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
Units
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- 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.