Description
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.
Ingredients
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
Instructions
Cream the base (5 minutes)
Beat the butter, confectioners’ sugar, and salt until light and fluffy. 😊
Add cherry flavor (2 minutes)
Mix in the cherry juice and chosen extract until smooth and fragrant
Form the dough (4 minutes)
Add 2 cups of flour and mix on low.
Add a bit more flour until the dough feels soft like play-dough and doesn’t stick to your hand
Stir in cherries (1 minute)
Fold in the chopped maraschino cherries gently.
Shape the cookies (5 minutes)
Scoop tablespoon-sized dough balls and roll each one in granulated sugar.
Chill (20 minutes)
Refrigerate the dough balls to help them hold their shape. ❄️
Bake (10 minutes)
Preheat oven to 350°F (175°C).
Place chilled dough balls on a parchment-lined baking sheet and bake until set.
Add the kisses (2 minutes)
Remove from the oven and gently press a Hershey Kiss into the center of each cookie. 🍫