Cherry Blossom Cookies are one of those sweet little treats that instantly make any kitchen feel festive and joyful. I first started making these cookies around the holidays, when cookie trays were stacked high and every recipe felt like a tradition in the making. The soft pink dough, the sparkle of sugar, and that chocolate kiss tucked right in the center always reminded me of springtime wrapped in a winter favorite.
What I love most about Cherry Blossom Cookies is how they bring together simple ingredients to create something that looks bakery-worthy but feels comforting and homemade. They're perfect for holidays, baby showers, Valentine's Day, spring gatherings, or anytime you want a cookie that's both pretty and delicious. One bite, and you'll understand why these cookies never last long on the plate.
Why You'll Love Cherry Blossom Cookies
- Soft, tender texture with a buttery melt-in-your-mouth bite
- Beautiful pink color and classic Hershey Kiss center
- Easy to make with simple pantry ingredients
- Perfect for holidays, parties, and cookie exchanges
- Kid-friendly and fun to assemble
- A lovely balance of cherry, almond, and chocolate flavors
Ingredients You'll Need
- 1 cup unsalted butter, softened to room temperature
Soft butter is key for a light, fluffy cookie dough - 1 cup confectioners sugar
Gives the cookies their tender, delicate crumb - ¼ teaspoon salt
Balances the sweetness and enhances flavor - 1 tablespoon maraschino cherry juice
Adds natural color and authentic cherry flavor - ¼ teaspoon almond, vanilla, or cherry extract
Almond extract is classic, but vanilla or cherry works beautifully - 2 to 2½ cups all-purpose flour
Start with 2 cups and add more only if needed - 1 cup chopped maraschino cherries, drained well
Make sure they're patted dry to avoid excess moisture - ¼ cup granulated white sugar (for rolling)
Adds sparkle and a slight crunch on the outside - 24 Hershey Kisses
Unwrapped and ready to press into warm cookies
Step-by-Step Instructions
- Preheat the oven
- Set your oven to 350°F (175°C)
- Line baking sheets if desired, though ungreased works well
- Cream the butter and sugar
- In a large bowl, beat the softened butter, confectioners sugar, and salt
- Mix until light, fluffy, and pale in color
- This step creates that soft, delicate cookie texture
- Add flavorings
- Mix in the maraschino cherry juice and your chosen extract
- The dough will take on a light pink hue - don't worry if it looks subtle
- Incorporate the flour
- Gradually add 2 cups of flour, mixing gently
- Add more flour a little at a time until the dough is soft but not sticky
- You should be able to roll it easily without it sticking to your hands
- Fold in the cherries
- Gently fold in the chopped maraschino cherries
- Take care not to overmix so the dough stays tender
- Roll and sugar-coat
- Roll dough into 1-inch balls
- Roll each ball in granulated sugar for a sparkling finish
- Arrange on baking sheets
- Place dough balls about 2 inches apart
- They'll spread slightly as they bake
- Bake to perfection
- Bake for 12-15 minutes
- Edges should be lightly golden while centers stay soft
- Add the chocolate kiss
- Remove cookies from the oven
- Immediately press a Hershey Kiss into the center of each cookie
- The cookie will crack slightly - that's part of the charm
- Cool completely
- Let cookies rest on the baking sheet for 5 minutes
- Transfer to a wire rack to cool fully
Serving and Storage Tips
Cherry Blossom Cookies are best served once fully cooled, when the chocolate kiss has set and the cookie texture is just right. They look beautiful arranged on a dessert platter and pair wonderfully with coffee, tea, or a cold glass of milk.
Store cookies in an airtight container at room temperature for up to 4 days. If stacking, place parchment paper between layers to protect the chocolate. These cookies also freeze well - freeze without stacking for best results, then store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Helpful Notes
- Chill the dough for 30 minutes if it feels too soft to handle
- Drain and pat dry the cherries thoroughly to prevent soggy dough
- Almond extract gives the most classic bakery-style flavor
- If you want a deeper pink color, add an extra teaspoon of cherry juice
- For a twist, try dark chocolate or cherry-filled kisses
- These cookies are easy to double for large gatherings
Frequently Asked Questions
- Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours. Let it soften slightly before rolling. - Why did my cookies spread too much?
The dough may have been too warm. Chilling it for 30 minutes helps maintain shape. - Can I skip the Hershey Kisses?
You can, but the kiss adds sweetness and makes the cookies iconic. Chocolate chunks are a good substitute. - Can I use fresh cherries instead of maraschino cherries?
Maraschino cherries work best due to their sweetness and texture. Fresh cherries add too much moisture.
Final Thoughts
Cherry Blossom Cookies are one of those recipes that feel special every single time you make them. I've tested and baked these countless times, and they never fail to bring smiles - from the first roll in sugar to the final press of that chocolate kiss. They're simple, reliable, and always beautiful.
Cherry Blossom Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup confectioners sugar
- ¼ teaspoon salt
- 1 tablespoon maraschino cherry juice
- ¼ teaspoon almond vanilla, or cherry extract
- 2 to 2½ cups all-purpose flour
- 1 cup chopped maraschino cherries drained
- ¼ cup granulated sugar for rolling
- 24 Hershey Kisses
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, confectioners sugar, and salt until light and fluffy.
- Mix in the maraschino cherry juice and extract until combined.
- Gradually add flour, starting with 2 cups, mixing until a soft, non-sticky dough forms.
- Gently fold in the chopped maraschino cherries.
- Roll dough into 1-inch balls and roll each in granulated sugar.
- Place on ungreased baking sheets about 2 inches apart.
- Bake for 12-15 minutes, until edges are lightly golden.
- Immediately press a Hershey Kiss into the center of each cookie.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- Chill dough for 30 minutes if it becomes too soft.
- Drain and pat cherries dry to avoid excess moisture.
- Almond extract provides the most classic flavor.
- Store in an airtight container at room temperature for up to 4 days.
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