Cherry Blossom Cookies: A Nostalgic Treat with a Modern Twist

There’s just something magical about a cookie that feels like a warm hug from childhood, isn’t there? These Cherry Blossom Cookies aren’t just cookies—they’re little pink promises of sweet memories, old and new. Whether you’re baking for the holidays, gifting a homemade treat, or just trying to chase that familiar scent of a sugar-filled kitchen, this recipe will take you there in a single bite.

The Sweet Memory Behind Every Cookie

I don’t know about you, but cherry cookies always bring me back to winter afternoons when the house smelled like sugar, vanilla, and joy. My mom used to slide these onto the cookie tray—soft pink cookies dotted with chopped cherries, and topped with a glossy Hershey’s Kiss that we could never resist sneaking before they cooled. Every time I bake these, I swear I can hear the giggles of little feet running through the kitchen.

What Are Cherry Blossom Cookies?

Think of these as the cherry-chocolate version of the classic peanut butter blossom cookie. But instead of nutty undertones, you get a buttery cookie infused with maraschino cherry juice, loaded with chopped cherries, and finally crowned with that signature Hershey’s Kiss on top. The cookie is soft, sweet, and rolls in sugar for a hint of sparkle and texture. The result? A cookie that’s as pretty as it is delicious.

Why You’ll Fall in Love With This Recipe

• Flavor Profile: These cookies strike a beautiful balance between buttery richness, bright cherry sweetness, and creamy chocolate. The almond extract gives a faint floral note that ties it all together.
• Texture and Color: Soft and chewy on the inside, slightly crisp on the outside thanks to the sugar coating, and bursting with bright pink vibes that make them irresistible on any dessert table.

If you’re someone who loves the taste of cherry cordials or cherry-almond muffins, you’re going to be obsessed.

The Star Ingredients

Let’s break down what makes this cookie shine:

• Unsalted Butter: This is the rich base of the cookie dough. Softened butter whips up fluffy with powdered sugar to create a tender, melt-in-your-mouth texture.
• Powdered Sugar: Creates a smoother crumb than granulated sugar and enhances that soft, shortbread-like texture.
• Maraschino Cherry Juice: This is where the pink color and cherry flavor come from. Don’t skip it—use the syrup straight from the cherry jar.
• Chopped Maraschino Cherries: These specks of juicy red add both color and bites of fruity sweetness throughout the cookie.
• Almond, Vanilla, or Cherry Extract: Almond extract adds that nostalgic cherry-almond bakery flavor, but feel free to swap if you prefer something milder.
• All-Purpose Flour: The structure of the cookie. Don’t pack the flour—spoon and level!
• Granulated Sugar (for rolling): For that light crunch and shimmer on the outside.
• Hershey’s Kisses: The classic touch. Pop one in the center after baking for that chocolatey cherry combo.

The Power of the Cherry-Almond Combo

There’s something timeless about the cherry and almond pairing. The almond enhances the cherry without overpowering it, giving a delicate, almost floral backdrop that tastes like something you’d find in a fancy patisserie. But even if you’re not a huge almond fan, using vanilla or cherry extract still gives you a soft and sweet profile.

Let’s Talk About the Texture

These cookies are not crisp—they’re soft, slightly chewy, and just dense enough to hold their shape without crumbling. When you roll them in sugar before baking, the outside gets this gentle crispness that contrasts perfectly with the tender inside. Plus, the little bites of chopped cherries keep each bite interesting and juicy.

Tips Before You Start Baking

• Drain the cherries well to avoid too much moisture in the dough.
• Chop the cherries finely so they blend into the cookie rather than creating wet pockets.
• Don’t overmix once the flour is in—this can make the cookies tough.
• Chill the dough balls before baking to help them hold their shape and avoid spreading.
• Unwrap the Hershey’s Kisses before baking so you can press them in while the cookies are warm.

Step-by-Step Recipe: Cherry Blossom Cookies

Here’s the recipe in its full glory, adjusted perfectly to match the cookies in the photo:

Ingredients

• 1 cup unsalted butter, softened
• 1 cup confectioners’ sugar
• ¼ teaspoon salt
• 1 tablespoon maraschino cherry juice (from the jar)
• ¼ teaspoon almond extract (or vanilla/cherry extract)
• 2 to 2 ½ cups all-purpose flour
• 1 cup maraschino cherries, finely chopped and well-drained
• ¼ cup granulated sugar (for rolling)
• 24 Hershey Kisses, unwrapped

Instructions

1. In a large mixing bowl, cream the softened butter, powdered sugar, and salt until light and fluffy.
2. Mix in the maraschino cherry juice and your choice of extract until fully combined and smooth.

