Cherry Blossom Cookies
These soft and buttery Cherry Blossom Cookies are made with maraschino cherries and topped with a chocolate kiss. A festive, easy-to-make cookie perfect for holidays and special occasions.
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.