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Chocolate Cherry Blossom Cookies Recipe

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4.7 from 135 reviews

Delight in these festive Chocolate Cherry Blossoms, soft buttery cookies infused with cherry juice and chopped maraschino cherries, topped with a melty Hershey’s Kiss and finished with a delicate almond glaze. Perfect for holiday celebrations or any time you crave a sweet, cherry-chocolate treat.

Ingredients

Scale

Cookie Dough

  • 1 cup butter, softened
  • 1 cup powdered sugar
  • 4 teaspoons cherry juice (from the maraschino jar)
  • 1/2 cup maraschino cherries, chopped
  • 3/4 teaspoon almond extract
  • 2 1/2 cups all-purpose flour

Topping and Glaze

  • 1 bag Hershey’s Kisses (dark chocolate recommended)
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon water (for glaze)
  • 1 teaspoon almond extract (for glaze)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies.
  2. Create the base mixture: In a mixing bowl, beat together the softened butter and 1 cup powdered sugar until creamy and smooth, forming the base of your cookie dough.
  3. Add flavors and fruit: Mix in the cherry juice, chopped maraschino cherries, and almond extract until evenly combined. Optionally, add a few drops of food coloring to enhance the pink hue of the cookies.
  4. Incorporate flour: Gradually add the flour and mix until the dough is well combined. The dough should be dry but cohesive enough to form balls. If too dry, add cherry juice 1 teaspoon at a time to reach proper consistency.
  5. Form cookie balls: Shape the dough into balls about 1 1/2 inches in diameter. Avoid making them too small so the Hershey’s Kisses topping is balanced. Place the balls on ungreased cookie sheets or sheets lined with parchment paper or silicone mats.
  6. Bake the cookies: Place the cookie sheets in the preheated oven and bake for 10-12 minutes, until the bottom edges turn light golden brown.
  7. Add chocolate kisses: While the cookies bake, unwrap the Hershey’s Kisses. Once the cookies come out of the oven, keep them on the sheets and gently press a Kiss into the center of each cookie. Leave on the tray another 5 minutes to soften the chocolate slightly.
  8. Cool the cookies: Transfer the cookies to wire racks to cool completely before glazing.
  9. Prepare and apply glaze: Mix together 1 cup powdered sugar, 1 tablespoon water, and 1 teaspoon almond extract until smooth. Drizzle this glaze over the cooled cookies and allow it to harden before serving.

Notes

  • Use dark chocolate Hershey’s Kisses for a richer flavor contrast.
  • If you prefer no added food coloring, the cherries and cherry juice will naturally tint the dough slightly pink.
  • The glaze is optional but adds a lovely almond sweetness and pretty finish.
  • Store cookies in an airtight container at room temperature for up to a week.
  • For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.

Keywords: Chocolate Cherry Blossoms, cherry cookies, Hershey kisses cookies, almond glaze cookies, holiday cookies, maraschino cherry dessert

Find it online: https://lucabites.com/chocolate-cherry-blossom-cookies-recipe/