Cherry Blossom Cookies Recipe
Introduction
Cherry Blossom Cookies are a delightful treat combining buttery sweetness with bursts of cherry flavor and a smooth chocolate center. These charming cookies are perfect for sharing or enjoying with a cup of tea any time of year.
Ingredients
- 1 cup (224g) unsalted butter, room temperature
- 1 cup (115g) powdered sugar
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 tablespoon maraschino cherry juice
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 6 drops red food coloring, optional
- 2 1/4 cups (293g) all-purpose flour
- 3/4 cup chopped maraschino cherries
- 30 milk chocolate kisses
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper and set it aside.
- Step 2: In a large mixing bowl, beat the butter and powdered sugar on medium speed until the mixture is smooth and well combined.
- Step 3: Add the egg yolk and mix until fully incorporated.
- Step 4: Mix in the salt, maraschino cherry juice, almond extract, vanilla extract, and red food coloring (if using). Scrape down the sides of the bowl as needed to ensure even mixing.
- Step 5: Gradually add the flour and mix just until the dough comes together. Stir in the chopped maraschino cherries evenly.
- Step 6: Scoop 1 1/2 tablespoons of dough and roll into balls. Place them on the prepared cookie sheet about 2 inches apart to allow space for spreading.
- Step 7: Bake the cookies for 8 to 10 minutes, or until the edges start to turn a light golden color. Remove the cookies from the oven and immediately press a milk chocolate kiss into the center of each cookie.
- Step 8: Transfer the cookies to a cooling rack and allow them to cool completely before serving or storing.
Tips & Variations
- Use fresh maraschino cherry juice for the best flavor; avoid syrupy substitutes.
- Almond extract can be omitted if you prefer a milder taste, or replaced with additional vanilla extract.
- For a festive look, add more red food coloring or use colored chocolate kisses.
- Chill the dough for 30 minutes before baking to reduce spreading, if desired.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. To reheat, let the cookies come to room temperature to ensure the chocolate remains smooth.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dark or white chocolate instead of milk chocolate kisses?
Yes, dark or white chocolate kisses can be used to customize the flavor and appearance of these cookies according to your preference.
What can I do if I don’t have maraschino cherry juice?
You can substitute the cherry juice with a tablespoon of cherry liqueur or a teaspoon of cherry extract diluted with a bit of water, but fresh maraschino juice gives the most authentic flavor.
PrintCherry Blossom Cookies Recipe
Cherry Blossom Cookies are delightful, buttery treats filled with maraschino cherries and topped with a milk chocolate kiss. These soft cookies combine subtle almond and cherry flavors with a beautiful hint of red color, making them perfect for festive occasions or as a charming homemade gift.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup (224g) unsalted butter, room temperature
- 1 cup (115g) powdered sugar
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 tablespoon maraschino cherry juice
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 6 drops red food coloring, optional
- 2 1/4 cups (293g) all-purpose flour
- 3/4 cup chopped maraschino cherries
Topping
- 30 milk chocolate kisses
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and set aside.
- Mix Butter and Sugar: In a large mixing bowl, beat the unsalted butter and powdered sugar on medium speed using a mixer until the mixture is smooth and fully combined, creating a creamy base for the cookies.
- Add Egg Yolk: Incorporate the large egg yolk into the butter and sugar mixture and mix until thoroughly combined, which will help bind the dough together.
- Flavor the Dough: Add salt, maraschino cherry juice, almond extract, vanilla extract, and red food coloring (if using). Mix all ingredients well, scraping down the sides of the bowl as needed to ensure even distribution of flavors and color.
- Add Flour and Cherries: Gradually mix in the all-purpose flour until the dough just comes together. Then fold in the chopped maraschino cherries evenly throughout the dough, ensuring that they are well incorporated without overmixing.
- Form Cookies: Using about 1 1/2 tablespoons of dough per cookie, scoop and roll them into balls. Place each ball onto the prepared cookie sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake and Add Chocolate Kiss: Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges turn lightly golden. Immediately upon removing from the oven, press a milk chocolate kiss gently into the center of each cookie while they are still warm. This melts the base slightly and secures the chocolate in place.
- Cool: Transfer the cookies to a cooling rack and allow them to cool completely before serving. This will help the cookies firm up and the chocolate kisses to set.
Notes
- If you prefer less sweetness, reduce the powdered sugar slightly without affecting the dough consistency.
- Use fresh maraschino cherry juice for the most authentic cherry flavor.
- The red food coloring is optional but adds a festive look to the cookies.
- Ensure butter is at room temperature for easy mixing and fluffy texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Keywords: cherry blossom cookies, maraschino cherry cookies, chocolate kiss cookies, holiday cookies, buttery cookies, almond extract cookies
