Cherry Blossom Cookies are a beautiful and delicious treat, combining a soft, buttery cookie base with a hint of almond and a cherry center. These cookies are perfect for springtime gatherings, holidays, or whenever you want a dessert as stunning as it is tasty.
Why You’ll Love This Recipe
- Delicate Flavor: The combination of almond and cherry is perfectly balanced and irresistibly sweet.
- Stunning Presentation: With their cherry center and lightly dusted edges, they’re as eye-catching as they are delicious.
- Easy to Make: Simple steps and ingredients make this recipe beginner-friendly.
- Versatile: Great for holidays, tea parties, or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter (softened)
- Granulated sugar
- Almond extract
- Vanilla extract
- All-purpose flour
- Cornstarch
- Salt
- Maraschino cherries (drained and patted dry)
- Optional: Powdered sugar for dusting
Directions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add Flavorings: Mix in the almond and vanilla extracts.
- Incorporate Dry Ingredients: Gradually add the flour, cornstarch, and salt to the wet mixture, mixing until a soft dough forms.
- Shape the Cookies: Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheets. Press your thumb into the center of each ball to create an indentation.
- Add the Cherry: Place a maraschino cherry into the center of each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are just lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional Dusting: Lightly dust the cooled cookies with powdered sugar for an elegant finish.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minutes
Variations
- Chocolate Drizzle: Drizzle cooled cookies with melted white or dark chocolate for extra decadence.
- Zesty Addition: Add a teaspoon of lemon or orange zest to the dough for a citrusy twist.
- Nutty Touch: Sprinkle finely chopped almonds or pistachios around the cherry before baking.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for a gluten-free version.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze unbaked dough balls or baked cookies for up to 3 months. Thaw at room temperature before serving or baking.
- Reheating: These cookies are best enjoyed at room temperature and do not require reheating.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, but fresh cherries should be pitted and may require a touch of sugar for sweetness.
2. Can I substitute almond extract?
If you’re not a fan of almond flavor, replace it with additional vanilla extract or cherry extract.
3. How do I prevent the cookies from spreading?
Ensure the butter is softened but not melted, and chill the dough for 30 minutes before baking if needed.
4. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days or frozen for longer storage.
5. Can I add food coloring to the dough?
Absolutely! A touch of pink or red food coloring enhances the cherry theme.
6. Are these cookies suitable for gifting?
Yes, they’re sturdy enough for packaging and make a lovely edible gift.
7. Can I use powdered sugar instead of granulated sugar in the dough?
Powdered sugar will give the cookies a softer texture but may alter the flavor slightly.
8. What other fillings can I use besides cherries?
Try chocolate kisses, candied fruits, or jam for different flavor profiles.
9. How do I store the dough for freezing?
Roll the dough into balls, place on a baking sheet, and freeze until firm. Transfer to a freezer-safe bag for storage.
10. Can I bake these at a higher temperature for a shorter time?
It’s best to stick to 350°F (175°C) for even baking and to avoid over-browning the cookies.
Conclusion
Cherry Blossom Cookies are an elegant and delightful dessert that’s sure to brighten any occasion. Their buttery shortbread base and cherry topping make them a timeless classic, perfect for sharing with loved ones. Bake up a batch today and enjoy their delicate flavor and festive charm!
Print
Cherry Blossom Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Blossom Cookies are soft, buttery, and delicately flavored with a hint of almond and sweet cherry. Topped with a maraschino cherry “blossom,” they’re as pretty as they are delicious, making them perfect for holidays, tea parties, or special occasions.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 24 maraschino cherries, drained and patted dry
- Optional: 1/4 cup (40g) finely chopped maraschino cherries for mixing into the dough
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the Cookie Dough:
- In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add the egg and almond extract, mixing until well combined.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in the finely chopped maraschino cherries for extra cherry flavor and texture.
- Shape the Cookies:
- Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, about 2 inches apart.
- Press a maraschino cherry gently into the center of each dough ball, flattening the cookie slightly.
- Bake the Cookies:
- Bake in the preheated oven for 12–14 minutes, or until the edges are just set and the bottoms are lightly golden. Avoid overbaking to keep the cookies soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Serve the cookies as is, or drizzle with a simple glaze for added sweetness and shine.
Notes
- For a flavor twist, substitute vanilla extract for almond extract or add a pinch of cinnamon.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; simply thaw at room temperature before serving.