There’s something simply charming about these delicate treats that bring a burst of cherry sweetness combined with a melty chocolate kiss in every bite. The Cherry Blossom Cookies with Hershey’s Kisses Recipe is one I keep coming back to—not only because they taste heavenly, but because they’re as delightful to make as they are to eat.
Why You’ll Love This Recipe
- Perfect balance of flavors: The tartness from the maraschino cherries paired with the smooth Hershey’s Kisses creates a delightful taste experience.
- Easy and approachable: You don’t need to be a seasoned baker to nail these cookies perfectly, I promise.
- Lovely presentation: The optional pink hue and cherry pieces give them a festive, almost whimsical look ideal for gifting or parties.
- Quick to make and bake: In about 30 minutes, you’ll have a batch ready to impress at your fingertips.
Ingredients You’ll Need
Each ingredient here works in harmony—simple pantry staples, a little cherry magic, and those Hershey’s Kisses that steal the show. Choosing fresh, quality items makes all the difference, especially with the cherries and butter.
Save - Unsalted butter: Starting with softened butter helps with the creamy, fluffy texture when creamed with sugar.
- Powdered sugar: Gives these cookies a tender crumb and just the right sweetness.
- Salt: Enhances the overall flavor, balancing the sweet elements.
- Maraschino cherry juice: This adds that subtle cherry flavor that’s absolutely signature to this cookie.
- Almond extract or vanilla extract: I prefer almond extract for an extra nutty note, but vanilla works beautifully too.
- Red food coloring (optional): Adds a pretty pink blush that makes these cookies even more eye-catching.
- All-purpose flour: Gives the dough structure; start with 2 cups and add more as needed for that perfect soft dough.
- Maraschino cherries: Finely chopped and drained well—this prevents soggy dough and packs juicy bursts in every bite.
- Granulated sugar: Rolling the dough in this adds a delicate crunchy coating that I just love.
- Hershey’s Kisses: Unwrapped and ready to be nestled into each cookie, bringing the iconic chocolate finish.
Variations
I’m all about letting these cookies shine their cherry-filled glory, but tweaking the flavor or texture here and there can be fun—and totally doable! You might find your perfect twist along the way.
- Nut-free version: I once swapped almond extract for vanilla when baking for a friend with allergies—still dreamy and rich in flavor.
- Chocolate dip: After baking, dip half the cookie in melted dark chocolate for a decadent finish my family raved about.
- Gluten-free adaptation: Using a gluten-free all-purpose blend works well, but I recommend chilling the dough a bit longer to make rolling easier.
- Cherry variation: Instead of maraschino cherries, try dried cherries rehydrated for a chewier bite and less sweetness.
How to Make Cherry Blossom Cookies with Hershey’s Kisses Recipe
Save Step 1: Creaming Butter and Sugar to Fluffy Perfection
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment or a silicone mat. In a large bowl, beat your softened butter and powdered sugar together until the mixture looks light and fluffy. This step is crucial because it builds the cookie’s texture—don’t rush it! You’ll know it’s ready when the color lightens and the mixture feels airy beneath your beaters.
Step 2: Adding Cherry Goodness and Flavor
Into your creamy mixture, stir in the salt, maraschino cherry juice, almond extract (or vanilla), and if you’re using it, a few drops of red food coloring. I love maraschino cherry juice here because it gives such a subtle yet unmistakable cherry punch. Be mindful not to add too much – just enough to flavor without making the dough runny.
Step 3: Incorporating Flour to Find the Perfect Dough
Gradually add 2 cups of all-purpose flour to your wet ingredients. I usually start with 2 cups, mixing gently until a soft dough forms. If it feels sticky, sprinkle in a little more flour, but be careful not to overdo it—you want the dough soft, delicate, but not tacky. This balance is key to tender cookies that hold their shape.
Step 4: Folding in the Chopped Cherries
Now, fold in your finely chopped, well-drained maraschino cherries. This is the moment the dough really starts to feel like cookie magic. Make sure the cherries are evenly distributed so every cookie has those pretty pops of red and bursts of flavor.
Step 5: Rolling, Sugaring, and Baking
Scoop tablespoon-sized portions and roll them into smooth balls. Then, roll each ball in granulated sugar for that lovely, slightly crunchy outer texture. Place them on your prepared baking sheet spaced about 2 inches apart—cookies will spread just a little. Bake for 12-15 minutes or until the edges turn a gentle golden color.
Step 6: The Finishing Touch — Hershey’s Kisses
Right out of the oven, while the cookies are still soft, gently press a Hershey’s Kiss into the center of each one. This step is what makes the Cherry Blossom Cookies with Hershey’s Kisses Recipe truly special. Let the cookies cool on the sheet for a few minutes so the chocolate sets just right before transferring them to a wire rack to cool completely.
Pro Tips for Making Cherry Blossom Cookies with Hershey’s Kisses Recipe
- Drain the cherries well: I learned the hard way that any extra juice can make your dough soggy—pat them dry with paper towels for best results.
- Don’t skip chilling if needed: If the dough gets too soft to handle, chill it for about 30 minutes; this makes rolling so much easier and prevents spreading.
- Press kisses right away: Adding the Hershey’s Kiss while the cookies are hot helps the chocolate soften perfectly and meld into the cookie.
- Watch your baking time: Overbaking makes these cookies dry; pull them out when the edges are just golden, and let them finish firming on the tray.
How to Serve Cherry Blossom Cookies with Hershey’s Kisses Recipe
Save Garnishes
I love topping these cookies with a tiny sprinkle of flaky sea salt for a slight contrast, or even dusting a little powdered sugar for a snowy effect that’s simply charming. Fresh mint leaves for presentation can also add a lovely green pop that complements the cherry-red.
Side Dishes
These cookies pair beautifully with a warm cup of tea — especially a delicate jasmine or a mild black tea — or even a mug of creamy hot chocolate if you’re in the mood for indulgence. They also make a delightful companion to a fruit salad or yogurt parfait for a light dessert spread.
Creative Ways to Present
For special occasions, I’ve arranged them in a round tin lined with cherry blossom-themed paper, tying a ribbon around for gifting. Another great idea is to serve these on tiered trays at bridal showers or spring gatherings, accentuating the cherry blossom motif with delicate flower petals scattered around.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, I store these cookies in an airtight container at room temperature. They keep wonderfully soft and delicious for up to a week—if they last that long! Keeping the kisses on top intact is easier when you avoid stacking cookies tightly.
Freezing
I’ve frozen these cookies successfully by placing them in a single layer on a baking sheet first, freezing solid, then transferring to a sealed container. This keeps the cookies from squishing together. Frozen, they stay fresh for up to 3 months and thaw quickly at room temp.
Reheating
To bring back that just-baked warmth, I pop a couple of cookies in the microwave for about 10 seconds or a minute in a 300°F oven wrapped loosely in foil. The chocolate softens nicely, and they taste freshly baked again.
Final Thoughts
These Cherry Blossom Cookies with Hershey’s Kisses Recipe hold a special place in my heart—and for good reason. They’re more than just cookies; they’re little bites of joy that always brighten up the kitchen and my day. I can’t wait for you to try them and see how easily this recipe becomes a favorite in your home, too. Believe me, once you taste the cherry-chocolate combo hugging that soft buttery cookie, you’ll be making them again and again!
