The smell of warm sugar cookies mingled with a hint of cherry and vanilla—it’s like Christmas magic in the air. I first stumbled upon these Christmas Cherry Blossoms Cookies during a chilly December a few years ago when I wanted to bake something festive but unique. Honestly, they stole the show at every holiday party I brought them to. The little bursts of cherry nestled in soft, buttery cookie dough reminded me of those delicate blossoms you see in spring, but with a merry holiday twist. This recipe quickly became my go-to when I needed a quick cookie fix that’s both charming and satisfying.
These Christmas Cherry Blossoms Cookies aren’t just pretty—they bring a nostalgic warmth and a perfect balance of sweet and tart that makes you want to savor every bite. If you’re juggling holiday baking and want something that feels special without being complicated, this is it. Plus, they’re great for baking with kids or gifting to friends because they look as delightful as they taste. After making this recipe over a dozen times, I can tell you it’s reliably delicious, comforting, and wonderfully festive.
Whether you’re a cookie pro or a beginner, these Christmas Cherry Blossoms Cookies will add a sprinkle of joy to your holiday baking lineup. Trust me, once you try them, you’ll be hooked on their charm and flavor!
Why You’ll Love This Recipe
After testing this Christmas Cherry Blossoms Cookies recipe countless times, I’m confident it’s a holiday winner. I’ve tweaked the sweetness and texture to get that melt-in-your-mouth softness with just the right cherry pop. Here’s why this recipe stands out:
- Quick & Easy: Ready in under 30 minutes, perfect for last-minute cookie cravings or busy holiday afternoons.
- Simple Ingredients: Nothing fancy here—basic pantry staples plus those lovely maraschino cherries you probably have hiding in your fridge.
- Perfect for Holiday Gifting: These cookies look stunning in holiday tins or wrapped up with a ribbon for neighbors and coworkers.
- Crowd-Pleaser: Kids love the colorful cherry bits, and adults appreciate the buttery, tender crumb.
- Unbelievably Delicious: The balance of sweet cookie dough with tart cherry bits creates a flavor that’s festive but not over-the-top.
This isn’t just your average sugar cookie recipe with cherries tossed in. The trick is in how the cherries are chopped and folded gently for an even distribution without making the dough soggy. Plus, a splash of almond extract (if you’re feeling adventurous) adds that classic holiday aroma that takes these cookies over the top. Honestly, baking these makes me feel like I’m wrapping up a little edible holiday hug for everyone who tries them.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bright, festive flavor and a soft, tender cookie texture without fuss. Most ingredients are pantry staples, so it’s easy to whip up even at the last minute.
- Unsalted Butter, softened (1 cup / 225 g) – for that rich, creamy base. I usually grab a trusted brand like Land O’Lakes for dependable quality.
- Granulated Sugar (¾ cup / 150 g) – to sweeten the dough perfectly.
- Large Egg, room temperature (1) – binds everything together nicely.
- Pure Vanilla Extract (1 teaspoon) – adds warmth and depth.
- All-Purpose Flour (2 ¼ cups / 280 g) – the cookie’s foundation. You can substitute with gluten-free flour blends if needed.
- Baking Powder (1 teaspoon) – helps the cookies rise just right.
- Salt (¼ teaspoon) – balances sweetness and enhances flavor.
- Maraschino Cherries, drained and finely chopped (½ cup / about 85 g) – the star of the show! Look for firm cherries with bright color; avoid overly syrupy ones for best texture.
- Almond Extract (optional, ½ teaspoon) – gives that holiday bakery vibe. A little goes a long way.
If you want to tweak the recipe, you can swap maraschino cherries with dried cranberries or candied cherries for a different twist. Also, using European-style butter adds a subtle tang that’s lovely here, but regular unsalted butter works perfectly fine too.
Equipment Needed
- Mixing Bowls: One large for creaming butter and sugar, another for dry ingredients.
- Electric Mixer: Handheld or stand mixer works best for creaming butter and sugar until fluffy. You can do it by hand, but it’s a workout!
- Measuring Cups and Spoons: Accurate measurements make all the difference.
- Baking Sheets: Non-stick or lined with parchment paper to prevent sticking.
- Cooling Rack: For letting cookies cool evenly and keep that perfect texture.
