Sweetheart Cherry Blossom Kisses
Soft, blush pink cherry cookies studded with fresh cherries and topped with a melty chocolate Kiss in the center. These easy kiss cookies are a charming cherry blossom dessert perfect for spring gatherings, Valentine's Day, or any time you want a pretty homemade treat.
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons cherry juice
- 3-4 drops red food coloring
- 1/2 cup fresh cherries pitted and finely diced
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sanding sugar for rolling
- 24 pieces Hershey's Kisses chocolate unwrapped
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes, until light and fluffy.
- Mix in the egg yolk, vanilla extract, almond extract, and cherry juice until fully combined, then add a few drops of red food coloring until the dough reaches a soft pink hue.
- Whisk the flour, baking powder, and salt together in a separate bowl, then gradually add it to the wet mixture on low speed until just combined.
- Gently fold the finely diced fresh cherries into the dough, being careful not to overmix so the fruit stays intact.
- Cover the bowl and refrigerate the dough for at least 30 minutes, until firm.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the chilled dough into 1 inch balls and roll each one in sanding sugar.
- Arrange the dough balls about 2 inches apart on the prepared sheets and bake for 10 to 12 minutes, until the edges are just set but the centers still look slightly soft.
- As soon as the cookies come out of the oven, gently press an unwrapped Hershey's Kiss into the center of each one.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
For the best shape, do not skip the 30 minute chill time. Pat fresh cherries dry before folding them into the dough to avoid excess moisture. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.