These Sweet Cherry Blossom Cookies are a delightful treat! They are soft, chewy, and packed with sweet cherry flavor, making them perfect for any occasion.
Whenever I make these, my kitchen fills with a sweet aroma that’s just lovely. They’re so good, I often have to hide some away for later! 🍒
What I love most is how easy they are to whip up. Just mix the ingredients, shape the cookies, and bake—simple, fun, and totally tasty!
Key Ingredients & Substitutions
All-purpose flour: This is your base. For a gluten-free option, use a 1:1 gluten-free flour mix. I find that this hasn’t affected the taste for me, and I’m glad I can offer it to my friends with dietary restrictions.
Unsalted butter: Softened butter creates the best texture for cookies. If you’re in a pinch, you can replace it with an equal amount of coconut oil or margarine, although the flavor will change slightly.
Granulated sugar: This is essential for sweetness. You can use brown sugar if you want a deeper flavor, just keep in mind it may change the cookie’s color and moisture content.
Maraschino cherries: They add a lovely pop of color and flavor. If you’re looking for a more natural option, you can use fresh cherries, just be sure to pit and cut them before using.
How Do You Get the Frosting Just Right?
Achieving the perfect frosting can be tricky! Here are some steps that help ensure it turns out creamy and flavorful:
- Start with room temperature butter for easy mixing.
- Gradually add powdered sugar while whipping to avoid clumps and achieve a smooth consistency.
- If your frosting is too thick, add milk or cream a little at a time until it’s spreadable.
- Don’t hesitate to adjust the food coloring; just a few drops can go a long way!
Happy baking! You’ll love making (and sharing) these delightful cookies!
Sweet Cherry Blossom Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cherry Blossom Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- A few drops red or pink food coloring
For Decoration:
- Maraschino cherries, quartered (for the center of the blossoms)
- Melted chocolate or chocolate frosting (for the blossom lines)
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes of prep time and 12 minutes of baking. Allow some extra time for cooling and decorating, so set aside about an hour for the whole process. But trust me, it’s worth every minute when you see the beautiful results!
Step-by-Step Instructions:
1. Prepare the Cookies:
Begin by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt, then set this mixture aside. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy; this will take about 2-3 minutes. Next, add the egg and vanilla extract, mixing well until combined. Gradually add the flour mixture to the wet ingredients, stirring until just combined.
2. Shape and Bake the Cookies:
Using a cookie scoop or spoon, drop rounded tablespoons of the dough onto an ungreased baking sheet, leaving about 2 inches of space between them. Flatten each dough ball slightly with your fingers. Now, pop the baking sheet into the oven and bake for 10-12 minutes, or until the edges are lightly golden. Once done, take them out and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Frosting:
While your cookies cool, it’s time to make the cherry blossom frosting. Beat the softened butter in a mixing bowl until creamy and smooth. Gradually add the sifted powdered sugar, alternating with the milk or cream. Keep mixing until you reach a spreadable consistency. Add the vanilla extract along with a few drops of red or pink food coloring; beat until the color and texture are even.
4. Decorate the Cookies:
Once your cookies are cool, you can decorate! Using a piping bag fitted with a petal tip (or just a small spatula), spread or pipe the frosting onto each cookie in petal shapes, mimicking cherry blossoms. Place a quarter of a maraschino cherry in the center of each cookie blossom. For a finishing touch, pipe thin lines of melted chocolate or chocolate frosting radiating outward from the cherry center to resemble flower stamen or veins.
5. Finish:
Allow the frosting to set for a bit before serving your beautiful creations. Store the cookies in an airtight container at room temperature for up to 3 days—if they last that long!
Enjoy your beautiful and tasty Sweet Cherry Blossom Cookies! They are perfect for sharing or savoring all by yourself!
Can I Use Different Types of Flour for These Cookies?
Absolutely! While all-purpose flour gives the best results, you can substitute it with a gluten-free flour blend if needed. Just make sure it’s a 1:1 alternative for best results.
How Can I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you live in a humid climate, consider refrigerating them to maintain freshness!
What If My Frosting Is Too Runny?
If your frosting is too runny, simply add a bit more sifted powdered sugar until it reaches a spreadable consistency. Just remember to mix it well to incorporate the sugar evenly!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. When you’re ready to bake, just let the dough sit at room temperature for about 10 minutes before shaping and baking.
