These Cherry Blossom Cookies are a beautiful little treat that combines buttery cookie dough, sweet maraschino cherries, and rich chocolate for a delicious bite-sized dessert. With their pretty pink color, soft texture, and chocolate-filled centers, they look just as lovely on a holiday cookie tray as they taste alongside a cup of coffee or hot chocolate.
The dough is gently flavored with vanilla and cherry, giving every cookie a sweet, fruity aroma. Chopped maraschino cherries add little bursts of flavor, while a smooth chocolate center creates the perfect finishing touch. Each cookie has a tender, melt-in-your-mouth texture with just enough sweetness to make it feel special.
These cookies are especially wonderful for Christmas baking, Valentine’s Day, baby showers, birthday parties, or any occasion when you want something colorful and homemade. They are also easy to prepare with simple pantry ingredients and don’t require complicated decorating skills.
If you love the combination of cherries and chocolate, these Cherry Blossom Cookies deserve a place in your recipe collection. Make a batch for sharing, package them in a pretty cookie tin, or keep a few ready for a sweet afternoon treat.
Why You’ll Love These Cherry Blossom Cookies
- Beautiful appearance: Their delicate pink color and chocolate centers make them stand out on any dessert table.
- Sweet cherry flavor: Maraschino cherries and a little cherry extract give the cookies a lovely fruity taste.
- Soft and buttery texture: The dough bakes into tender cookies with lightly golden edges.
- Chocolate finish: A chocolate center balances the sweetness of the cherries.
- Easy to make: No special decorating equipment is needed.
- Perfect for holidays: They are lovely for Christmas cookie exchanges, Valentine’s Day, and homemade gift boxes.
Ingredients
This recipe makes approximately 24 cookies.
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cherry extract
- 2 tablespoons maraschino cherry juice, drained from the jar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup finely chopped maraschino cherries, thoroughly patted dry
- A few drops of pink or red food coloring, optional
- 24 milk chocolate or semi-sweet chocolate kisses, unwrapped
Ingredient Notes and Substitutions
Butter: Use unsalted butter softened to room temperature. Soft butter blends smoothly with the sugar and helps create a tender cookie. Avoid melting it because melted butter can make the dough spread too much.
Granulated sugar: Regular white sugar gives these cookies their delicate sweetness and helps create lightly crisp edges.
Maraschino cherries: These provide the signature cherry flavor and little pieces of fruit throughout the dough. Drain them well, chop them finely, and pat them dry with paper towels before adding them. Excess moisture can make the dough sticky.
Cherry extract: A small amount adds a more noticeable cherry flavor. If you don’t have cherry extract, simply use additional vanilla extract.
Maraschino cherry juice: This adds natural pink color and extra cherry flavor. Measure carefully so the dough doesn’t become too wet.
Chocolate kisses: Milk chocolate kisses create a classic sweet center. Semi-sweet chocolate kisses are a nice choice if you prefer a less-sweet finish. You can also use small chocolate chunks or chocolate discs.
Food coloring: A few drops of pink or red food coloring can make the cookies more vibrant. This is completely optional.
How to Make Cherry Blossom Cookies
Step 1: Prepare the Cherries
Drain the maraschino cherries thoroughly and reserve 2 tablespoons of the juice. Finely chop enough cherries to measure 1/3 cup.
Place the chopped cherries between layers of paper towels and gently press to remove excess moisture. This step is important because wet cherries can change the consistency of the cookie dough.
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for about 2–3 minutes.
Continue mixing until the mixture looks light, creamy, and fluffy. Scrape down the sides of the bowl with a spatula as needed.
Add the egg yolk, vanilla extract, cherry extract, and reserved maraschino cherry juice. Mix until everything is evenly combined.
If you want a brighter pink color, add a few drops of food coloring and mix again.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms. Avoid overmixing, as this can make the cookies tougher.
Fold in the finely chopped maraschino cherries with a spatula.
The dough should be soft but firm enough to roll into balls. If it feels too sticky, refrigerate it for 20–30 minutes before shaping.
Step 4: Shape the Cookies
Scoop approximately 1 tablespoon of dough for each cookie.
Roll each portion gently between your palms to form a smooth ball. Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
Use your thumb or the rounded back of a small measuring spoon to make a shallow indentation in the center of each cookie.
