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With maraschino cherries in the cookie dough and a Hershey kiss in the middle, these cherry blossom cookies are the perfect holiday treat.
When it comes to the holidays, the cookie options are endless - from chocolate chip sugar cookies to brownie crinkle cookies to Oreo and chocolate chip cookies to sand tart cookies to white chocolate and raspberry cookies.
But what about blossom cookies? While peanut butter blossoms might be more famous, these cherry blossom cookies are not only festive looking, but delicious!
Why This Recipe Works
- Simple - These cookies are for those who enjoy baking without the time commitment.
- Perfect for holidays - With the pinkish, red hue these are not only great for Christmas, but you could make during Valentine's as well!
- Freezer friendly - You can bake these, place in the freezer and then enjoy when you want!
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Ingredient Notes
- Unsalted butter - Use high-quality unsalted butter for a rich and distinct flavor. Ensure it's at room temperature for easier incorporation into the dough.
- Sugars - Powdered sugar provides sweetness to the cookies and contributes to their texture. You use granulated sugar to roll the dough in.
- Salt - Balances the sweetness and enhances the other flavors. Use a pinch to highlight the overall taste.
- Maraschino cherries - You use the cherry juice for some added flavor but then finely chop the ones used in the dough for even distribution.
- Vanilla extract - Enhances the overall flavor profile. Choose pure vanilla extract for the best taste.
- Almond extract - Adds a distinct almond flavor that complements the cherries.
- All-purpose flour - All-purpose flour works well, contributing to the cookies' structure. Sift the flour for a smoother dough.
- Hershey's kisses - Can't have a blossom cookie without kisses. I use standard milk chocolate.
Ingredient Swaps
Like any recipe, you can mix up what you use for these cookies. Some variations include:
- You can replace the butter with vegetable oil, coconut oil or even vegan butter.
- While I use powdered sugar for the dough, granulated sugar can be used as a substitute.
- Instead of maraschino cherries, try dried cherries.
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
- Obviously the milk chocolates kisses work best, but you can use any flavor - from dark chocolate to almond chocolate kisses.
Step-by-Step Photos
Please note full ingredient list and instructions of these cookies can be found in recipe card below.
Beat together the butter, sugar and salt until light and fluffy before adding cherry juice, vanilla extract and almond extract.
Mix in the flour until just combined before folding in the diced cherries. Place in the fridge for 30 minutes.
Scoop out 1 inch size balls and roll in some sugar before placing on a parchment-lined baking sheet.
Bake at 350°F for 10-12 minutes or until done. Remove from the oven and press a frozen Hershey kiss in each cookie.
FAQs
Yes. It is important to chill the dough or the cookies will spread too much.
The cookies will start to crack and be slightly firm on the edges. They will still be soft in the middle so you can insert the kiss.
The best and easiest way is to throw the Hershey kisses in the freezer for an hour. While they will still soften from the heat of the cookie, they won't melt.
Store in an airtight container at room temperature for up to a week. For longer storage, freeze in a sealed container for up to 3 months.
How to Freeze Cookie Dough for Later
If you don't want to bake the cookies right away, you can freeze the cherry blossom cookies for later no problem. Just follow these steps:
- Place dough in the fridge for 30 minutes.
- Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
- Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
- Once ready to bake, bake as directed, but add a couple of minutes to the baking time.
Pro Tips/Recipe Notes
- Ensure the butter is at room temperature to achieve proper creaming and a smooth cookie dough.
- Use parchment paper so the cookies don't stick.
- Freeze the Hershey's kisses for an hour so they don't melt.
- Try different chocolate varieties for the center, such as dark chocolate or flavored truffles, to personalize the cookies.
Other Cookie Recipes
If you’ve tried these cherry blossom cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You could also try chocolate peppermint blossoms or peanut butter and jelly cookies. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cherry Blossom Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- ¼ teaspoon salt
- 1 tablespoon maraschino cherry liquid
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all-purpose flour (315g)
- ¾ cup maraschino cherries, chopped
- ¼ cup granulated sugar for coating cookies
- 40 Hershey's kisses, unwrapped and frozen
Instructions
- In bowl of stand mixer, add the butter, sugar and salt and beat until light and fluffy, about 2 minutes. Add the maraschino cherry liquid and extracts and beat until incorporated. Gradually add flour mixture and beat until just combined.
- Now with a wooden spoon mix in the chopped cherries until just combined. Cover dough and chill for 30 minutes.
- Once ready to make preheat oven to 350°F. Line a baking sheet with parchment paper. Roll the dough into 1 inch balls and then dip each ball in sugar until completely coated. Place each ball 2 inches apart on baking sheet.
- Bake for 10-12 minutes or until the tops begin to slightly crack. Press a Hershey's kiss into each cookie. Transfer to cooling rack and allow to cool completely.
Notes
- Ensure the butter is at room temperature to achieve proper creaming and a smooth cookie dough.
- Use parchment paper so the cookies don't stick.
- Freeze the Hershey's kisses for an hour so they don't melt.
- Try different chocolate varieties for the center, such as dark chocolate or flavored truffles, to personalize the cookies.
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