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Cherry Blossom Cookies

Try baking these Cherry Blossom Cookies to wow a crowd. The Hershey kisses, cherries, and sugar make these the best cookies ever!
Course Dessert
Cuisine American
Keyword Cookie recipes, easy cookie recipes, easy dessert recipes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 Cookies

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 1 cup confectioners sugar
  • ¼ teaspoon salt
  • 1 Tablespoon maraschino cherry juice liquid from the jar of cherries
  • ¼ teaspoon almond vanilla or cherry extract
  • 2- 2 1/2 cups all purpose flour
  • 1 cup chopped maraschino cherries drained
  • ¼ cup granulated white sugar for rolling
  • 24 Hershey Kisses

Instructions

  • In a large bowl, use an electric mixer to combine the butter, salt and confectioners sugar until light and fluffy.
  • Add the 1 tb cherry juice and extract of choice and continue mixing until smooth.
  • Add 2 cups of flour and mix on low until fully incorporated. Once the two cups are added, slowly add a couple of Tablespoons at a time until the dough resembles a playdough consistency and can be handled without sticking to hands.
  • Carefully stir in the chopped cherries, just until combined.
  • Use a Tablespoon round cookie dough scoop to form small cookie dough balls and roll the balls in granulated sugar until coated.
  • Chill the dough balls for at least 20 minutes before baking.
  • While the dough is chilling, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
  • Place cookies evenly apart on the prepared baking sheet and bake in the preheated oven for 10 minutes or until baked through.
  • Remove from the oven and place a hershey kiss in the center of each cookie.
  • Allow to cool before serving.

Notes

IMPORTANT NOTES FOR THESE COOKIES: 

Why Results Can Vary with Cherry Blossom Cookies (And How to Get Them Right Every Time)

Cherry Blossom Cookies are a delicate, shortbread-style cookie, which means they behave a little differently than traditional drop cookies made with granulated sugar. While this recipe has been loved and baked successfully by many readers over the years, a few small variables can affect the final outcome if they aren’t handled carefully.
One of the biggest factors is flour measurement. Because this dough uses powdered sugar instead of granulated sugar, it relies more heavily on the correct amount of flour for structure. The dough should be soft and pliable, similar to playdough, but not sticky. Starting with the lower amount of flour and adding it gradually is key — even a small extra amount can change the texture.
Moisture from maraschino cherries is another important detail. Even well-drained cherries can release extra liquid as they bake, which can soften the dough and affect how the cookies hold their shape. For best results, chopped cherries should be patted very dry with paper towels before being added to the dough.
These cookies are also intentionally tender, more like a classic shortbread than a crisp or chewy drop cookie. Because of that, they won’t brown heavily in the oven, and overbaking can cause them to become dry or crumbly. Baking just until set — and chilling the dough before baking — helps ensure the best texture.
With careful measuring, properly dried cherries, and a short chilling time, this recipe consistently produces soft, buttery Cherry Blossom Cookies that hold their shape and pair beautifully with the chocolate center. Taking a few extra moments with these steps makes all the difference.