There’s something instantly cheerful about a batch of Easy Cherry Blossom Cookies — soft, buttery rounds studded with bright maraschino cherries, crowned with a glossy chocolate kiss. They’re the kind of seasonal treat that feels right for springtime gatherings, Mother’s Day brunches, or anytime you want a small, pretty cookie with a comforting homemade vibe. The main stars here are maraschino cherries and a whisper of almond extract (or your favorite substitute) that gives each bite a classic blossoms-cookie note. If you enjoy cozy baking projects like chewy pumpkin cookies, these cherry-topped beauties will fit straight into your repertoire — and they’re easier than they look.
Ingredients & Equipment
Ingredients
- 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)
- ¼ Cup granulated sugar (for rolling)
- 24 Hershey Kisses
Notes on ingredients
- Use unsalted butter at room temperature for easy creaming — it helps trap air so cookies are light.
- Powdered (confectioners’) sugar keeps the texture tender; sift if it’s clumpy.
- Maraschino cherry juice adds color and a subtle cherry flavor; substitute a teaspoon of cherry syrup for extra sweetness if you like.
- Almond extract is traditional, but vanilla or cherry extract work well. Start with less, taste the dough, and adjust.
- If your chopped cherries have a lot of liquid after draining, blot them dry on paper towels so they don’t make the dough too wet.
Equipment & helpful tools
- Large mixing bowl and electric mixer (stand or handheld)
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Cookie scoop (tablespoon-size) or two spoons for rolling balls
- Baking sheet(s) lined with parchment paper or silicone baking mat
- Cooling rack
- Small bowl for granulated sugar
- Small knife and cutting board for chopping cherries (or use a food processor for quick pulsing)
- Optional: kitchen thermometer (to check oven temp), cookie scoop release, and an airtight container for storing
If you love pairing cookies with comforting sides or desserts, you might enjoy the homestyle comfort in this classic creamy corn casserole while your cookies bake.
Step-by-Step Instructions (with tips)
Prep your cherries and tools.
- Drain the maraschino cherries well in a colander. Pat them dry with paper towels to remove excess syrup. Chop into small pieces (about ¼-inch) so they distribute evenly in the dough. If you want smaller, more uniform pieces, pulse briefly in a food processor.
- Line baking sheets with parchment paper and set aside. Preheat the oven later as instructed.
Cream butter and powdered sugar.
- In a large bowl, use an electric mixer to combine the room-temperature unsalted butter and powdered sugar until light and fluffy, about 2–3 minutes on medium speed. Scrape down the sides of the bowl once or twice.
Tip: Don’t skimp on creaming. This introduces air and gives the cookie a tender crumb.
- In a large bowl, use an electric mixer to combine the room-temperature unsalted butter and powdered sugar until light and fluffy, about 2–3 minutes on medium speed. Scrape down the sides of the bowl once or twice.
Add cherry juice and extract.
- Add the tablespoon of maraschino cherry juice and ¼ teaspoon almond extract (or your choice) to the butter-sugar mixture. Continue mixing until smooth and evenly combined, about 30–45 seconds.
Tip: If you’re using vanilla instead of almond, the cookies will be milder and less “blossom” flavored. A tiny splash of cherry extract can boost cherry notes but use sparingly.
- Add the tablespoon of maraschino cherry juice and ¼ teaspoon almond extract (or your choice) to the butter-sugar mixture. Continue mixing until smooth and evenly combined, about 30–45 seconds.
Incorporate flour and salt.
- Add 2 cups of all-purpose flour and the ¼ teaspoon salt to the bowl. Mix on low until the flour is just incorporated. The recipe notes say: once the two cups are added, slowly add a couple of tablespoons at a time until the dough resembles a play-dough consistency and can be handled without sticking to your hands. That means you may need an extra 2–4 tablespoons of flour depending on humidity and cherry moisture.
Tip: Add flour a tablespoon at a time; it’s easier to fix slightly dry dough than sticky dough. If dough gets too stiff, add a teaspoon of cherry juice or milk.
- Add 2 cups of all-purpose flour and the ¼ teaspoon salt to the bowl. Mix on low until the flour is just incorporated. The recipe notes say: once the two cups are added, slowly add a couple of tablespoons at a time until the dough resembles a play-dough consistency and can be handled without sticking to your hands. That means you may need an extra 2–4 tablespoons of flour depending on humidity and cherry moisture.
Fold in chopped cherries.
- Carefully stir in the chopped maraschino cherries just until they’re evenly distributed. Overmixing can break up the cherries and release more syrup.
