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Home » Cookie Exchange Recipe » Favorite Cookie Exchange Recipe Cherry Blossom Cookie

Favorite Cookie Exchange Recipe Cherry Blossom Cookie

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Cherry Blossom Cookies Recipe

Christmas Cookie Exchange Recipe

 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 for your cookie exchange #SundaySupper

Cherry Blossom Cookies

 

This weekend’s Sunday Supper theme is Favorite Holiday Cookie Exchange Recipe.

This holiday cookie extravaganza #SundaySupper is hosted by Isabel from the Family Foodie.

She is the founder of the Sunday Supper movement and an awesome person so check out her site that is full of great recipes you and your family will enjoy for your own Sunday Suppers.

We also have another special host this week.  Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious will be joining us with tips on baking for the Ultimate Cookie Exchange and to answer any of your baking questions.

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.

After you check out my recipe be sure to scroll down and check out the other 52 mouth-watering holiday exchange cookie recipes from the rest of the #SundaySupper crew.

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

Print the Cherry Blossom Cookie recipe below.

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#SundaySupper Favorite Holiday Cookie Exchange Recipe Cherry Blossom Cookies

Cherry Blossom Cookie Recipe

★★★★★

5 from 1 reviews
Print Recipe

Description

Cherry Blossom Cookies

This Cherry Blossom Cookie Recipe slightly adapted from the Cherry Chocolate Kisses recipe found in the Better Homes & Gardens Special Interest Publication “Christmas Cookies” 2001 is made with a sweet and buttery cookie dough,  marachino cherries, and topped with a Herseys Kiss. This is a show stopper when it comes to homemade Christmas cookies.

Scale

Ingredients

  • 1 cup butter (no substitutions) softened
  • 1 cup sifted powdered sugar
  • 1/8 tsp salt
  • 2 teaspoons maraschino cherry liquid
  • 1/4 teaspoon pure almond extract
  • 2 1/4 cup all-purpose flour
  • 1/2 cup chopped maraschino cherries
  • granulated sugar
  • 48 Hershey’s milk chocolate kisses

Instructions

  1. Heat oven to 350′ F. Beat butter in a mixing bowl on medium high speed for 30 seconds.
  2. Add powdered sugar and salt; beat until combined.
  3. Beat in cherry liquid and almond extract until combined.
  4. Beat in as much flour as you can with the mixer. Stir in the remaining flour and the cherries with a wooden spoon.
  5. Chill dough for at least an hour.
  6. Unwrap all the Hersey kisses and set aside.
  7. Shape dough into 1 inch balls, rolling them in your hand.
  8. Gently flatten the balls into a disk.
  9. Dip in granulated sugar, covering all sides of the dough.
  10. Place balls 2 inches apart on a un-greased cookie sheet.
  11. Bake cookies 10-14 minutes just until the bottom edges are lightly browned.
  12. Remove each baking sheet of cookies from the oven and immediately press a Hersey kiss into the middle of the hot cookies.
  13. Let cool about five minutes and carefully move the cookies to a cooling rack with out disturbing the soft Hersey kiss. (see notes).
  14. Cool completely before storing in a single layer in an air tight container.

Notes

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 dough so much easier.

  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 2 Cookies
  • Calories: 140
  • Carbohydrates: 13.2g

Keywords: Cherry Blossom Cookies, Cookie Exchange Recipe, Christmas Cookies, Blossom Cookie recipe

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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.