Cherry Blossom Cookies are the perfect treat for anyone who loves a sweet, floral‑fruity twist in their baked goods. These delightful cookies bring together the buttery richness of classic sugar cookies, the sweet tang of maraschino cherries, and a soft, melt‑in‑your-mouth texture that is simply irresistible. Whether you bake them for a special occasion or a cozy afternoon snack, Cherry Blossom Cookies deliver a burst of flavor and a nostalgic charm that will make everyone smile. With easy‑to‑follow steps and simple ingredients, these cookies are as enjoyable to make as they are to eat.
Why You’ll Love These Cherry Blossom Cookies
Cherry Blossom Cookies stand out because they combine familiar cookie flavors with a fun cherry surprise. The maraschino cherries add pops of sweetness and tiny bursts of juice that contrast beautifully with the soft, slightly crisp cookie exterior. Rolling the dough in sugar before baking gives each bite a subtle crunch, while pressing a Hershey Kiss into each warm cookie adds a creamy chocolate center that melts luxuriously as you bite in. This recipe is versatile, approachable for bakers of all levels, and perfect for gifting, sharing at parties, or simply treating yourself. The end result is a cookie that feels special and comforting.
Ingredients
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1 cup unsalted butter (equivalent to 2 sticks), brought to room temperature
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1 cup powdered sugar
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1 tablespoon juice from maraschino cherries (scooped directly from the jar)
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¼ teaspoon almond extract (or cherry extract or vanilla extract)
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2 to 2 ½ cups all‑purpose flour
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¼ teaspoon salt
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1 cup chopped maraschino cherries
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¼ cup granulated white sugar (for rolling)
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24 Hershey Kisses
Step‑by‑Step: How to Make Cherry Blossom Cookies
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In a large bowl, use an electric hand mixer to beat the softened butter and powdered sugar until the mixture is light, creamy, and fluffy. This usually takes about 2–3 minutes with medium‑high speed.
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Add the maraschino cherry juice and your choice of extract (almond, cherry, or vanilla). Continue mixing on low until the liquid ingredients are evenly blended and the dough begins to smooth.
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Add 2 cups of all-purpose flour and the salt. Mix on low speed just until the dry ingredients are mostly absorbed.
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Gradually add extra flour a couple of tablespoons at a time while mixing on low. Stop adding when the dough reaches a playdough‑like consistency: it should be soft but not sticky, and firm enough to scoop and shape.
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Gently fold in the chopped maraschino cherries with a spatula, mixing just until distributed evenly.
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Use a tablespoon-sized cookie scoop to portion the dough. Roll each ball smooth with your hands and coat in granulated sugar.
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Place the sugared dough balls on a parchment‑lined baking sheet about 2 inches apart. Chill in the fridge for at least 20 minutes.
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Meanwhile, preheat your oven to 350°F (175°C).
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Bake the chilled dough balls for about 10 minutes, or until the cookies are set and lightly golden at the edges.
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Immediately after removing from the oven, press one Hershey Kiss into the center of each cookie.
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Allow cookies to cool completely on the sheet before serving or storing.
Helpful Tips
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Let your butter come to room temperature naturally for a better dough texture.
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Don’t skip chilling the dough; it helps maintain the cookie’s shape.
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Mix just until ingredients are combined to avoid overworking the dough.
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Use a cookie scoop for uniform size and even baking.
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For a deeper cherry flavor, try cherry extract, but use it sparingly; it’s potent.
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For extra sparkle, roll cookies in coarse or colored sugar before baking.
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Cool cookies completely before storing to maintain their texture.
Substitutions And Variations
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Extract choice: Use almond for a nutty note, cherry for bold flavor, or vanilla for mild sweetness.
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Chocolate center variation: Swap Hershey Kisses for white chocolate, caramel-filled candies, or even peanut butter cups.
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Cherry alternatives: Use chopped dried cherries or cranberries for less moisture and a chewier texture.
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Sugar coating: Try colored sugar for a festive look or skip it for a less sweet exterior.
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Flavor twist: A touch of cinnamon or citrus zest can give a new layer of flavor.
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Texture variation: Sprinkle sugar on top instead of rolling for a softer finish.
