Chocolate Cherry Blossom Cookies are a delightful treat that encapsulates the perfect balance of sweetness and flavor. With their soft, buttery texture and vibrant cherry essence, these cookies evoke feelings of nostalgia and comfort. Each bite reveals chunks of chewy maraschino cherries, while the smooth Hershey’s Kiss adds a touch of decadent chocolatey goodness. This easy-to-follow recipe will guide you step-by-step through the process, making it perfect for baking novices and seasoned pros alike. With a little patience and some simple ingredients, you can whip up these crowd-pleasers that are perfect for family gatherings, special occasions, or just a cozy night in.

Ingredients

To create these Chocolate Cherry Blossom Cookies, you’ll need:

• 3/4 cup (12 Tbsp; 170g) unsalted butter: Softened to room temperature, this creamy butter forms the base of our cookie dough.
• 2/3 cup (134g) granulated sugar: This sweetener brings just the right amount of sweetness to balance the flavors.
• 1 teaspoon pure vanilla extract: An aromatic addition that enhances the cookie’s overall profile.
• 1/2 teaspoon almond extract: This nutty flavor adds complexity and a hint of warmth.
• 1 Tablespoon (15ml) maraschino cherry juice: This vibrant juice infuses a fruity essence, tying the cookie together.
• 2 cups (250g) all-purpose flour: Spoon and leveled for that perfect texture amidst the softness.
• 16 maraschino cherries: Drained and chopped for chewy bursts of cherry goodness in each bite.
• 24 Hershey’s Kisses: Unwrapped and waiting to crown your cookies with chocolate bliss.
• 4 ounces semi-sweet chocolate (optional): For drizzling, adding a gorgeous, rich finish.

Step-by-Step Directions

First, ensure that you have sufficient room in your freezer or refrigerator because you’ll need to chill the cookies quickly after baking in step 4.

Begin by using a handheld or stand mixer fitted with a paddle attachment to beat the softened unsalted butter on high speed until it’s creamy, which takes about 1 minute. Then, reduce the mixer speed to medium and add in the granulated sugar along with the vanilla and almond extracts. Don’t forget to scrape down the sides and bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 tablespoon of the maraschino cherry juice and beat for another minute.

Now, turn off the mixer and pour the all-purpose flour into the buttery mixture. With the mixer on low, beat until a very soft dough forms. Next, still on low speed, add the chopped maraschino cherries, mixing just until they are evenly dispersed within the dough. Press the dough down to compact it and cover tightly with plastic wrap. Chill it in the refrigerator until firm, at least 4 hours and up to 3 days. This step is crucial; if the dough isn’t cooled properly, your cookies will spread too much while baking.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats, which are preferred to help prevent spreading. Shape the cookie dough into balls, each about 1 tablespoon in size, ensuring they are smooth. If at any point the dough becomes sticky or too soft, return the balls to the refrigerator to firm them up. This is important, as you want the dough to hold its shape during baking.

Next, bake the cookies for 11-12 minutes, or until they are just lightly browned around the edges. The cookies should puff up and spread slightly, but don’t overbake—aim for a tender cookie! After baking, allow the cookies to cool on the baking sheet for 5 minutes. Here’s the fun part: gently press a Hershey’s Kiss into the center of each cookie. Quickly place the baking sheet in the freezer or refrigerator to cool the cookies. This step helps the Kiss set without completely melting.

Finally, if you wish to drizzle chocolate over the cookies, melt the semi-sweet chocolate in a double boiler or microwave, in 20-second increments, stirring frequently until smooth. Use a condiment bottle, fork, or spoon to drizzle the melted chocolate over your beautiful cookies.

Tips & Tricks

For an added burst of flavor, consider adding a pinch of sea salt to enhance the sweetness. If you desire a stronger cherry flavor, increase the amount of maraschino cherry juice. Alternatively, you can experiment with different chocolate varieties for the drizzling step—dark chocolate or white chocolate could add a nice touch.

When shaping the dough, make sure to work quickly to prevent it from becoming too warm. And don’t hesitate to double the recipe if you are expecting a crowd; these cookies tend to disappear quickly!

