Cherry Blossom Cookies

Cherry Blossom Cookies are the kind of pretty little treats that make a cookie tray feel instantly brighter. With soft pink dough, a sparkling sugar coating, chopped maraschino cherries, and a chocolate kiss pressed into the center, they look festive while still feeling sweet, simple, and homemade.

These cookies have a way of fitting into so many happy occasions. They feel right for the holidays, baby showers, Valentine’s Day, spring gatherings, cookie exchanges, or any moment when you want a dessert that looks special without being complicated.

The first thing that makes them memorable is the color. The maraschino cherry juice gives the dough a soft pink hue, and the chopped cherries add little bursts of sweetness throughout each cookie.

Then comes the flavor. Butter and confectioners sugar create a tender, delicate crumb, while almond, vanilla, or cherry extract adds a gentle bakery-style note.

The sugar coating gives each cookie a tiny sparkle and a slight crunch on the outside. Once the cookies bake, a Hershey Kiss is pressed into the warm center, creating that classic blossom look.

The cookies may crack slightly when the chocolate is added, and that is part of their charm. Those little cracks make them look homemade, cozy, and full of personality.

Cherry Blossom Cookies are soft, pretty, kid-friendly, and fun to assemble. They are the kind of cookie people notice first on the platter, then reach for again after one bite.

Why You’ll Love These Cherry Blossom Cookies

These cookies have a soft, tender texture. The buttery dough and confectioners sugar help create a delicate, melt-in-your-mouth bite.

They have a beautiful pink color and a classic Hershey Kiss center. The finished cookies look festive, cheerful, and bakery-worthy.

They are made with simple pantry ingredients. Butter, confectioners sugar, salt, cherry juice, extract, flour, cherries, sugar, and chocolate kisses create the whole cookie.

They are perfect for holidays, parties, and cookie exchanges. Their color and shape make them easy to add to dessert trays.

They are kid-friendly and fun to assemble. Rolling the dough in sugar and pressing the chocolate kisses into the warm cookies makes the process feel playful.

They have a lovely balance of cherry, almond, and chocolate flavors. Vanilla or cherry extract can also be used depending on the flavor you want.

Recipe Details

Cherry Blossom Cookies bake at 350°F (175°C). The baking time is 12 to 15 minutes.

The cookies are ready when the edges are lightly golden and the centers stay soft. They should not be baked until hard.

The dough is rolled into 1-inch balls. Each ball is rolled in granulated white sugar for a sparkling finish.

The cookies are arranged about 2 inches apart on baking sheets. They spread slightly as they bake.

A Hershey Kiss is pressed into the center of each cookie immediately after the cookies come out of the oven. The cookie will crack slightly, and that is part of the charm.

The cookies should rest on the baking sheet for 5 minutes after the chocolate is added. Then they should be transferred to a wire rack to cool fully.

The dough uses 1 cup softened unsalted butter, 1 cup confectioners sugar, ¼ teaspoon salt, 1 tablespoon maraschino cherry juice, ¼ teaspoon almond, vanilla, or cherry extract, 2 to 2½ cups all-purpose flour, and 1 cup chopped drained maraschino cherries.

The cookies are rolled in ¼ cup granulated white sugar. The centers are finished with 24 unwrapped Hershey Kisses.

Store the cookies in an airtight container at room temperature for up to 4 days. If stacking, place parchment paper between layers to protect the chocolate.

The cookies also freeze well. Freeze them without stacking for best results, then store them in a freezer-safe container for up to 2 months.

