Introduction
Did you know that “Cherry Blossom Cookies” (often affectionately called Cherry Kiss Cookies) consistently rank in the top 10 most-searched holiday cookie recipes across the United States? It’s not just the nostalgia; it’s the science of flavor pairing. The compound benzaldehyde, found in both almonds and cherries, creates a flavor synergy that our brains perceive as universally comforting and sweet.
This recipe for Sweet Cherry Blossom Cookies elevates the classic pink treat by ditching the artificial aftertaste often found in store-bought versions. By balancing the moisture of maraschino cherry juice with the richness of confectioners’ sugar, we create a shortbread-like texture that melts in your mouth—not a dry, crumbly puck. Whether you are prepping for a high-stakes cookie exchange or simply craving a pop of color on a gray afternoon, this recipe delivers a tender, almond-infused bite topped with a decadent chocolate finish.
Ingredients List
To achieve that signature tender crumb and vibrant pink hue without compromising structure, precise ingredient selection is key.
- 1 Cup Unsalted Butter: Softened to room temperature.
- Why Unsalted? It allows you to control the sodium. If using salted, skip the added salt.
- 1 Cup Confectioners’ Sugar (Powdered Sugar):
- The Secret: Unlike granulated sugar, cornstarch in powdered sugar prevents spread, keeping the cookies round and pillowy.
- 1 Tablespoon Maraschino Cherry Juice: From the jar.
- 1 Teaspoon Pure Almond Extract: The flavor anchor. Don’t skip this!
- ½ Teaspoon Vanilla Extract: To round out the almond notes.
- 2 ¼ Cups All-Purpose Flour: Spooned and leveled.
- ½ Teaspoon Salt.
- ½ Cup Maraschino Cherries: Drained well and finely chopped.
- Tip: Pat these dry with a paper towel before chopping to prevent a soggy dough.
- Red Food Coloring (Optional): 2-3 drops for a “bakery pink” aesthetic.
- Granulated Sugar: For rolling (sparkling or sanding sugar adds a nice crunch).
- 36 Milk Chocolate Kisses: Unwrapped (e.g., Hershey’s).
Substitutions:
- Extracts: If you dislike almond, double the vanilla, though you lose the classic “cherry” profile.
- Chocolate: Dark chocolate kisses or white chocolate hugs offer a sophisticated semantic variation.
Timing
This recipe is optimized for efficiency—perfect for mass baking.
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes per batch
- Cooling Time: 15 minutes
- Total Time: Approx. 45 minutes
Data Insight: This dough requires zero chilling time if your butter isn’t melted, making it 30% faster than traditional sugar cookie recipes.
Step-by-Step Instructions
Step 1: The Creaming Phase
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl or stand mixer, beat the softened butter and confectioners’ sugar on medium speed for 2–3 minutes.
- Target Texture: You want it pale and creamy. This aeration provides the lift, as we aren’t using baking powder.
Step 2: Flavor Infusion
Add the maraschino cherry juice, almond extract, vanilla extract, salt, and food coloring (if using). Beat until combined.
- Sensory Check: The mixture should smell intensely of sweet almond and look a uniform pink.
Step 3: Forming the Dough
Gradually mix in the flour on low speed until just combined.
- The Fold: Gently fold in the chopped, dried maraschino cherries by hand.
- Why by hand? This prevents the beaters from crushing the fruit and staining the dough with streaks of dark red juice.
Step 4: Rolling and Coating
Scoop 1-tablespoon-sized balls of dough. Roll them between your palms until smooth, then roll them in the bowl of granulated sugar to coat.
- Action: Place them on the baking sheet 2 inches apart. Do not flatten them; they will spread naturally.
Step 5: The Bake
Bake for 8–10 minutes.
- Visual Cue: The bottoms should be barely golden, but the tops should remain soft and pink. Do not overbake, or they will become dry.
Step 6: The “Kiss”
Remove from the oven. Immediately (within 1 minute) press a chocolate kiss into the center of each cookie.
- The Physics: The residual heat from the cookie will slightly melt the bottom of the chocolate, adhering it to the cookie as it cools. Transfer to a wire rack carefully.
