Cherry Blossom Cookies are the perfect blend of soft, chewy sugar cookie, bright cherry flavor, and a melty chocolate center—all in one eye-catching treat. Crowned with a cherry or a chocolate kiss and sometimes swirled with pink or red color, these cookies earn their “blossom” name for a reason: they’re as lovely as they are delicious. If you want to wow at holiday gatherings, bake sales, or birthday parties, these cookies are your new go-to recipe.
Why Everyone Loves Cherry Blossom Cookies
There’s magic in the combination of tender, buttery cookie, sweet-tart cherry, and that surprise chocolate center you discover after the first bite. Similar to the popular peanut butter blossom but with a whole new fruity twist, these are less about crunch and more about a soft, cakey bite with creamy chocolate or even a cherry nestled on top.
Their pastel color, pop of chocolate, and sparkling sugar coating make them especially beautiful for Christmas, Valentine’s, or spring parties.
The cookies are a dream for bakers and eaters alike: easy to shape, quick to bake, and sturdy for packing up or gifting. They store well, freeze beautifully, and always bring a smile to anyone lucky enough to find them on a tray.
Ingredient Overview
For the cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract (optional, enhances cherry)
- 2 tbsp maraschino cherry juice
- A few drops red or pink food coloring (optional, for color)
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped maraschino cherries (about 12 cherries, patted dry)
For the “blossom” center:
- 24–30 Hershey’s Kisses, unwrapped (milk, dark, or cherry cordial)
- OR whole maraschino cherries (with stems removed)
- Optional: drizzle of melted chocolate for extra flair
Mixing the Dough
Begin by creaming softened butter and granulated sugar until pale and fluffy. Add the egg, vanilla, almond extract, maraschino cherry juice, and food coloring if using—beat until fully combined and pink. Scrape bowl sides as needed.
Stir in flour, baking powder, baking soda, and salt, mixing only until no streaks remain. Fold in the chopped maraschino cherries, making sure they’re dry so the dough doesn’t get too wet. If the dough feels soft, cover and chill for 30 minutes for easier handling.
Shaping and Baking
Preheat your oven to 350°F (175°C). Scoop the dough into 1-inch balls (a small cookie scoop works well), then roll each ball in granulated sugar for a pretty sparkle and crisp edge. Arrange about 2 inches apart on parchment-lined baking sheets.
Bake for 8–10 minutes, just until the cookies are puffed, edges set, and tops start to crackle. Do not overbake; these are best soft.
Once out of the oven, immediately press a chocolate kiss or whole cherry into the center of each warm cookie. The warmth will slightly melt the base of the chocolate, helping it cling as the cookie cools. Cool on the pan 2–3 minutes, then transfer to a rack to finish cooling completely.
Tips and Tricks for Perfect Cherry Blossoms
Blot Cherries Dry: Extra moisture is the enemy here. Dry cherries on paper towels before chopping and adding.
Chill if Sticky: If your dough feels overly soft after mixing, chill it for 30 minutes before rolling—it’ll make handling clean and prevent spreading.
Sugar Rolling: Roll firmly for an even coating, but don’t press so hard you flatten the balls.
Kiss Placement: Press the chocolate gently into warm cookies, but don’t submerge it completely—you want that pretty “blossom” peaked top to remain visible.
Variations to Love
- Substitute part of the vanilla with orange, lemon, or even coconut extract for a spring or summer twist.
- Use different Hershey’s Kisses: white chocolate, dark, cherry cordial, or even hugs for stripes.
- For double cherry, press a patted-dry maraschino cherry in the center, then drizzle with melted dark chocolate.
- Add a teaspoon of finely grated lemon or orange zest to the dough for brightness.
Make-Ahead, Storage, and Gifting
Cherry Blossom Cookies keep well in an airtight container at room temperature for up to 4–5 days. For fresher flavor or longer storage, freeze baked cookies for up to 2 months in layers separated by parchment, or freeze dough balls and bake from frozen (add a minute or two to the baking time).
For gifting, stack in tins with parchment between layers. For festive trays, vary the toppings—some with kisses, some with cherries, some with candy hearts or sprinkles.
Serving Suggestions
Serve cherry blossoms on a holiday cookie platter, with coffee or tea, or as a sweet pop on a dessert buffet. Their color and cherry scent make them beautiful at baby showers, spring brunches, or Valentine’s parties. Mix them alongside traditional blossoms (peanut butter or sugar) for a beautiful, varied tray.
They’re also fun for little hands: set up bowls of different chocolates and cherries and let kids top their own.
Troubleshooting and FAQ
- Cookies spreading too much? Dough may be too warm or wet from juicy cherries. Try chilling, and always blot cherries well.
- Chocolate Kisses melting? Unwrap and press kisses into cookies immediately after baking; don’t return to oven. Cool fully before packing.
- Cookies too dry? Be sure to measure flour accurately (aerate and level) and do not overbake.
Who Will Love These
Cherry blossom cookies delight fruit-and-chocolate lovers, kids, and grownups. They’re nut-free, easy to transport, festive, and easily gluten-free (with a flour swap). The dough is easy for little bakers, the color brings cheer, and the “surprise” of a chocolate or cherry center is universally beloved.
Conclusion
Cherry Blossom Cookies are the sweet, colorful treat that brings instant celebration to any event. With their soft crumb, pop of cherry, and rich chocolate accent, they’ll quickly become a favorite in your baking repertoire—spectacular for holidays but welcome any day you want to turn a simple cookie into something truly special. Enjoy baking, serving, and sharing your new “blossom” tradition!
