Cherry Blossom Cookies 🍒🌸 — A Sweet Bite of Nostalgia in Every Kiss

Introduction Cherry Blossom Cookies

There’s something magical about a cookie that transports you. For me, it’s these Cherry Blossom Cookies — soft, buttery pink bites dotted with bits of sweet maraschino cherry, finished with a chocolate Hershey Kiss that gently melts into the warm center.

They’re more than just cookies — they’re memories. Of tiny fingers stealing chocolates before they made it to the tray, of rosy-cheeked smiles and flour-dusted counters. If you’re looking for a wholesome, festive, and heartwarming cookie, this recipe is your golden ticket to baking bliss.

Let’s bake a batch together and fill the kitchen with that warm cherry aroma and a little Christmas magic. 💖

What Are Cherry Blossom Cookies?

At their heart, Cherry Blossom Cookies are a festive variation of the classic peanut butter blossom — but instead of peanut butter, we’re working with real maraschino cherries, cherry juice, and a buttery sugar cookie base.

Here’s what makes them stand out:

• A blush pink dough that looks as cheerful as it tastes
• Tiny bits of maraschino cherries in every bite
• A Hershey’s Kiss center that melts into the cookie just right
• A light sugar coating that adds sparkle and texture

They’re sweet, soft, and a little chewy — with a balanced fruitiness and just the right pop of chocolate in the center. A beautiful blend of elegant and playful, they fit just as easily on a holiday cookie tray as they do in a lunchbox or Valentine’s Day gift box

Why You’ll Love These Cookies

• Simple to make: The recipe is straightforward, beginner-friendly, and requires no fancy equipment.
• No chill before rolling: You form the balls and chill after, meaning less wait time and better texture.
• Super customizable: Switch the extract, change the topping, or shape them into hearts — there’s room to play.
• Perfect for gifting: They look stunning in a holiday tin or cellophane bag.
• Loaded with nostalgia: That sweet cherry scent + a Hershey Kiss? Childhood in every bite.

These cookies are the kind of treat that becomes tradition — the ones you’ll be asked to bring to every cookie swap, year after year.

Ingredients You’ll Need

Here’s the magic behind these beautiful bites:

• 1 cup unsalted butter, softened
  → The rich, creamy base of your cookie
• 1 cup confectioners’ sugar
  → For a smooth texture and gentle sweetness
• ¼ teaspoon salt
  → Just a pinch to balance it all out
• 1 tablespoon maraschino cherry juice
  → Adds both color and flavor
• ¼ teaspoon extract (almond, vanilla, or cherry)
  → Customize the aroma to your preference
• 2 to 2½ cups all-purpose flour
  → Gives structure and shape
• 1 cup chopped maraschino cherries
  → Sweet, chewy bursts in every bite
• ¼ cup granulated sugar
  → For rolling the cookie dough balls
• 24 Hershey Kisses
  → The signature topping — classic milk chocolate works best

Butter & Sugar: The Creamy Cookie Base

Start your dough strong by creaming together the butter and confectioners’ sugar until it’s light, fluffy, and slightly pale in color — about 4–5 minutes.

Why use confectioners’ sugar?

• Creates a softer crumb
• Blends more evenly than granulated sugar
• Helps produce that classic sugar cookie feel

Make sure your butter is room temperature, but not melted — you want it soft enough to mix, yet firm enough to hold shape.

Add in the salt, and you’ve got a base that’s smooth, rich, and ready for flavor.

Cherry Juice & Extracts: The Flavor Boosters

Next comes the cherry juice and extract — the step that transforms your base into something sweetly floral and festive.

You only need 1 tablespoon of maraschino cherry juice, but it packs enough punch to tint the dough and infuse it with that familiar cherry scent.

As for extracts:

• Almond extract adds a warm, bakery-like undertone (classic pairing with cherries)
• Vanilla extract offers soft sweetness
• Cherry extract intensifies the fruity aroma

Choose based on your flavor preference — or try a mix of almond and vanilla for depth.

Flour & Dough Tips

Once your wet ingredients are fully combined, it’s time to add the flour.

Start with 2 cups, and add more a few tablespoons at a time until the dough is:

• Soft like play-dough
• Not sticky
• Easy to roll between your palms

Too dry? Add a splash more cherry juice.
Too wet? Sprinkle in a bit more flour.

Your goal is a dough that’s easy to handle and holds its shape once rolled — this ensures even baking and smooth, round cookies.

Maraschino Cherries: The Star Ingredient

Before folding them into your dough, make sure your maraschino cherries are well-drained and roughly chopped. Patting them dry with paper towels helps reduce excess moisture that could throw off your dough’s texture.

Each cookie ends up with tiny ruby-colored cherry pieces, giving the cookies their signature look and bursts of chewy sweetness. 💎

Chop them small enough to mix evenly, but not so small that they disappear — we want those juicy cherry pops in every bite.

Rolling in Sugar: That Sparkly Exterior

Once your dough is formed into tablespoon-sized balls, roll each one in granulated sugar before chilling. This step:

• Adds a crunchy, sparkly coating
• Helps the cookies bake with a slightly crisp edge
• Makes them look extra festive

Want to dress them up even more?