- Sharp Knife or Food Processor: To finely chop the maraschino cherries. I prefer a knife for control; just be careful not to squish them too much.
- Optional: Cookie scoop for uniform sizing — handy but not necessary.
Budget-wise, you don’t need anything fancy here. Even a simple hand mixer and a sturdy baking sheet will get the job done nicely. Keeping your equipment clean and dry is key to consistent results, especially with baking powder.
Preparation Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and helps the cookies bake evenly.
- Cream the butter and sugar: In a large bowl, beat 1 cup (225 g) softened unsalted butter with ¾ cup (150 g) granulated sugar using an electric mixer on medium speed for about 3 minutes. You want a light, fluffy texture. If the mixture looks grainy, keep mixing—it usually smooths out the longer you beat it.
- Add the egg and extracts: Beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, and if you’re using it, ½ teaspoon almond extract. Mix until combined but don’t overbeat or the cookies might spread too much.
- Mix dry ingredients: In a separate bowl, whisk together 2 ÂĽ cups (280 g) all-purpose flour, 1 teaspoon baking powder, and ÂĽ teaspoon salt. This ensures even distribution of the leavening agents and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Resist the urge to overwork the dough—it should be soft but not sticky.
- Fold in the chopped maraschino cherries: Gently stir in ½ cup (about 85 g) finely chopped cherries. Make sure they’re well distributed but don’t squish them, or the dough might become too wet.
- Portion the dough: Use a tablespoon or cookie scoop to drop rounded spoonfuls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. They’ll spread a bit but keep their shape nicely.
- Bake: Place the sheets in the oven and bake for 10-12 minutes, or until edges just start to turn golden. The centers will look soft—that’s perfect! Overbaking dries them out.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to finish cooling. This prevents them from becoming soggy.
Pro tip: If your cherries are particularly juicy, pat them dry with paper towels before chopping to keep the dough from getting soggy. Also, rotating the baking sheets halfway through baking helps achieve even browning.
Cooking Tips & Techniques
Getting these Christmas Cherry Blossoms Cookies just right takes a bit of finesse, but nothing too intimidating. Here’s what I’ve learned through trial and error:
- Don’t overmix: Once you add the flour, mix just until incorporated. Overmixing develops gluten and makes cookies tough.
- Room temperature ingredients: Butter and eggs that aren’t cold blend better, leading to a smoother dough and better rise.
- Chop cherries finely: Big chunks tend to weigh cookies down or cause uneven texture. Smaller bits give that nice pop without sogginess.
- Use parchment or silicone mats: This makes cleanup easier and keeps cookie bottoms from browning too fast.
- Watch the baking time: Cookies often look underdone when perfect. Pull them out as soon as edges are lightly golden.
- Multitasking tip: While the cookies bake, clean your mixing bowls and utensils—that way, when the first batch cools, you’re ready for the next without delay.
I once baked these cookies straight from cold butter, and they spread way too much, turning into thin discs. Lesson learned—softened butter is a game changer. Also, I’ve noticed that letting the dough rest for 10 minutes before scooping helps prevent excessive spreading.
Variations & Adaptations
While these Christmas Cherry Blossoms Cookies shine in their original form, I love switching things up now and then. Here are some fun variations you might want to try:
- Gluten-Free Version: Swap all-purpose flour for a 1-to-1 gluten-free baking blend. The texture changes slightly but stays tender and delicious.
- Chocolate Cherry: Add ½ cup (90 g) mini chocolate chips alongside the cherries for a rich, festive twist.
- Spiced Cherry: Mix ½ teaspoon cinnamon and a pinch of nutmeg into the dry ingredients to add warm holiday spice.
- Dairy-Free Option: Use coconut oil instead of butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of the egg. The flavor will be a bit different but still tasty.
- Alternative Cherries: Experiment with dried tart cherries or candied cherries if maraschino aren’t available. Just reduce added sugar slightly if they’re sweetened.
Personally, I once made a batch with a splash of orange zest and it added a bright, fresh note that was surprisingly delightful. Feel free to get creative—these cookies are forgiving and fun to adapt!
