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These Cherry Blossom Cookies are also called Cherry Kiss cookies and they are my families favorite Christmas cookie recipe.
If I don't make them during the Christmas baking season I am in big trouble!
They are also one of our favorite Christmas Cookie Exchange recipes.
Cherry Blossom Cookies are one of the sweetest Christmas treats you can make.
Fluffy little pillows of a almond flavored cookie filled with pieces of maraschino cherries and topped with a Kiss.
The dough is rolled in sugar before baking and when they come out of the oven piping hot you push a Hersey's Kiss into the center.
Each bite is like eating a chocolate covered cherry.
My favorite holiday cookie exchange recipe.
You may have seen me post a picture or two of these cherry blossom cookies in the past few years. It is my all-time favorite Christmas cookie exchange recipe.
I only bake it at Christmas time.
Everyone loves them that tries them.
They are a beautiful pink color from the maraschino cherry liquid that is added to the cookie dough.
🥣Recipe Prep
- Soften the butter before starting the recipe.
- Carefully unwrap all of the Hersey Kiss chocolates and place them in a bowl near by. Try not to damage the point.
- Chop the Maraschino cherries and place them in a bowl.
- Put the granulated sugar into a small bowl.
- Preheat the oven if baking immediately. I like to chill my cookie dough before baking and will normally bake the cookies the next day.
How to make Cherry Blossom Cookies
Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
👇See the step by step directions below!
Ingredients
These festive pink and white cookies get their name from the chopped maraschino cherries which look like tiny cherry blossoms when baked into the dough.
The cookies are rolled in granulated sugar after baking for a sparkling finish. A Hershey's kiss is pressed into the center of each hot cookie for the perfect Christmas treat!
- unsalted butter (no substitutions)
- sifted powdered sugar
- salt
- maraschino cherries and liquid
- pure almond extract to flavor the cookies
- unbleached all-purpose flour
- white granulated sugar to dip the cookies into before baking
- Hershey's milk chocolate kisses
Directions
- Step 1: Preheat oven to 350' F degrees if baking immediately after mixing the cookie dough.
- Step 2: Beat the softened butter in a mixing bowl on medium-high speed for 30 seconds.
- Step 3: Add the powdered sugar and salt to the bowl and beat until combined.
- Step 4: Beat in cherry liquid and almond extract until combined.
- Step 5: Beat in as much flour as you can with the hand mixer.
- Step 6: Stir in the remaining flour and the chopped maraschino cherries with a wooden spoon.
- Step 7: You can immediately bake the cookies now but I like to chill the cherry blossom cookie dough for at least an hour before baking the cookies. The dough is easier to scoop and roll if it is cold.
- Step 8: Scoop and roll the cookie dough into 1 inch balls. You can use a teaspoon or use a 1 inch dough scoop for this step.
- Step 9: Dip in each dough ball into granulated sugar, covering all sides of the dough.
- Step 10: Slightly flatten the dough balls into a disk. Place each cookie dough ball 2 inches apart on a un-greased cookie sheet. Lining the cookie sheet with parchment paper helps makes sure the bottoms of the cookies bake evenly and don't over brown.
- Step 11: Bake the cherry blossom cookies 10-14 minutes or just until the bottom edges are lightly golden. Remove each baking sheet of cookies from the oven and immediately press a Hersey kiss into the middle of the hot cookies.
- Step 12: Let the cookies cool about five minutes and carefully move the cookies to a cooling rack without disturbing the soft Hersey kiss. (see notes)
- Step 13: Cool the cookies and allow the Hersey Kiss to harden completely before storing in a single layer in an airtight container. Makes 48 Cherry Blossom Cookies
Recipe Expert Tips
- It takes a very long time for the Hersey Kiss to harden after melting on top of the hot cookie. You can speed it up placing the cookies in refrigerator for 20 minutes or so. Be sure the Hersey Kisses have hardened before storing or the chocolate kiss will be damaged.
- Chilling the dough is not unnecessary but it makes handling the soft cookie dough so much easier.
- Using a 1 inch dough scoop will help make each blossom cookie the exact same size.