Ingredients

For the Cookie Dough

• 1 cup unsalted butter, softened to room temperature
• Soft butter is key for a light, fluffy cookie dough
• 1 cup confectioners sugar
• Gives the cookies their tender, delicate crumb
• ¼ teaspoon salt
• Balances the sweetness and enhances flavor
• 1 tablespoon maraschino cherry juice
• Adds natural color and authentic cherry flavor
• ¼ teaspoon almond, vanilla, or cherry extract
• Almond extract is classic, but vanilla or cherry works beautifully
• 2 to 2½ cups all-purpose flour
• Start with 2 cups and add more only if needed
• 1 cup chopped maraschino cherries, drained well
• Make sure they’re patted dry to avoid excess moisture

For Rolling and Finishing

• ¼ cup granulated white sugar (for rolling)
• Adds sparkle and a slight crunch on the outside
• 24 Hershey Kisses
• Unwrapped and ready to press into warm cookies

Ingredient Notes

Softened unsalted butter is the foundation of the dough. It should be at room temperature so it beats smoothly with the confectioners sugar.

Confectioners sugar gives the cookies their tender, delicate crumb. It helps the texture feel softer than a cookie made with only granulated sugar.

Salt balances the sweetness. A small amount makes the cherry, almond, and chocolate flavors taste more complete.

Maraschino cherry juice adds color and cherry flavor. The pink hue may be subtle, and that is completely fine.

Almond extract gives the cookies the most classic bakery-style flavor. Vanilla extract or cherry extract also works beautifully.

All-purpose flour gives the dough structure. Start with 2 cups and add more only if the dough needs it.

The dough should be soft but not sticky. You should be able to roll it easily without it sticking to your hands.

Chopped maraschino cherries add sweetness and pretty cherry pieces throughout the dough. They should be drained well and patted dry to avoid excess moisture.

Granulated white sugar is used for rolling. It gives the outside of the cookies sparkle and a slight crunch.

Hershey Kisses create the classic blossom center. They should be unwrapped and ready before the cookies come out of the oven.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Almond Cherry Blossom Cookies

Use almond extract for the most classic flavor. It gives the cookies a bakery-style taste that pairs beautifully with cherries.

This version keeps the flavor soft, sweet, and familiar. It is a wonderful choice for holiday cookie trays.

Vanilla Cherry Blossom Cookies

Use vanilla extract instead of almond extract. Vanilla gives the cookies a warmer, gentler flavor.

This is a good option if you want the cherry and chocolate to stand out more. The cookies will still taste sweet and delicate.

Cherry Extract Blossom Cookies

Use cherry extract for a stronger cherry flavor. This makes the cookies taste even more focused on the maraschino cherry notes.

The cherry extract works beautifully with the cherry juice and chopped cherries. It creates a brighter cherry cookie.

Deeper Pink Cherry Blossom Cookies

Add an extra teaspoon of cherry juice if you want a deeper pink color. This gives the dough a stronger pink shade.

Use this option when appearance matters for parties or cookie exchanges. The extra cherry juice also adds a little more cherry flavor.

Dark Chocolate Cherry Blossom Cookies

Try dark chocolate kisses for a twist. The deeper chocolate flavor contrasts nicely with the sweet cherry cookie.

This version feels a little richer. It is a simple swap that changes the final bite.

Cherry-Filled Kiss Cookies

Use cherry-filled kisses for another variation. This keeps the center chocolatey while adding more cherry personality.

The filled chocolate makes the cookie feel extra special. Use it for a more playful version.

Chocolate Chunk Cherry Cookies

If you skip the Hershey Kisses, chocolate chunks can be used as a substitute. The kiss is iconic, but chunks still add chocolate sweetness.

This variation changes the look of the cookie. It will not have the same classic blossom center, but it will still taste good.

Extra Sparkly Sugar Cookies

Roll the dough balls well in granulated white sugar. This gives the cookies sparkle and a slight crunch.

The sugar coating looks especially pretty against the pink dough. It also makes the cookies feel festive.

Make-Ahead Dough Cookies

The dough can be refrigerated for up to 24 hours. Let it soften slightly before rolling.

This makes the recipe easier to plan for gatherings. Chilled dough can also help if it feels too soft to handle.

Freezer-Friendly Cherry Blossom Cookies

Freeze the cookies without stacking for best results. Once frozen, store them in a freezer-safe container for up to 2 months.

