Easy Cherry Blossom Cookies
Delightful cherry-studded cookies topped with chocolate kisses, perfect for spring gatherings and cozy baking.
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.
Notes
Store cookies in an airtight container at room temperature for up to 4 days. Can be frozen for up to 3 months. Enjoy with tea or as gifts.