Description
Cherry Blossom Cookies are a delightful treat featuring soft, buttery sugar cookies infused with vanilla and almond extracts, studded with chopped maraschino cherries and optionally white chocolate chips. Each cookie is topped with a whole maraschino cherry, making them visually appealing and deliciously festive. Perfect for gatherings or as a sweet snack.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins and Topping
- 1/2 cup maraschino cherries, chopped
- 1/4 cup maraschino cherry juice (or cherry juice)
- 1/2 cup chopped white chocolate or white chocolate chips (optional)
- 12 whole maraschino cherries for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a mixer for about 3-4 minutes until the mixture is light and fluffy. This step ensures a tender cookie texture.
- Add Wet Ingredients: Beat in the large egg until fully combined, then mix in the vanilla and almond extracts, which add depth of flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined to avoid over-mixing which can toughen cookies.
- Fold in Cherries and Chocolate: Gently fold in the chopped maraschino cherries and cherry juice to distribute them evenly throughout the dough. If using, fold in the chopped white chocolate or white chocolate chips for added sweetness and texture.
- Shape and Top Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Press a whole maraschino cherry into the center of each dough ball, creating the distinctive cherry blossom look.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. This ensures they are cooked through but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
- For best results, use room temperature butter for easier creaming and better texture.
- Do not overmix the dough after adding flour to keep cookies tender.
- Chilled dough can be used if the kitchen is warm, bake a few minutes longer if baking from chilled.
- White chocolate is optional but adds a lovely creamy sweetness that pairs well with cherries.
- Store cookies in an airtight container at room temperature for up to 5 days.
