Description
Delight in these charming Cherry Blossom Cookies, featuring a soft, buttery dough infused with maraschino cherry juice and almond extract. Each cookie is topped with a sweet Hershey’s Kiss, making them perfect for festive occasions or a sweet treat any time of the year.
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
Topping
- ¼ cup granulated sugar for rolling
- 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 to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add Flavors: Mix in the salt, maraschino cherry juice, almond extract, and red food coloring if using. These will give your cookies their distinctive cherry blossom flavor and color.
- Incorporate Flour: Gradually add the flour to the wet mixture, starting with 2 cups. Add more flour up to 2 ½ cups as needed until a soft but not sticky dough forms.
- Fold Cherries: Gently fold in the finely chopped and well-drained maraschino cherries to evenly distribute them throughout the dough.
- Form Dough Balls: Scoop out tablespoon-sized portions of dough and roll each into a ball. Roll each ball in the granulated sugar to coat for a sweet, slightly crunchy exterior.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 15 minutes or until the edges are lightly golden.
- Add Hershey’s Kiss: Immediately upon removing the cookies from the oven, gently press an unwrapped Hershey’s Kiss into the center of each cookie to create the classic cherry blossom look.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week for optimal freshness.
- Refrigerate for up to 2 weeks or freeze for up to 3 months to extend shelf life.
- If dough is too soft or sticky, chill it in the refrigerator for 30 minutes before shaping to make handling easier.
- Ensure maraschino cherries are well-drained and pat them dry to prevent excess moisture in the dough.
- Red food coloring is optional but adds a beautiful pink hue, enhancing visual appeal.
- Experiment with different flavored extracts like vanilla or fruit to personalize your cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
