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Easy Cherry Blossom Cookies

Cherry Blossom Cookies

This simple Cherry Blossom Cookie Recipe creates a wonderfully soft, buttery cookie bursting with sweet cherry pieces and a hint of almond, all perfectly balanced by a rich chocolate center. The dough comes together in minutes and results in a beautiful, festive cookie with a melt-in-your-mouth texture, making it a perfect treat for any occasion without needing any complex decorating skills.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 servings
Calories: 172
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 Cup unsalted butter (softened to room temperature)
  • 1 Cup powdered sugar
  • ¼ Teaspoon salt
  • 1 Tablespoon maraschino cherry juice
  • ¼ Teaspoon almond extract (or vanilla or cherry extract)
  • 2 Cups all-purpose flour (plus up to 4 tablespoons more, if needed)
  • 1 Cup maraschino cherries (chopped)
  • ¼ Cup granulated sugar (for rolling)
  • 24 Hershey's Kisses (unwrapped)

Equipment

  • Large mixing bowl
  • Stand mixer or hand mixer
  • Spatula
  • Cookie scoop
  • Baking sheet
  • Parchment paper
  • Wire rack

Method
 

Instructions
  1. In a large mixing bowl, either with a stand mixer or a hand mixer, cream together the room temperature butter and powdered sugar until the mixture is light, pale, and fluffy. This step is crucial for a tender cookie, so let it mix for a good 2-3 minutes.
  2. Add the maraschino cherry juice and your chosen extract (almond is classic!). Continue mixing on medium speed until everything is smooth and well combined. The mixture should be a lovely pale pink color.
  3. Add the 2 cups of all-purpose flour and the salt to the wet ingredients. Mix on the lowest speed just until the flour is incorporated. Now, check the consistency. The goal is a soft, pliable dough that feels like play-dough. If it’s still sticky, add more flour, one tablespoon at a time, until you reach that perfect texture.
  4. Gently stir in your chopped maraschino cherries with a spatula. Try to distribute them evenly without overworking the dough.
  5. Use a tablespoon-sized cookie scoop for uniform balls. Roll each ball between your hands until smooth, then roll it generously in the granulated sugar until it’s fully coated. This gives the baked cookie a wonderful sparkle.
  6. Place the sugar-coated dough balls onto a plate or small baking sheet and chill them in the refrigerator for at least 20 minutes. This step is non-negotiable as it helps the cookies hold their shape while baking.
  7. While the dough is chilling, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  8. Arrange the chilled cookie dough balls on the prepared baking sheet, leaving about 2 inches between them. Bake for 10-12 minutes. The bottoms should be lightly golden, but the tops will still look pale.
  9. As soon as you remove the cookies from the oven, immediately press one unwrapped Hershey's Kiss into the center of each hot cookie. The cookie will crackle slightly around the edges, creating that classic blossom look.
  10. Let the cookies cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely. The chocolate will be soft, so handle them with care!

Notes

For best results, manage the dough's consistency to a 'play-dough' texture, adding flour if it's too sticky. Pat maraschino cherries dry before chopping them. Chilling the dough balls for at least 20 minutes is essential to prevent spreading. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Store baked cookies in an airtight container at room temperature.