Tip: If cherries cause the dough to be a bit wet, chill the dough for a longer time before scooping.
- Carefully stir in the chopped maraschino cherries just until they’re evenly distributed. Overmixing can break up the cherries and release more syrup.
Form and sugar-coat the dough balls.
- Use a tablespoon-size cookie dough scoop to form small cookie dough balls (about 1 TB each). Roll each ball in the ¼ cup granulated sugar until coated. Place them on a plate or tray as you go.
Tip: Rolling the dough in sugar gives a nice outer crunch and a sparkly finish after baking.
- Use a tablespoon-size cookie dough scoop to form small cookie dough balls (about 1 TB each). Roll each ball in the ¼ cup granulated sugar until coated. Place them on a plate or tray as you go.
Chill the dough.
- Chill the sugar-coated dough balls for at least 20 minutes before baking. Chilling helps cookies hold their shape and lets the flavors meld. If you’re prepping ahead, you can chill up to 24 hours or freeze the dough balls (see storage notes).
Tip: If your kitchen is warm, chill for 30 minutes to be safe.
- Chill the sugar-coated dough balls for at least 20 minutes before baking. Chilling helps cookies hold their shape and lets the flavors meld. If you’re prepping ahead, you can chill up to 24 hours or freeze the dough balls (see storage notes).
Preheat oven and prepare sheet.
- While the dough is chilling, preheat the oven to 350°F (175°C) and make sure your baking sheets are lined with parchment.
Bake the cookies.
- Place cookies evenly apart (about 2 inches) on the prepared baking sheet and bake in the preheated oven for about 10 minutes, or until the edges are just set and the tops no longer look wet. They may still be slightly soft — that’s okay. Remove from the oven.
Add the Hershey Kisses.
- Immediately press one Hershey Kiss into the center of each cookie while still warm. The heat will create a small indentation that holds the chocolate. Be gentle so you don’t flatten the cookie too much. Let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Cool and serve.
- Allow cookies to cool completely so the chocolate sets and flavors settle. These store well and make a delightful plate to share.
Variations and cooking tips
- Maraschino cherry substitutions: If you prefer less sweetness, use chopped dried cherries that have been briefly rehydrated in warm water or cherry juice and patted dry. Alternatively, try fresh cherries (pitted and finely chopped) when they’re in season; they’ll be less sweet and may require slightly more flour to adjust moisture.
- Roasting vs. boiling cherries: For a deeper flavor, try roasting fresh cherries tossed with a teaspoon of sugar at 375°F for 10–12 minutes, then chop and cool before adding. Boiling (or quickly simmering) dried cherries in cherry juice plumps them up but watch for extra liquid — drain and pat dry.
- Almond vs. vanilla vs. cherry extract: Almond extract gives the classic “blossom” flavor; vanilla makes it more cookie-like; cherry extract intensifies fruitiness. Use sparingly — extracts are potent.
- Texture control: If you want a softer cookie, remove at 9–10 minutes; for crisper edges, bake an extra minute or two. Altitude, oven variance, and pan material affect baking time — keep an eye on the first batch.
Storage, Freezing & Make-Ahead Tips
Storing
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers to prevent sticking.
- Refrigeration: If your kitchen is warm or you used fresh cherries, store in the refrigerator for up to 7 days to be safe. Bring to room temperature before serving for best flavor.
Freezing
- Dough: Scoop dough balls and freeze in a single layer on a tray for 1–2 hours until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. When ready, bake from frozen — add 1–2 minutes to baking time and keep the initial temperature at 350°F.
- Baked cookies: Freeze baked and cooled cookies in a single layer on a tray, then transfer to airtight containers with parchment between layers. Freeze up to 3 months. Thaw at room temperature and the Hershey Kiss will soften pleasantly.
Make-ahead tips
- Bake ahead for events: You can bake these a day ahead and store them in airtight containers. If you’ll be transporting them, pack cookies in a single layer with parchment and keep cool to prevent chocolate from melting.
- Assemble day-of: Make the dough and freeze portioned balls. On the day of the event, bake straight from frozen and press the Hershey Kisses in after baking.
How to Use / Serve This Dish
Serving ideas
- Tea-time or brunch: Arrange on a pretty platter with a pot of tea or a coffee station. Their delicate look works beautifully for spring gatherings.
- Gift or cookie swap: Package 10–12 cookies in a cellophane bag with a ribbon for neighborly gifts or holiday cookie swaps. They’re seasonal, portable, and universally loved.
