Amazing 12 Cherry Blossom Cookies Joy

It’s one of those dreary Tuesday afternoons where the weather just won’t cooperate, and I swear the only cure is something bright, sweet, and utterly nostalgic. That’s when I pull out the ingredients for these incredible Cherry Blossom Cookies. They instantly transform the kitchen into a cheerful spot, smelling sweetly of almond and bright cherry. I’m Daniel, and when I started Reciqa, I wanted to build a place where we could share simple, tasty recipes that bring comfort. Cooking for me has always been about connection, making memories, and having something wonderful ready when life gets a bit dull. These little pink beauties are exactly that—a quick, joyful baking project.

Gathering Ingredients for Perfect Cherry Blossom Cookies

You absolutely need to get your ingredients ready before you even think about turning on the mixer, or things get hectic fast! The success of these Cherry Blossom Cookies hinges on having the right cast of characters assembled. We start with butter—two full sticks, softened, please! Don’t try to rush this by microwaving it; we need that perfect, yielding texture for creaming later.

Then comes the flavor backbone: powdered sugar for that delicate, melt-in-your-mouth base, a tiny pinch of salt to keep things interesting, and the star flavorings—almond extract and maraschino cherry juice. If you want that classic pale pink hue, a few drops of red food coloring are optional, but I think they look much prettier with it! The flour needs to be measured carefully, and here’s a big tip: make sure those maraschino cherries are chopped finely and patted dry. Soggy cherries mean sticky dough, and we don’t want that headache when we’re rolling out the balls for baking.

Essential Equipment for Baking Cherry Blossom Cookies

You don’t need a fancy setup for these, which is part of why I love them so much! You will definitely want a good sturdy mixer, or at least a strong arm and a solid wooden spoon for creaming the butter and sugar. Have a couple of large bowls handy for mixing your wet and dry ingredients separately. Parchment paper or silicone mats are non-negotiable for easy cleanup, trust me! Finally, make sure you have a small cookie scoop or just a regular tablespoon ready for portioning out those dough balls before they get their sugary roll.

Step-by-Step Instructions for Amazing Cherry Blossom Cookies

Now for the fun part! Don’t let the steps scare you; these come together surprisingly fast once you get into the rhythm. Remember, we need the oven ready before we even start mixing the dough, because these cookies bake up quickly and need the chocolate Kiss added right away. So, make sure that oven is preheated to 350°F (175°C) and your baking sheets are lined with parchment paper or those handy silicone mats. We want zero sticking issues!

Preparing the Dough Base for Cherry Blossom Cookies

This is where we build our texture, so pay attention here! Grab your largest bowl. We’re creaming the softened butter and the cup of powdered sugar together. You’re looking for that light, fluffy transformation—it should go from dense paste to something airy and pale yellow. I usually spend a good two minutes on this, scraping down the sides halfway through. Once that’s happy, toss in the salt, the little bit of cherry juice, and your almond extract. If you’re adding the food coloring for that signature pink, now is the time to drop in those 2 to 4 drops and mix until the color is uniform. It should look vibrant and smell incredible already!

Mixing in Flour and Cherries for Cherry Blossom Cookies

When it comes to the flour, we need to be gentle so we don’t make these cookies tough. Start by adding just 2 cups of the flour to your wet mixture. Mix on low speed, or carefully by hand, until it just starts to come together into a soft dough. If it seems overly sticky—like it’s gluing itself to your fingers—add that extra half cup of flour, just a little bit at a time, until you have a workable dough ball. The goal for these Cherry Blossom Cookies is soft, not stiff! Once the dough is ready, gently fold in those finely chopped and drained maraschino cherries. You don’t want to overmix here; just a few turns until they are evenly distributed throughout the dough.

Shaping, Rolling, and Baking Your Cherry Blossom Cookies

Time to make the balls! I use a measuring tablespoon to scoop out uniform portions—this helps them bake evenly. Roll each scoop between your palms until you have a nice, tightly packed ball. Now, for the crunch! Pour your granulated sugar into a shallow dish. Roll each dough ball completely in that sugar until it’s totally coated. Place these sugar-crusted balls onto your prepared baking sheet, making sure they have about two inches of space between them. They will spread a little bit while baking. Pop them into that hot oven for 12 to 15 minutes. You’re looking for the edges to just barely turn a light gold color. Don’t let them get dark brown; we want the center soft for the next step of making these Cherry Blossom Cookies!

