Description
These Cherry Blossom Cookies are a delightful treat combining buttery dough with the sweet tang of maraschino cherries and a hint of almond extract. Rolled in sugar and topped with a classic Hershey’s Kiss, these cookies are perfect for festive occasions or simply a sweet snack to enjoy with tea or coffee.
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 Rolling and 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.
- 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, and red food coloring if using.
- Add Flour: Gradually add the flour to the wet mixture, starting with 2 cups and adding up to 2 ½ cups as needed, until a soft dough forms. The dough should be soft but not sticky.
- Incorporate Cherries: Gently fold in the finely chopped and drained maraschino cherries until evenly distributed.
- Shape Dough Balls: Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat.
- Arrange and Bake: Place dough balls about 2 inches apart on the prepared baking sheet. Bake for 15 minutes or until edges are lightly golden.
- Add Hershey’s Kiss: Immediately after baking, gently press one Hershey’s Kiss into the center of each cookie.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 3 months.
- If dough is too soft or sticky, chill it in the refrigerator for 30 minutes before rolling.
- Ensure maraschino cherries are well drained and patted dry to prevent excess moisture.
- Red food coloring is optional but enhances the cookie’s appearance with a pretty pink hue.
- You can experiment with different flavored extracts for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 65 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.3 g
- Protein: 1.5 g
- Cholesterol: 25 mg
