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
Scale
- 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