Description
These Cherry Blossom Cookies are delightful buttery treats featuring finely chopped maraschino cherries and a hint of almond extract. Rolled in sugar and topped with a Hershey’s Kiss, they're perfect for festive occasions and make a beautiful pink-hued cookie with an irresistible texture and flavor.
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)
- 2–2 ½ cups all-purpose flour
- 1 cup maraschino cherries finely chopped and drained
Coating and Topping
- ¼ cup granulated sugar for rolling
- 24 Hershey’s Kisses unwrapped
Instructions
- Preheat the 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, and red food coloring if using, ensuring the color is evenly distributed.
- Add flour to form dough: Gradually add the flour to the wet mixture, starting with 2 cups and adding more flour if needed until a soft dough forms. The dough should be soft but not sticky.
- Incorporate cherries: Gently fold in the finely chopped and well-drained maraschino cherries until they are evenly distributed throughout the dough.
- Shape the cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in the granulated sugar to coat completely.
- Arrange and bake: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 15 minutes, or until the edges are lightly golden.
- Add the kisses: Immediately upon removing the cookies from the oven, gently press one Hershey’s Kiss into the center of each cookie.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy and share: Serve and enjoy your Cherry Blossom Cookies. Remember to leave a rating and comment to support this recipe!
Notes
- Store cookies in an airtight container at room temperature for up to 1 week.
- Refrigerate for up to 2 weeks or freeze for up to 3 months for longer storage.
- If the dough is too soft or sticky, chill it in the refrigerator for 30 minutes before shaping.
- Drain and pat dry the maraschino cherries well to prevent extra moisture in the dough.
- Red food coloring is optional but enhances the cookies' beautiful pink color.
- You can experiment with different flavored extracts such as vanilla or cherry to customize the flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
