These Sweet Cherry Blossom Cookies are a treat for your taste buds! They are soft, chewy, and filled with a hint of cherry flavor that just warms your heart.
Making these cookies is so much fun! I love to mix in dried cherries for an extra sweet surprise. Just watch them disappear faster than you can say “yum!” 🍒
Key Ingredients & Substitutions
Flour: All-purpose flour works great for these cookies to give them the right texture. If you need a gluten-free option, try using a 1:1 gluten-free flour blend instead, but ensure it has xanthan gum for binding.
Unsalted Butter: I love using unsalted butter for better control over the saltiness of the cookies. If you’re in a pinch, you can substitute with margarine, or a vegan butter alternative for dairy-free options!
Maraschino Cherries: These cherries add sweetness and color. You can swap them with chopped dried cherries or even dried cranberries if you prefer. Fresh cherries can work too, but remove the pits first!
Almond Extract: This is optional but adds a nice floral note that enhances the cherry flavor. If you’re not a fan, just skip it or swap it with more vanilla extract.
How Do I Achieve the Best Cookie Dough Consistency?
The dough consistency is essential for perfect cookies. This dough should be soft but not overly sticky. Here’s how to get it right:
- Remember to measure your flour correctly; spoon it into your measuring cup and level off. Too much flour can lead to dry cookies.
- Don’t overmix the dough once you add the flour! Mix just until combined to keep the cookies tender.
- Chilling the dough helps to firm it up, making it easier to roll out later on. A good chill can also prevent cookies from spreading too much during baking.
What’s the Best Way to Decorate These Cookies?
Decorating can truly make your cookies shine! Here’s how to make it easy and pretty:
- Use a piping bag for the frosting; it gives you more control for beautiful petal shapes.
- When adding the jelly in the center, aim for a small dollop that doesn’t overflow the frosting.
- For the chocolate drizzle, use a fork or a piping bag with a small tip to create delicate lines for that “branch” look.
Have fun making these beautiful cookies! They’re not just tasty but delightful to look at too. Enjoy sharing them with friends and family!
Sweet Cherry Blossom Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 Âľ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional, for a floral note)
- Pink gel food coloring (optional)
- 1 cup finely chopped maraschino cherries or preserved cherry blossoms (for garnish and a bit of cherry flavor)
For the Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 3-4 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pink gel food coloring to desired shade
- Red or pink jelly or jam (cherry or strawberry) for the cookie centers
- Melted dark chocolate for drizzling
How Much Time Will You Need?
This delightful cookie-making process should take about 30 minutes for preparation and 10-15 minutes for baking. Don’t forget to chill the dough for at least 1 hour to ensure a perfect texture. Allow extra time for cooling before decorating, plus any time you’d like for presentation!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by whisking together the flour, baking powder, and salt in a medium bowl. Set this mix aside. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until it’s light and fluffy, which will take about 3-4 minutes. Next, beat in the eggs one at a time, then add the vanilla extract and almond extract. Mix everything well. Gradually add the flour mixture to the wet ingredients, mixing until just combined. If you want a fun pink color, add a few drops of pink gel food coloring and mix until the dough is evenly colored.
2. Chill the Dough:
Once your dough is ready, divide it in half and flatten each half into a disk. Wrap each disk in plastic wrap and place them into the fridge to chill for at least 1 hour. This step is super important to help keep the cookie shape while they bake!
3. Shape the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, roll out one of the chilled dough disks to about ¼ inch thickness. Use a cherry blossom or flower-shaped cookie cutter to cut out your cookies and transfer them carefully to the baking sheets. If you’d like, you can press a couple of finely chopped cherries into the center for added flavor.
4. Bake:
Pop your cookies in the oven and bake them for about 8-10 minutes or until the edges are just golden. Once done, remove them from the oven and allow them to cool completely on wire racks.
5. Prepare the Frosting:
For the frosting, beat the softened butter in a bowl until creamy. Gradually add in the powdered sugar, mixing thoroughly until it’s well combined. Then, add the heavy cream and vanilla extract, continuing to beat until the frosting is fluffy. Mix in your pink food coloring until you achieve the shade you desire!
6. Decorate the Cookies:
Now comes the fun part! Spread or pipe the pink frosting onto each cooled cookie to create beautiful petal shapes that look like cherry blossoms. Add a small dollop of cherry or strawberry jelly/jam in the center of each cookie for a lovely “blossom” effect. Finally, drizzle melted dark chocolate in thin lines across the petals to resemble cherry blossom branches.
7. Serve and Enjoy:
Once decorated, place your cookies elegantly on a serving plate. Enjoy them with tea, or wrap them up as a sweet gift for someone special. These cookies are not only delicious but also a delightful sight reminiscent of cherry blossoms blooming!
Happy baking and enjoy these Sweet Cherry Blossom Cookies!
Can I Use Different Types of Cherries?
Absolutely! While maraschino cherries are a popular choice for their sweetness, you can also use chopped dried cherries, fresh cherries (just remember to pit them!), or preserved cherry blossoms for a lovely floral touch.
How Can I Make the Dough Ahead of Time?
Great question! You can prepare the cookie dough and wrap it in plastic wrap, then store it in the fridge for up to 3 days before baking. Just be sure to let it sit at room temperature for a few minutes before rolling it out to make it easier to work with.
Can I Freeze These Cookies?
Yes, you can! Bake the cookies and allow them to cool completely. Then, place them in an airtight container with parchment paper between layers and freeze for up to 3 months. To enjoy, thaw at room temperature and frost them afterward.
What If My Frosting Is Too Thick?
If your frosting has turned out too thick, simply add a tablespoon of heavy cream or milk at a time, mixing well until you reach your desired consistency. It should be spreadable yet hold its shape for decorating.