- Do not over bake or the bottom will darken. Lining the cookie sheet with parchment paper will help prevent over browning.
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🎄More Christmas Cookie Recipes
Click below to see more of our favorite Christmas cookie recipes.
- Raspberry Thumbprint Cookies
- Easy Peanut Butter Blossom Cookies
- Christmas Sandwich Cookies
- Chocolate Peppermint Blossom Cookies
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Cherry Blossom Cookies
Arlene Mobley - Flour On My Face
Cherry Blossom Cookies are made with a sweet and buttery almond cookie dough filled with chopped maraschino cherries, rolled in sugar and topped with a Hersey's Kiss. This is a show stopper when it comes to homemade Christmas cookies. Our favorite Christmas cookie.
5 from 27 votes
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Prep Time 1 hour hr
Cook Time 12 minutes mins
Chill 2 hours hrs
Total Time 3 hours hrs 12 minutes mins
Course Dessert
Cuisine American
Servings 24 Servings
Calories 138 kcal
Ingredients
- 1 cup butter (no substitutions softened)
- 1 cup powdered sugar (sifted)
- ⅛ teaspoon salt
- 2 teaspoons maraschino cherry liquid
- ¼ teaspoon pure almond extract
- 2 ¼ cup all-purpose flour
- ½ cup maraschino cherries (chopped)
- ½ cup granulated sugar (for rolling the cookie dough)
- 48 whole Hershey's milk chocolate kisses
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Instructions
Heat oven to 350' F. Beat butter in a mixing bowl on medium high speed for 30 seconds.
Add powdered sugar and salt; beat until combined.
Beat in cherry liquid and almond extract until combined.
Beat in as much flour as you can with the mixer. Stir in the remaining flour and the cherries with a wooden spoon.
Chill dough for at least an hour.
Unwrap all the Hersey kisses and set aside.
Shape dough into 1 inch balls, rolling them in your hand.
Gently flatten the balls into a disk.
Dip in granulated sugar, covering all sides of the dough.
Place balls 2 inches apart on a un-greased cookie sheet.
Bake cookies 10-14 minutes just until the bottom edges are lightly browned.
Remove each baking sheet of cookies from the oven and immediately press a Hersey kiss into the middle of the hot cookies.
Let cool about five minutes and carefully move the cookies to a cooling rack with out disturbing the soft Hersey kiss. (see notes).
Cool completely before storing in a single layer in an air tight container.
Video
Recipe Expert Tips
- It takes a very long time for the Hersey Kiss to harden after melting on top of the hot cookie. You can speed it up placing the cookies in refrigerator for 20 minutes or so. Be sure the Hersey kisses have hardened before storing or the kiss can be damaged.
- Chilling the dough is not necessary but it makes handling the soft cookie dough so much easier.
- Using a 1 inch dough scoop will help make each blossom cookie the exact same size.
- Do not over bake or the bottom will darken. Lining the cookie sheet with parchment paper will help prevent over browning.
Nutrition
Serving: 2CookiesCalories: 138kcalCarbohydrates: 26gProtein: 2gFat: 3gSaturated Fat: 2gCholesterol: 3mgSodium: 31mgPotassium: 26mgFiber: 1gSugar: 17gVitamin A: 19IUCalcium: 34mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
More Christmas Cookies
- Blue and White Christmas Cookies
- Red Velvet Cake Mix Cookies
- Pillsbury Funfetti Christmas Cookies
- Reindeer Christmas Cookies
About Arlene Mobley
Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.
Reader Interactions
Comments
Corina
I forgot to add sugar well cooking. Is it a huge deal? also I only got 30 cookies out of the recipe & I used the scoop.
Thank you
Reply
Arlene Mobley
Not adding the sugar is going to be a nig issue in the cookie flavor and the way they bake.
Reply
Laura
I noticed that you modified the recipe this past November. I made these cookies last year w/vanilla & cornstarch, am wondering why the elimation of these two ingredients?
Reply
Arlene Mobley
Hi Laura all I updated last year was the photos. Are you sure it was my recipe you made last year? My recipe has never had vanilla or cornstarch in it.
