Soft & Sweet Cherry Blossom Cookies

Cherry Blossom Cookies are a delightful treat that brings a burst of flavor and a lovely pink hue to your low-carb baking repertoire. Imagine soft, sweet cookies infused with the essence of maraschino cherries, complemented by the rich chocolate of a Hershey’s Kiss nestled in the center. These cookies are not only visually appealing, but they also deliver a satisfying texture that makes them perfect for a festive gathering or a cozy weeknight dessert. Whether it’s a holiday celebration or a simple cookie swap with friends, these Cherry Blossom Cookies will help you stay on track without sacrificing flavor.

• Why This Recipe Fits Your Low-Carb Lifestyle
• Low-Carb Ingredients
• Tools Needed for Cherry Blossom Cookies
• Step-by-Step Instructions for Cherry Blossom Cookies
• Pro Tips for Perfect Cherry Blossom Cookies
• Serving Ideas and Low-Carb Pairings
• Variations and Swaps for Cherry Blossom Cookies
• Leftovers and Storage Tips
• Nutrition and Macro Breakdown
• Frequently Asked Questions About Cherry Blossom Cookies

Why This Recipe Fits Your Low-Carb Lifestyle

When it comes to a low-carb lifestyle, understanding net carbs is crucial. Cherry Blossom Cookies may not be the traditional cookie you think of, but they can fit nicely into your low-carb plan. The use of finely chopped maraschino cherries, while slightly higher in carbs, adds a burst of flavor that keeps your cravings at bay. The combination of butter and powdered sugar creates a satisfying texture that makes it easy to enjoy just one or two cookies without overindulging. With careful portioning, these cookies can help you maintain satiety while indulging in a sweet treat that feels like a guilty pleasure.

Low-Carb Ingredients for Cherry Blossom Cookies

Creating these Cherry Blossom Cookies requires a few key ingredients that work harmoniously together to produce a delectable result. Here’s a closer look at each component:

• ¾ cup finely chopped maraschino cherries: These sweet cherries add a delightful flavor and a hint of moisture to the cookies, while their vibrant color enhances the visual appeal.
• 2 cups + 2 tablespoons all-purpose flour: While traditional flour may not be considered low-carb, using a small quantity in moderation can create the right texture without excessive carbs when divided into servings.
• ½ teaspoon salt: Salt balances the sweetness and enhances the flavors of the other ingredients.
• 1 cup unsalted butter: Butter provides richness and helps achieve a soft, tender cookie texture.
• 1 cup powdered sugar: This adds sweetness and contributes to the soft, melt-in-your-mouth texture of the cookies.
• 1½ tablespoons maraschino cherry juice: This juice adds extra cherry flavor to the dough, tying the theme together deliciously.
• ½ teaspoon almond extract: Almond extract enhances the flavor profile, adding a nutty undertone that complements the cherries.
• ½ teaspoon vanilla extract: Vanilla rounds out the flavors, making the cookies taste even richer.
• 4 drops red food coloring: This optional ingredient helps achieve a lovely pink hue that makes the cookies stand out.
• ¼ cup granulated sugar: Used for rolling the cookie balls, this provides a light crunch and sweetness to the exterior of the cookies.
• 36 Hershey’s Kiss chocolate candies: These classic candies make each cookie special, providing a chocolatey center that melts beautifully into the cookie.

Tools Needed for Cherry Blossom Cookies

Step-by-Step Instructions for Cherry Blossom Cookies

Making Cherry Blossom Cookies is a straightforward process that results in delightful treats. Follow these steps to achieve the best results:

1. Preheat your oven to 350°F and line two large baking sheets with parchment paper; set them aside.
2. Drain the jar of maraschino cherries, keeping 1 ½ tablespoons of the juice, then pat the cherries dry using a paper towel.
3. Finely chop the cherries, place them in a small bowl, and toss them with 2 tablespoons of all-purpose flour to help them distribute evenly into the dough. Set this mixture aside.
4. In a separate bowl, combine the remaining 2 cups of all-purpose flour and salt; set aside.
5. In a large mixing bowl, beat the unsalted butter and powdered sugar together with a handheld mixer on medium speed for 1-2 minutes, or until the mixture is smooth and fluffy.
6. Add the reserved 1 ½ tablespoons of cherry juice, almond extract, and vanilla extract to the butter mixture, then beat again until fully combined.
7. Gradually add the flour mixture to the bowl, mixing on low speed just until the flour is fully incorporated. The dough will be stiff. If you are adding red food coloring to the dough, start with 2-3 drops, mix to incorporate, and add an additional 1-2 drops if you want a deeper pink color.
8. Use a rubber spatula to stir in the reserved chopped maraschino cherries, ensuring they are well distributed throughout the cookie dough.
9. Scoop a level amount of dough using a 1 tablespoon cookie scoop, then gently roll it into a smooth ball in your hands.
10. Roll the smooth ball in granulated sugar just to lightly coat it, then place it onto the prepared cookie sheet. Repeat this process until all the cookies are scooped and rolled in sugar, placing them 1 ½ – 2 inches apart on the baking sheets. You should be able to fit 12-15 cookies on a large (approximately 12×16 inch) baking sheet.
11. Bake the cookies in the center of the oven for 10-12 minutes or until they are just lightly golden around the bottom edges.
12. Once done, remove the cookies from the oven and gently press a single Hershey’s Kiss chocolate candy into the center of each warm cookie, being careful not to push it too far into the cookie—just enough to slightly spread the cookie and secure the candy on top.
13. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely before plating and serving.

