Name: Cherry Blossom Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 80 min
Ingredients: 1 cup unsalted butter, softened to room temperature (Use European-style for richer flavor); 1 cup confectioners’ (powdered) sugar; 1/4 teaspoon salt; 1 tablespoon maraschino cherry juice ((from the jar)); 1/4 teaspoon almond extract ((or vanilla or cherry extract)); 2 to 2 1/2 cups all-purpose flour ((start with 2 cups and add up to 1/2 cup more as needed)); 1 cup chopped maraschino cherries, well-drained ((pat with paper towel to remove excess juice)); 1/4 cup granulated white sugar ((for rolling)); 24 Hershey’s Kisses ((or chocolate kisses of your choice))

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I remember making these Cherry Blossom Cookies the first spring my kids discovered maraschino cherries — the kitchen smelled like almond-flavored sugar and everyone begged for seconds. These soft, sugar-coated cookies studded with bright chopped cherries and topped with a Hershey’s Kiss are a nostalgic, quick treat that works for cookie exchanges, holiday trays, or a fun after-school snack. If you want a visual step‑by‑step while you bake, check this Cherry Blossom Cookies write-up I used for reference.

What makes this recipe special

These cookies hit a few sweet spots: they’re butter-forward and tender, brightened by maraschino cherry juice and little cherry bits for pops of color and flavor, and the Hershey’s Kiss finish gives a classic contrast of chocolate with cherry. They’re also forgiving — no temperamental dough— and kid-approved, which makes them great for quick holiday trays or last-minute parties.

“A nostalgic bite: crisp edges, soft center, and a cherry surprise with every chew.” — a happy baker’s note

Why you’ll reach for this recipe:

Quick assembly: dough comes together in one bowl with a mixer.
Few pantry staples needed besides the cherries and Kisses.
Great for cookie exchanges because they keep shape and travel well.

Step-by-step overview

Before you dive in, here’s what happens at a glance:

Cream butter and confectioners’ sugar until light.
Add cherry juice and extract; mix.
Stir in flour to form a play‑dough‑like dough.
Fold in chopped maraschino cherries.
Scoop, roll in granulated sugar, and chill.
Bake briefly at 350°F, then press a Hershey’s Kiss into each hot cookie.
Cool and store.

This quick roadmap helps you pace the prep (especially the chilling) and know when to preheat the oven.

What you’ll need

1 cup unsalted butter, softened to room temperature (use European-style for richer flavor)
1 cup confectioners’ (powdered) sugar
1/4 teaspoon salt
1 Tablespoon maraschino cherry juice (from the jar)
1/4 teaspoon almond extract (or vanilla or cherry extract) — almond gives that classic cherry-almond pairing
2 to 2 1/2 cups all-purpose flour (start with 2 cups and add up to 1/2 cup more as needed)
1 cup chopped maraschino cherries, well-drained (pat with paper towel to remove excess juice)
1/4 cup granulated white sugar (for rolling)
24 Hershey’s Kisses (or use chocolate kisses of your choice)

Substitutions & notes:

For a dairy-free version, use a vegan stick butter substitute measured the same way (results will be slightly softer).
If you prefer a stronger cherry note, use a few drops of cherry extract in place of — or alongside — the almond.
For ingredient photos and a slightly different take on technique, see these ingredient notes and substitutions.

Step-by-step instructions

Cherry Blossom Cookies displayed beautifully on a plate, perfect for spring gatherings.

Preheat and prep later: you’ll preheat the oven to 350°F while the dough chills, not before you start mixing. Line a baking sheet with parchment paper.
Cream butter and sugar: in a large bowl, use an electric mixer to beat the softened butter, salt, and confectioners’ sugar until light and fluffy — about 2–3 minutes. Scrape the bowl once.
Add liquids: pour in 1 tablespoon maraschino cherry juice and the extract you chose. Mix on medium until smooth and evenly combined.
Add flour in stages: add 2 cups of all-purpose flour and mix on low until incorporated. The dough should start to come together. If it’s still sticky, add flour 1–2 tablespoons at a time until it reaches a play‑dough consistency — soft but not sticky. You’ll likely use up to 2 1/2 cups total.
Fold in cherries: carefully stir in the chopped, drained cherries just until distributed. Avoid overworking the dough to keep cookies tender.
Scoop and sugar-coat: use a tablespoon cookie scoop to portion dough into small balls. Roll each ball in the 1/4 cup granulated sugar to coat.
Chill: place the sugared dough balls on a tray and chill for at least 20 minutes. Chilling helps them hold shape while baking.
Bake: arrange cookies evenly on the prepared baking sheet about 2 inches apart. Bake in the preheated 350°F oven for about 10 minutes — they should look set and slightly cracked at the top.
Add Kisses and cool: remove the tray from the oven and immediately press a Hershey’s Kiss into the center of each cookie. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Timing tip: active hands-on time is about 20–30 minutes; chilling and cooling add roughly another 40–50 minutes total.

