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.