Pro Tips for Perfect Cherry Blossom Cookies

• Ensure your butter is at room temperature for easier mixing and a fluffier dough.
• Don’t skip the step of coating the cherries in flour; this prevents them from sinking to the bottom of the cookies.
• For a more vibrant color, add food coloring gradually until you achieve your desired hue.
• Watch the baking time carefully; overbaking can lead to dry cookies.
• Allow the cookies to cool completely before adding the Hershey’s Kiss to prevent melting too much.
• Experiment with different flavored extracts, like coconut or hazelnut, for unique variations.
• Store any leftover cookies in an airtight container to keep them fresh.

Serving Ideas and Low-Carb Pairings

• Pair these cookies with a glass of unsweetened almond milk for a sweet treat.
• Serve alongside a scoop of low-carb vanilla ice cream for an indulgent dessert.
• Enjoy with a cup of herbal tea to complement the cherry flavor.
• Mix them into a low-carb dessert platter with other sweet bites for gatherings.
• Top with a drizzle of sugar-free chocolate sauce for extra decadence.

Variations and Swaps for Cherry Blossom Cookies

Dairy-Free Keto Version

Replace the unsalted butter with a dairy-free alternative like coconut oil or a plant-based butter substitute to enjoy a dairy-free version of these cookies.

Meal Prep Version

Prepare the cookie dough ahead of time and freeze it in individual balls. When you’re ready to bake, simply pop them into the oven from the freezer without thawing, adding a couple of extra minutes to the baking time.

Higher Protein Version

Incorporate a scoop of protein powder into the dough for an extra protein boost, ensuring to adjust the liquid content slightly if needed.

Carnivore-Friendly Version

For those on a stricter carnivore diet, consider creating a simple cookie using only eggs and cream cheese, incorporating flavorings like vanilla and almond extracts for a unique take on the concept.

Leftovers and Storage Tips

• Store leftover cookies in an airtight container at room temperature for up to a week.
• You can refrigerate the cookies for longer freshness, up to two weeks.
• These cookies can also be frozen; simply place them in a freezer-safe container for up to three months.
• To reheat, warm in the oven at 300°F for about 5 minutes or until just warmed through.

Nutrition and Macro Breakdown

When enjoying Cherry Blossom Cookies, it’s essential to be mindful of your macros. Each cookie contains approximately 10g of net carbs, depending on the size and specific ingredient brands used. If you’re looking to adjust your macros for weight loss or maintenance, consider enjoying these cookies in moderation. The blend of healthy fats from butter and the sweetness from cherries will help satisfy your cravings without derailing your low-carb journey.

this for later !

Cherry Blossom Delight Cookies

This irresistible cherry blossom delight cookies is the perfect way to end any meal. Made with ¾ cup finely chopped maraschino cherries, + 2 tablespoons all-purpose flour, and ½ teaspoon salt, it's a sweet treat that will satisfy any dessert craving.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• ¾ cup finely chopped maraschino cherries
• 2 cups + 2 tablespoons all-purpose flour
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 cup powdered sugar
• 1½ tablespoons maraschino cherry juice
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• 4 drops red food coloring
• ¼ cup granulated sugar
• 36 Hershey’s Kiss chocolate candies

Method

 

1. Preheat your oven to 350°F and line two large baking sheets with parchment paper; set them aside.
2. Drain the jar of maraschino cherries, keeping 1 ½ tablespoons of the juice, then pat the cherries dry using a paper towel.
3. Finely chop the cherries, place them in a small bowl, and toss them with 2 tablespoons of all-purpose flour to help them distribute evenly into the dough. Set this mixture aside.
4. In a separate bowl, combine the remaining 2 cups of all-purpose flour and salt; set aside.
5. In a large mixing bowl, beat the unsalted butter and powdered sugar together with a handheld mixer on medium speed for 1-2 minutes, or until the mixture is smooth and fluffy.
6. Add the reserved 1 ½ tablespoons of cherry juice, almond extract, and vanilla extract to the butter mixture, then beat again until fully combined.
7. Gradually add the flour mixture to the bowl, mixing on low speed just until the flour is fully incorporated. The dough will be stiff. If you are adding red food coloring to the dough, start with 2-3 drops, mix to incorporate, and add an additional 1-2 drops if you want a deeper pink color.
8. Use a rubber spatula to stir in the reserved chopped maraschino cherries, ensuring they are well distributed throughout the cookie dough.
9. Scoop a level amount of dough using a 1 tablespoon cookie scoop, then gently roll it into a smooth ball in your hands.
10. Roll the smooth ball in granulated sugar just to lightly coat it, then place it onto the prepared cookie sheet. Repeat this process until all the cookies are scooped and rolled in sugar, placing them 1 ½ – 2 inches apart on the baking sheets. You should be able to fit 12-15 cookies on a large (approximately 12×16 inch) baking sheet.
11. Bake the cookies in the center of the oven for 10-12 minutes or until they are just lightly golden around the bottom edges.
12. Once done, remove the cookies from the oven and gently press a single Hershey’s Kiss chocolate candy into the center of each warm cookie, being careful not to push it too far into the cookie—just enough to slightly spread the cookie and secure the candy on top.
13. Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely before plating and serving.