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Cherry Blossom Cookies

Delightful Cherry Blossom Cookies with a rich buttery flavor, maraschino cherries, and a chocolatey Hershey Kiss center. Perfect for spring or any special occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened to room temperature Ensure butter is soft but not melted.
  • 1 cup confectioners' sugar
  • ¼ teaspoon salt
  • 1 tablespoon maraschino cherry juice Liquid from the jar of cherries.
  • ¼ teaspoon almond, vanilla, or cherry extract Use your preferred extract.
  • 2-2 ½ cups all-purpose flour Add flour gradually to reach desired consistency.
  • 1 cup chopped maraschino cherries, drained
  • ¼ cup granulated white sugar For rolling the cookie dough.
Topping
  • 24 pieces Hershey Kisses

Method
 

Preparation
  1. In a large bowl, use an electric mixer to blend the softened butter, salt, and confectioners' sugar together until the mixture is light and fluffy.
  2. Mix in the maraschino cherry juice and your chosen extract until you achieve a smooth consistency.
  3. Gradually add in 2 cups of flour, mixing on low until fully combined. Then, slowly incorporate additional flour, one tablespoon at a time, until the dough reaches a playdough-like consistency.
  4. Gently stir in the chopped maraschino cherries until evenly distributed.
  5. Using a tablespoon round cookie dough scoop, form small balls of dough and roll them in granulated sugar. Place them on a tray and chill for at least 20 minutes.
Baking
  1. While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Arrange the chilled cookie balls on the sheet, leaving space between each. Bake for 10 minutes or until they are just baked through.
  3. Immediately upon removing from the oven, press a Hershey Kiss into the center of each cookie. Allow them to cool before serving.

Notes

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can freeze the uncooked dough balls, rolling them in sugar before freezing and baking straight from the freezer.