1. Gradually mix in 2 cups of flour. Add more, a little at a time, until the dough is soft and non-sticky—like playdough.
2. Gently fold in the chopped maraschino cherries.
3. Scoop out tablespoon-sized amounts of dough, roll them into balls, and roll each one in granulated sugar to coat.
4. Place the balls on a tray or plate and chill for at least 20 minutes (longer if your kitchen is warm).
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Arrange the chilled dough balls about 2 inches apart on the baking sheet.
7. Bake for 10 minutes, or until the cookies are set but not browned.

1. Immediately after removing from the oven, gently press a Hershey Kiss into the center of each cookie.
2. Let them cool on the baking sheet for a few minutes, then transfer to a rack to cool completely.

Ingredient Substitutions and Customizations

Let’s be real—not everyone has every ingredient on hand all the time, and that’s okay! Here are a few simple swaps you can try without compromising the integrity (or beauty!) of these cherry blossom cookies:

• Gluten-Free Version: Swap the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it includes xanthan gum for the best texture.
• No Almond Extract? Use vanilla extract for a milder flavor or cherry extract for a bolder cherry punch.
• Want to Make It Vegan? Substitute the butter with vegan butter sticks, and swap out the Hershey’s Kisses for a dairy-free chocolate drop (or a square of dark chocolate).
• Less Sweet? If you prefer a less sugary cookie, reduce the powdered sugar to ¾ cup—but keep in mind, the texture will be a bit less tender.

Why Chilling the Dough is Crucial

It might be tempting to skip the chilling step (especially when the kitchen smells amazing already), but trust me—don’t.

Here’s why:

• Chilling the dough solidifies the fat, which prevents spreading in the oven and gives you that perfect puffed, thumbprint-style cookie.
• It also allows the flavors to meld—you’ll get a more balanced cherry-almond flavor after the dough rests.
• Plus, it helps the sugar coating stay intact and not melt off during baking.

If you’re short on time, even 20–30 minutes in the freezer will make a huge difference!

The Secret to the Perfect Hershey’s Kiss Top

Okay, this part is crucial. If you add the chocolate kisses before baking, you’ll end up with melted puddles. Cute? Maybe. But definitely not that iconic look.

So, here’s the trick:

• As soon as the cookies come out of the oven, gently press one Hershey’s Kiss into the center of each warm cookie.
• Then leave them undisturbed. The chocolate will slightly soften from the heat, then re-set perfectly into a shiny little crown as the cookies cool.

Pro Tip: If you’re in a warm kitchen, pop the cookies into the fridge for 10 minutes after adding the kisses to help them firm up faster.

Common Mistakes to Avoid

Everyone makes baking mistakes—even pros. But here are a few things to watch out for:

• Too much cherry juice: This can make the dough too wet. Stick to 1 tablespoon for flavor and color.
• Overbaking: These cookies should not brown on top. Pull them when they’re just set—they’ll continue cooking a bit on the baking sheet.
• Not chopping the cherries small enough: Big chunks can create soggy pockets or make the cookies fall apart.
• Skipping the sugar roll: That extra sugar adds a subtle crunch and sparkle. Don’t skip it!

Make-Ahead and Storage Tips

You don’t need a holiday to bake these, but they’re perfect for make-ahead prep:

• Make the dough in advance and refrigerate for up to 48 hours.
• Or freeze the dough balls (without the sugar roll), then thaw slightly, roll in sugar, and bake.
• Baked cookies will keep fresh in an airtight container for up to 5 days.
• You can also freeze the baked cookies for up to 2 months—just wrap tightly and store in a freezer-safe bag or container.

Creative Ways to Serve Cherry Blossom Cookies

These cookies aren’t just tasty—they’re stunning on a dessert tray. Here’s where they shine best:

• Valentine’s Day: Their pink color and kiss of chocolate are made for a romantic sweet spread.
• Christmas: Add these to your cookie exchange box or Santa’s plate for a vibrant festive touch.
• Mother’s Day or Baby Showers: Soft, delicate, and charming—just like the day calls for.
• Bridal Showers: Serve alongside rosé or champagne and watch guests swoon.

Want to dress them up even more? Drizzle with melted white chocolate or sprinkle with crushed freeze-dried cherries for a gourmet look.

