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Home » Christmas Cookies » Cherry Blossom Cookies

Cherry Blossom Cookies

Published: Dec 9, 2012 · Modified: Nov 27, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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 on a pink glass cookie stand.

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.

image of homemade Cherry Blossom Cookies on a pink glass cake stand

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.

How to make Cherry Blossom Cookies

Ingredients

  • 1 cup butter (no substitutions) softened
  • 1 cup sifted powdered sugar
  • ⅛ tsp salt
  • 2 teaspoons maraschino cherry liquid
  • ¼ teaspoon pure almond extract
  • 2¼ cup all-purpose flour
  • ½ cup chopped maraschino cherries
  • granulated sugar
  • 48 Hershey's milk chocolate kisses

Directions

  1. Preheat oven to 350' F degrees.
  2. Beat butter in a mixing bowl on medium-high speed for 30 seconds.
  3. Add powdered sugar and salt; beat until combined.
  4. Beat in cherry liquid and almond extract until combined.
  5. Beat in as much flour as you can with the mixer.
  6. Stir in the remaining flour and the cherries with a wooden spoon.
  7. Chill dough for at least an hour.
  8. Unwrap all the Hersey kisses and set aside.
  9. Shape dough into 1 inch balls, rolling them in your hand.
  10. Gently flatten the balls into a disk.
  11. Dip in granulated sugar, covering all sides of the dough.
  12. Place balls 2 inches apart on a un-greased cookie sheet.
  13. Bake cookies 10-14 minutes just until the bottom edges are lightly golden.
  14. Remove each baking sheet of cookies from the oven and immediately press a Hersey kiss into the middle of the hot cookies.
  15. Let cool about five minutes and carefully move the cookies to a cooling rack without disturbing the soft Hersey kiss. (see notes)
  16. Cool completely before storing in a single layer in an airtight container.
  17. 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 kiss can 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.
Closeup photo of Cherry Blossom Cookies

12 Days of Christmas Cookies eBook

Grab a copy today.

More Christmas Cookie Recipes

Click below to see more of our favorite Christmas cookie recipes.

  • Easy Raspberry Thumbprint Cookies Recipe
  • Easy Peanut Butter Blossom Cookies
  • Christmas Sandwich Cookies
  • Chocolate Peppermint Blossom Cookies

Print the Cherry Blossom Cookie recipe below.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Cherry Blossom Cookies on a pink glass cookie stand.

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 18 votes
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Prep Time 1 hr
Cook Time 12 mins
Chill 2 hrs
Total Time 3 hrs 12 mins
Course Dessert
Cuisine American
Share by Text
Servings 24 Servings
Calories 138 kcal

Ingredients  

  • 1 cup butter no substitutions softened
  • 1 cup powdered sugar sifted
  • ⅛ tsp 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.

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 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.

Nutrition

Serving: 2Cookies | Calories: 138kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 26mg | Fiber: 1g | Sugar: 17g | Vitamin A: 19IU | Calcium: 34mg | Iron: 1mg
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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

  1. Christina

    February 01, 2021 at 10:27 am

    5 stars
    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

      February 02, 2021 at 11:21 am

      Christina

      Thanks for the high altitude info! Glad you enjoyed the recipe. This is our favorite cookie recipe!

      Reply
  2. Danette

    December 09, 2014 at 9:05 am

    Is this made with salted butter or unsalted butter? Thanks!

    Reply
    • Arlene Mobley

      December 09, 2014 at 1:16 pm

      Danette

      Unsalted butter.

      Reply
  3. Jennifer Forrest

    December 01, 2014 at 11:35 pm

    5 stars
    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

      December 02, 2014 at 2:52 pm

      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
  4. carol yemola

    December 19, 2012 at 9:35 pm

    These sound wonderful. Hope the baker of the Cherry Blossom Cookies by Flour on my Face wins!!!

    Reply
  5. Denise@bebetsy.com

    December 18, 2012 at 3:39 pm

    I just made these! yours are so much prettier and perfect but mine do taste fantastic. Thanks you!

    Reply
    • Flour On My Face

      December 18, 2012 at 6:02 pm

      Denise

      Practice makes perfect and the way they taste is all that matters. I'm glad you like them!

      Reply
  6. Carla

    December 13, 2012 at 8:04 pm

    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
  7. Stephanie Zielinski

    December 12, 2012 at 8:50 am

    I love, love, love these cookies! Can't wait to bake them 🙂

    Reply
  8. Terra

    December 11, 2012 at 11:01 pm

    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

      December 11, 2012 at 11:09 pm

      Thank you Terra. Did you see the Sweet Cherry Almond Cookie Bar recipe I just posted? OMG! that's all I can say......