Thaw at room temperature before serving. This makes the cookies helpful for holiday prep.

Coffee Pairing

Serve Cherry Blossom Cookies with coffee. The chocolate center and buttery cookie work well with a warm cup.

Coffee balances the sweetness. It is a simple serving idea for adults.

Tea Pairing

Tea pairs beautifully with these cookies. The cherry and almond flavors feel soft and delicate beside a warm drink.

This pairing is lovely for showers, spring gatherings, or afternoon dessert trays. It keeps the serving light and pretty.

Milk Pairing

A cold glass of milk is a classic choice. It pairs well with the chocolate kiss and tender cookie.

This makes the cookies especially family-friendly. Kids and adults can both enjoy the simple pairing.

Why This Recipe Works

Cherry Blossom Cookies work because the dough is soft, buttery, and easy to shape. The confectioners sugar gives it a delicate texture, while the butter keeps every bite rich.

The maraschino cherry juice adds both color and flavor. It gives the dough that soft pink look without needing a complicated process.

The extract lets you shape the flavor. Almond is classic, vanilla is gentle, and cherry makes the cookie more fruit-forward.

The chopped maraschino cherries bring sweetness and texture. Draining and patting them dry helps protect the dough from too much moisture.

Rolling the dough in sugar adds sparkle and crunch. It makes the cookies look festive even before the chocolate is added.

Pressing a Hershey Kiss into each warm cookie creates the blossom shape. The slight cracking around the chocolate is part of the homemade look.

The recipe is also flexible. Dark chocolate kisses, cherry-filled kisses, chocolate chunks, deeper pink color, make-ahead dough, freezing, coffee, tea, and milk all give you ways to adapt or serve the cookies.

Directions

Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Let it preheat fully before the cookies go in.

This temperature helps the cookies bake evenly. It also gives them lightly golden edges while keeping the centers soft.

Step 2: Prepare the Baking Sheets

Line baking sheets if desired. Ungreased baking sheets also work well for this recipe.

Set the pans aside while you make the dough. Having them ready makes rolling and baking easier.

Step 3: Drain and Dry the Cherries

Drain the maraschino cherries well, then chop enough to make 1 cup. Pat the chopped cherries dry to remove excess moisture.

This step is important because wet cherries can make the dough too soft or soggy. Dry cherries fold into the dough more cleanly.

Step 4: Cream the Butter, Sugar, and Salt

In a large bowl, beat 1 cup softened unsalted butter, 1 cup confectioners sugar, and ¼ teaspoon salt. Mix until the mixture is light, fluffy, and pale in color.

This step helps create the cookie’s tender texture. Take your time so the butter and sugar become smooth.

Step 5: Add the Cherry Juice and Extract

Mix in 1 tablespoon maraschino cherry juice and ¼ teaspoon almond, vanilla, or cherry extract. Beat until the flavorings are fully incorporated.

The dough will take on a light pink hue. Do not worry if the color looks subtle at this stage.

Step 6: Add the Flour Gradually

Begin by adding 2 cups all-purpose flour to the bowl. Mix gently until the flour starts to disappear into the dough.

Add more flour a little at a time only if needed. The dough should be soft but not sticky, and you should be able to roll it without it sticking to your hands.

Step 7: Fold in the Chopped Cherries

Gently fold in 1 cup chopped drained maraschino cherries. Use a careful motion so the dough stays tender.

Do not overmix once the cherries are added. Overmixing can make the dough less delicate.

Step 8: Chill the Dough If Needed

If the dough feels too soft to handle, chill it for 30 minutes. This helps it firm up and hold its shape.

The dough can also be refrigerated for up to 24 hours if making ahead. Let it soften slightly before rolling.

Step 9: Roll the Dough into Balls

Roll the dough into 1-inch balls. Try to keep them similar in size so they bake evenly.