Reply
Laura
Thanks for getting back to me. I'm not sure why I added the 1/2 tsp of cornstarch, but I am eliminating it from my recipe copy. I did add 1/4 tsp of almond extract and 1/8 tsp of vanilla (which I may eliminate also). Your recipe is definitely a keeper!
Arlene Mobley
Thank you Laura. I'm glad I could help. This is our all time favorite Christmas Cookie recipe that everyone loves. Happy holidays!
Gerard J
Slightly confused about quantity of kisses. Other similar recipes call for similar amounts of Ingredients but only 24 kisses. Are these extra small? They look the same.
Reply
Arlene Mobley
Please read the entire recipe card for all the recipe details. There are 24 servings in the entire recipe - 2 cookies equal one serving. This recipe makes 48 cookies.
Reply
Christina
Superb flavor in these cookies, a new favorit! For the person who asked about high altitude, I am at 6500 feet above sea level and I baked this recipe exactly as directed but added about 2 T extra maraschino liquid because I am in high dessert (Colorado) so it's very dry. I chilled them before baking, I think that is key to keeping them from flattening too much. I used the swirled hershey's kisses and served for Valentines day, so pretty.Reply
Arlene Mobley
Christina
Thanks for the high altitude info! Glad you enjoyed the recipe. This is our favorite cookie recipe!
Reply
Carolyn Ashcraft
No eggs in this recipe?
Arlene Mobley
Carolyn no eggs in this cookie recipe.
Danette
Is this made with salted butter or unsalted butter? Thanks!
Reply
Arlene Mobley
Danette
Unsalted butter.
Reply
Maria
This is the first recipe that I have ever seen that doesn't call for eggs. Was this done in error?
Reply
Arlene Mobley
Maria
This cookie recipe does not have eggs in it.
Arlene
Jennifer Forrest
Hi,What would you change or add when baking these cookies in high altitude? I made them before in Florida and have since moved to Colorado and the cookies came out flat. Thanks!
Reply
Arlene Mobley
Jennifer
I'm sorry but I have no experience with high altitude baking. I did a quick search and found this high altitude baking guide from King Arthur Flour. https://www.kingarthurflour.com/recipe/high-altitude-baking.html It sounds like you will need to do some experiments to find the right adjustments for this recipe.
Reply
Kim
I also live high altitude 7,000 feet. Just made these cookies and they came out flat just like the peanut butter blossoms I made a few days ago. Now I thought it might be because there is no baking soda in these but there is some in the peanut butter blossoms. I am just going to stop trying cookies. Everything else comes out fantastic. I make baklava, cakes, pies, tarts cinnamon buns, etc., etc., you name it but any cookie comes out looking terrible. Taste is there but I can't offer them to anyone looking the way they do.
Reply
Arlene Mobley
Kim I am sorry to hear this. I am in Florida which is the complete opposite altitude as you. King Arthur Baking has a good article on High Altitude baking. Maybe one of their tips will help you.
Sarah
I am in Northern Nevada near Tahoe and they came out completely flat for me as well. I was so bummed as cherry anything is a favorite. I’ve had to adjust other cookie recipes with more flour, so I’ll give them another shot. Will report back if it works!
Arlene Mobley
Hi Sarah
I'm sorry to hear that. It could be an altitude issue. Here is an article that might help. How to adjust a cookie recipe for High Altitude.
Jen
My families new favorite cookie! Even the kiddo that hates cherries. These will be on the annual Christmas cookie list. Thank you!Reply
Arlene Mobley
Jen glad to hear this. It is a Christmas tradition in my family. I have to make this cookie every Christmas.
Arlene
carol yemola
These sound wonderful. Hope the baker of the Cherry Blossom Cookies by Flour on my Face wins!!!
Reply
Denise@bebetsy.com
I just made these! yours are so much prettier and perfect but mine do taste fantastic. Thanks you!
Reply
Flour On My Face
Denise
Practice makes perfect and the way they taste is all that matters. I'm glad you like them!
