Cherry Blossom Cookies Recipe
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.
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
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.
What is the purpose of adding cherry juice to the dough?
Maraschino cherry juice enhances the cherry flavor and adds subtle moisture, helping to deepen the taste while keeping the cookies tender.
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Cherry Blossom Cookies Recipe
- Total Time: 25 minutes
- Yield: About 30 cookies 1x
Description
Delightfully festive Cherry Blossom Cookies feature a buttery, tender dough infused with maraschino cherry juice and almond extract, studded with chopped maraschino cherries, and topped with a sweet milk chocolate kiss. These charming cookies offer a perfect balance of fruity, nutty, and chocolate flavors, making them an excellent treat for celebrations or everyday indulgence.
Ingredients
Cookie Dough
- 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
Topping
- 30 milk chocolate kisses
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and facilitate even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the room-temperature unsalted butter and powdered sugar on medium speed until the mixture is well combined and smooth, creating a light, fluffy base for the cookies.
- Add Egg Yolk: Incorporate one large egg yolk into the creamed butter and sugar, mixing until fully combined to enrich the dough and aid binding.
- Mix Flavors and Color: Add salt, maraschino cherry juice, almond extract, vanilla extract, and red food coloring (if using). Mix these ingredients thoroughly, scraping down the sides of the bowl to ensure they are evenly distributed throughout the dough.
- Add Flour and Cherries: Slowly add in the all-purpose flour, mixing just until the dough comes together to avoid overworking it. Fold in the chopped maraschino cherries gently to distribute them evenly.
- Shape Cookies: Using approximately 1 1/2 tablespoons of dough per cookie, roll the dough into balls. Place them about 2 inches apart on the prepared cookie sheet to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges turn lightly golden. The centers should remain soft to ensure a tender texture.
- Add Chocolate Kisses and Cool: Remove the cookies from the oven and immediately press a milk chocolate kiss into the center of each warm cookie. Transfer the cookies to a cooling rack and allow them to cool completely before serving to let the chocolate set and the cookies firm up.
Notes
- Room temperature butter is essential for creaming properly and achieving a tender crumb.
- Chopped maraschino cherries add sweetness and bright flavor; drain excess juice well to prevent sogginess.
- Red food coloring is optional but gives the cookies a festive appearance reminiscent of cherry blossoms.
- Press the chocolate kisses into the cookies right out of the oven when they’re soft for easy embedding.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a vegan margarine and use dairy-free chocolate kisses.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cherry Blossom Cookies, maraschino cherry cookies, chocolate kiss cookies, festive cookies, almond extract cookies