Don’t press all the way through the dough. The indentation should be deep enough to hold the chocolate after baking.
Step 5: Bake Until Set
Bake the cookies for approximately 10–12 minutes, or until the edges are set and the bottoms are lightly golden.
The centers may still look slightly soft when you remove the baking sheets from the oven. That’s normal. The cookies will continue to firm up as they cool.
Avoid overbaking because these cookies are best when they remain tender.
Step 6: Add the Chocolate Centers
Allow the cookies to cool on the baking sheet for about 3–5 minutes.
While they are still warm, gently press one unwrapped chocolate kiss into the center of each cookie. The chocolate should sit securely in the indentation.
If the cookies have spread slightly and the indentation is too shallow, gently reshape the center with the back of a small spoon before adding the chocolate.
Step 7: Cool and Serve
Transfer the cookies carefully to a wire cooling rack.
Let them cool completely so the chocolate centers can firm up. If your kitchen is warm, place the cookies in the refrigerator for a short time to help the chocolate set.
Once cooled, arrange the Cherry Blossom Cookies on a serving platter or store them in an airtight container.
Helpful Cooking Notes
Dry the cherries carefully. Maraschino cherries contain plenty of syrup. Removing excess liquid helps prevent sticky dough and overly soft cookies.
Measure flour correctly. Spoon flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make the cookies dry.
Don’t overmix the dough. Once the flour is incorporated, stop mixing. This helps preserve a soft, tender texture.
Chill sticky dough. If the dough feels difficult to handle, refrigerate it for 20–30 minutes. Chilled dough is easier to roll and shape.
Make even-sized cookies. Use a small cookie scoop to create evenly sized portions. This helps every cookie bake at approximately the same rate.
Add chocolate while the cookies are warm. Pressing the chocolate kisses into warm cookies helps them stay in place without requiring frosting or extra melted chocolate.
Delicious Variations
White Chocolate Cherry Blossom Cookies
Replace the milk chocolate kisses with white chocolate kisses. The creamy white chocolate pairs beautifully with the cherry flavor and creates a pretty pink-and-white holiday cookie.
Chocolate Cherry Blossom Cookies
Add 2 tablespoons of unsweetened cocoa powder to the flour mixture. If the dough becomes too dry, add 1 teaspoon of cherry juice at a time until it comes together.
Cherry Almond Blossom Cookies
Replace the vanilla extract with almond extract, using only 1/4 teaspoon. Cherry and almond are a wonderful flavor combination.
Coconut Cherry Blossom Cookies
Fold 1/3 cup of finely shredded sweetened coconut into the dough. The coconut adds a little chewiness and makes the cookies taste like a tropical cherry dessert.
Double Chocolate Cherry Cookies
Use semi-sweet chocolate kisses and drizzle the cooled cookies with melted chocolate. This variation is perfect for anyone who loves rich chocolate desserts.
Christmas Cherry Blossom Cookies
Add a little red or pink food coloring and finish the cookies with a tiny sprinkle of red or white sanding sugar. Arrange them in a festive cookie box for holiday gifting.
Serving Suggestions
Cherry Blossom Cookies are delicious on their own, but they also pair beautifully with other sweet treats.
- Coffee: Serve them with a warm cup of coffee or a creamy latte.
- Hot chocolate: Their cherry and chocolate flavors complement a rich cup of hot cocoa.
- Holiday dessert trays: Combine them with sugar cookies, snowballs, chocolate truffles, and pecan cookies.
- Valentine’s Day treats: Arrange them in a pink and red dessert box with chocolate-covered strawberries.
- Homemade gifts: Place cooled cookies in decorative tins or food-safe gift bags.
- Afternoon snacks: Enjoy one or two with a glass of cold milk.
For a beautiful presentation, arrange the cookies in a single layer on a white serving platter. Their pink color and chocolate centers provide a lovely contrast.
Tips for Perfect Cherry Blossom Cookies
- Always use softened butter, not melted butter.
- Pat the chopped cherries dry before adding them to the dough.
- Use a small amount of cherry extract to enhance the flavor without making it overpowering.
- Chill the dough if it becomes too soft to roll.
