Cherry Blossom Cookies Delight

These delicate cherry blossom cookies have been my go to treat for spring gatherings and holiday cookie exchanges for years. The combination of buttery shortbread studded with sweet maraschino cherries and topped with a chocolate kiss creates a cookie that's both beautiful and irresistible. I started making these when my neighbor shared her grandmother's recipe at a bake sale, and they've become so popular that friends now expect them at every celebration.

The first time I made these was for my daughter's spring birthday party, and they disappeared so quickly I had to whip up a second batch the next day. Now she requests them for every special occasion, and I've even taught her how to make them herself. The pink tinted dough from the cherry juice makes these cookies extra festive without any artificial food coloring.

Gather Your Ingredients

• 1 cup softened butter: The foundation of these cookies providing rich flavor and tender texture. Make sure it's truly softened to room temperature not melted for the best results. I always use unsalted butter so I can control the salt level.
• 1 cup powdered sugar: Creates a delicate crumb and dissolves easily into the butter for a smooth dough. The fine texture is key to that melt in your mouth quality.
• 1/4 teaspoon salt: Balances the sweetness and enhances all the other flavors. Don't skip this even though the amount seems small.
• 1 tablespoon maraschino cherry juice: Adds subtle cherry flavor and gives the dough a lovely pale pink color. This is the secret ingredient that makes these cookies special.
• 1/4 teaspoon almond extract: Complements the cherry flavor beautifully and adds depth. Use pure almond extract not imitation for the best taste.
• 2 1/2 cups all purpose flour: The structure of your cookies. I measure mine by spooning it into the cup and leveling off rather than scooping directly from the bag which can pack it down.
• 1 cup chopped maraschino cherries: Provides bursts of sweet cherry flavor throughout. Pat them dry with paper towels before chopping to prevent excess moisture in your dough.
• 24 Hershey Kisses or chocolate alternatives: The crowning touch that makes these cookies look like cherry blossoms. I unwrap all of mine before I start baking so they're ready to press into the warm cookies.
• Extra granulated sugar for rolling: Adds a subtle crunch and sparkle to the outside of each cookie.

How to Make It

Cream the Butter and Sugar:

In your large mixing bowl, combine the softened butter and powdered sugar. Beat them together using an electric mixer on medium speed for about 3 to 4 minutes until the mixture becomes light, fluffy, and almost white in color. This process incorporates air into the butter which helps create tender cookies. You'll know it's ready when the mixture looks like whipped frosting and has increased in volume. I like to scrape down the sides of the bowl halfway through to make sure everything combines evenly.

Add the Flavor Components:

Pour in the tablespoon of maraschino cherry juice and the almond extract to your creamed butter mixture. Beat on medium speed for another minute until these liquids are fully incorporated and you can see a slight pink tint developing throughout the dough. The mixture might look slightly separated at first but keep mixing and it will come together beautifully. This is when your kitchen starts smelling absolutely amazing.

Incorporate the Flour:

Turn your mixer to low speed and begin adding the flour gradually about half a cup at a time. Mix just until the flour disappears into the dough after each addition. Once all the flour is added, continue mixing on low for another 30 seconds until you have a cohesive dough that pulls away from the sides of the bowl. Be careful not to overmix at this stage or your cookies can become tough. The dough should be soft but not sticky.

Fold in the Cherries:

Pat your chopped maraschino cherries very dry using paper towels to remove as much moisture as possible. Using a rubber spatula or wooden spoon, gently fold the cherries into the dough with a folding motion rather than stirring. This keeps the cherries evenly distributed without turning your entire dough too pink or making it wet. I usually do about 15 to 20 gentle folds until I see cherries throughout.

Shape the Cookie Dough:

Pour some granulated sugar into a small shallow bowl. Using a cookie scoop that holds about 2 tablespoons of dough, scoop out portions of the dough. Roll each portion between your palms to form a smooth ball, then roll it in the granulated sugar to coat all sides. Place each sugar coated ball on a baking sheet lined with parchment paper, spacing them about 2 inches apart. The sugar coating gives them a beautiful sparkle and a slight crunch on the outside.

