Dessert

Cherry Blossom Cookies Recipe

ByThomas Greene January 12, 2026January 12, 2026

Introduction

Cherry Blossom Cookies are a delightful treat combining the delicate flavors of maraschino cherries and almond extract with a soft, buttery texture. Topped with a milk chocolate kiss, these cookies are perfect for celebrations or simply enjoying with a cup of tea.

The image shows multiple round, pink cookies with a soft, slightly cracked texture spread out over a white marbled surface. Each cookie has small red bits mixed inside the dough, giving a speckled appearance. On the top center of every cookie, there is a single, smooth, dark brown chocolate drop, shaped like a teardrop with a pointed tip. The cookies are evenly spaced and are similarly sized, creating a uniform look across the image. Photo taken with an iphone --ar 4:5 --v 7

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 oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
Step 2: Add the butter and powdered sugar to a large mixer bowl and beat on medium speed until well combined and smooth.
Step 3: Add the egg yolk and mix until well combined.
Step 4: Add the salt, cherry juice, almond extract, vanilla extract, and food coloring (if using) and mix until combined, scraping down the sides of the bowl as necessary.
Step 5: Add the flour and mix just until the dough comes together. Stir in the chopped maraschino cherries.
Step 6: Make scoops of 1 1/2 tablespoons of cookie dough and roll them into balls. Place on the prepared cookie sheet about 2 inches apart.
Step 7: Bake for 8-10 minutes, or until the edges are lightly golden. Remove from oven and immediately press a milk chocolate kiss into the center of each cookie. Transfer to a cooling rack to cool completely.

Tips & Variations

For a more intense cherry flavor, soak the chopped cherries in a bit of cherry liqueur before adding to the dough.
If you prefer, substitute the milk chocolate kisses with white or dark chocolate candies.
To keep cookies soft, store them with a slice of bread in the container to maintain moisture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. To reheat, let thaw at room temperature and enjoy as is.

How to Serve

The image shows several small cookies with a base layer of soft, pink dough that has a slightly crumbly texture and some darker red spots mixed in. Each cookie has a single large, dark brown chocolate kiss placed upright in the center, creating a pointed peak. One cookie in the foreground is partially bitten, revealing the fluffy, moist inside of the pink dough contrasted against the smooth, solid chocolate kiss. The cookies sit directly on a white marbled surface with a soft, clean look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cherries instead of maraschino cherries?

Regular fresh cherries have a different texture and moisture level, which may affect cookie consistency. Maraschino cherries work best for this recipe because they add sweetness and moisture that complement the dough.