Description
Cherry Blossom Cookies are delightful, buttery treats infused with the sweet flavor of maraschino cherries and a hint of almond extract. These soft cookies are rolled in sugar, baked to perfection, and topped with a classic Hershey’s Kiss, making them a charming and festive dessert perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup powdered sugar
- ¼ teaspoon salt
- 1 tablespoon maraschino cherry juice
- ½ teaspoon almond extract or vanilla extract
- 2–4 drops red food coloring (optional)
- 2 – 2 ½ cups all-purpose flour
- 1 cup maraschino cherries finely chopped and drained
- ¼ cup granulated sugar for rolling
- 24 Hershey’s Kisses unwrapped
Instructions
- Preheat the Oven. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugar. In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add Flavorings. Mix in the salt, maraschino cherry juice, almond extract (or vanilla extract), and if using, add 2 to 4 drops of red food coloring to achieve a subtle pink hue.
- Incorporate Flour. Gradually add 2 cups of all-purpose flour to the wet mixture, stirring continuously. If the dough is too sticky, add more flour up to 2 ½ cups until a soft, non-sticky dough forms.
- Fold in Cherries. Gently fold the finely chopped and well-drained maraschino cherries into the dough so they are evenly distributed without crushing them.
- Shape Cookies. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in granulated sugar to coat the outside evenly.
- Arrange and Bake. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 15 minutes or until the edges are lightly golden.
- Add Hershey’s Kisses. Immediately after removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie.
- Cool Cookies. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
- Enjoy and Share. Serve these charming Cherry Blossom Cookies at your next gathering or as a delightful treat. Don’t forget to leave a rating and comment to share your experience!
Notes
- Store the cookies in an airtight container at room temperature for up to one week.
- For longer storage, refrigerate the cookies for up to two weeks or freeze for up to three months.
- If the dough is too soft or sticky to handle, chill it in the refrigerator for about 30 minutes before rolling into balls.
- Ensure maraschino cherries are well drained and patted dry to prevent excess moisture in the dough.
- The red food coloring is optional but adds a beautiful pink hue that enhances the cookies' festive appearance.
- You can experiment with different flavored extracts to customize the taste, such as vanilla instead of almond extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 20 mg
