These Chocolate Cherry Blossoms are the perfect blend of sweet cherries, buttery cookie dough, and a smooth chocolate kiss on top — a match made in dessert heaven! These bite-sized treats bring together the flavors of cherry and chocolate in a simple, family-friendly recipe you can whip up for holidays, parties, or just a cozy weekend bake.
Why You’ll Love These Chocolate Cherry Blossoms
There’s something truly special about combining cherry and chocolate — that balance of fruity brightness and creamy richness. These Chocolate Cherry Blossoms deliver all that in a soft, buttery cookie that’s topped with a melt-in-your-mouth chocolate kiss. You’ll love them because they’re:
- Simple and quick — ready in about 30 minutes
- Festive and colorful — ideal for Christmas, Valentine’s Day, or birthdays
- Kid-friendly and fun to make together
- Customizable — switch up the candy, glaze, or extracts
- Make-ahead friendly — perfect for cookie swaps or gifting
If you’re looking for a cookie recipe that stands out from the crowd yet doesn’t require hours in the kitchen, these blossoms are your new go-to!
Ingredients for Chocolate Cherry Blossoms
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 4 teaspoons maraschino cherry juice (from the jar)
- ½ cup finely chopped maraschino cherries
- ¾ teaspoon almond extract (or use cherry or vanilla extract)
- 2½ cups all-purpose flour
- 1 bag Hershey’s Kisses (milk chocolate or cherry cordial variety)
Optional Glaze
- 1 cup powdered sugar
- 1 tablespoon cherry juice or water
- 1 teaspoon almond extract
Ingredient Notes (Substitutions & Tips)
- Butter: Use unsalted butter for full control of the flavor. Margarine can work, but butter gives a richer taste.
- Cherry Juice: The syrup from the maraschino jar gives natural pink color and flavor. For a stronger cherry note, use ½ teaspoon cherry extract.
- Almond Extract: Substitute with vanilla or cherry extract for nut-free or flavor preference.
- Chocolate Candies: Milk chocolate kisses are classic, but dark chocolate, cherry cordial, or even caramel-filled versions add a unique twist.
- Glaze: Optional but adds shine and extra cherry flavor. Skip it for a more classic sugar cookie finish.
Step-by-Step Instructions
Step 1 – Preheat & Prep
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. Unwrap your chocolate kisses so they’re ready to press in while the cookies are warm.
Step 2 – Make the Dough
In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy — about 2–3 minutes. Add the maraschino cherry juice, chopped cherries, and almond extract. Mix until evenly blended.
Gradually stir in the flour, about ½ cup at a time, until a soft but non-sticky dough forms. If it feels dry, add 1 teaspoon more cherry juice at a time until it comes together smoothly.
Step 3 – Shape the Cookies
Scoop tablespoon-sized portions (about 1½-inch balls) and roll them between your palms. Place them on your prepared baking sheet, spacing about 2 inches apart. The cookies don’t spread much, so shape them evenly.
Step 4 – Bake to Perfection
Bake for 10–12 minutes until the bottoms are just lightly golden. The tops should remain soft and pale — that’s how you’ll get that tender, buttery texture.
Step 5 – Add the Chocolate Kiss
Remove the cookies from the oven and immediately press one chocolate kiss into the center of each cookie. The heat will slightly soften the chocolate, allowing it to “stick” perfectly as it cools.
Step 6 – Cool & Glaze (Optional)
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If you’d like to glaze, whisk together the powdered sugar, cherry juice, and almond extract, then drizzle lightly once the cookies are completely cool.
Pro Tips for Success
- Drain cherries well — excess liquid can make the dough too soft.
- Don’t overbake — you want a soft, buttery center, not crunchy edges.
- Press chocolate gently — too much force can crack the cookie top.
- Use a cookie scoop for evenly sized cookies that bake consistently.
- Cool completely before storing — melted chocolate can smudge if stored warm.
- Add color — a drop of pink or red gel food coloring enhances the cherry hue beautifully for holidays.
Flavor Variations
- Chocolate Cherry Cordial Blossoms — Use cherry cordial kisses for a double cherry punch.
- White Chocolate Cherry Blossoms — Swap in white chocolate kisses or drizzle melted white chocolate instead.
- Cherry Almond Shortbread Blossoms — Skip the chocolate kiss and top with a toasted almond or candied cherry.
- Dark Chocolate Lovers’ Version — Use dark cocoa powder in the dough and dark chocolate kisses on top.
- Holiday Sprinkle Edition — Add red, white, and pink sprinkles for festive flair.
Serving Suggestions
- Pair these cookies with a mug of hot cocoa or coffee.
- Serve them on a holiday dessert platter with sugar cookies and thumbprints.
- Wrap in clear cellophane bags with ribbons for edible gifts.
- Use them as a pretty accent on cookie trays for bake sales or parties.
Storage and Freezing Instructions
Room Temperature:
Store in an airtight container for up to 5 days. Layer with parchment paper to prevent the chocolates from sticking.
Freezing:
Freeze unglazed cookies for up to 3 months in airtight containers. Thaw at room temperature and glaze after thawing if desired.
Make Ahead:
Prepare the dough up to 24 hours in advance, refrigerate, and let sit at room temperature 10 minutes before shaping and baking.
Nutrition Facts (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 160 kcal |
| Protein | 2 g |
| Carbohydrates | 18 g |
| Fat | 9 g |
| Fiber | 0.5 g |
| Sodium | 40 mg |
FAQ About Chocolate Cherry Blossoms
Can I use fresh cherries instead of maraschino?
Fresh cherries don’t provide the same moisture and sweetness. If using fresh, finely chop and mix with 1 teaspoon of sugar and a few drops of cherry extract for best results.
Why did my dough crack when pressing the chocolate?
The cookies might have cooled too much before pressing. Always add the chocolate immediately after removing from the oven.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Add an extra teaspoon of cherry juice if the dough feels dry.
Can I skip the glaze?
Absolutely. The glaze is optional and mainly for extra sweetness and decoration. The cookies taste wonderful even without it.
What’s the best way to store these for gifting?
Let cookies cool fully, then layer in airtight tins or gift boxes lined with parchment paper. Keep at room temperature and gift within 3 days for the freshest flavor.
Final Thoughts
These Simple Chocolate Cherry Blossoms with Kisses are a celebration of sweetness, simplicity, and nostalgia. Whether you’re baking them for the holidays, sharing them as gifts, or simply satisfying a cherry-chocolate craving, they never fail to impress. The combination of buttery cookie, juicy cherries, and that iconic chocolate center makes them a crowd-pleaser every time.
Print
Simple Chocolate Cherry Blossoms with Kisses
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Soft buttery cookies flavored with maraschino cherries and topped with chocolate kisses. Perfect for holidays or gifting.
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
4 teaspoons maraschino cherry juice
½ cup chopped maraschino cherries
¾ teaspoon almond extract
2½ cups all-purpose flour
1 bag Hershey’s Kisses
(Glaze optional)
1 cup powdered sugar
1 tablespoon cherry juice
1 teaspoon almond extract
Instructions
1. Preheat oven to 350°F and line baking sheets.
2. Beat butter and sugar until fluffy.
3. Add cherry juice, chopped cherries, and almond extract; mix.
4. Stir in flour gradually to form soft dough.
5. Shape dough into 1½-inch balls and place on baking sheet.
6. Bake 10–12 minutes until lightly golden.
7. Press a chocolate kiss into each warm cookie.
8. Cool completely before glazing.
Notes
Use dark or cherry cordial kisses for variety.
Add extra cherry juice if dough feels dry.
Store cookies in airtight container up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