The Finishing Touch: Adding the Kiss to Cherry Blossom Cookies

This step is critical, so don’t wait! As soon as those cookies come out of the oven, you need to work fast. Take one unwrapped Hershey’s Kiss and immediately press it straight down into the center of each warm cookie. The residual heat is what melts the bottom of the Kiss just enough for it to adhere perfectly. If you wait even five minutes, the cookie will set, and the Kiss will just sit on top instead of sinking in slightly. Let them cool right there on the hot baking sheet for about five minutes—this gives the chocolate a moment to set up just a touch—before transferring them very carefully to a wire rack to finish cooling completely.

Tips for Success When Making Cherry Blossom Cookies

Getting these Cherry Blossom Cookies perfect every time really just comes down to a few little tricks I picked up over the years. First, moisture control is huge! Make absolutely sure you drain those maraschino cherries really well, and if they still feel wet, pat them dry with a paper towel. Nobody wants a soupy cookie center!

If your dough feels too soft when you’re ready to scoop, don’t panic and dump in more flour. Just pop the whole bowl into the fridge for about 30 minutes to chill. That firms it up just enough for easy rolling. Also, feel free to experiment with the chocolate—I love using dark chocolate Kisses sometimes for a nice contrast to the sweetness of these Cherry Blossom Cookies. That little flavor change is wonderful! For more baking tips on achieving perfect texture, you can check out resources on general cookie science.

Variations for Your Cherry Blossom Cookies

While the classic combination of almond and cherry is unbeatable for Cherry Blossom Cookies, you can certainly play around a little! If almond extract isn’t your favorite, vanilla extract works perfectly fine, though you might lose a tiny bit of that signature floral note. You can also swap out the chocolate Kiss for different varieties—I highly recommend trying the dark chocolate or even the caramel Kisses for a completely new experience. Just remember, whatever variation you choose, the base dough must remain soft enough to accept that chocolate topper right out of the oven! If you enjoy almond flavors in other treats, you might like our recipe for Almond Delight Cookies.

Answering Common Questions About Cherry Blossom Cookies

I always get so many questions when I post pictures of these pink beauties! It’s clear everyone wants to make the perfect batch of Cherry Blossom Cookies. Here are the most common things folks ask me when they’re getting ready to bake.

How do I keep my Cherry Blossom Cookies soft?

The softness comes from a couple of spots in the recipe. First, don’t overbake them! They should look just barely set with light golden edges. If you bake them until they are deeply brown, they will be crisp. Second, the almond extract helps keep the texture tender. When you store them, make sure they are in an airtight container. If you want extra insurance, put a small square of white bread in the container with them; it keeps the moisture in the cookies beautifully!

Can I substitute the maraschino cherry juice in this recipe?

That cherry juice is important because it adds moisture and color, but yes, you can substitute it! If you want to keep these cookies completely non-alcoholic, you can use an equal amount of simple syrup or even a little extra milk, but you’ll absolutely need to add an extra drop or two of red food coloring to get that signature look for your Cherry Blossom Cookies. The almond extract carries most of the flavor, so you’ll still be in good shape! For those interested in sugar-free alternatives, we have a great recipe for Sugar-Free Sugar Cookies.

What is the best way to store leftover Cherry Blossom Cookies?

Honestly, these cookies are best eaten the day they are made, but they hold up really well! You can keep your Cherry Blossom Cookies at room temperature in a sealed, airtight container for about a week. If you want them to last longer, you can pop them in the fridge for up to two weeks. They freeze like a dream too! Wrap them tightly, and they should be good for about three months in the freezer. For tips on freezing baked goods safely, consult a food safety guide.

Determining the Nutritional Profile of Cherry Blossom Cookies

Listen, I’m Daniel, and I’m all about making food joyful, not fussy! When it comes to the exact nutritional breakdown of these wonderful Cherry Blossom Cookies, I have to give you a little disclaimer. Since everyone measures their flour a bit differently, uses different brands of butter, and perhaps even swaps out the chocolate Kiss, the precise calorie and sugar counts can shift a lot. So, while I’ve seen estimates out there, I really encourage you to treat these numbers as a general guideline rather than a strict measurement!

Sharing Your Cherry Blossom Cookies Experience

I truly hope making these Cherry Blossom Cookies brought as much sunshine to your kitchen as they always do mine! I put my heart into sharing these simple, comforting recipes. Now it’s your turn! Did you try the almond extract or go with vanilla? Let me know how they turned out. Please rate this recipe below and tell me all about your results in the comments!

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