- Dessert platter: Combine with shortbread, lemon bars, and nutty biscotti for a balanced dessert tray.
Pairings
- Drinks: Pair with a mild coffee, almond-flavored latte, or a floral tea like chamomile or jasmine. A light prosecco is a fun pairing for celebrations.
- Other sweets: Add contrast with a tangy lemon curd or cream cheese frosting dip for those who like a sweet-and-tart combo.
Creative variations
- Swap Hershey Kisses for chocolate-covered cherries or colored candy for seasonal themes.
- Add a sprinkle of coarse sea salt on top of the chocolate after pressing it into the warm cookie for a sweet-salty contrast.
- Make mini sandwich cookies: Use a small cookie scoop and sandwich two cookies with cherry jam or buttercream.
If you’re inspired by blossoms-style cookies and want to compare textures or techniques, check out these classic peanut butter blossoms for ideas on how cookie centers and chocolate toppings change the final bite.
FAQ
Q: Can I substitute dried cherries for maraschino cherries?
A: Yes. Dried cherries can be used, but rehydrate them briefly in warm water or cherry juice for 5–10 minutes, then drain and pat dry. Because dried cherries are less sugary than maraschino cherries, your cookies will be less sweet and may need a touch more sugar or a dash of cherry syrup if you want the candy-like cherry flavor.
Q: How long will these cookies keep fresh?
A: Stored at room temperature in an airtight container, they stay fresh for about 3–4 days. Refrigerate up to 7 days if your kitchen is warm or you used fresh cherries. Frozen baked cookies keep well for up to 3 months.
Q: My dough was sticky. What did I do wrong?
A: Sticky dough often means the cherries added too much moisture or the butter was too soft/warm. To fix sticky dough, chill it for 20–30 minutes, or add flour a tablespoon at a time until you reach a manageable consistency. You can also scoop and freeze the dough balls to firm them before baking.
Q: Can I make these gluten-free or vegan?
A: For gluten-free, use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum; texture may vary slightly. For a vegan version, replace butter with a vegan butter substitute and use a dairy-free chocolate kiss or half of a dairy-free chocolate candy. Note that maraschino cherry brands vary — check labels for non-vegan processing if that’s a concern.
Conclusion
Baking Easy Cherry Blossom Cookies is an invitation to brighten your kitchen with color and comfort. They’re approachable for home bakers, visually charming, and perfect for springtime or any celebration that calls for a small, nostalgic cookie. If you’d like to see another classic take on this cookie or compare techniques and ingredient proportions, this Cherry Blossom Cookie recipe – Flour On My Face offers a lovely variation, and these Cherry Blossom Cookies – My Incredible Recipes provide another perspective on flavors and assembly. Try a batch, share with friends, and let those small, cherry-topped treats become part of your seasonal baking repertoire.
Cherry Blossom Cookie recipe – Flour On My Face
Cherry Blossom Cookies – My Incredible Recipes
Easy Cherry Blossom Cookies
Ingredients
For the Dough
- 1 Cup unsalted butter (at room temperature) Use at room temperature for easy creaming.
- 1 Cup powdered sugar Sift if clumpy for tender texture.
- ¼ Teaspoon salt
- 1 Tablespoon maraschino cherry juice (liquid) Adds color and flavor; optional cherry syrup for sweetness.
- ¼ Teaspoon almond extract (or vanilla or cherry) Adjust according to preference.
- 2 Cups all-purpose flour (plus more if needed) Add flour gradually to achieve consistency.
- 1 Cup maraschino cherries (chopped) Pat dry to reduce excess moisture.
- ¼ Cup granulated sugar (for rolling) For coating the cookies before baking.
- 24 pieces Hershey Kisses
Instructions
Preparation
- Drain the maraschino cherries in a colander, pat them dry, and chop into small pieces.
- Line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
Mixing the Dough
- Cream the unsalted butter and powdered sugar until light and fluffy, about 2–3 minutes.
- Add the cherry juice and almond extract, mixing until smooth.
- Incorporate the flour and salt, mixing on low until just combined. Adjust with extra flour if needed.
- Fold in the chopped cherries gently.
Shaping and Baking
- Use a cookie scoop to form small dough balls and roll each in granulated sugar.
- Chill the shaped dough balls for at least 20 minutes.
- Bake the cookies for about 10 minutes until edges are set.
- Press a Hershey Kiss into the center of each cookie while warm.
- Cool the cookies completely on a rack.
