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Cherry Blossom Cookies

Delicate and charming cookies that capture the essence of spring with a floral almond flavor and a sweet cherry center.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 1/2 cups all-purpose flour (sifted) Sifting keeps them light.
  • 1/2 cup almond flour Adds a gentle nutty note.
  • 1 cup unsalted butter, softened Room temperature is key.
  • 3/4 cup granulated sugar
  • 1 large egg Room temperature helps with texture.
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract Optional for a subtle echo of cherry blossoms.
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking powder
  • 2 tbsp cherry syrup or cherry blossom syrup Adds color and floral flavor.
  • a tiny pinch pink gel food coloring Optional to achieve color.
Decoration
  • to taste pearl sugar, pink sanding sugar, or a light glaze made from 1/2 cup powdered sugar + 1 tsp cherry syrup For decoration.

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the sifted all-purpose flour, almond flour, baking powder, and sea salt. Set aside.
  3. In a mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy (about 2–3 minutes). Scrape down the bowl for even texture.
  4. Beat in the egg, vanilla, and almond extract until smooth and glossy.
  5. Stir in the cherry syrup and a drop of pink gel food coloring until the dough blushes faintly.
  6. Gradually add the dry ingredients to the wet, mixing until just combined. Avoid overmixing.
  7. If the dough feels too soft to shape, chill it for 20–30 minutes.
Make the Filling
  1. For this cookie, the filling is a soft cherry glaze or a small dab of cherry jam. Whisk 1/2 cup powdered sugar with 1 tsp cherry syrup and a splash of milk until smooth.
  2. Adjust the glaze to taste with powdered sugar or syrup.
Assemble and Bake
  1. Roll the dough on a lightly floured surface to about 1/4-inch thickness and cut using a blossom-shaped cutter.
  2. Transfer cookies to prepared baking sheets, leaving 1 inch between each.
  3. If desired, press the center with a small spoon or cookie stamp.
  4. Bake for 10–12 minutes until edges are lightly golden and centers are set but still soft.
  5. Remove from oven and press centers again if needed. While still warm, add a small spoonful of jam or glaze.
  6. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For filled cookies, refrigerate and consume within 3–4 days. Dough can be chilled or frozen for later use.