Some cookies just make you smile the moment you see them. That’s what these Cherry Blossom Cookies do. They’re soft, buttery cookies dotted with bright maraschino cherries and topped with a melty chocolate kiss in the center — just like the first bloom of spring.
The first time I made these cookies, I was trying to combine two of my favorite things: the rich chocolate flavor of blossom cookies and the nostalgic sweetness of cherries. The result was a cookie that looked straight out of a bakery window — pink, glossy, and perfectly sweet. Now, they’re one of my most requested recipes every holiday season, especially around Valentine’s Day and Christmas.
If you love colorful, classic bakes like my Frosted Christmas Brownies or my soft Kitchen Sink Christmas Cookies, you’re going to fall for these cherry-topped beauties.
Cherry Blossom Cookies
Ingredients
Equipment
Method
- Cream the butter and sugar together in a large bowl until light and fluffy. Add the egg, vanilla extract, and cherry juice. Mix until well combined — the dough will turn pink.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture. Fold in chopped maraschino cherries.
- Scoop tablespoon-sized dough balls and roll gently. Place 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 8–10 minutes or until set.
- Immediately press a chocolate kiss into the center of each cookie after baking. Let cool completely before storing or gifting.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The Story Behind These Blossoms
How These Cookies Came to Be
A few years ago, my kids wanted to make something pink and pretty for our cookie exchange. I found a jar of maraschino cherries in the pantry, and it sparked an idea — what if I used them instead of peanut butter for a new twist on the classic blossom cookie? We mixed up a simple dough, chopped a few cherries, and pressed a chocolate kiss in the center. They turned out so good that we’ve made them every year since.
If you like playful, nostalgic recipes like this, try my Grinch Dip. It’s just as colorful, quick, and crowd-pleasing — perfect for parties or holiday dessert tables.
Why You’ll Love Cherry Blossom Cookies
They’re soft and chewy inside, slightly crisp on the edges, and bursting with cherry flavor. The chocolate kiss in the center adds the perfect contrast — a silky, rich touch that balances the fruity sweetness. These cookies are as pretty as they are delicious, and they make any dessert platter look instantly festive.
Ingredients for Cherry Blossom Cookies
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 2 teaspoons maraschino cherry juice (from the jar)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely chopped maraschino cherries
- 24 Hershey’s Kisses or chocolate truffles
How to Make Cherry Blossom Cookies
Step 1: Make the Dough
Cream the butter and sugar together in a large bowl until light and fluffy. Add the egg, vanilla extract, and cherry juice, then mix until combined. The cherry juice adds color and flavor — you’ll see the dough turn the prettiest shade of pink.
Step 2: Add Dry Ingredients
Whisk together flour, baking powder, and salt in a separate bowl. Gradually add this to the butter mixture, stirring until just combined. Fold in the chopped maraschino cherries. The dough should be soft but not sticky — if it feels too wet, chill it for 10 minutes before rolling.
Step 3: Shape and Bake
Scoop tablespoon-sized portions of dough and roll them into balls. Place on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 8–10 minutes or until the tops look set but not browned.
Step 4: Add the Chocolate
As soon as the cookies come out of the oven, gently press a chocolate kiss into the center of each cookie. The heat will slightly melt the chocolate, helping it stick perfectly. Let the cookies cool completely before storing.
If you enjoy quick, soft-bake cookies, try my Almond Joy Cookies — they have the same chewy texture with a tropical twist.
Tips for the Best Cherry Blossom Cookies
Don’t Skip the Cherry Juice
That splash of cherry juice does more than add flavor — it gives your cookies their lovely natural pink hue. It’s a simple trick that makes them stand out without any food coloring.
Chill for Shape
If your dough feels too soft, chilling it for a short time before baking helps keep the cookies from spreading.
Switch Up the Chocolate
Classic Hershey’s Kisses work beautifully, but you can also use dark chocolate kisses, caramel-filled ones, or even chocolate truffles for an upscale version.
For more baking hacks like these, check out my guide on Sweet Potato Bowl Recipes — it’s full of little tricks that make simple recipes shine.
How to Store and Gift
Storing Cherry Blossom Cookies
Keep cookies in an airtight tin at room temperature for up to 5 days, or refrigerate for up to a week. If you’re storing them longer, freeze them for up to 2 months. When thawing, leave them at room temperature — the chocolate centers will soften beautifully.
Gifting Ideas
These cookies are stunning in gift boxes. I love packing them in small kraft paper boxes with a sprinkle of red tissue paper — the color contrast is gorgeous. They make wonderful homemade Valentine’s gifts, or pair them with my Creamy Bacon Potato Soup in a holiday gift basket for something sweet and savory.
Fun Flavor Variations
- Cherry Chocolate Chip Blossoms: Stir in mini chocolate chips to the dough before baking for extra chocolate in every bite.
- White Chocolate Cherry Blossoms: Use white chocolate kisses for a lighter, creamier flavor.
- Nutty Cherry Cookies: Add chopped almonds or pecans for a crunchy contrast.
- Frosted Blossoms: Drizzle with melted chocolate or pink icing for a bakery-finish look.
If you like adding twists to traditional desserts, you’ll also love my Christmas Fruit Cake. It’s another timeless classic with room for creative flavor upgrades.
Frequently Asked Questions
1. Can I use jarred cherries other than maraschino?
You can! Just make sure they’re sweetened and drained well so they don’t make the dough soggy.
2. My cookies spread too much — why?
The dough may have been too warm. Try chilling it for 15 minutes before baking.
3. Can I freeze the dough?
Yes! Freeze the dough balls before baking, then bake straight from frozen, adding 1–2 minutes to the bake time.
4. Do these cookies ship well?
They do! Just make sure the chocolate centers are fully cooled and set before packaging.
Conclusion
Cherry Blossom Cookies are proof that a few simple ingredients can create something truly special. They’re soft, fragrant, and just the right amount of sweet, with a cherry flavor that feels cheerful in every bite. Whether you’re baking them for Valentine’s Day, Christmas, or a random Tuesday when you need a little sweetness, these cookies never disappoint.
Pair them with my Grinch Dip for a fun dessert board, or serve them next to Buttery Pecan Snowball Cookies for a beautiful mix of colors and flavors. However you share them, these cookies are bound to become a new family favorite — sweet, nostalgic, and as lovely as their name.
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