Cherry Blossom Cookies with Hershey’s Kisses Recipe

Ingredients

Cookie Dough

• 1 cup unsalted butter softened (2 sticks)
• 1 cup powdered sugar
• ¼ teaspoon salt
• 1 tablespoon maraschino cherry juice
• ½ teaspoon almond extract or vanilla extract
• 2–4 drops red food coloring (optional)
• 2½ cups all-purpose flour
• 1 cup maraschino cherries finely chopped and drained

For Rolling and Topping

• ¼ cup granulated sugar for rolling
• 24 Hershey’s Kisses unwrapped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture becomes light and fluffy, ensuring a smooth dough texture.
3. Mix in the salt, maraschino cherry juice, almond extract, and red food coloring if using, blending thoroughly to incorporate all flavors.
4. Gradually add 2 cups of all-purpose flour to the wet mixture, mixing well, then add up to ½ cup more flour as needed to form a soft dough that is not sticky to the touch.
5. Gently fold the finely chopped maraschino cherries into the dough until they are evenly distributed throughout.
6. Scoop out tablespoon-sized portions of dough and roll each into a ball, then roll the balls in granulated sugar to coat evenly.
7. Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 15 minutes or until the edges are lightly golden.
8. Immediately after removing from the oven, gently press an unwrapped Hershey’s Kiss into the center of each cookie.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely for best texture and flavor.

Notes

• Store the cookies in an airtight container at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 3 months.
• If dough is too soft or sticky, chill it in the refrigerator for 30 minutes before rolling into balls.
• Ensure maraschino cherries are well drained and patted dry to prevent excess moisture in the dough.
• Red food coloring is optional but gives cookies a beautiful pink hue, enhancing their visual appeal.
• You can substitute almond extract with vanilla extract if preferred for a different flavor profile.
• Use parchment paper or silicone mats to avoid cookies sticking to the baking sheet.