The dough should feel soft but manageable. If it sticks too much, it may need a little more chilling.

Step 10: Coat with Granulated Sugar

Roll each dough ball in ¼ cup granulated white sugar. Coat the outside evenly.

The sugar adds sparkle and a slight crunch. It also makes the pink cookies look especially pretty.

Step 11: Arrange on Baking Sheets

Place the sugar-coated dough balls on the baking sheets about 2 inches apart. They will spread slightly as they bake.

Give them enough space so they do not touch. This helps each cookie keep its shape.

Step 12: Bake the Cookies

Bake the cookies for 12 to 15 minutes. The edges should be lightly golden while the centers stay soft.

Avoid overbaking. These cookies are best when they keep their tender texture.

Step 13: Press in the Hershey Kisses

Remove the cookies from the oven and immediately press one unwrapped Hershey Kiss into the center of each cookie. Press gently but firmly.

The cookie will crack slightly around the chocolate. That is part of the charm and gives the cookies their classic blossom look.

Step 14: Rest on the Baking Sheet

Let the cookies rest on the baking sheet for 5 minutes. This helps them set before being moved.

The chocolate will be soft at first. Avoid touching the kisses while they settle.

Step 15: Cool Completely

Transfer the cookies to a wire rack to cool fully. Let the chocolate kiss set before serving or storing.

The texture is best once the cookies are completely cooled. The centers stay tender, and the chocolate holds its shape.

Step 16: Store the Cookies

Place cooled cookies in an airtight container at room temperature. Store for up to 4 days.

If stacking, place parchment paper between layers. This helps protect the chocolate centers.

Step 17: Freeze for Later

Freeze the cookies without stacking for best results. Once they are firm, place them in a freezer-safe container.

Freeze for up to 2 months. Thaw at room temperature before serving.

Serving Ideas

Cherry Blossom Cookies are best served once fully cooled. This gives the chocolate kiss time to set and lets the cookie texture become just right.

Arrange them on a dessert platter for holidays or parties. The pink color, sugar sparkle, and chocolate centers make them look beautiful together.

They are wonderful for cookie exchanges. Their small size and pretty appearance make them easy to pack and share.

Serve them for baby showers or Valentine’s Day when a pink cookie feels especially fitting. They also work beautifully for spring gatherings.

Coffee pairs nicely with the buttery cookie and chocolate center. It helps balance the sweetness.

Tea is another lovely pairing. The delicate cherry and almond flavors feel soft and pretty beside a warm cup.

A cold glass of milk keeps the cookies classic and family-friendly. It is especially good with the Hershey Kiss center.

Storage

Store Cherry Blossom Cookies in an airtight container at room temperature. They will keep for up to 4 days.

Make sure the cookies are fully cooled before storing. The chocolate kiss should be set so it does not smear.

If stacking the cookies, place parchment paper between layers. This protects the chocolate and keeps the cookies looking neat.

Keep the container sealed between servings. This helps the cookies stay tender.

Freezing

Cherry Blossom Cookies freeze well. For best results, freeze them without stacking first.

Once the cookies are firm, store them in a freezer-safe container. They can be frozen for up to 2 months.

Thaw the cookies at room temperature before serving. Let the chocolate center come back to a pleasant texture before arranging on a plate.

Make-Ahead

The dough can be made ahead and refrigerated for up to 24 hours. Let it soften slightly before rolling into balls.

If the dough feels too soft even for same-day baking, chill it for 30 minutes. This helps maintain the cookie shape.

Baked cookies can also be frozen for later. Freeze without stacking, then store in a freezer-safe container for up to 2 months.

Helpful Notes for Best Results

Use softened butter for a light, fluffy cookie dough. Cold butter will not cream as smoothly with the confectioners sugar.

Drain and pat dry the cherries thoroughly. Too much moisture can make the dough soft or soggy.

Start with 2 cups of flour and add more only if needed. The dough should be soft but not sticky.

