INTRODUCTION
Chocolate Cherry Blossom Cookies combine the rich taste of chocolate with the sweet and tangy flavor of cherries. These cookies are perfect for any occasion, whether you’re baking for a family get-together, a holiday party, or just a sweet treat for yourself. The combination of soft cookie dough, pieces of cherries, and melted Hershey’s Kisses on top creates a delightful snack that is both beautiful and delicious. In this article, we will take you through the simple steps to make these wonderful cookies that everyone will love.
WHY YOU WILL LOVE THIS RECIPE
One of the best things about Chocolate Cherry Blossom Cookies is their amazing taste. The cherries add a burst of flavor while the chocolate brings a rich and sweet element. These cookies are soft, chewy, and absolutely irresistible, making them a perfect dessert for both kids and adults. They also look beautiful when served, thanks to the chocolate drizzle on top.
Moreover, this recipe is straightforward and easy to follow. Even if you are a beginner in the kitchen, you will find that making these cookies is a simple task. With just a few ingredients and some patience, you can create a delicious dessert that everyone will enjoy. Plus, these cookies can be made ahead of time, making them convenient for busy schedules.
HOW TO MAKE Chocolate Cherry Blossom Cookies
Creating Chocolate Cherry Blossom Cookies is a two-part process: making the dough and baking the cookies. Here’s a simple breakdown of the steps you need to follow.
EQUIPMENT NEEDED
To make these cookies, you will need:
- Handheld or stand mixer
- Mixing bowl
- Baking sheets
- Parchment paper or silicone baking mats
- Plastic wrap
- Measuring cups and spoons
- Double boiler or microwave-safe bowl for melting chocolate
- Plastic condiment bottle (optional) for drizzling chocolate
- Cookie scoop or spoon for shaping dough
Ingredients You’ll Need :
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 2/3 cup (134g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 Tablespoon (15ml) maraschino cherry juice
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 16 maraschino cherries (drained and chopped)
- 24 Hershey’s Kisses, unwrapped
- 4 ounces semi-sweet chocolate (optional)
STEP-BY-STEP INSTRUCTIONS
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Prepare the Dough: First, make sure you have enough room in your freezer or refrigerator because you’ll need to chill the cookies later. In a mixing bowl, use a handheld or stand mixer to beat the softened butter on high speed until it is creamy. This should take about 1 minute.
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Mix the Ingredients: Decrease the mixer speed to medium and add the granulated sugar, vanilla extract, almond extract, and the cherry juice. Make sure to scrape down the sides and the bottom of the bowl as needed.
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Combine the Flour: With the mixer on high speed, slowly drizzle in the maraschino cherry juice. Beat on high for about 1 minute. After that, turn off the mixer and pour in 2 cups of all-purpose flour. Turn the mixer to low and mix until a very soft dough forms.
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Add Cherries: While still mixing at low speed, add the chopped maraschino cherries. Mix just until the cherries are evenly distributed throughout the dough.
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Chill the Dough: Press the dough down to compact it, tightly cover it with plastic wrap, and chill in the refrigerator for at least 4 hours (or up to 3 days). This step is very important because if the dough is not chilled, your cookies will spread too much while baking.
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Preheat and Line Baking Sheets: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Silicone mats are preferred because they help reduce cookie spreading.
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Shape the Cookies: Take the chilled dough and shape it into balls. Use about 1 tablespoon of dough for each ball and ensure they are nice and smooth. If the dough gets sticky, put it back in the refrigerator for a few minutes.
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Bake the Cookies: Place the cookie balls onto the prepared baking sheets, leaving enough space in between. Bake for 11-12 minutes, or until the edges are very lightly browned. Keep an eye on them to avoid overbaking. You want them to be a bit soft in the middle.
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Add Hershey’s Kisses: Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, gently press a Hershey’s Kiss into the center of each cookie. Quickly place the baking sheets in the freezer or refrigerator to set the chocolate, about 15 minutes.