Serving & Storage Suggestions
These Christmas Cherry Blossoms Cookies are best served at room temperature, allowing their buttery softness and cherry flavor to shine. I like to arrange them on a festive platter with a dusting of powdered sugar or even a light drizzle of white chocolate for extra holiday flair.
Pair them with a hot cup of cocoa, spiced tea, or even a glass of cold milk for a classic combo. They also make charming accompaniments to holiday brunch spreads or cookie exchanges.
For storage, keep the cookies in an airtight container at room temperature for up to 5 days. If you want to save them longer, freeze cooled cookies in a sealed bag for up to 3 months. To reheat, pop them in a 300°F (150°C) oven for 5 minutes to bring back that fresh-baked warmth.
Fun fact: letting the cookies sit for a day actually deepens the cherry flavor and softens the crumb, making them taste even better the next day. So don’t be shy about making them a little early!
Nutritional Information & Benefits
Each Christmas Cherry Blossoms Cookie (based on 24 cookies) roughly contains:
| Calories | 120 |
|---|---|
| Fat | 6 g |
| Carbohydrates | 16 g |
| Protein | 1 g |
| Sugar | 8 g |
While these cookies are a treat, they include wholesome ingredients like real butter and real cherries, which bring antioxidants and a touch of natural sweetness. The maraschino cherries provide vitamin C, and the almond extract (if used) offers a small boost of vitamin E.
For those watching gluten, the recipe adapts well to gluten-free flours. Keep in mind these cookies do contain eggs, dairy, and cherries, which can be allergens for some.
From a wellness perspective, I love that you can enjoy a festive cookie that feels homemade and less processed, making holiday indulgence a little kinder to your body and soul.
Conclusion
Christmas Cherry Blossoms Cookies are more than just pretty holiday treats—they’re a cozy, satisfying bite of seasonal joy. Whether you bake them for family, friends, or just because you need a little festive cheer, they deliver on flavor and charm every time. The simple ingredients and straightforward steps make them approachable, while the cherry surprise inside keeps things exciting.
Feel free to tweak the recipe based on what you have or your flavor mood. I’ve found that every batch feels like a fresh little celebration, and I hope you’ll feel the same. If you give this recipe a try, please drop a comment or share your variations—I love hearing how others make this festive favorite their own!
Happy baking and merry holidays!
Frequently Asked Questions
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have much higher moisture and won’t provide the same texture or sweetness. If using fresh, pit and chop them well, then pat dry to reduce moisture, but results may vary.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not melted, don’t overmix the dough, and chill it briefly if your kitchen is warm. Also, avoid pressing the dough balls too flat before baking.
Can I make the dough ahead of time?
Absolutely! Refrigerate the dough for up to 24 hours before baking. This often improves flavor and texture. Just bring it back to room temperature before scooping.
Are these cookies freezer-friendly?
Yes! You can freeze both the dough balls and baked cookies. Freeze dough on a tray, then transfer to a bag for up to 3 months. Bake frozen dough a few extra minutes.
What’s the best way to chop maraschino cherries?
Use a sharp knife to finely dice them on a cutting board. Avoid using a food processor unless you want a puree. Pat the chopped cherries dry on paper towels to prevent soggy dough.
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Christmas Cherry Blossoms Cookies
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Description
These festive Christmas Cherry Blossoms Cookies feature soft, buttery dough with bursts of tart maraschino cherries, perfect for holiday baking and gifting.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (about 85 g) maraschino cherries, drained and finely chopped
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer on medium speed for about 3 minutes until light and fluffy.
- Beat in 1 large room-temperature egg, 1 teaspoon vanilla extract, and if using, 1/2 teaspoon almond extract until combined. Do not overbeat.
- In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in 1/2 cup finely chopped maraschino cherries, ensuring even distribution without squishing them.
- Use a tablespoon or cookie scoop to drop rounded spoonfuls onto the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges just start to turn golden and centers look soft.
- Let cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Pat chopped cherries dry if they are very juicy to prevent soggy dough. Do not overmix dough after adding flour to avoid tough cookies. Let dough rest 10 minutes before scooping to reduce spreading. Rotate baking sheets halfway through baking for even browning. Refrigerate dough up to 24 hours for improved flavor and texture. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: Christmas cookies, cherry cookies, holiday baking, sugar cookies, maraschino cherries, festive cookies, easy cookie recipe
