These cherry blossom cookies are a family-favorite treat that combines sweet cherries and rich chocolate candy! They feature cherry-flavored dough that is packed with chopped maraschino cherries and then topped off with a chocolate Hershey's Kiss! Each bite tastes just like a chocolate-covered cherry!
Best Cherry Kiss Cookies Recipe
These fun and adorable cookies make a fantastic addition to your holiday cookie tray, are a perfect Valentine's Day treat, or can be enjoyed for absolutely no reason at all! They are so incredibly tasty that you won't be able to eat just one!
Not only are they wonderfully tasty, but they are also very pretty to look at! They will certainly brighten up any cookie tray, dessert table, or gift box!
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🥘 Cherry Blossom Cookies Ingredients
These egg-free cookies use a combination of common baking ingredients, a jar of maraschino cherries, and a package of your favorite variety of Hershey's Kisses! With just 7 ingredients, you probably already have most of these items in your pantry!
- Butter - 1 cup of room temperature butter.
- Powdered Sugar - 1 cup of confectioners' sugar.
- Maraschino Cherry Juice - 1 tablespoon of maraschino cherry juice from the jar.
- Vanilla - ½ teaspoon of pure vanilla extract. You can also swap this out for almond extract or cherry extract to alter the flavor!
- Maraschino Cherries - ½ cup of chopped maraschino cherries.
- Flour - 2¼ cups of all-purpose flour (up to 2½ cups).
- Sugar - 3 tablespoons of granulated sugar for rolling the cookies.
- Kisses - 36 unwrapped Hershey's Kisses™. Use your favorite kind! I recommend milk chocolate, dark chocolate, or cherry cordial.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cherry Blossom Cookies
These chocolate cherry cordial cookies are a breeze to make! You will need a large mixing bowl, an electric mixer, a baking sheet, a silicone spatula, and a wire cooling rack.
This recipe will make about 3 dozen cookies.
- Cream the butter. In a large mixing bowl with an electric mixer, cream together 1 cup of butter and 1 cup of confectioners sugar until smooth and creamy.
- Add. Add 1 tablespoon of maraschino cherry liquid and ½ teaspoon of vanilla extract and mix until well combined.
- Mix in the flour. Add the 2¼ cups of all-purpose flour and mix until fully combined, starting with only 2¼ cups of flour and adding more as needed (up to 2½ cups) to get a dough that has the consistency of playdough. *If the dough is too dry to form into balls, you can add more cherry juice 1 teaspoon at a time, until the dough is the correct consistency.
- Add the cherries. Fold in ½ cup of chopped maraschino cherries until just incorporated. Transfer the bowl to the fridge and chill for 20-30 minutes.
Portion & Bake The Cookies
- Preheat. Preheat the oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Scoop. Once chilled, scoop the dough into tablespoon-sized portions and then roll them in 3 tablespoons of sugar until fully coated. Place them onto the baking sheet, leaving a few inches in between each one.
- Bake. Bake in the preheated oven at 350°F (175°C) for 10 minutes or until the edges just begin to turn golden in color.
- Top. Remove the cookies from the oven and immediately top each one with an unwrapped Hershey's Kiss by gently pressing it into the center.
- Cool. Let the cookies cool for 5 minutes, and then place them onto a wire cooling rack to finish cooling.
If you love maraschino cherries, make sure you take a look at my maraschino cherry buttercream, chocolate maraschino cherry brownies, or maraschino cherry chocolate chip cookies! They are just as tasty as these blossom cookies! Enjoy!
💭 Angela's Tips & Recipe Notes
- This recipe could use anywhere from 2¼-2½ cups of all-purpose flour. Start with a lesser amount and gradually add more as needed.
- These cookies will be naturally pink from the cherry juice, but you can add a drop of red food coloring if you want to make them more vibrant.
- Choose your favorite variety of Hershey's Kisses to top off these cookies. You can use milk chocolate, dark chocolate, or your favorite kind of kisses. Top them with a cherry cordial Hershey's kiss to take them to the next level!
🥡 Storing
Keep your cookies in an airtight storage container at room temperature for up to 1 week.
