There’s something undeniably charming about Cherry Blossom Cookies—the delicate hint of almond, bursts of sweet cherry, and that irresistible chocolate Kiss nestled right in the center. These cookies are not only show-stoppers during the spring bloom but also an absolute treat any time you need a colorful lift. With their pretty pink flecks and the promise of gooey chocolate in every bite, these cookies bring a festive, joyful twist to classic cookie baking. Whether you’re sharing them with friends or indulging with a warm mug of tea, Cherry Blossom Cookies will bring a smile to your face from first glance to last crumb.
Ingredients You’ll Need
Each ingredient in these delightful Cherry Blossom Cookies is purposefully chosen to create the perfect harmony of flavors and textures. Here’s what you’ll need, along with why each item matters to the final bite.
- Unsalted butter (1/2 cup, softened): Gives the cookies a tender base and luxurious richness.
- Granulated sugar (1/2 cup): Sweetens and helps create those lightly golden edges.
- Brown sugar (1/4 cup, packed): Adds a subtle caramel flavor and chewy texture.
- Large egg (1): Binds everything together for a soft, cohesive dough.
- Vanilla extract (1 teaspoon): Rounds out flavors with a classic, aromatic sweetness.
- Almond extract (1/2 teaspoon): The secret to that nostalgic cherry blossom bakery aroma.
- All-purpose flour (1 1/2 cups): Gives the cookies their structure and soft crumb.
- Baking soda (1/4 teaspoon): Provides just enough lift for a tender, not-too-thick cookie.
- Salt (1/4 teaspoon): Enhances all the flavors—don’t skip it!
- Chopped maraschino cherries (1/2 cup, well-drained and patted dry): Lend beautiful color and bursts of juicy sweetness—make sure they’re dry!
- Hershey’s Kisses (24, milk chocolate or cherry cordial, unwrapped): The crowning touch of gooey chocolate in each cookie, irresistible.
How to Make Cherry Blossom Cookies
Step 1: Prepare Your Baking Station
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This little bit of prep not only makes for easy clean-up but also prevents your cookies from sticking—a must when chocolate Kisses are involved! Getting your ingredients and equipment ready before you begin ensures a smooth, stress-free baking session.
Step 2: Cream the Butter & Sugars
In a large mixing bowl, cream together your softened butter, granulated sugar, and brown sugar. You’ll want to beat this mixture until it’s pale and fluffy, which creates a tender crumb and perfect cookie structure. This step incorporates air, making lighter Cherry Blossom Cookies in the end!
Step 3: Add the Egg & Extracts
Now, mix in the egg, along with both the vanilla and almond extracts. The almond is truly the magic in this recipe—it gives the cookies that signature bakery scent and flavor you’ll be dreaming about all year long. Beat until everything looks smooth and fully combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, and salt. Don’t be tempted to skip this step; whisking helps distribute the leavening agent and salt evenly, so every cookie puffs up perfectly and tastes consistently delicious.
Step 5: Mix Wet and Dry Together
Gradually add the dry ingredients into your wet mixture, mixing until a soft (and slightly sticky) dough forms. If you’ve thought ahead and used softened butter, this part is a breeze. You’re looking for a dough that holds together easily without being dry.
Step 6: Gently Fold in the Cherries
Carefully fold in your well-drained, patted-dry chopped maraschino cherries. This is the step where the magic really starts to show—the dough comes alive with pink pops of sweet cherry. Be gentle so you don’t squish them or turn the dough pink all over (a little swirl is okay!).
Step 7: Shape and Bake
Scoop the dough into 1-inch balls and arrange them on your lined baking sheet about 2 inches apart. If you’re feeling festive, roll each ball in a little extra granulated sugar for a sparkly crust. Bake for 9 to 11 minutes, just until the edges are lightly golden—don’t overbake! These are meant to be soft and tender.
Step 8: Add the Chocolate Kiss
Working quickly straight from the oven, gently press a Hershey’s Kiss into the center of each warm cookie. The heat of the cookie will soften the chocolate just enough to anchor it in place and bring the whole Cherry Blossom Cookie together. Let the cookies set for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. That patience pays off, I promise!
How to Serve Cherry Blossom Cookies
Garnishes
Your Cherry Blossom Cookies are already eye-catching, but a light dusting of powdered sugar or some festive pink sprinkles can really make them pop. Serve them on a pretty plate with scattered extra maraschino cherries for an extra flourish, or tuck a sprig of mint on the side for a fresh springy look.
