Easy Cherry Blossom Cookies: A Delicate Taste of Spring

These Easy Cherry Blossom Cookies are your shortcut to a breathtakingly beautiful and delicious spring treat. Imagine a tender, buttery shortbread cookie, kissed with a hint of almond, crowned with a sweet maraschino cherry, and drizzled with a simple, elegant pink glaze.

They come together in minutes with just a handful of pantry staples, yet their floral, festive appearance makes them look like you spent hours decorating. They’re the perfect cookie to celebrate the season, welcome warmer days, or add a touch of delicate beauty to any dessert table.

WHY YOU WILL LOVE THESE COOKIES

You will be delighted by how simple and stunning these Easy Cherry Blossom Cookies are.

• Firstly, these Easy Cherry Blossom Cookies require no special decorating skills the maraschino cherry does all the visual work for you!
• Secondly, they are incredibly quick to make, with a forgiving dough that comes together in one bowl and bakes in just 10 minutes.
• Furthermore, the flavor combination is a classic for a reason: the buttery cookie, sweet cherry, and subtle almond are a perfect, crowd-pleasing trio.
• Finally, they are wonderfully versatile, perfect for spring holidays, baby showers, Mother’s Day, or simply brightening an ordinary afternoon.

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WHAT YOU WILL NEED

The ingredient list is short, sweet, and simple. The maraschino cherries are the star.

For the Shortbread Cookie Base:

• All-Purpose Flour: The foundation for a tender cookie.
• Powdered Sugar: Using powdered sugar instead of granulated is the secret to a melt-in-your-mouth, delicate texture.
• Unsalted Butter: One cup (two sticks), softened to room temperature. This creates the rich, buttery flavor.
• Almond Extract: This is essential! It gives the cookies that classic, nostalgic flavor that pairs perfectly with the cherry. Vanilla extract can be used, but almond is highly recommended.
• Salt: Just a pinch to balance the sweetness.

For the Topping & Glaze:

• Maraschino Cherries: One 10-oz jar. You’ll need about 24 cherries with stems. Pat them very dry with paper towels. This is a crucial step!
• Powdered Sugar: For the simple glaze.
• Maraschino Cherry Juice or Milk: A few teaspoons to thin the glaze. Using the cherry juice gives it a lovely pink hue and extra flavor.
• Optional: Pink Food Coloring: A drop or two if you want a more vibrant pink glaze.

TOOLS YOU WILL WANT

You will need a stand mixer or electric hand mixer, a medium bowl, a baking sheet, parchment paper, a small bowl for the glaze, and a spoon or piping bag for drizzling.

HOW TO MAKE THESE COOKIES

Follow these Easy Cherry Blossom Cookies steps for perfectly pretty cookies every time.

Make the Shortbread Dough

1. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar together on medium speed for 2-3 minutes, until light and fluffy.
3. Beat in the almond extract until fully incorporated.
4. With the mixer on low speed, gradually add the flour and salt. Mix just until the dough comes together and pulls away from the sides of the bowl. Do not over-mix.

Shape and Top with Cherries

1. Scoop the dough into 1-inch balls (about 1 tablespoon each). Roll them between your palms until smooth.
2. Place the dough balls about 2 inches apart on your prepared baking sheet.
3. Gently press one well-dried maraschino cherry into the center of each dough ball, pressing down until the cherry is secure and the dough flattens slightly around it.

Bake to Perfection

1. Bake the cookies for 10-12 minutes, until the edges are just barely starting to turn a light golden brown. The tops should remain pale.
2. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Drizzle with Pink Glaze

1. Once the cookies are completely cool, make the glaze. In a small bowl, whisk together 1 cup of powdered sugar with 1-2 tablespoons of maraschino cherry juice (or milk) until you have a smooth, drizzle-able consistency. Add a drop of pink food coloring if desired.
2. Using a spoon, a piping bag, or a zip-top bag with the corner snipped off, drizzle the pink glaze back and forth over the cooled cookies.
3. Allow the glaze to set for about 30 minutes before serving or storing.

TIPS AND TRICKS FOR PERFECT COOKIES

I want to share my best tips to make your Easy Cherry Blossom Cookies flawless. The most important step is to pat the maraschino cherries completely dry with paper towels. Any extra moisture will seep into the dough and can cause the cookies to spread or become soggy.

Furthermore, for the most tender shortbread, avoid over-mixing the dough once the flour is added; mix just until it comes together. If your dough is too sticky to roll, you can chill it for 15-20 minutes. For a neater glaze, practice your drizzling technique on a piece of parchment paper first.

VARIATIONS YOU WILL ACTUALLY TRY

This Easy Cherry Blossom Cookies recipe is wonderfully adaptable.

• For a Chocolate Cherry Blossom version, replace 1/4 cup of the flour with unsweetened cocoa powder.
• For a Lemon Cherry twist, use vanilla extract and add the zest of one lemon to the dough, then make the glaze with lemon juice instead of cherry juice.
• You can also roll the dough balls in finely chopped almonds or sprinkles before adding the cherry for extra texture and color.

MAKE-AHEAD, STORAGE & FREEZING

These Easy Cherry Blossom Cookies are fantastic for getting a head start. You can store the fully cooled and glazed cookies in a single layer in an airtight container at room temperature for up to 4 days. They freeze beautifully both baked and unbaked.

To freeze unbaked, place the shaped, cherry-topped dough balls on a parchment-lined tray until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. Freeze baked, unglazed cookies for up to 3 months; thaw and glaze before serving.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues.

• If my cookies spread too much, your butter may have been too soft, or the cherries weren’t dried well enough.
• If the glaze is too thick, add more liquid a 1/2 teaspoon at a time. If it’s too thin, add more powdered sugar.
• If my cherry sank during baking, the dough ball may have been too small, or the cherry was too heavy/wet.
• Can I use fresh cherries? No, fresh cherries contain too much water. Maraschino cherries are preserved and have the right texture and sweetness for this recipe.

SERVING SUGGESTIONS

These Easy Cherry Blossom Cookies are a beautiful addition to a spring or Easter dessert table. Serve them alongside a pot of floral tea or a light lemonade. They also make a lovely homemade gift when placed in a clear cellophane bag and tied with a pretty ribbon. For a special touch, pair them with other pastel-colored treats.

NUTRITION NOTES

These Easy Cherry Blossom Cookies are a sweet, buttery treat. For a variation, you could use a sugar substitute designed for baking in the dough, but note that it may affect the texture.

MY STORY: WHY I ADORE THESE COOKIES

These Easy Cherry Blossom Cookies are my happy little harbinger of spring. After a long, grey winter, the first time I bake them, their cheerful pink drizzle feels like a celebration. I first learned to make them in my middle school home economics class, and I’ve been baking them ever since.

They were the first cookies my daughter ever helped me decorate, her small hands carefully placing each cherry. For me, they symbolize simplicity, joy, and the promise of sunny days ahead. They’re a little bit of happiness that’s as fun to make as it is to eat.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Butter is softened to room temperature.
• Maraschino cherries are patted completely dry.
• Oven is preheated to 350°F (175°C).
• Baking sheet is lined with parchment paper.
• You have powdered sugar ready for the glaze.

FREQUENTLY ASKED QUESTIONS