Description
Cherry Blossom Cookies are delightful, soft butter cookies infused with the sweet flavors of maraschino cherries and a hint of almond extract. These charming treats combine a tender crumb with bursts of cherry and optional white chocolate, perfect for springtime celebrations or anytime you crave a light, fruity cookie.
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)
For Topping
- 12 whole maraschino cherries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a mixer on medium speed until the mixture is light and fluffy, approximately 3-4 minutes. This step incorporates air for a tender texture.
- Add Egg and Extracts: Beat in the large egg until fully combined, then mix in the vanilla and almond extracts to infuse the dough with aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and making the cookies tough.
- Fold in Cherries and White Chocolate: Gently fold in the chopped maraschino cherries and cherry juice, allowing bursts of cherry flavor throughout the dough. If using, fold in the chopped white chocolate or white chocolate chips for added sweetness and texture.
- Form 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 gently into the center of each dough ball as a pretty and tasty garnish.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges start to turn a light golden brown, indicating they are cooked through but still soft.
- 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 prevents breakage and helps the cookies set.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugar.
- Be careful not to overmix the dough after adding the flour to keep the cookies tender.
- Maraschino cherry juice adds moisture and a subtle cherry flavor; avoid substituting with other juices.
- White chocolate is optional, but it pairs wonderfully with the cherry flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft, place a slice of bread in the container with them.