- Make a shallow indentation so the cookie keeps its shape during baking.
- Remove the cookies as soon as the edges are set.
- Add the chocolate kisses while the cookies are still warm.
- Let the cookies cool completely before stacking or storing them.
- Bake one test cookie first if you’re unsure how much your dough will spread.
- Use parchment paper to make cleanup easier and prevent sticking.
Storage Instructions
Store completely cooled Cherry Blossom Cookies in an airtight container in the refrigerator because the recipe contains chopped maraschino cherries and chocolate centers.
They are best enjoyed within 4–5 days for the freshest flavor and texture.
If you prefer serving them at room temperature, remove only the number of cookies you plan to enjoy and allow them to sit briefly before serving.
Avoid storing the cookies in a warm or humid location, as the chocolate centers may soften and the cookies may become sticky.
Freezing Instructions
These cookies can be frozen for later enjoyment.
To freeze baked cookies:
- Allow the cookies and chocolate centers to cool completely.
- Arrange them in a single layer on a baking sheet.
- Freeze until firm.
- Transfer them to a freezer-safe container, separating layers with parchment paper.
- Freeze for up to 2 months for best quality.
Thaw the cookies overnight in the refrigerator or until they reach your preferred serving temperature. Keep them covered while thawing to reduce condensation.
To freeze cookie dough:
Shape the dough into balls and place them on a parchment-lined tray. Freeze until firm, then transfer them to a freezer-safe bag or container.
When ready to bake, thaw the dough in the refrigerator until workable, shape the indentations, and bake as directed. Add the chocolate kisses after baking.
Make-Ahead Instructions
Cherry Blossom Cookies are a convenient choice for holiday baking because several steps can be completed in advance.
You can prepare the cookie dough up to 24 hours ahead and keep it covered in the refrigerator. Allow it to soften slightly if it becomes too firm to scoop.
You can also chop and dry the cherries ahead of time, storing them in a covered container in the refrigerator.
For the best appearance, bake the cookies and add the chocolate centers on the day you plan to serve them or the day before. Allow the chocolate to set completely before packing.
Recipe Details
- Prep Time: 20 minutes
- Chilling Time: 20 minutes, if needed
- Cook Time: 10–12 minutes per batch
- Total Time: Approximately 50 minutes, including optional chilling and cooling
- Yield: 24 cookies
- Serving Size: 1 cookie
Nutritional Information
Approximate nutrition per cookie:
- Calories: 155
- Protein: 2 g
- Carbohydrates: 19 g
- Fat: 8 g
- Saturated Fat: 5 g
- Sugar: 11 g
- Sodium: 45 mg
Nutritional values are estimates and may vary depending on the chocolate used, cookie size, and specific ingredient brands.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Maraschino cherries are recommended because they provide the traditional sweet cherry flavor and consistent moisture. Fresh cherries contain more natural juice and less concentrated sweetness. If you use fresh cherries, pit and finely chop them, then pat them very dry before adding them to the dough.
Why are my Cherry Blossom Cookies spreading too much?
Cookies may spread if the butter is too warm, the dough contains too much liquid, or the flour was not measured correctly. Refrigerate the dough for 20–30 minutes before baking and make sure the cherries are well drained.
Can I make these cookies without cherry extract?
Yes. You can leave out the cherry extract and use vanilla extract instead. The maraschino cherries and their juice will still provide a pleasant cherry flavor.
Can I use white chocolate instead of chocolate kisses?
Absolutely! White chocolate kisses are delicious with cherry-flavored cookies. You can also use white chocolate discs or small pieces of a white chocolate bar.
How do I keep the chocolate centers from melting?
Allow the cookies to cool slightly before adding the chocolate. Press the kisses into the warm cookies gently, then let everything cool in a relatively cool room. If necessary, refrigerate the cookies briefly to help the chocolate set.
Can I make the dough ahead of time?
Yes. Cover the dough tightly and refrigerate it for up to 24 hours. Let it soften slightly before shaping if it becomes too firm.
Are Cherry Blossom Cookies good for Christmas?
Yes! Their pretty color and chocolate centers make them a lovely addition to Christmas cookie trays. You can also decorate them with festive sprinkles or use white chocolate for a winter-inspired look.
Can I make smaller cookies?