Freezing Cherry Blossom Cookies
Pack your cookies into a freezer-safe container and freeze them for up to 2 months. Thaw them at room temperature before serving.
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❓ FAQ
Yes, you can use fresh cherries instead of maraschino cherries. However, don't forget to add some cherry juice in order to keep the cherry flavor. You may also need to adjust the sugar, as maraschino cherries are sweetened, so taste your dough before baking and adjust as needed.
Yes! These cookies are already egg-free, so you only need to do a couple of ingredient swaps to make them vegan. First, use vegan butter. Secondly, you'll want to trade Hershey's Kisses for a vegan chocolate candy alternative.
Sure! You can easily store or freeze them at room temperature for a few days. Additionally, you can freeze the dough once it has been rolled into balls for up to 3 months. When ready to bake, let the balls thaw for 15 minutes before rolling them in the sugar and baking.
🍪 More Cookie Recipes To Bake
- Butter Crunch Cookies - Thick and chewy cookies loaded with toffee bits!
- Sprinkle Cookies - Rainbow-covered sugar cookies that look like they came straight out of a bakery!
- Thumbprint Cookies - Classic jam-filled cookies that are just as beautiful as they are delicious!
- Red Velvet Blossoms - Chewy and decadent red velvet cookies topped with chocolate candies!
- Melting Moments - A buttery shortbread cookie that will literally melt in your mouth!
- Peanut Butter Blossoms - The original blossom cookie that everyone knows and loves!
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📋 Recipe
Cherry Blossom Cookies
Ingredients
- 1 cup butter (room temperature)
- 1 cup confectioners sugar
- 1 tablespoon maraschino cherry liquid (from the jar)
- ½ teaspoon vanilla extract
- 2¼ cups all-purpose flour (or more as needed)
- ½ cup maraschino cherries (chopped)
- 3 tablespoon sugar (for rolling)
- 36 Hershey's Kisses
Instructions
- In a large mixing bowl with an electric mixer, cream together 1 cup butter and 1 cup confectioners sugar until smooth and creamy.1 cup butter, 1 cup confectioners sugar
- Add 1 tablespoon maraschino cherry liquid and ½ teaspoon vanilla extract and mix until well combined.1 tablespoon maraschino cherry liquid, ½ teaspoon vanilla extract
- Add the 2¼ cups all-purpose flour and mix until fully combined, starting with only 2¼ cups of flour and adding more as needed (up to 2½ cups) to get a dough that has the consistency of playdough. *If the dough is too dry to form into balls, you can add more cherry juice 1 teaspoon at a time, until the dough is the correct consistency.2¼ cups all-purpose flour
- Fold in the chopped ½ cup maraschino cherries until just incorporated. Transfer the bowl to the fridge and chill for 20-30 minutes.½ cup maraschino cherries
- Preheat the oven to 350°F (175°C) and line your baking sheet with parchment paper.
- Once chilled, scoop the dough into tablespoon-sized portions and then roll them in 3 tablespoon sugar until fully coated. Place them onto the baking sheet, leaving a few inches in between each one.3 tablespoon sugar
- Bake in the preheated oven at 350°F (175°C) for 10 minutes, or until the edges just begin to turn golden in color.
- Remove the cookies from the oven and immediately top each one with an unwrapped 36 Hershey's Kissess by gently pressing it into the center.36 Hershey's Kisses
- Let the cookies cool for 5 minutes and then place them onto a cooling rack to finish cooling.
Equipment You May Need
Notes
- This recipe could use anywhere from 2¼-2½ cups of all-purpose flour. Start with the lesser amount and gradually add more as needed.
- These cookies will be naturally pink from the cherry juice, but you can add a drop of red food coloring if you want to make them more vibrant.
- Choose your favorite variety of Hershey's Kisses to top off these cookies. You can use milk chocolate, dark chocolate, or whatever your favorite kind is. To take them to the next level, top them with a cherry cordial Hershey's kiss!
- To store: Keep your cookies stored in an airtight container at room temperature for up to 1 week.
- To freeze: Pack your cookies into a freezer-safe container and freeze them for up to 2 months. Thaw them at room temperature before serving.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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