I love how these cookies are as beautiful as they are delicious. The maraschino cherries add a pop of flavor and color, while the almond and vanilla extracts bring a nostalgic bakery-style taste. The pink hue and Hershey’s Kiss in the center give them that “wow” factor that makes them stand out on a cookie tray. They’re easy to make in batches and are always a hit with kids and adults alike.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
¾ cup finely chopped maraschino cherries 2 cups + 2 tablespoons all-purpose flour ½ teaspoon salt 1 cup unsalted butter, room temperature 1 cup powdered sugar, sifted 1½ tablespoons maraschino cherry juice (from the jar) ½ teaspoon almond extract ½ teaspoon vanilla extract 4 drops red food coloring (optional) ¼ cup granulated sugar (for rolling) 36 Hershey’s Kiss chocolate candies, unwrapped
Directions
I preheat the oven to 350°F and line two large baking sheets with parchment paper.
I drain the maraschino cherries and reserve 1½ tablespoons of juice. Then I pat the cherries dry and finely chop them. I toss the chopped cherries in 2 tablespoons of flour and set them aside.
In a separate bowl, I whisk together the remaining 2 cups of flour and salt.
In a large mixing bowl, I beat the room temperature butter and powdered sugar with a hand mixer on medium speed for 1–2 minutes until it’s smooth and fluffy.
I add the cherry juice, almond extract, and vanilla extract to the butter mixture and mix again until combined.
On low speed, I slowly add the flour mixture to the wet ingredients, mixing just until everything is incorporated. The dough will be stiff.
If I want a pink dough, I add 2–4 drops of red food coloring and mix until the color is even.
I use a rubber spatula to stir in the chopped cherries, making sure they’re well distributed.
Using a 1-tablespoon cookie scoop, I scoop and roll the dough into smooth balls.
I roll each ball lightly in granulated sugar and place them on the prepared baking sheets, about 1½–2 inches apart.
I bake the cookies for 10–12 minutes, until just lightly golden around the edges.
As soon as they come out of the oven, I gently press one Hershey’s Kiss into the center of each warm cookie. I press just enough to set the candy without squishing the cookie.
I let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes 36 cookies and takes about 25 minutes total, including prep and baking time.
Variations
I sometimes swap the Hershey’s Kisses with dark chocolate, white chocolate, or even cherry-flavored kisses for a twist.
For a richer cherry flavor, I add a tiny splash of cherry extract along with the almond.
Chopped nuts like pistachios or almonds make a great addition to the dough for added texture.
If I want them extra festive, I use holiday-themed chocolate kisses or colored sanding sugar for rolling.
To keep them nut-free, I skip the almond extract and use extra vanilla instead.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and flavorful, and the chocolate kiss sets up perfectly once cooled. If I want to make them ahead, the dough freezes well—just thaw, roll, and bake when ready.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day in advance and store it in the fridge. I let it sit at room temperature for 10–15 minutes before scooping and baking.
Can I freeze these cookies?
Absolutely. I freeze baked cookies in an airtight container for up to 1 month. To serve, I thaw them at room temperature—no reheating needed.
What if I don’t have almond extract?
I can simply use more vanilla extract, or swap in cherry extract for a similar flavor boost.
Do I have to use food coloring?
Nope. The cookies are still delicious without it—just a little less pink. It’s purely for looks.
Why do I toss the cherries in flour?
Tossing chopped cherries in flour keeps them from sinking to the bottom of the dough and helps distribute them evenly throughout each cookie.
Conclusion
These Blossom Cookies are sweet, pretty, and perfect for celebrations, cookie swaps, or just treating myself to something cheerful and chocolatey. With their soft texture, fruity flavor, and classic chocolate center, they’re a little nostalgic and a whole lot delicious.
These cherry almond blossom cookies are soft, buttery, and beautifully pink—each topped with a classic Hershey’s Kiss. A festive and sweet treat perfect for holidays or cookie swaps.
Author:Sarah
Prep Time:15 minutes
Cook Time:10–12 minutes
Total Time:25 minutes
Yield:36 cookies
Category:Dessert, Cookies, Holiday Treats
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
¾ cup finely chopped maraschino cherries
2 cups + 2 tablespoons all-purpose flour
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup powdered sugar, sifted
1½ tablespoons maraschino cherry juice (from the jar)
½ teaspoon almond extract
½ teaspoon vanilla extract
4 drops red food coloring (optional, for pink color)
¼ cup granulated sugar (for rolling)
36 Hershey’s Kiss chocolate candies, unwrapped
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Prep Cherries:
Drain maraschino cherries and pat dry with paper towels.
Finely chop and toss with 2 tablespoons of flour. Set aside.
Mix Dry Ingredients:
In a separate bowl, whisk together the remaining 2 cups flour and salt.
Cream Butter & Sugar:
In a large bowl, beat butter and powdered sugar on medium speed until light and fluffy (1–2 minutes).
Add cherry juice, almond extract, and vanilla extract. Beat to combine.
Combine Dry & Wet:
Slowly add the flour mixture and mix on low until fully incorporated. Dough will be stiff.
Add food coloring (if using) and mix until the dough turns light pink.
Add Cherries:
Stir in chopped cherries using a rubber spatula until evenly distributed.
Form Cookies:
Scoop 1 tablespoon of dough and roll into a ball.
Roll each ball in granulated sugar and place on prepared baking sheets, spaced 1½–2 inches apart.
Bake:
Bake for 10–12 minutes, until edges are just lightly golden.
Add Hershey’s Kisses:
Immediately press a Hershey’s Kiss into the center of each warm cookie. Do not press too deep.
Cool:
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Dough will be stiff; that’s normal for shaping.
Red food coloring is optional but makes the cookies more festive.
Use a cookie scoop for evenly sized cookies.
Cookies can be stored in an airtight container for up to 5 days.