Almond extract gives the most classic bakery-style flavor. Vanilla or cherry extract also works beautifully.

If you want a deeper pink color, add an extra teaspoon of cherry juice. The color may be subtle without it.

Chill the dough for 30 minutes if it feels too soft to handle. This helps the dough roll more easily.

Press the Hershey Kisses into the cookies immediately after baking. The warm cookies will crack slightly, which is part of the charm.

These cookies are easy to double for large gatherings. Make sure the kisses are unwrapped and ready before the cookies come out of the oven.

Variations

Classic Almond Cherry Blossom Cookies

Use almond extract for the most traditional flavor. It gives the cookies a sweet bakery-style taste.

This version pairs beautifully with maraschino cherries and chocolate. It is a lovely choice for holidays.

Vanilla Cherry Blossom Cookies

Use vanilla extract instead of almond extract. This creates a softer, gentler flavor.

Vanilla lets the cherry and chocolate stand out more. It is a simple variation for a milder cookie.

Cherry Extract Blossom Cookies

Use cherry extract if you want more cherry flavor. It works with the cherry juice and chopped cherries.

This variation makes the cookie more fruit-forward. It is a good option for cherry lovers.

Dark Chocolate Cherry Blossom Cookies

Use dark chocolate kisses instead of regular Hershey Kisses. This gives the cookies a richer chocolate finish.

Dark chocolate contrasts nicely with the sweet pink dough. It makes the cookie feel slightly more intense.

Cherry-Filled Kiss Cookies

Try cherry-filled kisses for a twist. They add more cherry personality to the center.

This version is especially pretty for cherry-flavored dessert trays. The cookie still keeps the blossom style.

Chocolate Chunk Cherry Cookies

Skip the Hershey Kisses and use chocolate chunks instead. The flavor remains chocolatey, though the cookie will look different.

This is a good substitute if you do not have kisses. The classic blossom appearance will change.

Extra Pink Cherry Blossom Cookies

Add an extra teaspoon of cherry juice for deeper pink color. This gives the dough a stronger blush.

Use this variation when you want the cookies to look more colorful. The dough should still be soft but rollable.

Make-Ahead Cherry Blossom Cookies

Refrigerate the dough for up to 24 hours. Let it soften slightly before rolling.

This is helpful before parties or holiday baking days. It lets you split the work into stages.

Freezer-Friendly Cherry Blossom Cookies

Freeze the finished cookies without stacking. Then place them in a freezer-safe container.

This protects the chocolate kiss and cookie shape. Thaw at room temperature before serving.

Troubleshooting

The Dough Is Too Sticky

Start with 2 cups of flour and add more only if needed. The dough should be soft but not sticky.

If the dough still feels too soft, chill it for 30 minutes. Chilling helps make it easier to roll.

The Dough Is Too Dry

Do not add all 2½ cups of flour at once. Start with 2 cups and add more gradually.

The dough should be rollable, not stiff. Add flour only until the texture is right.

The Cookies Spread Too Much

The dough may have been too warm. Chilling it for 30 minutes helps maintain shape.

Make sure the cherries were drained and patted dry. Excess moisture can soften the dough.

The Cookies Feel Soggy

Drain and pat dry the chopped maraschino cherries thoroughly. Wet cherries can add too much moisture.

Do not overmix the cherries into the dough. Fold gently so the dough stays tender.

The Cookie Color Is Too Pale

The dough may only take on a subtle pink hue from the cherry juice. That is normal.

For a deeper pink color, add an extra teaspoon of cherry juice. This is an optional note for color.

The Cookies Are Too Brown

Bake only until the edges are lightly golden and the centers stay soft. The baking time is 12 to 15 minutes.

Do not wait for the whole cookie to become firm in the oven. It will continue to set as it cools.

The Chocolate Kisses Melt Too Much

The kisses are pressed in while the cookies are warm, so they will soften at first. Let the cookies cool fully without touching the chocolate.

