Description
These Cherry Blossom Cookies are a delightful treat featuring a tender buttery dough speckled with sweet dried cherries and a hint of almond. Perfectly crisp edges and a soft center make them a perfect snack or dessert to brighten any day.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Add-ins
- 1/2 cup dried cherries, chopped
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully reach the temperature to ensure even baking of the cookies.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with the sugar and powdered sugar until the mixture is smooth and creamy, which will provide a tender texture to the cookies.
- Add eggs and extracts: Incorporate the egg, vanilla extract, and almond extract to the creamed mixture, mixing well until the ingredients are fully combined.
- Combine dry ingredients and mix: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing just until blended to avoid overworking the dough.
- Fold in cherries: Gently fold the chopped dried cherries into the dough to distribute them evenly without crushing.
- Portion dough on baking sheet: Drop spoonfuls of dough onto a prepared baking sheet, spacing them to allow room for spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Cool cookies: Remove the baking sheet from the oven and let the cookies cool on a wire rack to finish setting and avoid sogginess.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugars.
- Do not overmix the dough after adding flour to maintain tender cookies.
- Dried cherries can be substituted with dried cranberries or raisins if preferred.
- Use parchment paper or a silicone baking mat on the baking sheet to prevent sticking and aid cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days.
