Cherry Blossom Cookies
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These cherry blossom cookies with their bright red and pink color are not only pretty, they are also flavorful! A twist on classic blossom cookie, family and friends will love the soft bite and the chocolate covered cherry flavor combo.
Table of Contents
Why We Love Cherry Blossom Cookies
- Twist On A Classic– The fun color of these cherry blossom cookies makes them irresitible. Make these cookies as a Christmas cookie, Valentine’s Day, or even as a colorful Fourth of July cookie.
- Makes A Lot Of Smaller Cookies – This recipe makes a lot of little cookies, which is perfect for giving as gifts and filling any cookie platters. My kid called these cherry kiss cookies when she was smaller and loved giving away a “box of kisses” as a gift.
- Great Flavor – Chocolate cherry is such a fun flavor combo, I had to share it more than once! I’ve made a chocolate chip cherry cookie and I know you’ll love the flavor each cookie recipe.
Ingredients For Cherry Kiss Cookies
Find the full printable recipe with specific measurements and directions below in the recipe card.
- butter softened, unsalted
- white granulated sugar
- eggs
- maraschino cherry juice Saved from the chopped maraschino cherries (see below)
- vanilla extract
- almond extract – you could swap in more vanilla extract in place of almond extract in a pinch but the cookies will have a better flavor if you use almond extract.
- red gel food coloring
- baking powder
- salt
- maraschino cherries chopped, juices drained with some juice used in the recipe (see above)
- Chocolate Kisses
How To Make Cherry Blossom Cookies
- Place butter and sugar to a large mixing bowl. With an electric mixer cream together butter and sugar until light and fluffy; about 3 minutes.
- Add eggs, maraschino cherry juice, vanilla, almond extract, and food coloring to the sugar mixture in the bowl. Mix with an electric mixer until combined.
- In a medium bowl whisk together flour, baking powder and salt. Set to the side.
- Add flour mix to sugar mix. With an electric mixer blend together until fully mixed and a pink dough forms.
- Place the chopped maraschino cherries in the bowl with the dough. Fold the maraschino cherries into the dough with a silicone spatula. Place dough in the refrigerator to chill for 30 minutes.
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper or lightly spray with oil.
- Scoop cookie dough into one tablespoon scoops of dough. Roll each dough into a ball, spacing about an inch and a half between each cookie. I bake these cookies twelve to a pan. Bake cookies for 8-10 minutes.
- Remove chocolate kisses from wrappers. Gently press a chocolate kiss into the center of each cookie. Move cookies to a wire and cool completely and enjoy!
Cherry Blossom Cookie Variation Ideas
Try Different Chocolate – The chocolate kisses work great in this recipe, but you can also use white chocolate or dark chocolate. Dove chocolates or another small chocolate can also work. Try some of the seasonal favorites that would mix well with cherry.
Add Sprinkles – Try adding some sprinkles by rolling the cookie dough balls in sprinkles before baking. You can customize the colors. I’ve also seen kiss cookies where a drizzle of green candy melts turned the Hershey’s kiss into Christmas trees.
Can You Freeze Cherry Blossom Cookies?
Yes you can freeze these cookies after baking, or you can freeze the dough in a freezer container or freezer zip-top bag. Enjoy frozen cookies within 2-3 months for the best taste.
If freezing the dough, I recommend freezing the dough in prescooped balls. Place the cookie dough balls close together without touching on a cookie sheet, then place in the freezer. Once frozen you can place in a freezer-safe bag.
Cookie dough can be baked from frozen, but expect the cookies will take an extra minute or two to fully bale.
How Long Will Cherry Kiss Cookies Last?
Expet these cookies will taste best if enjoyed within 4-5 days. You can leave these cookies in a covered airtight container on the counter, or in the refrigerator.
More Cookie Recipes
Maraschino Cherry Cookies
Raspberry Thumbprint Cookies
How To Make Easy Stained Glass Cookies
Cherry Kiss Cookies
Ingredients
- 1 cup butter softened, unsalted
- 1 cup white granulated sugar
- 2 large eggs
- 1 tablespoon maraschino cherry juice Saved from the chopped maraschino cherries (see below)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 6 drops red gel food coloring
- 3 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 10 ounces maraschino cherries chopped, juices drained with some juice used in the recipe (see above)
- 48 pieces chocolate kisses
Instructions
- Place butter and sugar to a large mixing bowl. With an electric mixer cream together butter and sugar until light and fluffy; about 3 minutes.
- Add eggs, maraschino cherry juice, vanilla, almond extract, and food coloring to the sugar mixture in the bowl. Mix with an electric mixer until combined.
- In a medium bowl whisk together flour, baking powder and salt. Set to the side.
- Add flour mix to sugar mix. With an electric mixer blend together until fully mixed and a dough forms.
- Place the chopped maraschino cherries in the bowl with the dough. Fold the maraschino cherries into the dough with a silicone spatula. Place dough in the refrigerator to chill for 30 minutes.
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper or lightly spray with oil.
- Scoop cookie dough into one tablespoon scoops of dough. Roll each dough into a ball, spacing about an inch and a half between each cookie. I bake these cookies twelve to a pan. Bake cookies for 8-10 minutes.
- Remove chocolate kisses from wrappers. Gently press a chocolate kiss into the center of each cookie. Move cookies to a wire and cool completely and enjoy!
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