Side Dishes
These cookies are perfectly lovely on their own, but they also play beautifully with an assortment of spring treats. Pair them with fresh berries, a bowl of pistachio ice cream, or a tea tray with finger sandwiches for a festive afternoon tea or dessert spread. Their soft almond-cherry flavor makes them the star, but they’re friendly with almost any sweet sidekick.
Creative Ways to Present
For a show-stopping gift (or an impressive cookie swap), arrange your Cherry Blossom Cookies in a beautiful box with tissue paper or in mason jars tied with pastel ribbons. Stack them high on a cake stand for parties, or serve with tiny individual milk bottles for a playful, retro touch. They’re the cookies everyone remembers—so don’t be surprised if you’re asked for the recipe more than once!
Make Ahead and Storage
Storing Leftovers
Cherry Blossom Cookies stay delightfully soft for several days if stored in an airtight container at room temperature. I recommend separating layers with wax paper if stacking them to keep those pretty chocolate Kisses neat and tidy. Tuck them away in your pantry, and you’ll have the perfect pick-me-up snack ready whenever you need a little sweet boost.
Freezing
If you want to save some for a later date (or prep ahead for holidays), the baked cookies freeze beautifully. Once they’ve cooled, place the cookies in a single layer on a tray and freeze until firm, then transfer to a zip-top freezer bag or airtight container. They’ll keep for up to 2 months—just thaw at room temperature when you’re ready to enjoy.
Reheating
Prefer your cookies warm with a meltier chocolate center? Pop one or two Cherry Blossom Cookies in the microwave for about 5–8 seconds. The Kiss will get just-soft enough, and the cookie will taste freshly baked again—a truly magical treat for late-night cravings or surprise visitors!
FAQs
Can I use fresh cherries instead of maraschino?
Maraschino cherries provide that sweet-tart punch and distinct pink color, but you can swap in well-drained, finely chopped fresh cherries. Just make sure to dry them as much as possible to prevent excess moisture from making the cookies too soft or runny.
Is there a nut-free option for the almond extract?
Absolutely! You can skip the almond extract and use a little extra vanilla instead. While the cookies won’t have the same signature almond-cherry aroma, they’re still delicious and safe for nut-free friends.
Which type Dessert
Classic milk chocolate Kisses are always a hit, but the cherry cordial flavor (if you can find it) dials up the cherry vibe even more. White chocolate and dark chocolate varieties are great options if you want to mix it up for holidays or cookie exchanges.
My dough seems too sticky—what should I do?
If your dough feels especially sticky after mixing, try chilling it in the fridge for 15–20 minutes before scooping. This helps prevent spreading during baking and makes it easier to shape into neat balls.
Can I double the recipe for a party?
Certainly! Just double all ingredients and bake in batches. These Cherry Blossom Cookies are a huge crowd pleaser, so don’t be surprised if every last cookie disappears faster than you expected!
Final Thoughts
If you’ve never baked Cherry Blossom Cookies before, you’re in for a sweet surprise—fluffy, colorful, and full of flavor, they’re a joyful way to celebrate life’s little wins or brighten up any gathering. Share them with loved ones or savor a few solo; either way, you might find yourself coming back for seconds (and thirds). Enjoy every delicious bite!
Print
Cherry Blossom Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delight your taste buds with these Cherry Blossom Cookies, a perfect blend of buttery cookie dough studded with maraschino cherries and topped with a sweet Hershey’s Kiss. These festive treats are ideal for holidays or any time you crave a touch of cherry sweetness.
Ingredients
Cookies:
1/2 cup unsalted butter (softened), 1/2 cup granulated sugar, 1/4 cup brown sugar (packed), 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 1/2 cups all-purpose flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup chopped maraschino cherries (well-drained and patted dry),
Topping:
24 Hershey’s Kisses (milk chocolate or cherry cordial variety, unwrapped)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Add the egg, vanilla extract, and almond extract, beating until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into wet ingredients to form a dough.
- Fold in cherries: Gently fold in the chopped maraschino cherries.
- Shape and bake: Scoop dough into balls, place on baking sheet, bake for 9–11 minutes until edges are golden.
- Add Kisses: Press a Hershey’s Kiss into the center of each cookie immediately after baking.
- Cool and enjoy: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure cherries are well-drained to avoid excess moisture in the dough.
- For extra sparkle, roll dough balls in granulated sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
