These Cherry Blossom Cookies are a perfect blend of sweet and tart, with the delicate essence of cherries infusing each bite. Inspired by the graceful beauty of cherry blossoms, these cookies are not just a treat for the taste buds, but also a feast for the eyes. With a soft and chewy texture, they are adorned with a cherry half on top, making them as beautiful as they are delicious. The subtle almond flavor and the juicy pop of maraschino cherries create a cookie that’s perfect for springtime celebrations or whenever you’re craving something light and fruity. If you’re a fan of delicate, flavor-packed cookies, you’ll love these!
Why You’ll Love This Recipe
There’s something magical about the combination of cherries and almond in these cookies. The dough is infused with maraschino cherry juice and pieces of chopped cherries, giving each bite a burst of cherry goodness. I love how the almond extract subtly enhances the flavor without overpowering it, while the white chocolate adds richness and a hint of sweetness (though it’s optional). The result is a chewy, melt-in-your-mouth cookie that’s not only a treat to eat but also a visual delight, with the cherry on top adding a beautiful touch to each cookie.
These cookies are perfect for spring gatherings, Easter, or just a cozy afternoon tea. Whether you’re making them for a special occasion or as a sweet snack, they’re sure to impress!
Ingredients
For the cookie dough:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup maraschino cherries, chopped, plus 12 whole cherries for topping
1/4 cup maraschino cherry juice (or cherry juice if you prefer)
1/2 cup chopped white chocolate or white chocolate chips (optional, but adds richness)
For garnish (optional):
12 whole maraschino cherries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and beat until combined. Then, mix in the vanilla extract and almond extract.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add the Cherry Flavor
Gently fold in the chopped maraschino cherries and the cherry juice. If you’re using white chocolate, fold that in as well. The dough should have a lovely pink tint from the cherries.
Shape the Cookies
Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a whole maraschino cherry into the center of each dough ball.
Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers are set. The cookies will firm up as they cool.
Cool and Serve
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Servings and Timing
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 24 cookies
Variations
Gluten-Free: You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Add Nuts: For added texture, try folding in some chopped almonds or pecans into the dough.
Cherry Substitutes: If you prefer a different fruit, feel free to swap maraschino cherries with dried cherries or fresh cherries, though fresh cherries might release more moisture.
No White Chocolate: If you don’t have white chocolate on hand or prefer a simpler cookie, feel free to leave it out entirely.
Storage/Reheating
Storage: Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just be sure to wrap them tightly in plastic wrap or place them in a freezer-safe container.
Reheating: If you’re reheating cookies from the freezer, let them thaw at room temperature or warm them in the microwave for 10-15 seconds for that freshly-baked feeling.
Related Recipes:
- Peanut Butter Blossom Bars
- Maraschino Cherry Chocolate Chip Cookies Delight
- Chocolate Cherry Dr Pepper Cake
FAQs
How can I make the cookies more cherry-flavored?
If you want a stronger cherry flavor, try adding more maraschino cherry juice or increase the amount of chopped cherries in the dough. You could also add a few drops of cherry extract for a more intense cherry taste.
Can I make these cookies in advance?
Yes, you can make the dough in advance and chill it in the fridge for up to 24 hours before baking. This helps the flavors meld together and results in an even chewier cookie.
Can I make these cookies without the almond extract?
If you’re not a fan of almond flavor, you can omit the almond extract and simply increase the vanilla extract to 2 teaspoons for a more vanilla-forward taste.
What if I don’t have maraschino cherries?
You can substitute maraschino cherries with fresh or frozen cherries, though the texture and sweetness may vary. You could also use dried cherries for a chewier texture.
Can I add other mix-ins?
Of course! Feel free to add in chopped nuts, coconut flakes, or even a handful of mini chocolate chips for added texture and flavor.
Conclusion
These Cherry Blossom Cookies are the perfect way to celebrate spring with their delightful cherry flavor, subtle almond hints, and soft, chewy texture. Whether you’re hosting a gathering or just want to enjoy a sweet snack, they are sure to impress. With the added beauty of a cherry on top, these cookies are both tasty and visually stunning. I hope you give them a try and enjoy these little bursts of cherry goodness!
📖 Recipe:
Print
Cherry Blossom Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Cherry Blossom Cookies are a delicious and visually stunning treat, with the sweet and tart flavor of maraschino cherries, almond extract, and a chewy texture. Topped with a maraschino cherry, they are perfect for spring celebrations like Easter or any cozy gathering. The subtle almond flavor pairs perfectly with the juicy cherry and rich white chocolate, making every bite a burst of flavor.
Ingredients
For the cookie dough:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup maraschino cherries, chopped
12 whole maraschino cherries for topping
1/4 cup maraschino cherry juice (or cherry juice)
1/2 cup chopped white chocolate or white chocolate chips (optional)
For garnish (optional):
12 whole maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream together the butter and granulated sugar in a large mixing bowl until light and fluffy (3-4 minutes). Add the egg and beat until fully combined. Mix in the vanilla and almond extracts.
- In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
- Fold in the chopped maraschino cherries and cherry juice. If using white chocolate, fold that in too.
- Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a whole maraschino cherry into the center of each dough ball.
- Bake for 10-12 minutes or until the edges are lightly golden. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Gluten-Free: Swap all-purpose flour with a gluten-free flour blend.
Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Variations: Add chopped almonds or pecans for a crunchy texture, or swap maraschino cherries for dried or fresh cherries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies, Spring Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 190 kcal