Serving Suggestions & Pairings

These delightful Chocolate Cherry Blossom Cookies are versatile enough to be enjoyed on any occasion. They pair wonderfully with a glass of cold milk, a hot cup of tea, or a rich coffee, making them perfect for afternoon snacks or dessert after dinner. Ideal for festive gatherings, cookie exchanges, or as a homemade gift, they are sure to delight friends and family alike.

Nutritional Information

Each Chocolate Cherry Blossom Cookie contains approximately 130 calories. In one cookie, you can expect around 6g of fat, 18g of carbohydrates, and 1g of protein. While they are a treat best enjoyed in moderation, they can be part of a balanced diet when paired with nutritious choices throughout your day.

Storing Tips & Variations

To store your cookies, keep them in an airtight container at room temperature for up to a week, or refrigerate to extend freshness. If you wish to get ahead of the game, you can freeze the unbaked dough balls for up to three months. When ready to bake, just pop them directly in the oven—no need to thaw!

Variations are endless! Consider mixing in chopped nuts or incorporating other dried fruits for a unique twist. You could also substitute the maraschino cherries with dried cranberries or fresh cherries, depending on the season.

Conclusion

Don’t let the opportunity to make these Chocolate Cherry Blossom Cookies pass you by! They are not only easy to prepare but also a delicious treat that everyone will love. Embrace the aromas of butter and cherry wafting through your kitchen as you savor each delightful bite. Share your baking experience with friends and family, and don’t forget to let us know how your cookies turn out!

FAQs

1. Can I use fresh cherries instead of maraschino cherries?
Absolutely! Just make sure to pit and chop them properly, and adjust the amount of sugar since fresh cherries can be less sweet.

2. What happens if I forget to chill the dough?
Your cookies may spread too much and become flat. Chilling is essential for achieving the right texture.

3. Can I make this dough ahead of time?
Yes, the dough can be made in advance and refrigerated for up to three days or frozen for up to three months.

4. Is it necessary to drizzle chocolate on top?
While it adds a beautiful finish and extra flavor, you can skip it if you prefer a simpler cookie experience.

5. How can I ensure my cookies are fluffy?
Make sure not to overmix the dough once you add the flour, and avoid overbaking them to keep them tender.

Chocolate Cherry Blossom Cookies

Delightful cookies that balance sweetness and flavor with a soft, buttery texture, chewy maraschino cherries, and a touch of chocolate from Hershey’s Kisses.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 4 hours hrs 27 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 130

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 3/4 cup unsalted butter Softened to room temperature.
• 2/3 cup granulated sugar Provides sweetness.
• 1 teaspoon pure vanilla extract Enhances the cookie profile.
• 1/2 teaspoon almond extract Adds nutty flavor.
• 1 Tablespoon maraschino cherry juice Infuses fruity essence.
• 2 cups all-purpose flour Spoon and leveled for texture.
• 16 maraschino cherries Drained and chopped.

For the topping

• 24 Hershey’s Kisses Unwrapped for topping.
• 4 ounces semi-sweet chocolate Optional for drizzling.

Method

 

Preparation

1. Ensure space in the freezer or refrigerator to chill cookies after baking.
2. Using a mixer, beat softened butter on high speed until creamy, about 1 minute.
3. Reduce speed to medium, add sugar, vanilla, and almond extracts, scraping sides as needed.
4. Drizzle in the maraschino cherry juice while mixing on high for 1 minute.
5. Turn off the mixer and add flour, mixing on low until a soft dough forms.
6. Add chopped maraschino cherries, mixing until evenly dispersed.
7. Press dough down, cover tightly with plastic wrap, and chill for at least 4 hours.

Baking

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Shape dough into 1-tablespoon balls, ensuring they are smooth.
3. Bake for 11-12 minutes until lightly browned around edges.
4. Allow cookies to cool for 5 minutes on baking sheet.
5. Press a Hershey’s Kiss into the center of each cookie and chill in the freezer.
6. If desired, melt semi-sweet chocolate and drizzle over cooled cookies.

Notes

Add a pinch of sea salt for flavor. Increase cherry juice for a stronger flavor. Mix in chopped nuts or use different chocolate for drizzling for variety. Store in an airtight container for up to a week.