Chocolate Cherry Blossom Cookies are a delightful way to celebrate spring with a burst of floral and decadent chocolate flavors. This recipe is perfect for anyone looking for a unique and elegant cookie that’s surprisingly easy to make, ideal for special occasions or just a sweet treat.
Key Ingredients for Chocolate Cherry Blossom Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped dried cherries (or craisins for a similar tartness)
- ½ teaspoon almond extract (optional, enhances cherry flavor)
- Pink and white sanding sugar, for decorating
- Melted white chocolate, for drizzling (optional)
- Edible dried cherry blossom petals, for garnish (optional)
How to Make Chocolate Cherry Blossom Cookies
Whip up these incredibly easy and satisfying Chocolate Cherry Blossom Cookies in under an hour from start to finish! With a rich chocolate base studded with bursts of tart cherry and a hint of floral magic, these cookies are a true delight. Their simple preparation makes them perfect for beginners, while the beautiful finished product will impress everyone. Total active preparation and baking time is approximately 45 minutes.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This process incorporates air, which will contribute to the cookie’s tender texture.
- Add Wet Ingredients: Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the almond extract (if using). The mixture should be smooth and well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rising.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can result in tough cookies. Once most of the flour is incorporated, gently fold in the finely chopped dried cherries.
- Chill the Dough (Optional but Recommended): Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking, resulting in a thicker, chewier cookie.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes for easier cleanup.
- Scoop and Roll: Roll the chilled dough into 1-inch balls. If you opted not to chill the dough, you might find it a bit stickier, so lightly flouring your hands can help.
- Coat with Sugar: Gently roll each ball in the pink and white sanding sugar until evenly coated. This sugar coating will add sparkle and a delightful crunchy texture to the finished cookies.
- Bake: Place the coated cookie balls onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers appear slightly soft. The cookies will continue to firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
- Decorate (Optional): Once completely cool, you can drizzle melted white chocolate over the cookies for an extra touch of sweetness and visual appeal. If you have edible dried cherry blossom petals, gently press a few onto the melted white chocolate before it sets for a truly enchanting look.
Why You’ll Love This Chocolate Cherry Blossom Cookies
You’ll absolutely adore these Chocolate Cherry Blossom Cookies for their unique and sophisticated flavor profile. The deep, rich cocoa base is perfectly complemented by the sweet-tart chewiness of dried cherries, creating a delightful contrast that’s far more exciting than your average chocolate chip cookie. Plus, making these at home saves you money while offering a gourmet treat that’s sure to impress. The optional almond extract and the beautiful floral garnish elevate these cookies from delicious to truly spectacular.
These cookies are more than just a dessert; they’re an experience. The delicate crunch of the sugar coating, the melt-in-your-mouth chocolate, and the surprising bursts of cherry will have you reaching for just one more. They’re perfect for afternoon tea, a special dessert for a gathering, or simply to brighten your day. Don’t wait – gather your ingredients and bake a batch of these enchanting Chocolate Cherry Blossom Cookies today!
Storing and Reheating Tips
To keep your delightful Chocolate Cherry Blossom Cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days. Ensure the cookies are completely cooled before sealing the container to prevent condensation. If you want to enjoy them for a longer period, you can freeze them. Wrap individual cooled cookies or a stack of cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months.
To reheat frozen cookies, simply bring them to room temperature. For a slightly warmed and softer cookie, you can microwave them for 10-15 seconds, but be cautious not to overheat them. If you’ve stored them in the refrigerator, they can be enjoyed cold or gently warmed as described.
Final Thoughts
These Chocolate Cherry Blossom Cookies are a truly special treat that brings together the best of decadent chocolate and delicate floral notes. We encourage you to try this recipe for a unique and incredibly rewarding baking experience that’s sure to become a favorite. Happy baking!
Chocolate Cherry Blossom Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This process incorporates air, which will contribute to the cookie’s tender texture.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the almond extract (if using). The mixture should be smooth and well combined.2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rising.2 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can result in tough cookies. Once most of the flour is incorporated, gently fold in the finely chopped dried cherries.2 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup finely chopped dried cherries
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking, resulting in a thicker, chewier cookie.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes for easier cleanup.
- Roll the chilled dough into 1-inch balls. If you opted not to chill the dough, you might find it a bit stickier, so lightly flouring your hands can help.
- Gently roll each ball in the pink and white sanding sugar until evenly coated. This sugar coating will add sparkle and a delightful crunchy texture to the finished cookies.pink and white sanding sugar
- Place the coated cookie balls onto the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers appear slightly soft. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
- Once completely cool, you can drizzle melted white chocolate over the cookies for an extra touch of sweetness and visual appeal. If you have edible dried cherry blossom petals, gently press a few onto the melted white chocolate before it sets for a truly enchanting look.melted white chocolate, edible dried cherry blossom petals