Description
Chocolate Cherry Blossoms are delightful cookies combining rich buttery dough infused with cherry juice and chopped maraschino cherries, topped with a melty Hershey’s Kiss and a delicate almond-flavored glaze. These festive treats balance the sweetness of cherries and chocolate, perfect for holiday baking or any special occasion.
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 preferred)
- 1 cup powdered sugar
- 1 tablespoon water
- 1 teaspoon almond extract
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar. In a mixer bowl, beat the softened butter and powdered sugar together until the mixture becomes creamy and smooth, ensuring an evenly mixed base.
- Add Flavorings and Cherries. Incorporate the cherry juice, chopped maraschino cherries, and almond extract into the butter-sugar mixture. Mix thoroughly to evenly distribute flavors. Optionally, add food coloring to intensify the pink hue of the dough.
- Mix in Flour. Gradually blend in the all-purpose flour until fully combined. The dough will feel dry but should hold together when formed into balls. If too dry, add additional cherry juice one teaspoon at a time to achieve the right consistency.
- Form Dough Balls. Shape the dough into balls approximately 1 1/2 inches in diameter. This sizing helps balance the cookie and the Hershey’s Kiss. Arrange the balls on ungreased cookie sheets or those lined with parchment paper or silicone mats.
- Bake Cookies. Bake in the preheated oven for 10-12 minutes or until the bottom edges turn a light golden brown, indicating they are properly cooked.
- Add Hershey’s Kisses. Remove cookies from the oven and, while still warm, gently press a Hershey’s Kiss into the center of each cookie. Leave the cookies on the baking sheet for an additional 5 minutes to allow the chocolate to slightly melt and set.
- Cool Cookies. Transfer the cookies to cooling racks and let them cool completely before adding the glaze.
- Prepare and Drizzle Glaze. Stir together the powdered sugar, water, and almond extract until smooth to create a glaze. Drizzle the glaze over the cooled cookies and allow it to harden before serving or storing.
Notes
- You can adjust the pink color intensity by adding a few drops of red food coloring during dough preparation.
- If you prefer sweeter cookies, use milk chocolate Hershey’s Kisses instead of dark chocolate.
- Ensure cookies are cooled completely before glazing to prevent the glaze from melting.
- Store cookies in an airtight container at room temperature for up to one week.
- Adding cherry juice gradually helps control dough moisture to avoid overly sticky or too dry dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cherry blossoms, cherry cookies, holiday cookies, Hershey's Kisses cookies, almond extract cookies, festive treats, cherry blossom cookies