• Use coarse sanding sugar for a bakery finish
• Try red or pink sugar for themed trays
• Roll in a mix of sugar + edible glitter for sparkle ✨

Chilling the Dough Balls

Unlike some recipes that require you to chill the dough before rolling, this one lets you roll first, then chill — saving time and making cleanup easier.

Chilling the dough balls for about 20 minutes helps:

• Solidify the butter for better shape
• Prevent spreading
• Intensify the flavors slightly

Pop them into the fridge while you preheat the oven — they’ll be just right by the time it’s ready.

Baking to Perfection

Now for the most satisfying part — baking those chilled, sugar-coated dough balls into soft, puffy, golden cookies that smell like the holidays.

Here’s how:

• Preheat your oven to 350°F (175°C).
• Place the chilled dough balls on a parchment-lined baking sheet, about 2 inches apart.
• Bake for 10–12 minutes, or until the cookies are set but not browned. The edges should look firm, but the centers will still be soft.

Don’t overbake!
The goal is a soft, tender cookie with a delicate crumb. They’ll firm up as they cool, so if they look slightly underdone at the 10-minute mark, that’s okay.

Watch for signs they’re done:

• Slight cracking on top
• Lightly golden bottoms
• Puffiness without spread

Every oven is different, so check them around the 9-minute mark the first time you bake a batch.

Adding the Hershey Kisses

This is the magical finishing touch — the moment where cookies become blossoms.

As soon as the cookies come out of the oven:

1. Press a Hershey Kiss gently into the center of each warm cookie.
2. You’ll feel the cookie crack slightly around the edges — that’s perfect.
3. Let the cookies sit undisturbed for at least 10 minutes, so the chocolate sets without melting completely.

Pro Tip:
To keep the kisses from turning into puddles, don’t press them in before baking, and avoid stacking or moving the cookies while they’re warm.

For a fun twist, try different flavors of Kisses:

• Cherry Cordial for cherry-on-cherry flavor
• White chocolate peppermint for a holiday kick
• Hugs for a creamy swirl look

Cooling and Storing

Let the cookies cool on the baking sheet for about 5–10 minutes, then transfer them to a wire rack to cool completely.

This helps the base stay tender, and allows the Hershey Kisses to harden back into shape without smudging.

Storage Tips:

• Store in an airtight container at room temperature for up to 5 days.
• Place wax paper between layers if stacking, to prevent kisses from smudging.
• If you live in a warm climate, store in the fridge to keep the chocolate firm.

These cookies are ideal for gifting, cookie swaps, or holiday dessert trays — they travel well and stay beautiful for days.

Make-Ahead & Freezing Options

Want to get ahead on your holiday baking? You can prep or freeze these cookies in several ways:

To Freeze Dough:

• Roll dough into balls (without sugar coating), place on a tray, and freeze until solid.
• Transfer to a zip-top freezer bag.
• When ready to bake, thaw slightly, roll in sugar, and bake as directed.

To Freeze Baked Cookies:

• Bake and press in kisses.
• Let cool completely, then freeze in layers with wax paper in between.
• Thaw at room temperature for a few hours before serving.

The flavor holds up beautifully, and you’ll thank yourself later when you can pull out a batch of homemade cookies on demand.

Fun Twists & Variations

While these cookies are already perfection, here are a few ideas if you’re feeling creative:

1. Chocolate Cherry Cookies

• Add 2 tbsp unsweetened cocoa powder to the dough
• Use dark chocolate kisses for a decadent touch

2. Cherry Almond Sandwich Cookies

• Flatten dough balls slightly before baking
• Skip the kiss, and once cooled, sandwich two cookies with cherry or almond buttercream

3. White Chocolate Cherry Blossoms

• Use white chocolate chips or Hershey’s Hugs
• Add a dusting of powdered sugar before serving

4. Heart-Shaped Cherry Blossoms

• Chill dough, flatten into a disc, and use heart-shaped cookie cutters
• Press a kiss in the center after baking — perfect for Valentine’s Day too!

No matter the twist, the cherry and chocolate combo is always a winner.

Conclusion

Cherry Blossom Cookies are so much more than a holiday treat — they’re a bite of nostalgia, a baking tradition, and a kitchen moment you’ll remember for years. With soft texture, delicate cherry flavor, and that iconic Hershey Kiss top, they’re both beautiful to look at and irresistible to eat.

Whether you’re baking with your kids, filling up cookie tins for friends, or simply savoring a quiet cup of tea with something sweet on the side, these cookies will bring joy, comfort, and just the right amount of sparkle to your season.

So go ahead — bake a batch, steal a kiss (or two), and make your holidays a little bit sweeter. 💖🍒

FAQs

1. Can I use fresh cherries instead of maraschino?
Not recommended. Fresh cherries contain more moisture and may affect the dough. Stick with well-drained maraschino cherries for best texture and flavor.

2. Do I need to chill the dough?
Yes — chilling after rolling helps the cookies keep their shape and prevents spreading during baking. It also improves the texture.

3. What’s the best way to keep the Kisses from melting?
Add them after baking, while the cookies are still warm, but not hot enough to melt the chocolate completely. Let them cool fully before stacking.

4. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend (like Cup4Cup or Bob’s Red Mill). The texture may be slightly different, but the flavor will still shine.

5. How long will they stay fresh?
Stored in an airtight container at room temperature, they’ll stay fresh for 4–5 days. You can also freeze them for up to 2 months.

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