Description
Delight in these charming Cherry Blossom Cookies, featuring a buttery soft base infused with hints of almond and vanilla, studded with juicy maraschino cherries and optionally enhanced with creamy white chocolate. Perfectly baked until edges are lightly golden, these cookies are a sweet, festive treat for any occasion.
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
Mix-ins and Toppings
- 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)
- 12 whole maraschino cherries (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which typically takes 3 to 4 minutes using an electric mixer. This step is crucial for the cookie’s texture.
- Add Egg and Extracts: Beat in the large egg until fully combined, then mix in the vanilla and almond extracts, which add depth and aromatic flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt evenly. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, ensuring tender cookies.
- Fold in Cherries and Optional Chocolate: Gently fold in the chopped maraschino cherries and cherry juice, distributing the fruit evenly throughout the dough. If desired, fold in the chopped white chocolate or white chocolate chips to add creamy sweetness.
- Portion and Top: 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 for a pretty, cherry blossom look.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden, indicating they are perfectly cooked yet soft inside.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely. This prevents sogginess and helps maintain their delicate texture.
Notes
- For best results, use room temperature butter to facilitate creaming and a tender cookie texture.
- Do not overmix the dough after adding the flour to keep cookies soft and chewy.
- If white chocolate is not preferred, omit it for a simple cherry cookie.
- Ensure cherries are well-drained when chopping to prevent excess moisture in the dough.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