Chill the Shaped Cookies:

Place your tray of shaped cookie dough balls into the refrigerator and let them chill for 20 to 30 minutes. This step is crucial because it helps the cookies maintain their shape during baking rather than spreading too thin. The cold dough also helps create a better texture contrast between the crispy edges and soft center. I use this time to unwrap all my Hershey Kisses and clean up my workspace.

Preheat and Prepare:

While your cookies finish chilling, preheat your oven to 350 degrees Fahrenheit. Make sure your oven rack is positioned in the center of the oven for even baking. If you're planning to bake multiple sheets, now is the time to line your additional baking sheets with parchment paper.

Bake to Perfection:

Remove the chilled cookies from the refrigerator and immediately place them in your preheated oven. Bake for 10 to 12 minutes, watching carefully during the last few minutes. The cookies are done when the edges just begin to turn a light golden brown but the centers still look slightly underbaked. They will continue to cook on the hot pan after you remove them. I usually start checking at 9 minutes because every oven is different.

Add the Chocolate Kiss:

The moment you remove the cookies from the oven, working quickly, press one unwrapped Hershey Kiss gently but firmly into the center of each cookie. The cookie will crack slightly around the edges which is perfectly normal and adds to their charm. The heat from the cookie will slightly melt the bottom of the chocolate kiss, helping it stick. Let the cookies cool completely on the baking sheet for at least 15 minutes before moving them so the chocolate can set.

My favorite thing about these cookies is how the chopped maraschino cherries create little pockets of concentrated sweetness throughout each bite. I'll never forget the year I made twelve dozen of these for my church bake sale and they sold out in the first twenty minutes. One woman came back three times hoping to get more. That's when I knew this recipe was truly special and worth sharing with everyone I know.

Flavor Boosters

While I love the classic version, I've experimented with several variations over the years that work wonderfully. Instead of Hershey Kisses, try using chocolate stars, dark chocolate kisses, or even white chocolate for a different look. If you can't find maraschino cherries or prefer a less sweet option, dried cherries chopped very fine and rehydrated in a tablespoon of cherry juice work beautifully. For a deeper cherry flavor, increase the cherry juice to 2 tablespoons and reduce the almond extract to 1/8 teaspoon. I've also made these with salted butter when that's all I had on hand and simply omitted the added salt. Some bakers in my cookie exchange group swear by using half butter and half cream cheese for an even more tender cookie.

Serving Suggestions

These cookies shine on any dessert table and look particularly stunning arranged on a white or pink platter. I love serving them alongside vanilla ice cream for an elevated dessert, or packaging them in clear cellophane bags tied with ribbon for homemade gifts. They pair wonderfully with coffee, tea, or a cold glass of milk.

Creative Twists

While I think of these as spring cookies because of their delicate appearance, I make them year round with seasonal variations. During Christmas, I use red and green cherries and alternate the kiss colors. For Fourth of July, I've even found blue cherries at specialty stores. In autumn, I sometimes add a quarter teaspoon of cinnamon to the dough and use caramel filled chocolate kisses.

These cookies have won hearts at bake sales and family parties, and I hope they bring as much joy to your table as they have to mine. With a little practice and the right ingredients, you'll be making bakery worthy cherry blossom cookies at home.

Common Questions About This Recipe

→ Can I use fresh cherries instead of maraschino?

Fresh cherries can be used but may alter the moisture and texture of the cookies. Be sure to pit and chop them finely, and consider patting them dry to avoid excess liquid.

→ What alternatives can I use for Hershey Kisses?

Chocolate chips, squares of dark chocolate, or even white chocolate pieces make great substitutes if Hershey Kisses are not available.

→ Do these cookies need to be refrigerated before baking?

Chilling the dough helps prevent spreading during baking and results in a tender, thick cookie with better shape and flavor.

→ How should I store cherry blossom cookies?

Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed container, separating layers with parchment paper.

→ Can I make the dough ahead of time?

Yes, prepare the dough up to 2 days in advance and refrigerate it tightly wrapped until ready to bake. This can also enhance the flavors.