Description
Cherry Blossom Cookies are delightful, soft butter cookies infused with maraschino cherry juice and almond extract, studded with chopped maraschino cherries, and topped with a Hershey’s Kiss. These charming cookies offer a beautiful pink hue and a perfect balance of sweet cherry flavor and rich buttery texture, making them an ideal treat for any occasion.
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 - 2½ cups all-purpose flour
- 1 cup maraschino cherries finely chopped and drained
Finishing
- 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.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Add Flavorings: Mix in the salt, maraschino cherry juice, almond extract (or vanilla extract), and red food coloring if using.
- Add Flour: Gradually add the all-purpose flour starting with 2 cups, mixing until a soft dough forms. Add up to 2½ cups if needed to reach a soft but not sticky dough consistency.
- Fold in Cherries: Gently fold in the finely chopped and well-drained maraschino cherries evenly throughout the dough.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll into balls. Then roll each dough ball in granulated sugar to coat.
- Arrange and Bake: Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 15 minutes or until the edges are lightly golden.
- Add Hershey’s Kiss: Immediately after removing cookies from the oven, gently press a Hershey’s Kiss into the center of each cookie.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve: Enjoy your Cherry Blossom Cookies fresh or store as desired.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- For longer storage, refrigerate up to 2 weeks or freeze for up to 3 months.
- If dough is too soft or sticky, chill in the refrigerator for 30 minutes before rolling.
- Drain maraschino cherries thoroughly and pat dry to avoid excess moisture in dough.
- Red food coloring is optional but enhances the visual appeal of the cookies.
- You can substitute almond extract with vanilla extract to vary the flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 20 mg
