Cherry Blossom Cookies
Festive cookies that combine buttery shortbread-like dough with maraschino cherries and a Hershey Kiss center, perfect for parties and holidays.
I’ve been making a variation of these Cherry Blossom Cookies for years when I want something festive, a little retro, and reliably crowd-pleasing. They marry buttery shortbread-like dough with bright maraschino cherries and a surprise Hershey Kiss center — perfect for cookie exchanges, Valentine’s Day, or an easy holiday plate that stands out.
Why you’ll love this dish
These cookies hit several sweet spots: they’re simple to make, kid-approved, and visually charming. The dough comes together quickly with pantry staples, and the maraschino cherries add candy-like flavor without complicated prep. Tuck a Hershey Kiss in after baking and you get that classic “cherry kiss” look and melt-in-the-middle moment everyone loves.
Reasons to try them:
- Quick assembly — the mixing and shaping are straightforward.
- Great for gifting and cookie swaps — they look homemade and special.
- Flexible flavoring — swap extracts or chocolate types to suit a crowd.
- Kid-friendly — little hands can help roll dough and press in kisses.
How this recipe comes together
Step-by-step overview:
- Cream butter and confectioners’ sugar until light and fluffy for a tender base.
- Add cherry juice and extract for flavor, then mix in flour to form a play-dough-like dough.
- Fold in chopped, drained maraschino cherries.
- Scoop, roll in granulated sugar, and chill so cookies hold shape.
- Bake briefly at 350°F until set, then press a Hershey Kiss into each warm cookie and cool.
This short roadmap helps you scan the process before you dive into the ingredients and full directions.
What you’ll need
- 1 cup unsalted butter, softened to room temperature (or 1 cup salted butter; reduce added salt)
- 1 cup confectioners’ sugar
- 1/4 teaspoon salt
- 1 tablespoon maraschino cherry juice (liquid from jar)
- 1/4 teaspoon almond extract (or vanilla or cherry extract)
- 2 to 2 1/2 cups all-purpose flour (start with 2 cups; add more as needed)
- 1 cup chopped maraschino cherries, well drained (pat dry to avoid extra moisture)
- 1/4 cup granulated white sugar (for rolling)
- 24 Hershey Kisses (or other small chocolates)
Notes and substitutions:
- Dairy-free: use a vegan stick butter substitute, but expect slight texture differences.
- Gluten-free: substitute 1:1 gluten-free flour blend and chill longer.
- Chocolate swap: use Rolo candies (unwrap before pressing) or minis for a different center.
Step-by-step instructions
- Preheat the oven to 350°F (if you like, preheat later while dough chills; see tips).
- In a large bowl, beat the softened butter, confectioners’ sugar, and salt with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the tablespoon of maraschino cherry juice and 1/4 teaspoon extract. Mix until smooth and evenly flavored.
- Add 2 cups of all-purpose flour and mix on low until incorporated.
- Gradually add the remaining flour a tablespoon or two at a time. Stop when the dough feels like playdough and doesn’t stick to your hands.
- Gently fold in the chopped, drained maraschino cherries until distributed. Don’t overmix.
- Use a tablespoon-sized cookie scoop to portion dough. Roll each portion into a smooth ball.
- Roll each ball in the 1/4 cup granulated sugar to coat.
- Place coated balls on a baking sheet lined with parchment, spacing them a couple of inches apart.
- Chill the cookie balls in the fridge for at least 20 minutes so they don’t spread too much.
- Bake in the preheated 350°F oven for about 10 minutes, or until the edges are set and tops are just firm.
- Immediately after removing from the oven, press a Hershey Kiss into the center of each cookie. The heat will slightly soften the chocolate.
- Let cookies cool completely on the baking sheet so the centers set before moving.
01Ingredients
Cookie Base
02Method
- Preparation
- Baking
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0 OF 13 DONE03Recipe notes
- 01To store, keep in an airtight container at room temperature up to 3 days; or refrigerate for up to 7 days. For freezing, freeze baked cookies (without Kisses) for up to 3 months.
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Best ways to enjoy it
- Serve warm or at room temperature on a platter for parties.
- Pair with a cup of coffee, black tea, or a milky hot chocolate to balance sweetness.
- For a festive plate, dust the cookies lightly with sifted confectioners’ sugar or add a few extra chopped cherries on the side.
- Pack them in single layers in a tin with parchment between layers for gifting.
Storage and reheating tips
Room temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep up to 7 days; bring to room temperature before serving so the chocolate softens.
Freezing: Freeze baked cookies (without Kisses) in a single layer on a tray. Transfer to a freezer bag for up to 3 months. Thaw, then warm slightly and press in chocolates. You can also freeze unbaked dough balls for up to 3 months; bake from frozen, adding a minute or two to the bake time.
Food safety: Because this recipe uses no raw eggs, it’s safe from egg-borne risks. Still, keep cherries refrigerated before use and discard any cookies left at room temperature beyond two days in warm climates.
Creative twists
- Chocolate-dipped: Dip half of each cooled cookie in melted dark chocolate and let set for a more sophisticated finish.
- Cherry-almond glaze: Make a quick glaze with powdered sugar and a teaspoon of cherry juice; drizzle over cooled cookies.
- Mini version: Use a 1-teaspoon scoop and mini Hershey Kisses for bite-sized party treats.
- Citrus lift: Add 1 teaspoon of orange zest to the dough for a bright contrast.
- Vegan/DF: Use vegan butter and dairy-free chocolate Kisses; chill dough longer to firm up.
- Cherry boost: Substitute a teaspoon of maraschino cherry syrup for part of the cherry juice (use sparingly).
Your questions answered
Can I use jarred cherries or fresh cherries?
A: Use maraschino cherries from the jar as written for that classic flavor. If using fresh cherries, pit and chop them, but reduce any added liquid and expect different texture and a less sweet, less candy-like flavor.
Can I make the dough ahead of time?
A: Yes — dough balls can be chilled for up to 48 hours before baking, or frozen for up to 3 months. If frozen, bake from frozen and add a minute or two to the bake time.
How do I prevent the cherries from bleeding color into the dough?
A: Pat the chopped maraschino cherries very dry with paper towels. You can also rinse and dry them to reduce excess dye, but be sure they’re well-dried to avoid a wet dough.
My Kisses sink too far into the cookie. What went wrong?
A: Either the cookies were too soft (overbaked or under-chilled) or you pressed the Kiss in too long. Press in immediately after removing from the oven, just until the chocolate softens and sits slightly on top.
How long will these keep in a cookie tin?
A: Stored in an airtight tin at room temperature, they should stay good for about 3 days. Refrigerate for up to a week.
Conclusion
If you want additional variations and inspiration, check out this detailed Cherry Blossom Cookie recipe – Flour On My Face for a classic exchange-ready approach. For a different spin, try my Chocolate Cherry Cookies.
Keto Desserts
Keto Desserts
Keto Desserts
