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Easy Cherry Blossom Cookies Recipe

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4.3 from 8 reviews

Delight in these Easy Cherry Blossom Cookies featuring buttery dough infused with maraschino cherry juice and almond extract, studded with chopped maraschino cherries, rolled in sugar for a sweet crunch, and topped with a classic Hershey Kiss for a perfect treat.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 24 servings
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cookie Dough

  • 1 Cup unsalted butter (at room temperature)
  • 1 Cup powdered sugar
  • ¼ Teaspoon salt
  • 1 Tablespoon maraschino cherry juice liquid
  • ¼ Teaspoon almond extract (or vanilla or cherry)
  • 2 Cups all-purpose flour (plus more if needed)
  • 1 Cup maraschino cherries (chopped)

For Rolling and Topping

  • ¼ Cup granulated sugar (for rolling)
  • 24 Hershey Kisses

Instructions

  1. Cream: In a large bowl, use an electric mixer to combine the unsalted butter and powdered sugar until the mixture is light and fluffy, ensuring an airy and smooth base for the dough.
  2. Mix: Add the maraschino cherry juice and your choice of extract—almond, vanilla, or cherry—and continue mixing until the ingredients are well combined and the batter is smooth.
  3. Add Flour and Salt: Add 2 cups of all-purpose flour and the salt into the mixture and mix on low speed until fully incorporated. Gradually add a couple of tablespoons more flour at a time if necessary, until the dough achieves a play-dough like consistency that can be handled without sticking to your hands.
  4. Incorporate Cherries: Carefully fold in the chopped maraschino cherries just until they are evenly distributed throughout the dough without overmixing, preserving their texture.
  5. Shape Dough Balls: Using a tablespoon-sized cookie dough scoop, form small balls of dough. Roll each ball in granulated sugar to coat evenly, giving the cookies a delightful crunch and sweet exterior.
  6. Chill: Place the sugar-coated dough balls in the refrigerator and chill for at least 20 minutes to help them hold their shape during baking and enhance flavor melding.
  7. Preheat Oven: While chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  8. Bake: Arrange the chilled cookie dough balls evenly spaced apart on the prepared baking sheet. Bake in the preheated oven for about 10 minutes or until the edges are set and the cookies are baked through but still soft.
  9. Add Hershey Kisses: Immediately after removing the cookies from the oven, press one Hershey Kiss into the center of each cookie while warm, allowing it to slightly melt and adhere.
  10. Cool and Serve: Allow the cookies to cool completely on the baking sheet or a wire rack before serving, letting the chocolate set and the cookies firm up to perfect texture.

Notes

  • Make sure the butter is softened to room temperature to ensure smooth creaming with the sugar.
  • If the dough feels too sticky, incrementally add small amounts of flour until manageable, but avoid adding too much to prevent dryness.
  • Chilling the dough balls is important to maintain their shape and improve texture.
  • Feel free to substitute almond extract with vanilla or cherry extract to vary flavors.
  • Store cookies in an airtight container at room temperature for up to 3 days for freshness.

Find it online: https://cheftinaskitchen.com/easy-cherry-blossom-cookies-recipe/