      Reply
  9. Susan

    December 11, 2012 at 1:01 pm

    What a great twist on blossom cookies. They are so pretty!

    Reply
  10. Audrey's Mamma

    December 10, 2012 at 11:39 pm

    How beautiful! And they sound so yummy!

    Reply
  11. Katie

    December 10, 2012 at 7:29 pm

    My husband would absolutely be all over these!!!! They look great.

    Reply
  12. Laura | Small Wallet, Big Appetite

    December 10, 2012 at 3:01 pm

    These look so tasty and so pretty. I am sure these would make some great gifts

    Reply
  13. Sarah

    December 09, 2012 at 10:19 pm

    My grandpa would have loved this, he loved this kind of candy

    Reply
  14. Anne @ Webicurean

    December 09, 2012 at 10:17 pm

    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

      December 09, 2012 at 11:35 pm

      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
  15. Donna

    December 09, 2012 at 6:46 pm

    OOh! I love the color on these! So pretty with the pink.

    Reply
    • Flour On My Face

      December 09, 2012 at 11:35 pm

      Thank you Donna!

      Reply
  16. Lyn @LovelyPantry

    December 09, 2012 at 6:23 pm

    These little blossoms are beautiful! You capture them so well. How can one resist?

    Reply
  17. Sheila Fretz (@CookUnderwriter)

    December 09, 2012 at 5:31 pm

    These look so yummy and tasty I will have to try.

    Reply
  18. diabeticFoodie

    December 09, 2012 at 4:51 pm

    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

      December 09, 2012 at 11:36 pm

      I also make the Peanut Butter Blossom cookies and they are a big fav with the family also.

      Reply
  19. Dara

    December 09, 2012 at 4:39 pm

    Love these! So colorful and delicious. Great cookies

    Reply
  20. Nancy @ gottagetbaked

    December 09, 2012 at 3:30 pm

    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
  21. Tara

    December 09, 2012 at 4:28 pm

    How pretty are those, never had a cookie like that!!

    Reply
    • Flour On My Face

      December 09, 2012 at 11:37 pm

      Tara

      Then you really must try them.

      Reply
  22. Renee

    December 09, 2012 at 3:23 pm

    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
  23. Bea

    December 09, 2012 at 2:32 pm

    Oh, they are so beautiful and yummy looking!

    Reply
    • Flour On My Face

      December 09, 2012 at 11:39 pm

      Bea

      Thank you for the kind words! Happy baking!

      Reply
  24. Paula @ Vintage Kitchen

    December 09, 2012 at 1:59 pm

    They came out perfect! The flavors are wonderful!

    Reply
  25. Conni Smith

    December 09, 2012 at 12:43 pm

    What adorable cookies!!

    Reply
  26. Jennie @themessybakerblog

    December 09, 2012 at 12:10 pm

    These look insanely good. I love everything about them. They're officially on "the list."

    Reply
    • Flour On My Face

      December 09, 2012 at 11:43 pm

      Jennie

      You won't be sorry that is for sure they are one of the best cookies ever!

      Reply
  27. Erin @ Dinners, Dishes and Desserts

    December 09, 2012 at 12:45 pm

    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

      December 09, 2012 at 11:39 pm

      Erin

      I make those also and they are another favorite.

      Reply
  28. Liz

    December 09, 2012 at 11:23 am

    Wow, such gorgeous cookies! Plus they look festive and yummy 🙂 Happy Sunday Supper!

    Reply
  29. Brianne @ Cupcakes & Kale Chips

    December 09, 2012 at 10:06 am

    What a beautiful update to the traditional Peanut Butter Blossoms!

    Reply
  30. Shannon

    December 09, 2012 at 9:34 am

    Omg, Chocolate and Cherry. That is heaven for me. Yum!

    Reply
  31. Jen @JuanitasCocina

    December 09, 2012 at 9:18 am

    What a beautiful cookie! I'm making a version of these today! YUM!

    Reply
  32. Hezzi-D

    December 09, 2012 at 8:41 am

    These are so pretty! I love cherries in everything and cannot wait to try these. I bet they taste like chocolate covered cherries!

    Reply
  33. Family Foodie

    December 09, 2012 at 8:01 am

    Absolutely gorgeous and your photography makes me want to take a bite right out of the screen!

    Reply
    • Flour On My Face

      December 09, 2012 at 8:22 am

      Thank you so much Isabel and thank you for hosting another great #SundaySupper

      Reply

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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