Cherry Blossom Cookies

A delicate, floral‑inspired cookie that often features cherry (or sakura) flavor, pretty pink hues, and sometimes even edible blossoms as decoration.

Why You’ll Love This Recipe

I love making these because they feel elegant and springlike, yet they’re still comforting and delicious. The subtle cherry or almond notes set them apart from ordinary sugar cookies. They’re also great for gifting or special occasions, and their visual appeal makes them a joy to share.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Confectioners’ (powdered) sugar

• Salt

• Maraschino cherry juice (from the jar)

• Almond extract (or cherry extract)

• All‑purpose flour

• Chopped maraschino cherries, drained

• (Optional) Red or pink food coloring

• (Optional) Hershey’s Kisses or chocolate pieces for topping

• (Optional) Edible salt‑pickled cherry blossoms (sakura) for garnish

Directions

1. Preheat your oven (often around 350 °F / 175 °C) and prepare baking sheets lined with parchment.

2. In a mixing bowl, cream together the softened butter, powdered sugar, and a pinch of salt until light and fluffy.

3. Beat in the cherry juice and almond extract (or cherry extract), and if you want a pink tint, add a drop or two of food coloring.

4. Gradually mix in the flour until just combined, forming a soft dough.

5. Fold in the chopped maraschino cherries gently.

6. Optionally, chill the dough slightly so it’s easier to handle.

7. Shape the dough into small balls (or press into cookie shapes) and place them on the prepared baking sheets.

8. Bake for a few minutes (often 7–10 minutes, or until edges are just set) — don’t let them brown heavily.

9. If using, immediately press a Hershey’s Kiss or chocolate into the center while warm so it adheres.

10. Allow the cookies to cool on the baking sheets briefly, then transfer to a wire rack to cool fully.

11. If desired, garnish with edible pickled cherry blossoms or additional decorations once cooled.

Servings And Timing

• Servings: varies (often 16–24 cookies, depending on size)

• Prep Time: ~10 minutes

• Baking Time: ~7–10 minutes

• Cooling Time: ~10–15 minutes

• Total Time: ~25 to 30 minutes (plus any chilling)

Variations

• Use sakura (cherry blossom) powder or salt‑pickled blossoms for an authentic floral flavor.

• Swap Hershey’s Kisses for white chocolate or cherry‑flavored chocolate centers.

• Add a bit of lemon zest for brightness.

• Replace part of the butter with cream cheese for a softer texture.

• Glaze the cooled cookies with a thin cherry icing.

• Shape them with a blossom cookie cutter or stamp for added elegance.

Storage/Reheating

I store these cookies in an airtight container at room temperature for 2–3 days. To preserve their crispness, I separate layers with parchment paper. They don’t need reheating — they’re best eaten at room temp. If they soften, I briefly warm them in a 300 °F (150 °C) oven for a few minutes to crisp up.

FAQs

Can I make these without maraschino cherries?

Yes — you can omit them or replace them with dried cherries soaked briefly. The flavor will be a bit different, but the base cookie still works well.

Why use cherry juice in the dough?

The cherry juice adds both flavor and color — it deepens the cherry note and gives a subtle pink hue.

Will the cookies spread too much?

They usually don’t spread much, especially if you chill the dough briefly. But to be safe, leave space between each cookie on the baking sheet.

What if I can’t find edible sakura blossoms?

That’s fine — many versions skip the actual blossoms and focus on cherry flavor and aesthetics instead.

Can I freeze the dough or baked cookies?

Yes — I often freeze shaped unbaked dough balls (wrapped) for up to 1 month, then bake from frozen (just add a minute or two). Baked cookies can also be frozen in airtight containers.

Conclusion

Cherry Blossom Cookies combine soft cherry flavor, delicate color, and a touch of elegance—perfect when I want something special but not overly complicated. Whether for spring, celebrations, or just because, I hope you enjoy baking and sharing them as much as I do.