why make this recipe
Cherry Blossom Cookies are a charming, lightly sweet cookie with a floral touch — perfect for spring gatherings, tea time, or cookie exchanges. They’re quick to make, carry a delicate almond-vanilla flavor, and the cherry blossom or cherry candy center gives each cookie a signature look. If you enjoy exploring cookie variations, you might also like this playful take on stuffed cookies like cheesecake-stuffed chocolate chip cookies for contrast in texture and presentation.
introduction
These cookies combine a tender, buttery base with fragrant extracts and a bright cherry accent in the center. The dough is straightforward — creamed butter and sugars, eggs, vanilla and almond extracts, and a simple dry mix — so they’re an approachable recipe for bakers of any level. They’re great for making ahead and sharing, and the candy blossom makes the finished cookie visually appealing without extra frosting.
how to make Cherry Blossom Cookies
Ingredients :
1 cup unsalted butter, softened, 1 cup granulated sugar, 1 cup powdered sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 teaspoons almond extract, 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, Cherry blossoms (or cherry-flavored candy) for decoration
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop tablespoonfuls of dough onto ungreased baking sheets.
- Press a cherry blossom or cherry-flavored candy onto the center of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden around the edges.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks.
how to serve Cherry Blossom Cookies
Serve these cookies slightly warm or at room temperature. They pair beautifully with green tea, jasmine tea, or a mild black tea. For a dessert platter, arrange with fresh berries and a light dusting of powdered sugar, or serve alongside simple butter cookies and shortbread for variety.
how to store Cherry Blossom Cookies
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, layer between sheets of parchment and freeze for up to 3 months; thaw at room temperature before serving. If the candy center is delicate, separate layers with parchment to prevent sticking.
tips to make Cherry Blossom Cookies
- Don’t overmix once the flour is added — stop when ingredients are just combined for a tender crumb.
- If your butter is too soft, chill the dough briefly before scooping to keep cookie shape.
- Use a small scoop or tablespoon for uniform cookies so baking times stay consistent.
- Swap the cherry candy for preserved edible cherry blossoms if you want an authentic floral look and flavor.
- For other cookie inspiration and simple family favorites, check out Nana’s classic batch at Nana’s Cookies.
variation (if any)
- Almond-forward: increase almond extract to 1 tablespoon and reduce vanilla slightly for a stronger almond profile.
- Chocolate-tinged: stir in 1/4 cup mini chocolate chips for pockets of chocolate.
- Filled centers: instead of a candy, press a small dollop of cherry jam into the center after baking for a softer, fruit-filled kiss.
FAQ
Q: Can I make the dough ahead of time?
A: Yes — refrigerate the dough up to 48 hours or freeze for longer. Allow chilled dough to warm slightly before scooping.
Q: Can I use salted butter?
A: Yes, but reduce added salt to 1/8 teaspoon to avoid over-salting.
Q: What if I don’t have cherry blossoms or cherry candy?
A: Use a maraschino cherry piece, half of a chocolate kiss, or a small spoonful of cherry jam as alternatives.
Conclusion
For more Cherry Blossom cookie ideas and variations, see the detailed Cherry Blossom Cookie recipe at Flour On My Face and an alternate tested version at Taste of Home.
Cherry Blossom Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and powdered sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop tablespoonfuls of dough onto ungreased baking sheets.
- Press a cherry blossom or cherry-flavored candy onto the center of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until lightly golden around the edges.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks.