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Drizzle with Chocolate (Optional): Remove the cookies from the freezer. If you’d like to add a chocolate drizzle, melt the semi-sweet chocolate in a double boiler or microwave in 20-second increments. Stir after each increment until it’s completely melted. Use a plastic condiment bottle or a fork to drizzle the melted chocolate over the cookies.
HOW TO SERVE Chocolate Cherry Blossom Cookies
These cookies can be served warm or at room temperature. They are perfect for sharing at parties, school events, or holiday gatherings. To make them more special, consider serving them on a decorative platter with a garnish of fresh cherries or mint leaves. You can also pair them with a glass of milk or a cup of coffee for a delightful snack.
STORAGE & FREEZING: Chocolate Cherry Blossom Cookies
If you have leftover cookies, store them in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the cookies. Place them in a single layer in a freezer-safe container, separating layers with parchment paper. They can be frozen for up to three months. When you are ready to enjoy them, let them thaw at room temperature or warm them slightly in the oven.
SERVING SUGGESTIONS
- Serve with a scoop of vanilla ice cream for an indulgent treat.
- Pair the cookies with a cup of hot chocolate or coffee.
- Use them as a decorative touch in lunchboxes for kids.
- Serve them at special occasions like birthdays or holiday gatherings.
VARIATIONS
- Nutty Version: Add chopped nuts for extra crunch and flavor.
- Different Chocolates: Use white chocolate or dark chocolate instead of semi-sweet chocolate for a different taste.
- Fruity Flavor: Substitute maraschino cherries with dried cranberries or raisins for a different fruity touch.
- Herbal Twist: Add a pinch of mint extract for a refreshing flavor.
FAQs
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Can I make these cookies without cherries?
Yes, you can omit the cherries or replace them with another fruit like dried cranberries. -
How do I know when my cookies are done baking?
Look for very lightly browned edges; the cookies should still look soft in the center. -
Can I use margarine instead of butter?
While it is possible, using butter will give a better flavor and texture. -
How can I make the dough faster to work with?
If your dough is too soft, chill it for a little longer in the refrigerator for easier handling.
MAKE-AHEAD TIPS FOR Chocolate Cherry Blossom Cookies
To save time, you can prepare the dough in advance. Once mixed, cover it tightly in plastic wrap and store it in the refrigerator for up to three days. This allows the flavors to meld together and makes the cookies even more delicious! You can also freeze the formed cookie dough balls before baking. When you are ready to bake, simply take them out of the freezer and bake them straight away, adding a minute or two to the baking time.
By following these simple steps, you will create Chocolate Cherry Blossom Cookies that everyone will rave about. They are easy to make, and their delightful taste will surely bring smiles to everyone who tries them. Get your ingredients together, roll up your sleeves, and start baking these delicious treats today!
Chocolate Cherry Blossom Cookies
Ingredients
Method
- Prepare the dough: Ensure you have enough room in your freezer or refrigerator to chill the cookies later.
- In a mixing bowl, use a handheld or stand mixer to beat the softened butter on high speed until creamy, about 1 minute.
- Decrease the mixer speed to medium; add granulated sugar, vanilla extract, almond extract, and cherry juice, scraping down the sides as needed.
- With the mixer on high speed, slowly drizzle in the maraschino cherry juice and beat until combined.
- Turn off the mixer and pour in 2 cups of all-purpose flour. Turn to low and mix until a very soft dough forms.
- While mixing on low speed, add chopped maraschino cherries and mix until evenly distributed.
- Press the dough down to compact it, cover tightly with plastic wrap, and chill in the refrigerator for at least 4 hours or up to 3 days.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Take the chilled dough and shape it into balls, using about 1 tablespoon of dough for each ball.
- Place the cookie balls onto prepared baking sheets, leaving space in between. Bake for 11-12 minutes or until lightly browned at the edges.
- Once baked, let the cookies cool for about 5 minutes and then press a Hershey's Kiss into the center of each cookie.
- Quickly place the baking sheets in the freezer or refrigerator to set the chocolate, about 15 minutes.
- Melt semi-sweet chocolate in a double boiler or microwave in 20-second increments. Use a plastic condiment bottle or a fork to drizzle melted chocolate over the cookies.