Print Options

Back to Cherry Blossom Cookie >

Include these items:

Select reviews >

Taste of Home Logo

Cherry Blossom Cookie

 Cherry Blossom Cookie
To make these, I adapted a traditional cherry blossom cookie recipe by leaving out the lemon zest and adding almond extract, plus food coloring and sprinkles to create a more festive look. When I took a batch to a cookie exchange party, everyone raved about them.
36 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon cherry or McCormick® Pure Vanilla Extract
  • 5 to 10 drops red food coloring, optional
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup candied cherry halves
  • Pink or red sprinkles, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in the egg, milk, extracts and food coloring if desired. Combine the
  • flour, baking powder and salt; gradually add to creamed mixture and
  • mix well. Cover and refrigerate for 30 minutes or until easy to
  • handle.
  • Roll dough into 1-1/4-in. balls. Place 2 in. apart on parchment
  • paper-lined baking sheets. With floured kitchen scissors, snip the
  • top of each ball in half, cutting three-fourths of the way through.
  • Cut each half into thirds; carefully spread the wedges apart,
  • forming flower petals.
  • Place a cherry half in the center of each; top with sprinkles if

2 of 2

Cherry Blossom Cookie (continued)

Directions (continued)

  • desired. Bake at 350° for 10-12 minutes or until set. Cool for
  • 1-2 minutes before removing from pans to wire racks. Yield: about 3
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 65 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 57 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.