Cherry Blossom Cookies

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• Author: Lora
• Prep Time: 17 minutes
• Total Time: 47 minutes
• Category: Cookies & Holiday Treats

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Description

🍒 Soft, rosy little treasures that feel like opening a warm memory box. Every batch fills the kitchen with that gentle cherry aroma that always makes me think of tiny hands sneaking Hershey Kisses before I could top the cookies. 🌸
It’s funny how one bite can bring back a whole season of childhood magic — does this sweet pink treat remind you of someone too? 💖

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened

• 1 cup confectioners’ sugar

• ¼ teaspoon salt

• 1 tablespoon maraschino cherry juice

• ¼ teaspoon almond, vanilla, or cherry extract

• 2 to 2 ½ cups all-purpose flour

• 1 cup chopped maraschino cherries, drained

• ¼ cup granulated sugar (for rolling)

• 24 Hershey Kisses

Cook Mode Prevent your screen from going dark

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Instructions

• Cream the base (5 minutes)

  • Beat the butter, confectioners’ sugar, and salt until light and fluffy. 😊

• Add cherry flavor (2 minutes)

  • Mix in the cherry juice and chosen extract until smooth and fragrant.

• Form the dough (4 minutes)

  • Add 2 cups of flour and mix on low.

  • Add a bit more flour until the dough feels soft like play-dough and doesn’t stick to your hands.

• Stir in cherries (1 minute)

  • Fold in the chopped maraschino cherries gently. 🍒

• Shape the cookies (5 minutes)

  • Scoop tablespoon-sized dough balls and roll each one in granulated sugar.

• Chill (20 minutes)

  • Refrigerate the dough balls to help them hold their shape. ❄️

• Bake (10 minutes)

  • Preheat oven to 350°F (175°C).

  • Place chilled dough balls on a parchment-lined baking sheet and bake until set.

• Add the kisses (2 minutes)

  • Remove from the oven and gently press a Hershey Kiss into the center of each cookie. 🍫

• Cool and set (10 minutes)

  • Allow the cookies to cool so the chocolate settles perfectly.

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Notes

• Chilling the dough balls helps the cookies keep their shape and prevents spreading.

• Make sure the maraschino cherries are well-drained to avoid adding extra moisture.

• Press the Hershey Kisses in gently — too hard and the cookie may crack while warm.

• These taste even better the next day as the cherry flavor deepens.

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Nutrition

• Serving Size: 24 cookies
• Calories: 140 kcal

How to Get That Perfectly Pink Color

You might notice that these cookies have the dreamiest pink hue—just enough to look festive without being neon.

The secret? Maraschino cherry juice.

It naturally tints the dough a soft blush pink. If you want a bolder pop of color (like in the image), feel free to add 1-2 drops of pink gel food coloring. But don’t overdo it—it’s meant to look soft and homemade, not artificial.

Kid-Friendly Baking Fun

This recipe is perfect for baking with little hands. Kids love:

• Rolling the dough balls in sugar
• Unwrapping (and sneaking!) the Hershey’s Kisses
• Smelling that sweet cherry aroma in the kitchen

Let them press the kisses into the cookies after baking. It’s a small task, but it makes them feel like the real head baker of the house.

Plus, the soft texture and pretty color make these a hit for picky eaters or kids with sensitive teeth.

You may also like :

Christmas Cherry Fluff Recipe – A No-Bake Holiday Classic Full of Cheer

Cherries in the Snow: A Heavenly No-Bake Cherry Dessert That Melts in Your Mouth

Reader’s Corner: Your Cherry Cookie Memories

Every time I share this recipe, someone writes to say it reminded them of their grandma, or a neighbor, or a special holiday. That’s what food does—it transports us.

Maybe your mom made these every Valentine’s Day. Or maybe you remember sneaking the Hershey’s Kisses off the tray like my kids still do. Either way, I’d love to hear your story.

Drop it in the comments or tag me on social if you bake them—I’ll be right there with a cookie in hand, ready to read.

Wrapping It Up: A Cookie That Feels Like Home

There’s no doubt about it—Cherry Blossom Cookies are more than just a pretty face. They’re full of flavor, nostalgia, and love. Whether you’re whipping these up for a festive occasion or just to treat yourself on a quiet afternoon, they’ll bring smiles with every bite.

They’re the kind of cookies that disappear faster than you can bake another batch. So maybe double the recipe while you’re at it—you’ll thank yourself later.

Similar recipes :

Christmas Cherry Balls: A Magical Holiday Treat That Looks as Sweet as It Tastes
10 Delicious Cherry Recipes You’ll Love Creating at Home

FAQs

1. Can I use fresh cherries instead of maraschino?
You can, but they won’t have the same sweet flavor or vibrant color. Fresh cherries also release more moisture, so be sure to pit, chop, and pat them dry.

2. What if I don’t have Hershey’s Kisses?
No problem! Use a square of chocolate, a chocolate button, or even a cherry half for a different look.

3. How do I stop the cookies from spreading too much?
Chill the dough balls before baking. You can even freeze them for 10–15 minutes if you’re in a hurry.

4. Can I make these ahead of time?
Absolutely. Make the dough up to 2 days in advance, or freeze the cookies after baking and let them thaw at room temperature before serving.

5. What’s the best way to store leftovers?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them individually and thaw as needed.

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