Nothing beats the nostalgic joy of a classic treat done right, and this Cherry Blossom Cookies with Hershey’s Kisses Recipe has a special way of brightening up any day. They’re soft, buttery, with a burst of cherry sweetness, and that melty Hershey’s Kiss in the center? Absolutely irresistible.
Why You’ll Love This Recipe
- Classic Flavor with a Twist: The maraschino cherries add a lovely pop of sweetness and color that’s uniquely charming.
- Simple Yet Stunning: These cookies are straightforward to bake but look so impressive, especially with the cherry-red hue and Hershey’s Kiss crowning each one.
- Perfect for Sharing: Whether it’s a party, holiday, or just a cozy afternoon, these cookies always disappear fast.
- Adaptable and Fun: You can tweak the extracts and food coloring to make these your own personal favorite.
Ingredients You’ll Need
These ingredients come together to create a soft, flavorful dough that’s enhanced by the juicy maraschino cherries, with Hershey’s Kisses adding the perfect chocolate finish. Shopping tip: pick cherries packed in juice, not syrup, for the best texture and flavor.
- Unsalted Butter: Using softened butter helps achieve that tender crumb without extra salt interfering with your flavors.
- Powdered Sugar: This makes the cookie dough silky smooth and gently sweet.
- Salt: Just a pinch to balance all the sweetness.
- Maraschino Cherry Juice: Adds that distinct cherry flavor; if you’ve got leftover juice from the cherries, don’t waste it!
- Almond Extract or Vanilla Extract: Almond extract adds a subtle nuttiness that pairs perfectly with cherry, but vanilla works well too.
- Red Food Coloring (optional): Just a few drops make these cookies look extra festive and cherry-inspired.
- All-Purpose Flour: The base that holds everything together; adding just enough flour creates a soft but manageable dough.
- Maraschino Cherries: Finely chopped and drained to avoid soggy dough, these cherries are the star ingredient.
- Granulated Sugar: For rolling—this adds a little crunch and sparkle on the cookie surface.
- Hershey’s Kisses: Unwrapped and ready to be nestled on top of each cookie, delivering a melt-in-your-mouth chocolate surprise.
Variations
I love experimenting with this recipe – it’s flexible enough to handle a few fun twists that keep things interesting and let you personalize it your way.
- Cherry Extract Swap: On some occasions, I swapped out the maraschino cherry juice for cherry extract to intensify the cherry flavor without extra moisture.
- Different Chocolate: Try using white chocolate or dark chocolate kisses for a flavor variation – my kids swore the dark chocolate Hershey’s Kisses version was “fancier!”
- Food Coloring Free: I often skip the red food coloring; the dough still looks inviting thanks to the cherries, making it great if you want a more natural bake.
- Gluten-Free Version: Using a gluten-free flour blend works well here, just watch the dough texture to avoid it becoming too crumbly and chill it if needed.
How to Make Cherry Blossom Cookies with Hershey’s Kisses Recipe
Step 1: Cream Your Butter and Sugar Until Fluffy
Start by softening your butter until it’s easy to mix – room temp is key here! Cream it together with powdered sugar in a large bowl using a stand mixer or electric hand mixer. You’ll know you’re there when the mixture looks lighter and fluffier; this air incorporation makes the cookies tender and melt-in-your-mouth.
Step 2: Add Cherry Juice, Extract, and Optional Color
Mix in the salt, maraschino cherry juice, almond or vanilla extract, and if you want that pretty blush color, red food coloring. It’s a small but impactful step that gives your cookies personality and that cherry blossom vibe we’re aiming for.
Step 3: Slowly Add Flour to Build Soft Dough
Gradually add the flour – start with 2 cups, mixing until just combined, then add a little more if the dough feels sticky. You want soft dough that’s easy to handle but not wet. This part is where you get a feel for your dough, and if you’re worried about stickiness, chilling it for 30 minutes is an easy fix.
Step 4: Fold in the Chopped Cherries
Gently fold the finely chopped and fully drained maraschino cherries into your dough. Taking care to evenly distribute the cherries means every bite will have those juicy, sweet bursts, which is what makes these cookies stand out.
Step 5: Roll, Sugar, and Bake
Grab tablespoon-sized portions, roll them into balls, then coat each in granulated sugar for a little sparkle and slight crunch on the outside. Place them spaced about 2 inches apart on your lined baking sheet, then bake at 350°F (175°C) for 12-15 minutes until the edges turn a light golden color. That scent wafting from your oven will have you hovering nearby!
Step 6: Press in Hershey’s Kisses Right Away
The key here is to work fast. As soon as the cookies come out of the oven, gently press one unwrapped Hershey’s Kiss in the center of each cookie. The heat softens the cookie just enough to hold it perfectly. Then let the cookies cool a bit on the sheet—they firm up nicely and keep that kiss nestled right where you want it.
