Sweet Cherry Blossom Cookies

Cherry Blossom Cookies are just right for those sunny days when you want something soft, buttery, and lightly flavored with cherry. Every bite takes me back to afternoons at my grandma's place, sneaking cherries right from the bowl as we baked. With their pink color and cute maraschino cherry center, these cookies perk up any table.

The very first time I baked these for a pal's spring baby shower, they vanished from the platter so fast. Now I always do an extra batch for the house just in case.

Luscious Ingredients

• Chopped white chocolate or white chocolate chips (optional): for a creamy sweetness, go for high-quality chocolate to make them extra tasty
• Maraschino cherry juice: splash this in for lovely color and a big pop of cherry aroma, just use the liquid straight from the jar
• Whole maraschino cherries for topping: these make the cookies look adorable, try to use the most colorful and sturdy ones
• Maraschino cherries: bring out the bright pink color and chewy bites, dry them off before you chop so the dough stays just right
• Salt: a pinch of fine sea salt is best to round out all the flavors
• Baking soda: helps give the perfect spread and texture, so check that yours is fresh
• All-purpose flour: forms the base, sifting makes each cookie lighter and softer
• Almond extract: that bakery-style almond taste comes from this clear extract and keeps the color bright
• Vanilla extract: gives a cozy note in the background, grab a real vanilla if you can
• Large egg: helps everything hold together and brings moisture, fresher is better for flavor
• Granulated sugar: creates that light and sweet texture; finer sugar blends in best
• Unsalted butter: the start of a great cookie—pick sweet-smelling, fresh butter for top results

Simple Step-by-Step Directions

Cool:

Let the cookies sit on the baking tray for five minutes after coming out of the oven so they finish setting. Move to a wire rack when they're holding together and let them finish cooling there before you tuck them away or serve up.

Bake:

Bake these babies for about 10–12 minutes in your preheated oven. Keep an eye out for just a hint of color at the edges but soft centers—that's when they're perfect.

Portion and Top:

Spoon out the dough onto baking sheets lined with parchment. Give each ball some space. Gently press a whole cherry into the center of every mound, just so it sticks.

Fold In the Goodies:

Chop your maraschino cherries after drying them off well and toss them in with the cherry juice. Fold these (plus white chocolate if using) gently into the dough so you don’t smash the fruit.

Mix Dry Into Wet:

Take your whisked dry ingredients and add them in slowly to the creamed butter mixture. Use a low speed and stop once it’s just blended—less mixing means soft cookies.

Combine Dry Ingredients:

Whisk the flour, salt, and baking soda together in a fresh bowl. Sifting makes sure cookies bake up even and no clumps sneak in.

Add the Egg and Extracts:

Add in your egg, vanilla, and almond extract. Mix at medium speed until smooth as silk.

Make the Dough:

Blend your soft butter and sugar until you get a fluffy, pale mix—either with a hand mixer or stand mixer for a few minutes until almost creamy.

A little cherry juice gives these cookies their pretty pink shade—no food dye needed. The aroma always reminds me of birthday parties when my mom would sneak a cherry onto every sweet treat just for me.

Keep 'Em Fresh

Once they're totally cool, stash the cookies at room temp in something airtight for four days. Need them to last longer? Freeze in a flat layer, then pop in a freezer bag. Let them warm up to room temp and they're still super soft and tasty.

Swaps and Tweaks

If you don't want chocolate, no problem—toss in extra chopped cherries for a chewier bite. Can't do almond extract? Try a nut-free version or swap in a little lemon extract for a zesty twist instead.

Ways to Serve

These cookies pop on a tea tray or make a lovely spring gift in a cute box. Pair them with your go-to herbal tea or match with other light berry treats. Feeling festive? Add pastel sprinkles before they bake for a colorful touch.

Backstory and Fun Facts

Back in the day, maraschino cherries were a royal treat saved for special occasions. Now they're a baking favorite, especially for old-school sweets like these. Spring just wouldn't be the same in my family without a tower of cherry blossom cookies.

Cookies topped with a cherry and all that pink are a guaranteed mood booster. They're just as delightful to eat as they look—bet they'll be your family's spring go-to too.

Foire aux questions sur la recette

→ Can I use dried cherries instead of maraschino cherries?

Definitely! Just soak dried cherries in hot water about 10 minutes, then drain them. Want a big cherry taste? Pour in a spoon or two of cherry extract since you miss out on the jar juice.

→ How do I store these cherry blossom cookies?

Pop them in a lidded container at room temp for up to five days. Stack with parchment if you like. For longer, freeze in a safe container up to 3 months.

→ What can I use instead of almond extract?

No almond extract? Vanilla or cherry works too. Try orange or even a splash of rose water if you want something different and fun.

→ How can I enhance the cherry blossom appearance?

Get bright! A few drops of pink food coloring does the trick. Press gentle lines with a fork out from the cherry for a petal look before baking.

→ Can I make the dough ahead of time?

Sure, make the dough up to three days early and chill (covered). Freeze it up to 3 months if you want. Let it warm up half an hour before baking or tack on a minute or two if it’s cold.

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

Grab real white chocolate chips or chop up a bar with 30% cocoa butter or more. Skip candy melts and coating stuff or your cookies won’t be as smooth.