Yes. Use about 2 teaspoons of dough per cookie and reduce the baking time slightly. Watch carefully because smaller cookies bake faster. Choose appropriately sized chocolate pieces for the centers.
Do I need a special cookie press or decorating tools?
No. A mixing bowl, electric mixer, baking sheets, parchment paper, and a small spoon are enough. A cookie scoop is helpful but optional.
Conclusion
These Cherry Blossom Cookies are a sweet combination of buttery cookie dough, delicious maraschino cherries, and smooth chocolate centers. Their pretty appearance makes them perfect for Christmas celebrations, Valentine’s Day, cookie exchanges, and homemade gifts.
With simple ingredients and easy preparation, they’re a wonderful recipe to make whenever you’re craving something fruity, chocolatey, and homemade. Bake a batch, let the chocolate centers set, and enjoy these beautiful little cookies with family and friends!
Print
Cherry Blossom Cookies
Ingredients
This recipe makes approximately 24 cookies.
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cherry extract
- 2 tablespoons maraschino cherry juice, drained from the jar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup finely chopped maraschino cherries, thoroughly patted dry
- A few drops of pink or red food coloring, optional
- 24 milk chocolate or semi-sweet chocolate kisses, unwrapped
Instructions
Drain the maraschino cherries thoroughly and reserve 2 tablespoons of the juice. Finely chop enough cherries to measure 1/3 cup.
Place the chopped cherries between layers of paper towels and gently press to remove excess moisture. This step is important because wet cherries can change the consistency of the cookie dough.
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for about 2–3 minutes.
Continue mixing until the mixture looks light, creamy, and fluffy. Scrape down the sides of the bowl with a spatula as needed.
Add the egg yolk, vanilla extract, cherry extract, and reserved maraschino cherry juice. Mix until everything is evenly combined.
If you want a brighter pink color, add a few drops of food coloring and mix again.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms. Avoid overmixing, as this can make the cookies tougher.
Fold in the finely chopped maraschino cherries with a spatula.
The dough should be soft but firm enough to roll into balls. If it feels too sticky, refrigerate it for 20–30 minutes before shaping.
Step 4: Shape the Cookies
Scoop approximately 1 tablespoon of dough for each cookie.
Roll each portion gently between your palms to form a smooth ball. Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
Use your thumb or the rounded back of a small measuring spoon to make a shallow indentation in the center of each cookie.
Don’t press all the way through the dough. The indentation should be deep enough to hold the chocolate after baking.
Step 5: Bake Until Set
Bake the cookies for approximately 10–12 minutes, or until the edges are set and the bottoms are lightly golden.
The centers may still look slightly soft when you remove the baking sheets from the oven. That’s normal. The cookies will continue to firm up as they cool.
Avoid overbaking because these cookies are best when they remain tender.
Step 6: Add the Chocolate Centers
Allow the cookies to cool on the baking sheet for about 3–5 minutes.
While they are still warm, gently press one unwrapped chocolate kiss into the center of each cookie. The chocolate should sit securely in the indentation.
If the cookies have spread slightly and the indentation is too shallow, gently reshape the center with the back of a small spoon before adding the chocolate.
Step 7: Cool and Serve
Transfer the cookies carefully to a wire cooling rack.
Let them cool completely so the chocolate centers can firm up. If your kitchen is warm, place the cookies in the refrigerator for a short time to help the chocolate set.
Once cooled, arrange the Cherry Blossom Cookies on a serving platter or store them in an airtight container.
Notes
Dry the cherries carefully. Maraschino cherries contain plenty of syrup. Removing excess liquid helps prevent sticky dough and overly soft cookies.
Measure flour correctly. Spoon flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make the cookies dry.
Don’t overmix the dough. Once the flour is incorporated, stop mixing. This helps preserve a soft, tender texture.
Chill sticky dough. If the dough feels difficult to handle, refrigerate it for 20–30 minutes. Chilled dough is easier to roll and shape.
Make even-sized cookies. Use a small cookie scoop to create evenly sized portions. This helps every cookie bake at approximately the same rate.
Add chocolate while the cookies are warm. Pressing the chocolate kisses into warm cookies helps them stay in place without requiring frosting or extra melted chocolate.