Pro Tips for Making Cherry Blossom Cookies with Hershey’s Kisses Recipe
- Drain Cherries Well: I learned early on that excess moisture from cherries can make the dough too wet, so pat them dry with paper towels before chopping.
- Press Kisses Immediately: Pressing them in right after baking stops the kiss from cracking or losing shape as the cookies cool.
- Use Room Temperature Butter: It creamed better and gave a lighter texture; cold butter here just won’t work.
- Chill Dough When Sticky: Don’t hesitate to chill the dough if it feels too soft—it helps with rolling and maintains shape while baking.
How to Serve Cherry Blossom Cookies with Hershey’s Kisses Recipe
Garnishes
I like to dust a little powdered sugar over these cookies just before serving for an extra touch of elegance—like frosting over cherry blossoms in spring. Sometimes, I add tiny edible flowers or a sprinkle of coarse sugar crystals to make them pop at parties.
Side Dishes
These cookies are delightful alongside a cup of hot tea or coffee. For brunch or dessert platters, I pair them with fresh fruit or vanilla almond biscotti to balance the sweetness and add crunch.
Creative Ways to Present
For holidays or baby showers, I’ve arranged them in little nests made out of shredded colored paper or served in floral-themed cookie tins. Wrapping them individually in cellophane with a little cherry blossom tie makes for a charming edible gift.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature for up to a week, which preserves the soft texture beautifully. Placing a slice of bread in the container can help maintain moisture and keep the cookies from drying out.
Freezing
Freezing unbaked dough balls on a tray then transferring them to a sealed bag is a game changer. When I’m ready, just bake directly from frozen—adding a couple extra minutes—and you’ve got fresh cherry blossom cookies anytime.
Reheating
Leftover baked cookies can be warmed in the oven at a low temperature (about 300°F) for 3-5 minutes. This revives the soft, fresh-baked feel and re-melts the chocolate kiss just a bit without making them greasy.
FAQs
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Can I use regular cherries instead of maraschino cherries?
You can, but fresh or canned cherries lack the sweetness and vibrant flavor maraschino cherries provide. Also, maraschino cherries are softer and integrate better into the dough without affecting texture negatively.
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Is it necessary to use Hershey’s Kisses, or can I substitute other chocolates?
Hershey’s Kisses are traditional here, but feel free to use miniature chocolate chips, almond roca bits, or any favorite small chocolate candy. Just make sure they won’t overpower the cookie’s texture or melt too quickly.
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Why do my cookies spread too much while baking?
This usually happens if the dough is too warm or wet. Chilling the dough before baking, reducing butter slightly, or using parchment paper can help keep them shaped perfectly.
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Can I make these cookies vegan or dairy-free?
To make a dairy-free version, swap the butter for a plant-based alternative and ensure the Hershey’s Kisses are dairy-free chocolates. Keep in mind the texture might vary slightly, so testing the dough consistency first is a good idea.
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What’s the best way to prevent the Hershey’s Kiss from cracking?
Pressing the Kiss into the warm cookie immediately after baking helps it soften into place gently without cracking. Don’t wait until the cookie is cooled or the kiss might break when pressed.
Final Thoughts
These Cherry Blossom Cookies with Hershey’s Kisses Recipe holds a special place in my heart—each batch feels like a little celebration of simple joys and sweet memories. I hope when you make these, you’ll enjoy the process as much as the delicious results. It’s the kind of recipe you’ll come back to again and again, and I can’t wait for you to try it!
Print
Cherry Blossom Cookies with Hershey’s Kisses Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Cherry Blossom Cookies, a tender, buttery treat infused with maraschino cherry juice and almond extract. Each soft cookie is studded with finely chopped cherries and topped with a classic Hershey’s Kiss, giving a perfect balance of flavor and festive charm. Ideal for spring celebrations or anytime you crave a sweet, nostalgic cookie.
Ingredients
Cookie Dough
- 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 Coating
- ¼ cup granulated sugar for rolling
For Topping
- 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.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
- Add Flavorings: Mix in the salt, maraschino cherry juice, almond extract or vanilla extract, and red food coloring if using.
- Add Flour: Gradually add the flour to the wet mixture, starting with 2 cups and adding more as needed to form a soft but not sticky dough.
- Fold in Cherries: Gently fold in the finely chopped and well-drained maraschino cherries until evenly distributed.
- Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a ball, then roll in granulated sugar to coat.
- Bake Cookies: Place dough balls about 2 inches apart onto the lined baking sheet and bake for 15 minutes or until edges are lightly golden.
- Add Hershey’s Kisses: Immediately after removing from oven, gently press a Hershey’s Kiss into the center of each cookie.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week, refrigerate up to 2 weeks, or freeze for up to 3 months.
- If dough is too soft or sticky, chill in the refrigerator for 30 minutes before rolling.
- Drain maraschino cherries well and pat dry to avoid excess moisture in dough.
- Red food coloring is optional but adds a pretty pink color for visual appeal.
- You can substitute almond extract with vanilla or experiment with other flavors for variety.
