Sweet Cherry Blossom Cookies

Cherry Blossom Cookies are that perfect springtime cookie for when you crave something buttery soft with a gentle cherry flavor and a pretty touch. These cookies remind me of my grandma’s kitchen and that sweet aroma drifting through the house as we’d sneak a cherry or two while baking. Bright pink and with those charming maraschino cherries on top they are guaranteed to brighten any dessert table.

When I first made these cookies for a friend’s spring baby shower they immediately disappeared from the tray and now I bake an extra batch to keep at home every time

Ingredients

• Unsalted butter: this is the base for rich and tender cookies pick butter that is fresh and smells sweet
• Granulated sugar: adds sweetness and helps create a light fluffy dough use fine sugar for best blending
• Large egg: gives structure and moisture to the dough use farm fresh eggs for better flavor
• Vanilla extract: adds warmth and depth try to choose pure vanilla for smooth undertones
• Almond extract: gives that classic bakery note look for clear almond extract so the color stays bright
• All-purpose flour: forms the body of the cookie sift it before measuring for a lighter result
• Baking soda: ensures the cookies spread evenly check that it is active and not expired
• Salt: highlights all the flavors balance is important so use fine sea salt if you can
• Maraschino cherries: provide color and a sweet bite pat them dry before chopping so the dough does not get too wet
• Whole maraschino cherries for topping: make each cookie extra cute pick the brightest firmest ones
• Maraschino cherry juice: in the dough boosts pink color and cherry aroma save the liquid straight from the cherry jar
• Chopped white chocolate or white chocolate chips (optional): adds creamy sweetness go with the best white chocolate you can find for flavor

Step-by-Step Instructions

Make the Dough:

Cream the softened butter and granulated sugar together until the mixture is light and fluffy This can take three to four minutes with a stand mixer or use a hand mixer and work until you see the sugar nearly disappear into the butter

Add the Egg and Extracts:

Crack in the egg and beat in vanilla extract and almond extract Continue mixing on medium speed until the mixture looks silken and smooth

Combine Dry Ingredients:

Whisk together the all-purpose flour baking soda and salt in a separate bowl Sifting here helps prevent clumping later and ensures evenly baked cookies

Mix Dry Into Wet:

Slowly add the dry mix to the butter mixture Mix on low speed and stop as soon as the flour has disappeared into the dough This prevents a tough cookie texture

Fold In the Goodies:

Pat chopped maraschino cherries dry on paper towels before adding them along with the cherry juice Fold gently with a spatula until evenly distributed If you are using chopped white chocolate add it now

Portion and Top:

Scoop rounded spoonfuls of dough onto parchment lined baking sheets space them two inches apart for spreading Gently press one whole maraschino cherry into the center of each cookie ball Press down just enough to set it in place

Bake:

Place the baking sheets in the preheated oven and bake for ten to twelve minutes Watch closely and pull the cookies when the edges have just a subtle golden tint but the centers look slightly soft

Cool:

Let cookies cool right on the baking sheet for about five minutes as they will finish setting there Transfer to a wire rack and cool completely before storing or serving

Pin it

The cherry juice in these cookies is my secret weapon for that natural pink hue No food coloring needed just that lovely maraschino color and the scent brings me back to birthdays when my mom would sneak a cherry into every dessert just for me

Storage Tips

Let the cookies cool completely then store them in an airtight container at room temperature for up to four days For longer keeping you can freeze the baked cookies flat in a single layer and then transfer to a freezer bag They taste just as soft and fresh after thawing at room temperature

Ingredient Substitutions

If you want to skip white chocolate the cookies are still delicious Just add a bit more chopped cherry for extra chew Nut free extract can replace almond extract if needed or try a few drops of lemon extract for a brighter fruit note

Serving Suggestions

These cookies look beautiful on a platter for afternoon tea or packed in a box as a spring gift Pair well with a cup of herbal tea or served alongside light berry desserts For holidays you can press pastel sprinkles into the dough before baking for extra festivity

Cultural and Historical Context

Maraschino cherries were once a gourmet treat reserved for royalty and special events Over time they found a place in American baking and have become a nostalgic staple in classic cookies like this one No spring celebration in my family feels complete without a plate piled high with cherry blossom cookies

Pin it

Bright pink cookies with a cherry on top always bring a smile and taste just as magical as they look. They are sure to become a springtime favorite for your family too.

Frequently Asked Questions

→ Can I use dried cherries instead of maraschino cherries?

Yes, you can substitute dried cherries for the chopped maraschino cherries. Rehydrate them first by soaking in hot water for 10 minutes, then drain. Add 1-2 teaspoons of cherry extract to maintain the flavor intensity since you won't have the maraschino cherry juice.

→ How do I store these cherry blossom cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze them for up to 3 months in a freezer-safe container.

→ What can I use instead of almond extract?

If you have nut allergies or don't have almond extract, you can substitute vanilla extract or cherry extract. For a different but complementary flavor, try using orange extract or rose water for a floral note.

→ How can I enhance the cherry blossom appearance?

For a more decorative cherry blossom look, add a few drops of pink food coloring to the dough. You can also use a fork to create gentle lines radiating from the center cherry, mimicking flower petals, before baking.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 3 days in advance and store it covered in the refrigerator. You can also freeze the dough for up to 3 months. Let refrigerated dough sit at room temperature for 30 minutes before baking, or add 1-2 minutes to the baking time if baking from cold.

→ What's the best white chocolate to use in these cookies?

Use high-quality white chocolate chips or a chopped white chocolate bar with at least 30% cocoa butter for the best melting and flavor. Avoid using white chocolate coating or candy melts as they contain palm oil instead of cocoa butter and will affect the texture.