Cherry Blossom Cookies Recipe
Cherry Blossom Cookies received a glow-up with this recipe! They win for flavor and texture with their soft and chewy oatmeal cookie base infused with warm spices, studded with sweet-tart cherries, and a secret ingredient that makes them unbeatable. Best of all, the cookies stay chewy for days!
Servings 26 -28 cookies
Ingredients
- 2 3/4 cups old-fashioned whole rolled oats
- 1 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 tsp EACH ground cloves, ground nutmeg, ground ginger
- 1 cup (16 Tbsps) unsalted butter, softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon unsulphured molasses
- 1 cup dried tart cherries
- 26-28 chocolate kisses
Vanilla Drizzle (Optional)
- 3 ounces vanilla almond bark, chopped
- 1/4 teaspoon coconut oil or vegetable shortening
Instructions
- Mix Dry Ingredients: Whisk the oats, flour, baking soda, and spices in a large bowl, then set aside.
- Cream Butter & Sugars: Using a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium speed until fluffy for about 2 minutes.
- Add Eggs: Add the eggs and mix on high just until combined, then add the vanilla and molasses and mix just until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine: Add the oat mixture to the wet ingredients and mix on low until combined. Beat in the cherries on low speed.
- Chill: Refrigerate the dough for 30-60 minutes. I don't recommend chilling longer because the oats absorb the moisture from the other ingredients.
- Preheat: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or nonslip mats.
- Roll Balls: Roll the dough into two-tablespoon balls using a cookie scoop. The dough is very sticky, so I recommend spraying your hands with cooking spray with flour. Space the balls 2 inches apart on the baking sheets.
- Bake: Bake for 10-12 minutes until lightly browned on the edges. The centers will look very soft and under-baked.
- Add Kisses: Remove the cookies from the oven and let them cool on the baking sheet for 8 minutes. Then, press a chocolate kiss into the center of each cookie.
- Melt Vanilla Almond Bark (Optional): Place the almond bark and 1/4 teaspoon coconut oil/shortening in a microwave-safe bowl. Microwave at 50% power for 30 seconds, stir, then continue to microwave at 15-second increments, stirring in between, until just melted.
- Drizzle: Transfer to a Ziploc bag and snip a tiny hole in one corner. Drizzle over the cookies.