Cherry Blossom Cookies
Delightful cookies combining the sweetness of cherries with a rich, buttery base topped with a chocolate kiss.
Ingredients
Cookie Base
- 1 cup butter, softened Ensure at room temperature for optimal texture.
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 cup cherry chips or chopped maraschino cherries Can use fresh cherries, but adjust moisture.
- 2 1/4 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 24 pieces Hershey Kisses (for topping) Add after baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy (3-5 minutes).
- Fold in cherry chips or chopped maraschino cherries and vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Baking
- Scoop out small portions of dough (about 1 inch in diameter) and roll into balls.
- Place dough balls on a prepared baking sheet, leaving space between them.
- Bake for 10 to 12 minutes until light golden edges form.
- Gently press a Hershey Kiss into the center of each cookie immediately after removing from the oven.
- Allow cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.
Notes
Serve on a platter with powdered sugar sprinkled on top. Pairs well with tea, coffee, or lemonade. Great for gifts during holiday celebrations or bake sales. Consider refrigerating the dough if too soft to handle.