Cherry Blossom Cookies

Cherry Blossom Cookies are a timeless delight that capture the essence of spring and celebration in every bite. These tender cookies, infused with the subtle sweetness of cherries and a hint of almond, have become a cherished favorite in our household for cozy afternoons and special occasions alike.

I remember the first time I baked them, a recipe passed down through generations, how the aroma instantly transformed the kitchen into a warm, inviting sanctuary. Their delicate pink blush, reminiscent of cherry blossoms in full bloom, makes them as beautiful as they are delicious.

Perfect for sharing, gifting, or simply savoring with a cup of tea, these Cherry Blossom Cookies bring a touch of elegance and joy to any moment. Whether you’re an experienced baker or just starting out, this recipe promises a simple, rewarding baking experience filled with heartfelt memories and smiles.

Why You’ll Love These Cherry Blossom Cookies

Let me tell you why Cherry Blossom Cookies are about to become your new baking obsession:

• Ridiculously easy to make with simple mixing and shaping, no fancy baking skills needed, perfect for beginners.
• Naturally gorgeous pink color from cherry juice makes them look like delicate edible flowers, ideal for festive trays.
• The flavor is perfectly balanced: sweet but not overpowering, with a delightful almond and cherry combo that creates a memorable taste.
• A classic holiday favorite topped with a melty Hershey’s Kiss for a rich chocolate finish every time.
• One batch yields about 36 cookies, making them perfect for cookie exchanges, gifts, or keeping the whole family happy for days.
• The dough comes together quickly, and the whole process feels fun and rewarding, even during busy holiday seasons.
• These cookies hold up well, staying soft and delicious for days, so you can bake ahead and enjoy longer.
• They bring a warm, nostalgic vibe, perfect for cozy nights in, celebrations, or any time you want to share a smile through baking.

These qualities make Cherry Blossom Cookies a must-try recipe that combines beauty, taste, and ease. They’ll quickly become a beloved staple in your cookie repertoire.

Ingredients for Cherry Blossom Cookies

Gathering the right ingredients is half the battle when baking, but don’t worry, I’ve kept this list simple with pantry staples and a few special touches. The maraschino cherries are the star here, so grab a good-quality 12-oz jar (trust me, the brighter red ones give the best color).

You’ll need to drain them well, but hold onto that gorgeous pink juice, it’s liquid gold for both flavor and color!

• 3/4 cup finely chopped maraschino cherries (measure after chopping, and pat them dry with paper towels; wet cherries make sticky dough)
• 2 cups + 2 tablespoons all-purpose flour (yes, divided, those extra 2 tablespoons are for coating the cherries)
• 1/2 teaspoon salt (I use fine sea salt for even distribution)
• 1 cup unsalted butter at room temperature (leave it out for 1-2 hours, soft butter creams like a dream)
• 1 cup powdered sugar, sifted (no lumps means smoother dough)
• 1 1/2 tablespoons reserved maraschino cherry juice (this gives that lovely pink hue and fruity flavor)
• 1/2 teaspoon almond extract (the secret flavor booster)
• 1/2 teaspoon vanilla extract (for balance)
• 4 drops red food coloring (optional, but makes the pink pop)
• 1/4 cup granulated sugar (for that sparkling cookie exterior)
• 36 Hershey’s Kisses, unwrapped (because everything’s better with chocolate!)

Equipment You’ll Need

You won’t need any fancy gadgets for these Cherry Blossom Cookies, just the basics from your kitchen:

• Two mixing bowls, one for dry ingredients and one for wet.
• A handheld or stand mixer to cream the butter and sugar smoothly.
• Baking sheets lined with parchment paper or silicone mats to keep cookies from sticking.
• A 1-tablespoon cookie scoop to portion the dough evenly, though a spoon works perfectly fine too.
• A wire rack for cooling, but you can also let the cookies cool right on the baking sheet if you’re eager to taste them!

These simple tools make the baking process easy and enjoyable, perfect for bakers of all levels.

How to Make Cherry Blossom Cookies

Okay, now for the fun part, let’s make these gorgeous cookies together! I promise the steps are easy, but I’ll walk you through each one so they turn out perfect. The key is taking your time with the butter and sugar; that’s where the magic starts.

Preparing the Dough

First things first: preheat that oven to 350°F and line your baking sheets with parchment paper. Now, grab those chopped cherries you patted dry and toss them with the 2 tablespoons of flour. This little trick keeps them from sinking to the bottom of your cookies. Set them aside while you work on the dough.

