Dessertscarlsbadcravings
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!
👥 26 Servings⏱️ Prep & Cook: 1h 12m⏳ Prep: 30 min🔥 Cook: 12 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
- microwave
📝 Preparation Steps
1
Mix Dry Ingredients: Whisk the oats, flour, baking soda, and spices in a large bowl, then set aside.
baking soda1 teaspoon(16 Tbsps) unsalted butter, (softened to room temperature)1 cup
2
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.
3
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.
(16 Tbsps) unsalted butter, (softened to room temperature)1 cuplarge eggs (at room temperature)2
4
Combine: Add the oat mixture to the wet ingredients and mix on low until combined. Beat in the cherries on low speed.
5
Chill: Refrigerate the dough for ⏱️ 30-60 minutes. I don't recommend chilling longer because the oats absorb the moisture from the other ingredients.
6
Preheat: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or nonslip mats.
7
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.
8
Bake: Bake for ⏱️ 10-12 minutes until lightly browned on the edges. The centers will look very soft and under-baked.
9
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.
10
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.
(16 Tbsps) unsalted butter, (softened to room temperature)1 cupvanilla almond bark, (chopped)3 ounces
11
Drizzle: Transfer to a Ziploc bag and snip a tiny hole in one corner. Drizzle over the cookies.
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