Description
Delight in these charming Cherry Blossom Cookies, featuring a buttery, tender dough infused with maraschino cherry juice and almond extract, studded with chopped cherries, and crowned with a classic Hershey’s Kiss. Perfect for spring celebrations or anytime you crave a sweet, festive treat.
Ingredients
Scale
Cookie Dough
- 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
For Rolling and Topping
- ¼ cup granulated sugar for rolling
- 24 Hershey’s Kisses unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to ensure non-stick baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light, fluffy and smooth, which will create a tender texture.
- Add Flavorings: Mix in the salt, maraschino cherry juice, almond extract or vanilla extract, and the red food coloring if using, ensuring everything is well combined for even flavor.
- Incorporate Flour: Gradually add 2 cups of all-purpose flour to the wet mixture, stirring gently. Add up to ½ cup more flour if necessary until the dough forms a soft, non-sticky ball that’s easy to handle.
- Fold in Cherries: Gently fold in the finely chopped and well-drained maraschino cherries to distribute fruit evenly without overworking the dough.
- Shape Cookies: Scoop out tablespoon-sized portions of dough and roll each into a ball. Roll the dough balls in granulated sugar to coat them evenly, adding a light crunch and sweetness.
- Arrange and Bake: Place the sugared dough balls on the prepared baking sheet spaced about 2 inches apart. Bake for 15 minutes or until the edges turn lightly golden brown, indicating doneness.
- Add Hershey’s Kiss: Remove the cookies from the oven and immediately press one unwrapped Hershey’s Kiss into the center of each cookie so it slightly melts into the warm cookie.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which lets them set properly.
- Enjoy and Share: Serve and enjoy your Cherry Blossom Cookies fresh. Don’t forget to leave a rating and comment to support this recipe!
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- For longer freshness, refrigerate up to 2 weeks or freeze up to 3 months.
- If dough is too soft or sticky, chill it in the refrigerator for 30 minutes before shaping.
- Drain maraschino cherries well and pat dry to prevent excess moisture in dough.
- Red food coloring is optional but enhances the cookies with a pretty pink color.
- You can try different flavored extracts like vanilla or cherry to customize flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
