Cherry Blossom Cookies

Cherry and chocolate is a dessert match made in heaven! And cherry blossom cookies exploit that dessert chemistry with a tart, tangy, and chocolatey richness. 

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Cherry blossom cookies lined up in a row on the counter. Next to the cookies is a bowl of maraschino cherries and a pile of unopened hershey kisses.

Cherry Blossom Cookie Recipe

Cherry blossom cookies are a fun twist on the typical kiss cookie. Stuffed with chopped maraschino cherries and crowned with a Hershey’s kiss, these delightful cookies will leave your taste buds wanting more. And the cherry (or kiss) on top? The vibrant reds throughout the cookie make it look so cute (yes, cookies can be cute). This is the type of cookie that looks and tastes like it was a lot of work, but it really was so easy. If you are needing more Cherry cookies in your life, try out these Cherry Chocolate Cookies.

A counter full of cookies, a bowl of maraschino cherries and unopened hershey kisses. The image is focused on one cookie that is propped up on another.

What Ingredients are in Cherry Blossom Cookies?

  • Salted butter – If you’re using unsalted butter, be sure to add an extra pinch of salt to your dough! Make sure to take the time to soften your butter prior to baking these cookies. 
  • Granulated sugar 
  • Egg yolk
  • Maraschino cherry syrup – I literally just used the syrup that was in the jar with the maraschino cherries that I chopped up to put in the cookies. 
  • Almond extract – Just a tiny bit of almond extract to bring out the cherry flavoring.
  • All purpose flour
  • Baking soda
  • Salt
  • Chopped maraschino cherries – These can usually be found by the ice cream toppings. I usually just use 1/4 cup of the chopped cherries but if you looooooove them, go ahead and use up to 1/2 cup. 
  • Hershey’s kisses – Pro tip: unwrap the kisses while the cookies are baking.
A counter full of cherry blossom cookies. There are also unopened hershey kisses and maraschino cherries surrounding the cookies.

How to Make Cherry Blossom Cookies

  1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until fluffy in texture and light in color (approximately 2 minutes). 
  3. Scrape the sides of the bowl to ensure all ingredients are incorporated and add in the egg yolk, cherry syrup and almond extract. Mix until well combined.
  4. Next, add in the flour, baking soda and salt. Mix until a soft dough forms.
  5. Lastly, stir in the chopped maraschino cherries until evenly distributed.
  6. Scoop the dough out into equal sized portions. I use about 1 tbsp of dough for each portion.
  7. Roll into a ball and then roll into granulated sugar before arranging onto the cookie sheet.
  8. Bake at 350°F for 7-9 minutes or until the cookies spread slightly and are no longer wet and glossy in the centers on the top of the cookie.
  9. Immediately after the cookies come out of the oven, gently press a chocolate Hershey’s kiss on top.
  10. Allow the cookies to cool and the chocolate to set back up before storing.
A sheet pan lined with cherry blossom cookie dough ready to be baked.

Can I substitute the Hershey’s Kisses with other types of chocolates or fillings?

Yes! These would be super good as a thumbprint cookie filled with chocolate ganache!

How should I store the finished cherry blossom cookies?

Allow your cookies to cool and the chocolate to set back up before attempting to store. Once cooled, place in an airtight container for up to 3 days or freeze in a labeled resealable bag for up to 3 months. Be careful not to squish the cookies as you store them or you will ruin the kiss shape!

Aerial shot of cherry blossom cookies on a counter. Next to the cookies is a bowl of maraschino cherries and a pile of unopened hershey kisses. Across the top it says "Cherry blossoms" in text.

Recipes Like Cherry Blossoms Cookies

A counter full of cherry blossom cookies. There are also unopened hershey kisses and maraschino cherries surrounding the cookies.

Cherry Blossom Cookies

Cherry and chocolate is a match made in heaven! And cherry blossom cookies exploit that dessert chemistry with a tart, chocolatey richness.
4.67 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 9 minutes
Servings: 24 Cookies
Calories: 62kcal

Ingredients

  • 1/2 cup salted butter
  • 3/4 cup granulated suger + extra for rolling the cookie in.
  • 1 egg yolk
  • 3 tsp maraschino cherry syrup
  • 1/4 tsp almond extract
  • 1 1/4 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 – 1/2 cup chopped maraschino cherries
  • 24 Hershey's kisses

Instructions

  • Preheat the oven to 350° F. Line a cookie sheet with parchment paper and set aside.
  • In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar until fluffy in texture and light in color.
  • Scrape the sides of the bowl and add in the egg yolk, cherry syrup and almond extract. Mix until well combined.
  • Add in the flour, baking soda and salt. Mix until a soft dough forms.
  • Lastly, stir in the chopped maraschino cherries until evenly distributed.
  • Scoop the dough out into equal sized portions. I use about 1 tbsp of dough for each portion.
  • Roll into a ball and then roll into granulated sugar before arranging onto the cookie sheet.
  • Bake at 350°F for 7-9 minutes or until the cookies spread slightly and are no longer wet and glossy in the centers on the top of the cookie.
  • Immediately after the cookies come out of the oven, gently press a chocolate Hershey’s kiss on top.
  • Allow the cookies to cool and the chocolate to set back up before storing.
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Nutrition

Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 67mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 129IU | Calcium: 3mg | Iron: 0.3mg

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4 Comments

  1. 5 stars
    Easy and good! Hints of Cherry. Cookie is very soft and the perfect texture. I used vanilla flavoring instead of almond.

  2. 5 stars
    I love making new cookies and these are delicious!! I am not a huge fan of regular kisses as they are kind of over sweet so I used the special dark kisses and they were perfect. The first batch I put the kisses on right out of the oven and some of the cookies looked more like a thumbprint from the chocolate melting so the second batch I waited about 5 mins or so. Great recipe!! Thank you!!

  3. 4 stars
    The flavor in these cookies is wonderful! I used Brach’s chocolate stars rather than kisses. I think I will try shortening rather than butter (or 1/2 and 1/2) next time just to keep the cookie from flatting out so much. Taking that tip from my peanut butter blossom cookies. Refrigerating the dough for an hour before baking. Thanks for a tasty recipe!

  4. Taste was very good but end product did not look at all like the photos presented. I will be looking for another recipe for these cookies.

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