

Although most of the alcohol is baked off in these cookies, you can make a version without alcohol at all if you would like. Just substitute an additional 1/2 tsp of almond extract instead of the Amaretto.

Tips for Making Christmas Almond Kiss Cookies

• Once you place the chocolate kiss on top of the baked cookies, don’t touch them until they are completely cool! The chocolate will become very soft from the warmth of the cookies straight out of the oven. Trust me, it’s kind of messy…but still delicious!
• These cookies don’t spread very much, but make sure you still give them a little room to grow on the pan.
• Since this batter is so sticky, silicone mats work amazing for these cookies. If you don’t have one, use parchment paper so your cookies don’t stick.
• I found that a regular spoon worked the best to scoop out the dough onto my hands to create a ball.
• These cookies will last 4-5 days in a sealed container.
• You need A LOT of sprinkles to make all of these cookies. Nonpareils seemed to work the best and have a nice crunch. Regular sugar sprinkles melted just a bit but still looked good. Use your favorite or a few different types as I did! Below are the sprinkles I used.

More Holiday Recipes to Try

• Gingerbread Donuts
• Boozy Eggnog Cocktail
• Candied Ginger Cupcakes with Cream Cheese Frosting
• Cranberry Orange Margarita Recipe
• Gingerbread Martini

Almond Kiss Cookies

Almond Kiss Cookies are made with amaretto, cream cheese, and chocolate kisses and taste like chocolate-covered cherries!

5 from 13 votes

Print Pin Rate

Prep Time: 18 minutes

Cook Time: 12 minutes

Chill Time: 2 hours

Total Time: 2 hours 30 minutes

Servings: 36 cookies

Author: EmilyFabulous

Equipment

• stand mixer or hand mixer
• stand mixer bowl or large mixing bowl
• medium mixing bowl for dry ingredients
• small mixing bowl for sprinkles
• silicone or rubber spatula
• silcone mats or parchment paper
• cookie sheet pan
• cooling rack

Ingredients

• 2¼ cups all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon kosher salt
• ¾ cup unsalted butter, room temp (1 1/2 sticks)
• ½ cup cream cheese, room temp
• ¾ cup sugar
• 1 large egg, room temp
• 2 tablespoon amaretto
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• holiday sprinkles of choice!

Instructions

• Place the flour, baking powder, and salt into a medium mixing bowl and whisk to combine everything then set aside.
  
• In the bowl of a stand mixer (or in a mixing bowl and a hand mixer), cream together the butter, cream cheese, and sugar until light and fluffy. This takes about 5 minutes.
  
• Add the egg and mix in. Then add the amaretto, almond extract, and vanilla extract and fully combine. Add the dry ingredients to the flour mixture and stir just until combined. Use a spatula to scrape the sides and bottom of the bowl and give a few more turns to get everything mixed in.
  
• Put down a piece of plastic wrap and place the dough on top. Form a ball with the dough while tightly wrapping it up. Chill the dough in the fridge for 2 hours.
  
• Once the dough has chilled, preheat the oven to 350°F. Prepare cookie sheets with a silicone mat or parchment paper and place the sprinkles in a small mixing bowl for rolling.
  
• Scoop the dough and roll into equal-sized balls using your hands. Roll each ball in the bowl of sprinkles and place it on the prepared cookie sheet.
  
• Bake for 10-12 minutes, just until set. The cookie will continue to firm up once removed from the oven. While the cookies are cooling on the pan, place a chocolate piece on top and gently press down. Allow the cookies to cool on the pan for 5 minutes. Transfer the cookies to a cooling rack to cool completely. Enjoy!
  

Notes

• These cookies will last 4-5 days in a sealed container.
• If you don’t want to use Amaretto, just substitute an additional 1/2 tsp almond extract instead of the alcohol.

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Tools To Make The Best Cookies Ever

Did you Make These Almond Kiss Cookies?

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