In a big bowl, beat that room-temperature butter and powdered sugar until it’s light and fluffy (about 2 minutes with a mixer). This is when I do my happy dance, seeing that smooth, creamy mixture means we’re off to a great start. Add the cherry juice, almond extract, and vanilla, then mix again until it’s all combined. If you’re using food coloring, add a few drops now until you get that pretty pink shade you love.

Gradually mix in the flour and salt, go slow so you don’t end up with a flour cloud in your face! The dough will be thick, which is perfect. Now gently fold in those flour-coated cherries until they’re evenly scattered throughout.

Shaping and Baking

Time to roll! Scoop out tablespoon-sized portions of dough and roll them between your palms into smooth balls. Don’t worry if they’re not perfect, rustic cookies have charm too! Roll each ball lightly in granulated sugar (this gives them a delicate sparkle) and place them about 2 inches apart on your prepared sheets.

Bake for 10-12 minutes, you’ll know they’re done when the bottoms are just barely golden. The tops should still look soft; they’ll firm up as they cool. I always set a timer for 10 minutes and check, because ovens can be sneaky!

Adding the Hershey’s Kiss

Here comes my favorite step:

The chocolate kiss! As soon as the cookies come out of the oven, gently press a Hershey’s Kiss into the center of each one. Don’t wait too long; warm cookies are soft and welcoming, but cooled cookies won’t hold the chocolate as well.

Press just enough so the cookie spreads slightly and cradles the kiss perfectly. Let them cool for 10 minutes on the sheet (this helps them set), then transfer to a wire rack if you can resist eating them immediately!

Pro Tips for Perfect Cherry Blossom Cookies

Want bakery-worthy cookies every time? Here are my tried-and-true secrets after making these dozens of times.

First, pat those cherries really dry. I press them between paper towels until no more pink comes off. Wet cherries make sticky dough that’s hard to work with.

Second, your butter must be properly softened; leave it out until your finger leaves an indent without sinking through. Too soft and your cookies will spread; too cold and you’ll fight the mixer!

My golden rule? Pull the cookies when they look “just barely done.” They’ll finish setting on the hot tray, and you’ll avoid dry cookies.

And here’s a bonus trick: If your dough feels too sticky after mixing, chill it for 15 minutes. It makes rolling those perfect little balls so much easier!

Variations & Substitutions

One of the best things about these Cherry Blossom Cookies is how easily you can tweak them to suit your taste! If almond extract isn’t your thing, just double the vanilla instead; you’ll still get delicious cookies with that classic butter flavor. No food coloring? No problem! The cherry juice gives them a natural pink blush (though it’ll be more subtle).

For chocolate lovers, try swapping the classic Hershey’s Kisses for dark chocolate ones; the slight bitterness pairs beautifully with the sweet cherries. Feeling fancy? Use cherry-flavored chocolate kisses if you can find them! And if maraschino cherries aren’t available, dried cherries soaked in warm water for 10 minutes make a great substitute (just pat them extra dry).

Storing and Serving Cherry Blossom Cookies

These cookies stay fresh and delicious when stored right! I always keep them in an airtight container at room temperature; they’ll last up to 5 days that way (though they rarely last that long in my house).

For parties, I arrange them on a pretty plate with the chocolate kisses facing up so everyone can see their festive look. They’re perfect with coffee or tea, and kids go crazy when they spot them in lunchboxes!

Nutritional Information

Just so you know what you’re biting into, each Cherry Blossom Cookie has about 140 calories with that perfect balance of sweet and satisfying. These numbers are estimates, of course, your exact count might vary depending on your ingredients. But honestly, when they taste this good, who’s counting? Enjoy every delicious bite!

FAQs About Cherry Blossom Cookies

Delightful Spring & Cherry Treats to Try

These Cherry Blossom Cookies bring delicate flavor and charm. Try these other delightful cherry and spring-inspired recipes next.

• Chocolate Cherry Blossom Cookies: Rich chocolate combined with cherry sweetness for a decadent treat.
• Cherry Lemon Cookies: Bright and zesty with a refreshing lemon twist.
• Raspberry Rose Macarons: Elegant French macarons with berry and floral notes.
• Mini Cherry Cream Cheese Pies: Bite-sized pies bursting with cherry and creamy filling.

Explore these beautiful and flavorful recipes next to keep the cherry blossom magic going!

Share Your Cherry Blossom Cookies

I’d love to see your beautiful Cherry Blossom Cookies! Snap a photo of your cookie tray and tag me. Nothing makes me happier than seeing your baking successes. Leave a comment below if you have questions or just want to share how they turned out. Tag me on Instagram. Happy baking, friends!

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