The chocolate will set as the cookies cool. Move them carefully after the 5-minute baking sheet rest.

The Kisses Were Not Ready in Time

Unwrap all 24 Hershey Kisses before the cookies finish baking. They need to be pressed into the cookies immediately after they come out of the oven.

Having them ready prevents delays. This gives the cookies their classic blossom shape.

The Cookies Crack Around the Chocolate

The cookie will crack slightly when the kiss is pressed in. That is part of the charm.

Do not worry about small cracks. They help create the homemade blossom look.

The Cookies Need Longer Storage

Freeze the cookies without stacking, then store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

For short-term storage, keep them in an airtight container at room temperature for up to 4 days. Use parchment paper between layers if stacking.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours. Let it soften slightly before rolling.

This is helpful for holiday baking or party prep. It also gives you more flexibility with timing.

Why did my cookies spread too much?

The dough may have been too warm. Chilling it for 30 minutes helps maintain shape.

Also make sure the chopped cherries were drained well and patted dry. Extra moisture can affect the dough.

Can I skip the Hershey Kisses?

You can skip them, but the kiss adds sweetness and makes the cookies iconic. Chocolate chunks are a good substitute.

The cookies will not have the same classic blossom look without the kiss. They will still have cherry and chocolate flavor.

Can I use fresh cherries instead of maraschino cherries?

Maraschino cherries work best because of their sweetness and texture. Fresh cherries add too much moisture.

For this cookie, drained and patted-dry maraschino cherries are the better choice. They help keep the dough texture right.

Can I use a different extract?

Yes, almond, vanilla, or cherry extract can be used. Almond extract is the classic option.

Vanilla creates a softer flavor, while cherry extract adds more cherry taste. Choose the version that fits the occasion.

How do I make the cookies pinker?

Add an extra teaspoon of cherry juice for a deeper pink color. This helps strengthen the color of the dough.

The dough may look lightly pink without extra juice. That subtle color is also fine.

How should I store Cherry Blossom Cookies?

Store them in an airtight container at room temperature for up to 4 days. Make sure they are fully cooled first.

If stacking, place parchment paper between layers. This helps protect the chocolate centers.

Can I freeze Cherry Blossom Cookies?

Yes, these cookies freeze well. Freeze them without stacking for best results.

Then store them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

Why This Recipe Works So Well

Cherry Blossom Cookies work so well because they combine a tender butter cookie with cherry flavor and a chocolate center. The result is soft, pretty, sweet, and easy to recognize on any cookie tray.

The confectioners sugar gives the dough a delicate crumb. It helps create that melt-in-your-mouth texture.

The softened butter makes the dough light and fluffy when beaten properly. It also gives the cookies rich flavor.

Maraschino cherry juice gives the dough color and cherry flavor. Chopped maraschino cherries bring little sweet pieces into each bite.

Almond extract creates the most classic bakery-style flavor, but vanilla or cherry extract can also work. This makes the cookies easy to adjust without changing the basic recipe.

The flour range lets you control the texture. Starting with 2 cups and adding more only if needed keeps the dough from becoming too dry.

The sugar coating adds sparkle and crunch. It makes the cookies look festive before the chocolate is even added.

The Hershey Kiss center gives the cookie its signature look. Pressing it into the warm cookie creates the little cracks that make blossom cookies so charming.

The recipe is also practical for gatherings. The dough can be chilled, made ahead, doubled, and the cookies can be frozen for later.

Most of all, these cookies work because they feel joyful without being difficult. They are soft, pink, sparkly, chocolate-topped, and full of cherry sweetness.

Final Thoughts

Cherry Blossom Cookies are soft pink cookies made with softened butter, confectioners sugar, maraschino cherry juice, almond, vanilla, or cherry extract, chopped drained maraschino cherries, all-purpose flour, granulated sugar, and Hershey Kisses. They bake at 350°F for 12 to 15 minutes, then each warm cookie gets a chocolate kiss pressed into the center.

