What makes Cherry Blossom Cookies so soft and buttery?
Cherry Blossom Cookies are built on a shortbread-style base: a high ratio of butter to flour and fine confectioners’ sugar for a melt-in-your-mouth crumb. Beating the butter and confectioners’ sugar until fluffy aerates the dough just enough for a tender bite without becoming cakey. Confectioners’ sugar also disperses more evenly than granulated, keeping the texture fine. The cherry juice adds subtle moisture and perfume, while well-drained chopped cherries fleck the cookies without watering the dough. Avoid overmixing after adding flour; stop when the dough just comes together. That’s the secret to keeping Cherry Blossom Cookies delicate, soft, and pleasantly rich.
How do I keep the dough from getting sticky with cherries?
The key to perfect Cherry Blossom Cookies is removing excess moisture from the cherries. Drain them thoroughly, then blot with multiple layers of paper towels to eliminate surface juice. Chop them finely so they distribute evenly without creating wet pockets. Add the cherries last and fold gently to avoid streaking more moisture through the dough. If the dough still feels tacky, sprinkle in an extra tablespoon or two of flour until it’s soft but no longer sticky. Chilling the portioned dough balls for 15 minutes before baking also helps the cookies hold shape and prevents spreading.
Pro Tip 💡 :
“Blot cherries very dry to avoid spreading.”
Why roll Cherry Blossom Cookies in sugar before baking?
Rolling each dough ball in granulated sugar adds a delicate crust that contrasts with the tender interior. As Cherry Blossom Cookies bake, the sugar melts slightly, encouraging a gentle sheen and a faintly crisp exterior without toughness. It also helps even browning and keeps dough from sticking to your hands when shaping. If you want extra sparkle, use sanding sugar. For less sweetness, skip the roll; your cookies will still be soft and buttery. Either way, keep the tops pale—cherry-forward cookies are best when the edges are just set and not deeply browned.
For classic Cherry Blossom Cookies, press a foil-unwrapped Hershey’s Kiss into each cookie immediately after it comes out of the oven. The warm cookie will cradle the chocolate and set it in place without melting it into a puddle. Don’t return the tray to the oven after pressing; residual heat is enough. Let the cookies cool on the sheet for five minutes, then transfer to a rack. The chocolate will firm up as the cookies cool completely. If your kitchen is warm, pop the tray in the fridge for 10 minutes to help the Kisses set faster and cleaner.
Can I use different extracts or flavors?
Absolutely. Cherry Blossom Cookies are wonderfully adaptable. Almond extract amplifies the nostalgic “bakery” cherry flavor, vanilla keeps things soft and rounded, and cherry extract intensifies fruity notes. You can split the difference with half almond, half vanilla. Add finely grated lemon zest for brightness, or a drop of red gel color to deepen the blush hue (optional). If you swap maraschino for cocktail cherries, drain even more thoroughly—those often carry extra syrup. Keep the total liquid similar to the original to maintain dough consistency and the signature soft crumb.
To keep Cherry Blossom Cookies from spreading, measure flour accurately and blot cherries very dry. The dough should feel soft but not tacky—add a tablespoon or two of flour if needed. If your kitchen is warm, chill shaped balls 15–20 minutes before baking. For dryness, avoid overbaking; pull cookies when edges just turn pale golden. Overmixing after adding flour can toughen the crumb, so mix only until combined. Finally, use room-temperature butter—not melted—and weigh ingredients when possible for the most consistent results.
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Storage and make-ahead tips
Cherry Blossom Cookies store well in an airtight container at room temperature for 3–4 days. Place parchment between layers to protect the Kisses. For longer storage, freeze baked cookies on a sheet until firm, then bag for up to 2 months; thaw at room temperature. You can also freeze unbaked sugar-rolled dough balls (without Kisses) for up to 2 months. Bake from frozen, adding 1–2 minutes. Press Kisses after baking as usual. This lets you enjoy fresh Cherry Blossom Cookies on short notice, perfect for parties and gift tins.
Variations and swaps
Customize Cherry Blossom Cookies to your vibe. Swap Kisses for dark chocolate or white chocolate candies. Stir in ½ cup mini chocolate chips with the cherries for extra chocolate-cherry impact. Trade almond extract for vanilla or add ¼ tsp almond + ¼ tsp vanilla together. For nutty aroma, brown the butter first and chill until spreadable before creaming. Prefer a drizzle? Skip the Kiss and glaze cooled cookies with a quick almond icing. The base recipe is forgiving, so small flavor tweaks keep your Cherry Blossom Cookies fresh and fun.
Print
Recipe: Cherry Blossom Cookies
- Total Time: 35 Minutes
- Yield: 24 Cookies 1x
Description
These Cherry Blossom Cookies are tender, buttery, and lightly flavored with cherry and almond. Finely chopped maraschino cherries add color and moisture, while a Hershey’s Kiss pressed on top makes each cookie pop.
Ingredients
- Heat oven to 350°F / 175°C. Line sheets with parchment.
- Cream butter, confectioners’ sugar, and salt until light.
- Flavor with cherry juice + extract; mix to combine.
- Add flour: start with 2 cups; mix just until a soft dough forms. If sticky, add up to ½ cup more.
- Blot cherries very dry; fold in until evenly dispersed.
- Portion 1-inch balls; roll in granulated sugar. Place 2 inches apart.
- Bake 10–12 minutes, until edges barely color and tops look set.
- Press a Kiss in the center of each cookie immediately after baking.
- Cool 5 minutes on sheet; transfer to racks to finish cooling.
Instructions
- 1 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- ¼ tsp salt
- 1 Tbsp maraschino cherry juice (from the jar)
- ¼ tsp almond or vanilla or cherry extract
- 2 to 2½ cups all-purpose flour
- 1 cup maraschino cherries, well-drained & finely chopped
- ¼ cup granulated sugar (for rolling)
- 24 Hershey’s Kisses, unwrapped
Notes
- Blot cherries very dry to avoid spreading.
- Chill dough balls 15 minutes if your kitchen is warm.
- For deeper cherry flavor, use almond extract; for softer profile, use vanilla.
- Prep Time: 20 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 160Kcal
- Fat: 9g
- Carbohydrates: 19g
- Protein: 2g
Keywords: Cherry Blossom Cookies
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