Description
These Cherry Blossom Cookies are a delightful treat featuring soft butter cookie dough infused with maraschino cherries and a hint of almond extract, topped with a whole maraschino cherry for a beautiful presentation. Lightly sweet, tender, and perfect for sharing, these cookies are an excellent choice for festive occasions or an everyday indulgence.
Ingredients
Scale
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
- 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)
Topping
- 12 whole maraschino cherries
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and provide even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed for about 3-4 minutes, until the mixture is light and fluffy. This step is essential for a delicate texture.
- Add Egg and Extracts: Beat in the large egg until fully incorporated. Then add the vanilla extract and almond extract and mix just until combined, enhancing the cookie’s flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure even distribution of the leavening and flavor components.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients in batches, mixing gently after each addition until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Cherries and White Chocolate: Gently fold in the chopped maraschino cherries and the maraschino cherry juice into the dough. If using, also fold in the chopped white chocolate or white chocolate chips to add subtle sweetness and texture.
- Shape and Top Cookies: Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Press a whole maraschino cherry gently into the center of each dough ball for a decorative and tasty topping.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges begin to turn a light golden color. Baking times may vary depending on your oven.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and sets their texture perfectly.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugar.
- If you prefer a stronger cherry flavor, you can soak the chopped maraschino cherries in the cherry juice for 10 minutes before folding into the dough.
- The white chocolate is optional but adds a nice creamy sweetness that complements the cherries.
- Store cookies in an airtight container at room temperature for up to 4 days.
- You can freeze the raw cookie dough balls and bake directly from frozen, adding 1-2 minutes to the baking time.