Serve them fully cooled on dessert platters, holiday trays, baby shower tables, Valentine’s Day spreads, spring gatherings, or cookie exchanges. With their tender texture, cherry-almond flavor, sparkling sugar coating, chocolate center, make-ahead dough option, and freezer-friendly storage, these cookies are a sweet little treat that looks beautiful and feels homemade every time.

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Cherry Blossom Cookies

Soft, buttery, sweet, and festive, these Cherry Blossom Cookies are made with maraschino cherry juice, chopped maraschino cherries, confectioners sugar, and a delicate extract flavor. Rolled in granulated sugar and finished with a Hershey Kiss pressed into the center, they make a pretty holiday cookie for parties, cookie trays, and special occasions.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 24 cookies
• Calories: 180 kcal

Ingredients

For the Cookie Dough

• 1 cup unsalted butter softened
• 1 cup confectioners sugar
• ¼ teaspoon salt
• 1 tablespoon maraschino cherry juice
• ¼ teaspoon almond vanilla, or cherry extract
• 2 to 2½ cups all-purpose flour
• 1 cup chopped maraschino cherries drained

For Rolling and Topping

• ¼ cup granulated sugar for rolling
• 24 Hershey Kisses

Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Have your baking sheets ready before shaping the cookies.

Step 2: Cream the Butter Mixture

In a large bowl, cream together the butter, confectioners sugar, and salt until light and fluffy. Mix until the base looks smooth and evenly blended.

Step 3: Add the Cherry Juice and Extract

Mix in the maraschino cherry juice and extract until combined. Use almond, vanilla, or cherry extract as written.

Step 4: Add the Flour

Gradually add flour, starting with 2 cups. Mix until a soft, non-sticky dough forms, adding up to 2½ cups flour as needed.

Step 5: Fold in the Cherries

Gently fold in the chopped maraschino cherries. Keep the mixing gentle so the cherries stay distributed through the dough.

Step 6: Shape and Roll the Cookies

Roll dough into 1-inch balls. Roll each ball in granulated sugar.

Step 7: Arrange on Baking Sheets

Place the cookies on ungreased baking sheets about 2 inches apart. Leave enough space between them so they bake evenly.

Step 8: Bake Until Lightly Golden

Bake for 12-15 minutes, until edges are lightly golden.

Step 9: Add the Hershey Kisses

Immediately press a Hershey Kiss into the center of each cookie. Press gently so the kiss sits in place without breaking the cookie.

Step 10: Cool the Cookies

Cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.

Notes

• Chill dough for 30 minutes if it becomes too soft.
• Drain and pat cherries dry to avoid excess moisture.
• Almond extract provides the most classic flavor.
• Store in an airtight container at room temperature for up to 4 days.

Serving Suggestions

Serve these Cherry Blossom Cookies after they have cooled completely and the Hershey Kisses have settled into the centers. The soft buttery cookie, cherry pieces, maraschino cherry juice, sugar coating, and chocolate topping make each cookie colorful, sweet, and festive.

These cookies work well for Christmas trays, Valentine’s Day treats, cookie exchanges, holiday parties, or any dessert table that needs a pretty cherry-chocolate cookie. Almond extract provides the most classic flavor, exactly as noted.

Storage

How to Store

Store the cookies in an airtight container at room temperature for up to 4 days. Let them cool completely before storing so the chocolate centers and cookie texture stay in good shape.

Dough Tip

Chill dough for 30 minutes if it becomes too soft. This helps the dough hold its shape before rolling into 1-inch balls.

Cherry Tip

Drain and pat cherries dry to avoid excess moisture. This helps keep the dough soft but not too wet.

Flour Tip

Start with 2 cups of all-purpose flour and gradually add more as needed, up to 2½ cups. The dough should be soft and non-sticky.

Topping Tip

Press a Hershey Kiss into the center of each cookie immediately after baking. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack.