My mom’s easy chocolate cherry blossom cookies recipe is a stunning favorite to add to cookie plates any time of year.
If you like this recipe, check out my Red Velvet Cheesecake Brownies next!
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Beloved peanut butter blossom cookies have always been a favorite of mine. When I ran across this recipe in one of my mom’s recipe card boxes, I knew I had to try them. The cookie base combines chopped maraschino cherries with a kiss of almond extract. And then kissed again with chocolate in the center of each cookie.
You can save this recipe for adding to a Christmas cookie tray. They could be a sweet gift on Valentine’s Day. But personally I think their bloody red color is perfect for Halloween. These cherry kiss cookies are delicious, fun and so versatile!
More cookie recipe inspiration
- Coconut Key Lime Crinkle Cookies
- Chocolate and Peanut Butter Chip Cookies
- White Chocolate Peppermint Cookies
Ingredients for cherry blossom cookies
- Butter – This is a buttery cookie. Two sticks of unsalted and softened butter are needed to make 36 of these cheery cherry cookies.
- Powdered Sugar and Granulated Sugar – The original recipe calls for just powdered sugar to lightly sweeten the dough. I made the creative decision to also roll the dough balls into granulated sugar before baking. This is the technique used in most recipes for classic peanut blossoms cookies.
- Flour and Salt – I have not tested this recipe with gluten free flour so I’m not sure if it would work. Use all-purpose flour.
- Maraschino Cherries – A jar of cherries is needed for both chopped cherries and maraschino cherry juice.
- Hershey Kisses – A hershey’s kiss is pressed into the top of each freshly baked cookie right as it comes out of the oven.
- Almond Extract – Almond is a classic flavor pairing for cherry. But you could always swap it for vanilla extract if you prefer.
- Red Food Coloring – The original recipe calls for just a few drops of food coloring which would make them a lighter pink color. But I chose to make these vibrant red for a fun twist. It’s your call.
Instructions cherry kisses
With a hand or stand mixer, whip together the softened butter, powdered sugar, cherry juice, almond extract and red food coloring until smooth. Mix in the flour and salt to form a cohesive dough. Then fold in the chopped maraschino cherries.
Roll the dough into 1-inch balls (see my recommended cookie scoop at the bottom of this post). Dip the balls of dough in granulated sugar to coat. Bake at 350 degrees F for 8-10 minutes. Take the cookie trays out of the oven and gently press one hershey kiss into the center of each cookie. Allow them to cool completely on the trays before serving or storing.
For complete list of ingredient measurements, keep scrolling to the bottom of this post for my free, printable recipe card.
Serving suggestions
Since I’m publishing this recipe in October, I’m going to suggest some Halloween/fall recipes to make a complete meal. But these vibrant red cookies could also work for date night. Or they would look fabulous as part of a Christmas cookie tray!
Storage directions
Store cookies in an airtight container in a single layer. They will stay fresh at room temperature for up to three days. Or freeze the cookies for up to one month.
Kitchen tools
- Sheet pans for cookie baking
- Silicone baking mats so the cookies don’t stick to the sheet pans
- Perfect size cookie scoop (one tablespoon capacity) for shaping these cookies into 1-inch balls
- My favorite set of magnetic measuring cups and spoons
- I prefer using a stand mixer for all my cookie baking
Cherry Blossom Cookies
Equipment
- 1 Stand Mixer or hand mixer
Ingredients
- 16 tbsp unsalted butter softened
- 1 c powdered sugar
- 1/4 c granulated sugar
- 2 tsp maraschino cherry liquid
- 8 drops red food coloring use more or less to your preference
- 1/2 tsp almond extract
- 2 1/4 c all-purpose flour
- 1/2 tsp salt
- 1/2 c maraschino cherries drained and chopped
- 36 Hershey's Kisses chocolate candies
Instructions
- Preheat oven to 350 degrees F.
- Combine the softened butter, powdered sugar, cherry liquid, almond extract and red food coloring into the bowl of a stand mixer fitted with the paddle attachment. Mix well.
- Whisk together the flour and salt in a separate bowl. Add to the butter mixture and beat on low speed until a cohesive cookie dough forms.
- Add the chopped maraschino cherries and mix on low speed until well combined.
- Line sheet pans with silicone baking mats or parchment paper.
- Use a one-tablespoon capacity cookie scoop to form the dough into one inch balls. Roll each ball lightly in the granulated sugar. Place them evenly onto the prepared cookie sheets, 12 per sheet.
- Bake for 8-10 minutes until they have spread out (but not flattened), they will look underdone. Be sure and rotate the pans halfway through baking time.
- As soon as you remove the cookies from the oven, lightly press one Hershey's kiss lightly onto the top of each cookie.
- Allow the cookies to cool completely on the pans before serving or storing.
Nutrition
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