Best ways to enjoy it

These cookies are lovely plated on a holiday tray, boxed for a neighbor, or served with warm beverages. Pairing ideas:

Hot black coffee or strong tea to balance the sweet cherry and chocolate.
A scoop of vanilla ice cream for an indulgent dessert sandwich.
For a brunch spread, place them next to fruit tarts and mini muffins for color contrast.

For a fun presentation at parties, arrange cookies in a circle on a doily-lined platter or tie small cellophane bags with ribbon for take-home favors.

How to store & freeze

Room temperature: store cooled cookies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
Refrigeration: to extend freshness to about 7–10 days, refrigerate in an airtight container; allow chilled cookies to come to room temperature before serving for best texture.
Freezing: you can freeze both the raw dough balls (flash-freeze on a tray, then store in a sealed bag up to 3 months) and baked cookies (freeze in a single layer, then stack with parchment). Thaw in the fridge overnight or at room temperature for a few hours.
Safety: because this recipe doesn’t use eggs, it’s safe to freeze raw dough. Still, store at safe temperatures and consume within recommended times.

Pro chef tips

Measure flour properly: spoon flour into the cup and level it — packing flour leads to dense cookies.
Drain cherries well: excess liquid from maraschino cherries will change dough hydration; pat chopped cherries dry with paper towels.
Don’t overmix once flour is added: overworking develops gluten and makes cookies tough. Mix just until combined.
Chill for shape: the 20-minute chill is important; if your kitchen is warm, chill longer.
Press Kisses in hot, not warm, cookies: pressing them right out of the oven helps the chocolate adhere without melting completely.
Make ahead: dough balls freeze beautifully and bake straight from frozen — add an extra minute or two to the bake time.

Creative twists

Chocolate swap: use dark chocolate or caramel-filled kisses for a grown-up flavor.
White-chocolate & lemon: swap kisses for white chocolate and add 1 teaspoon lemon zest to the dough.
Gluten-free: substitute a 1:1 gluten-free flour blend; chill longer and handle gently as GF dough can be softer.
Chunky mix-in: stir in 1/2 cup white chocolate chips for extra texture.
For a stronger chocolate-cherry cookie, see this chocolate-cherry twist that pairs ideas for mix-ins and baking times.

Common questions

Q: How long does the dough need to chill?
A: At least 20 minutes is recommended to firm up the dough for baking. If your butter is very soft or your kitchen is warm, chill 30–45 minutes.

Q: Can I use fresh cherries instead of maraschino?
A: Fresh cherries add moisture and would require reducing other liquids or patting them very dry. The maraschino cherries are key for the bright color and sweetness; fresh cherries will yield a different texture and flavor.

Q: Can these cookies be made dairy-free or vegan?
A: Yes — use a solid vegan butter stick for a 1:1 swap. The recipe has no eggs, so the structure remains similar; expect a slight difference in richness and spread.

Q: Why did my cookies spread or come out flat?
A: Common causes: butter too soft, dough not chilled, or too little flour. Chill dough longer and add small amounts of flour until dough feels like firm play-dough.

Q: Can I freeze baked cookies with the Hershey’s Kiss on them?
A: Yes. Freeze on a tray until solid, then transfer to a container with parchment between layers. Thaw at room temperature before serving.

Conclusion

If you’d like more variations or recipe origins, take a look at this Cherry Blossom Cookie recipe – Flour On My Face for a classic cookie-exchange angle, this Cherry Blossom Cookies – The Country Cook page for another approachable version, and this Cherry Blossom Cookies Recipe | Life, Love & Sugar for a slightly different technique and tips.