Description
Cherry Blossom Cookies are delightful butter cookies infused with maraschino cherry juice and almond extract, featuring finely chopped maraschino cherries and crowned with a classic Hershey's Kiss. These soft yet slightly crisp cookies are perfect for festive occasions or everyday treats with a subtle cherry-almond flavor and a beautiful pink tint.
Ingredients
Scale
Cookies
- 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
For Rolling and Topping
- ¼ cup granulated sugar for rolling
- 24 Hershey’s Kisses unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy, creating the base for tender cookies.
- Add Flavorings: Mix in the salt, maraschino cherry juice, almond extract, and red food coloring if using, blending all flavor elements thoroughly into the dough.
- Incorporate Flour: Gradually add 2 cups of all-purpose flour to the wet mixture, stirring until a soft dough forms. Add more flour up to 2 ½ cups if the dough is too sticky, ensuring it is soft but not sticky.
- Fold in Cherries: Gently fold in the finely chopped and well-drained maraschino cherries to evenly distribute them throughout the dough without crushing.
- Form Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls, then roll each ball in granulated sugar to coat for a sweet, slightly crunchy exterior.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheet about 2 inches apart to allow spreading. Bake in the preheated oven for 15 minutes, or until the edges turn lightly golden.
- Add Hershey's Kisses: Immediately after removing from the oven, gently press one unwrapped Hershey’s Kiss into the center of each cookie to create a signature finish.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your cherry blossom cookies fresh!
- Feedback: Please leave a rating and comment to let us know how you liked this recipe, helping us improve and share more quality recipes.
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 extended freshness.
- If dough is too soft or sticky, chill it in the refrigerator for about 30 minutes before rolling to handle easily.
- Drain maraschino cherries well and pat dry to avoid excess moisture that can affect dough consistency.
- Red food coloring is optional but adds a pretty pink hue to the cookies, enhancing visual appeal.
- You can experiment with different flavored extracts such as vanilla or rose to customize the cookies’ flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 20 mg