Storage Instructions
Store cooled Cherry Blossom Cookies in an airtight container at room temperature for up to 4–5 days. To maintain softness, add a slice of bread to the container. You can also freeze the cookies (preferably without the chocolate center) for up to 2 months. When ready to serve, thaw at room temperature and optionally add fresh chocolate. To freeze dough, roll and coat balls in sugar, then freeze individually before storing. Bake from frozen with a 1–2 minute increase in baking time.
Nutritional Information
Estimated per cookie (based on 24 cookies):
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Calories: 120–140
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Fat: 7–8 g
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Saturated fat: 4–5 g
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Carbohydrates: 15–18 g
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Sugars: 8–10 g
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Protein: 1–2 g
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Sodium: 40–60 mg
Serving Suggestions
Pair Cherry Blossom Cookies with tea, coffee, or a glass of cold milk. Serve on a holiday platter with berries or mint for added flair. They also make thoughtful gifts, packaged in a festive tin or wrapped with ribbon. Ideal for cookie exchanges, baby showers, or sweet snacks after dinner, these cookies shine in any setting. Serve them slightly warm for the best flavor experience.
Frequently Asked Questions About Cherry Blossom Cookies
Can I make these cookies without maraschino cherries?
Yes, but the unique cherry flavor and color will be missing. For a similar texture, try chopped dried cherries or cranberries.
What if I don’t have Hershey Kisses?
Use chocolate chips, chunks, or mini peanut butter cups instead. Just press them into the warm cookies after baking.
Why did my cookies spread too much?
Your butter may have been too soft, or the dough wasn’t chilled. Always chill dough before baking to keep them from flattening.
Can I freeze the dough?
Yes! Shape and sugar the dough balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
How many cookies does this recipe make?
Approximately 24 cookies if using a standard tablespoon scoop.
Final Thoughts
Thank you for baking these Cherry Blossom Cookies with me! I hope you enjoy how effortlessly they come together and how pleasingly they taste, buttery, sugary, cherry‑flecked, and chocolatey all at once. Watching the chocolate centers sink into warm cookies and smelling that sweet aroma in the kitchen never gets old. They are perfect for sharing with loved ones, tucking into lunch boxes, or indulging in during a quiet evening at home. I’m grateful you took the time to bake and savor these cookies. Wishing you joyful baking, happy taste buds, and many warm smiles with every bite.
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Print
Cherry Blossom Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Cherry Blossom Cookies are soft, buttery cookies filled with chopped maraschino cherries and topped with a rich chocolate kiss. These colorful cookies are perfect for holidays, parties, or anytime you crave a fruity-chocolate treat. Easy to make and always crowd-pleasing.
Ingredients
1 cup unsalted butter (2 sticks), at room temperature
1 cup powdered sugar
1 tablespoon maraschino cherry juice (from the jar)
¼ teaspoon almond extract (or cherry or vanilla extract)
2 to 2 ½ cups all-purpose flour
¼ teaspoon salt
1 cup chopped maraschino cherries
¼ cup granulated sugar (for rolling)
24 Hershey Kisses
Instructions
-
In a large bowl, use an electric hand mixer to beat the softened butter and powdered sugar until the mixture is light, creamy, and fluffy. This usually takes about 2–3 minutes with medium‑high speed.
-
Add the maraschino cherry juice and your choice of extract (almond, cherry, or vanilla). Continue mixing on low until the liquid ingredients are evenly blended and the dough begins to smooth.
-
Add 2 cups of all-purpose flour and the salt. Mix on low speed just until the dry ingredients are mostly absorbed.
-
Gradually add extra flour a couple of tablespoons at a time while mixing on low. Stop adding when the dough reaches a playdough‑like consistency: it should be soft but not sticky, and firm enough to scoop and shape.
-
Gently fold in the chopped maraschino cherries with a spatula, mixing just until distributed evenly.
-
Use a tablespoon-sized cookie scoop to portion the dough. Roll each ball smooth with your hands and coat in granulated sugar.
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Place the sugared dough balls on a parchment‑lined baking sheet about 2 inches apart. Chill in the fridge for at least 20 minutes.
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Meanwhile, preheat your oven to 350°F (175°C).
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Bake the chilled dough balls for about 10 minutes, or until the cookies are set and lightly golden at the edges.
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Immediately after removing from the oven, press one Hershey Kiss into the center of each cookie.
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Allow cookies to cool completely on the sheet before serving or storing.
Notes
Chilling the dough prevents spreading. Use cherry extract for a bolder flavor. Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9 g
- Carbohydrates: 17 g
- Protein: 1 g