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
Notes
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.