Reply
Carla
Love these cookies! I make a similar version with the Cherry Cordial kisses. You should give them a try! Although I love them with the plain ones too.
Reply
Stephanie Zielinski
I love, love, love these cookies! Can't wait to bake them 🙂
Reply
Terra
Okay, you totally have my attention! I am not a huge chocolate lover, BUT I am a huge cherry lover.....so this recipe ROCKS!!! Those cherry blossoms look so delicious, Hugs, Terra
Reply
Flour On My Face
Thank you Terra. Did you see the Sweet Cherry Almond Cookie Bar recipe I just posted? OMG! that's all I can say......
Reply
Susan
What a great twist on blossom cookies. They are so pretty!
Reply
Audrey's Mamma
How beautiful! And they sound so yummy!
Reply
Katie
My husband would absolutely be all over these!!!! They look great.
Reply
Laura | Small Wallet, Big Appetite
These look so tasty and so pretty. I am sure these would make some great gifts
Reply
Sarah
My grandpa would have loved this, he loved this kind of candy
Reply
Anne @ Webicurean
Chocolate and cherry is one of the BEST combinations! Although these cookies look so good without the kiss on top--I'm really tempted to try them plain!
Reply
Flour On My Face
Anne
I have seen them with out the Hersey kiss and they are probably very good but I have always made them with the kiss on top and my kids would probably riot if I made it any other way.
Reply
Donna
OOh! I love the color on these! So pretty with the pink.
Reply
Flour On My Face
Thank you Donna!
Reply
Lyn @LovelyPantry
These little blossoms are beautiful! You capture them so well. How can one resist?
Reply
Sheila Fretz (@CookUnderwriter)
These look so yummy and tasty I will have to try.
Reply
diabeticFoodie
I make a variation of the "kiss cookies" for my stepdaughter every year - they are her favorite. Love the idea of adding cherries - chocolate with cherry is one of my favorite combos.
Reply
Flour On My Face
I also make the Peanut Butter Blossom cookies and they are a big fav with the family also.
Reply
Dara
Love these! So colorful and delicious. Great cookies
Reply
Nancy @ gottagetbaked
Wow, these are pretty cookies! And a very unique flavour for a holiday cookie table since cherry isn't something that's baked with a lot around Christmas. That definitely needs to change, starting with these!
Reply
Tara
How pretty are those, never had a cookie like that!!
Reply
Flour On My Face
Tara
Then you really must try them.
Reply
Renee
How did you know I had some cherries in the fridge I needed to use? I can't think of a better way than to make these beautiful cookies.
Reply
Bea
Oh, they are so beautiful and yummy looking!
Reply
Flour On My Face
Bea
Thank you for the kind words! Happy baking!
Reply
Paula @ Vintage Kitchen
They came out perfect! The flavors are wonderful!
Reply
Conni Smith
What adorable cookies!!
Reply
Jennie @themessybakerblog
These look insanely good. I love everything about them. They're officially on "the list."
Reply
Flour On My Face
Jennie
You won't be sorry that is for sure they are one of the best cookies ever!
Reply
Erin @ Dinners, Dishes and Desserts
So pretty! The PB version is my all time favorite holiday cookie, I am sure I would love these too!
Reply
Flour On My Face
Erin
I make those also and they are another favorite.
Reply
Liz
Wow, such gorgeous cookies! Plus they look festive and yummy 🙂 Happy Sunday Supper!
Reply
Brianne @ Cupcakes & Kale Chips
What a beautiful update to the traditional Peanut Butter Blossoms!
Reply
Shannon
Omg, Chocolate and Cherry. That is heaven for me. Yum!
Reply
Jen @JuanitasCocina
What a beautiful cookie! I'm making a version of these today! YUM!
Reply
Hezzi-D
These are so pretty! I love cherries in everything and cannot wait to try these. I bet they taste like chocolate covered cherries!
Reply
Family Foodie
Absolutely gorgeous and your photography makes me want to take a bite right out of the screen!
Reply
Flour On My Face
Thank you so much Isabel and thank you for hosting another great #SundaySupper
Reply
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