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This hearty cherry blossom cookie recipe has become my go-to choice for adding a touch of charm to any celebration. The delicate pink hue comes from real maraschino cherry juice, while the chocolate kiss creates the perfect finish for these buttery, tender treats.
I first made these cookies for my daughter's birthday party and they disappeared faster than any other treat on the table. Now they've become our special tradition whenever we need a cheerful pick-me-up.
Ingredients
- Maraschino cherries chopped into the dough for bursts of sweet cherry flavor
- Cherry, almond, or vanilla extract to enhance the delicate flavor profile
- Granulated sugar for rolling the cookies creates a delightful sweet exterior
- Hershey's kisses provide the perfect chocolate crown on each cookie
- All-purpose flour provides the ideal structure for these tender cookies
- Unsalted butter at room temperature ensures proper creaming and texture
- Powdered sugar creates a more delicate crumb than regular granulated sugar
Step-by-Step Instructions
- Start the cookie dough
- Beat room temperature butter and confectioners' sugar together until light and fluffy, about 3 minutes. The mixture should appear pale and almost doubled in volume. This step is crucial as it incorporates air into the dough for a tender texture.
- Add the flavor base
- Mix in the cherry juice and your chosen extract until fully incorporated. The dough will turn a lovely pink shade from the maraschino cherry juice. Make sure to scrape down the sides of the bowl to ensure even mixing.
- Finish the dough
- Add flour gradually, mixing on low speed until fully incorporated. The dough should resemble play-dough consistency. Gently fold in the chopped cherries until just distributed throughout the dough. Avoid overmixing which can make the cookies tough.
- Shape and chill
- Use a tablespoon-sized cookie scoop to form uniform balls of dough. Roll each ball in granulated sugar until fully coated. Place on a parchment-lined tray and chill for at least 20 minutes. This crucial step prevents spreading and enhances texture.
- Bake to perfection
- Arrange chilled dough balls on a prepared baking sheet, spacing them 2 inches apart. Bake in a preheated 350°F oven for exactly 10 minutes. The cookies should be set but not browned on the edges.
- Add the chocolate finish
- Immediately press a Hershey's Kiss into the center of each warm cookie. The heat will slightly melt the bottom of the kiss, helping it adhere to the cookie. Allow to cool completely before serving.
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The maraschino cherries are truly what make these cookies special. My grandmother used to make a similar version but without the kiss on top. When I added that chocolate element, it transformed them into something that brings together the best of both our baking traditions.
Storage Tips
These cherry blossom cookies stay fresh in an airtight container at room temperature for up to 5 days. The texture actually improves slightly after the first day as the flavors meld together beautifully. For longer storage, place them in freezer-safe containers with parchment between layers and freeze for up to 3 months. Let them thaw at room temperature before serving. The chocolate kiss might develop a slight whitish bloom after freezing, but this is purely cosmetic and does not affect taste.
Creative Variations
While the classic recipe calls for almond extract, experimenting with different extracts can create delightful variations. Try using coconut extract for a tropical twist or peppermint extract during the holiday season for a festive peppermint-cherry combination. You can also swap the Hershey's Kisses for white chocolate kisses or even caramel-filled ones for a different flavor profile. For a more elegant presentation, drizzle cooled cookies with melted chocolate instead of using the kiss topping.
Perfect Pairings
These cherry blossom cookies pair wonderfully with hot beverages. Try serving them alongside a creamy hot chocolate for a chocolate-cherry explosion or with a cup of almond tea to complement the almond extract. They also make a beautiful addition to cookie platters, especially when served alongside contrasting cookies like chocolate crinkles or vanilla shortbread. The pink color makes them an eye-catching centerpiece for baby showers, Valentine's Day celebrations, or spring gatherings.
Recipe FAQs
- → Can I use different extracts in these cherry blossom cookies?
Absolutely! While the recipe suggests almond extract, you can easily substitute vanilla or cherry extract based on your preference. Each will provide a slightly different flavor profile while complementing the maraschino cherries perfectly.
- → Why do I need to chill the cookie dough before baking?
Chilling the dough for at least 20 minutes is crucial as it helps the cookies maintain their shape during baking, prevents excessive spreading, and ensures a more even texture. It also makes the dough easier to handle when forming the cookies.
- → Can I make these cookies without the Hershey's Kisses?
Yes! The recipe offers alternative chocolate topping options. Instead of Hershey's Kisses, you can drizzle melted chocolate chips over the cooled cookies for a different but equally delicious chocolate-cherry finish.
- → How do I get the perfect pink color in my cherry blossom cookies?
The pink color comes naturally from the tablespoon of maraschino cherry juice in the dough. For a more intense pink, you can add a bit more cherry juice, but may need to adjust the flour accordingly to maintain the right dough consistency.
- → How should I store these cookies to keep them fresh?
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer, then transfer to a freezer-safe container with parchment between layers for up to 3 months.
- → Can I make the cookie dough ahead of time?
Yes! You can prepare the dough, shape it into balls, and refrigerate for up to 2 days before baking. You can also freeze the shaped dough balls for up to 3 months - just add 1-2 minutes to the baking time when cooking from frozen.