Description
Cherry Blossom Cookies are delightful buttery treats infused with maraschino cherry juice and almond extract, studded with chopped maraschino cherries, and topped with iconic Hershey’s Kisses. These soft, melt-in-your-mouth cookies offer a beautiful pink hue and a perfect balance of sweetness and subtle almond flavor, making them an ideal dessert or snack 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 - 2 ½ cups all-purpose flour
- 1 cup maraschino cherries finely chopped and drained
- 2-4 drops red food coloring (optional)
Topping and Coating
- ¼ cup granulated sugar for rolling
- 24 Hershey’s Kisses unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and well combined.
- Add Flavorings: Mix in the salt, maraschino cherry juice, almond extract (or vanilla extract), and red food coloring if using. Stir until the color and flavors are evenly distributed.
- Add Flour Gradually: Gradually add 2 cups of all-purpose flour to the wet mixture. If the dough is too sticky, add up to an additional ½ cup of flour, mixing gently until a soft but not sticky dough forms.
- Fold in Cherries: Gently fold the finely chopped and well-drained maraschino cherries into the dough, ensuring they are evenly spread throughout without overmixing.
- Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Roll each dough ball in granulated sugar to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 15 minutes or until the edges just begin to turn light golden brown but the centers remain soft.
- Add Hershey’s Kisses: Immediately after removing from the oven, gently press one unwrapped Hershey’s Kiss into the center of each hot cookie, pressing slightly to adhere.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to maintain their perfect texture.
- Enjoy and Share: Serve your beautiful Cherry Blossom Cookies as a delightful treat or gift. Remember to leave a rating and comment to share your experience with this recipe!
Notes
- Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
- If the dough feels too soft or sticky to handle, chill it in the refrigerator for about 30 minutes before rolling into balls to make shaping easier.
- Drain the maraschino cherries well before chopping to avoid excess moisture that can affect the dough texture. Pat dry with a paper towel if necessary.
- The red food coloring is optional but provides a lovely pink hue that enhances the appearance of the cookies.
- You can experiment by using different flavored extracts such as vanilla or cherry to customize the taste to your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