Nutritional Information
While a treat, these cookies are surprisingly portion-controlled. Here is the estimated breakdown per cookie:
| Nutrient | Amount | % Daily Value |
| Calories | 110 kcal | – |
| Total Fat | 6g | 8% |
| Saturated Fat | 3.5g | 18% |
| Carbohydrates | 13g | 4% |
| Sugars | 9g | – |
| Protein | 1g | 2% |
Healthier Alternatives for the Recipe
Adapt these Sweet Cherry Blossom Cookies to fit specific dietary needs:
- Gluten-Free:
- Swap the All-Purpose flour for a 1:1 Gluten-Free Baking Flour (ensure it has xanthan gum). The texture remains remarkably similar due to the butter base.
- Lower Sugar:
- Use a monk fruit powdered sweetener for the dough.
- Swap the milk chocolate kiss for a piece of 70% Dark Chocolate or a sugar-free chocolate square.
- Vegan:
- Use high-quality vegan butter sticks (not tub margarine).
- Use dairy-free chocolate chips or vegan chocolate buttons instead of Kisses.
Serving Suggestions
These cookies are visually striking, so plate them accordingly.
- The Holiday Platter: Arrange them in a circle to mimic a wreath. The pink contrasts beautifully with green frosted cookies.
- Tea Time: The almond notes pair perfectly with Earl Grey tea or a floral herbal blend.
- Dessert Board: Serve alongside fresh cherries and salted almonds for a deconstructed “Cherry Almond” tasting board.
Common Mistakes to Avoid
Simple doughs are unforgiving. Avoid these pitfalls:
- Wet Cherries:
- The Error: Adding cherries straight from the jar.
- The Result: The dough becomes sticky and spreads into a puddle.
- The Fix: Pat those cherries bone-dry with paper towels!
- Overbaking:
- The Error: Waiting for the tops to brown.
- The Result: A hard, crunchy cookie instead of a melt-in-your-mouth shortbread.
- The Fix: Trust the timer. They firmly up as they cool.
- Touching the Warm Kiss:
- The Error: Moving the cookies while the chocolate is hot.
- The Result: The chocolate tip collapses or loses its shape (blooming).
- The Fix: Let them set completely until the chocolate is firm again.
Storing Tips for the Recipe
These cookies are excellent for shipping or gifting.
- Room Temperature: Store in an airtight container for up to 1 week.
- Stacking Hack: Place wax paper between layers to prevent the chocolate tips from smudging the bottoms of the cookies above them.
- Freezing:
- Baked: Freeze for up to 3 months. Thaw on the counter.
- Dough: Freeze dough balls (unbaked) for up to 3 months. Roll in sugar just before baking.
Conclusion
Sweet Cherry Blossom Cookies are the perfect intersection of nostalgia and flavor science. By mastering the moisture balance of the fruit and the delicate almond aromatics, you create a treat that is as beautiful as it is delicious. They are the jewels of any cookie jar.
Summary: A soft, almond-flavored pink shortbread cookie studded with maraschino cherries and topped with a milk chocolate kiss.
Ready to bake the prettiest cookie of the year?
Grab your jar of cherries today! Rate this recipe 5 stars if you loved the almond-cherry combo, and leave a comment below: do you use milk or dark chocolate kisses? Subscribe for more classic baking secrets!
FAQs
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days. If it becomes too stiff to scoop, let it sit on the counter for 20 minutes before rolling.
Why did my cookies crack when I pressed the kiss on?
This is normal and part of the “blossom” look! However, if they crack significantly, your dough might be too dry. Next time, measure your flour by spooning it into the cup rather than scooping (which packs it down).
Can I use fresh cherries?
Fresh cherries have a much higher water content and lack the concentrated sweetness of maraschinos. If you use fresh, you must cook them down with sugar first to reduce the liquid, essentially making a jam, or the cookie texture will be compromised.
What if I don’t have almond extract?
You can use all vanilla extract, but the cookies will taste more like a standard sugar cookie. The almond extract is what gives them that distinctive “cherry” bakery flavor.
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