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
Scale
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.
