Stuffed Cherry Blossom Sugar Cookies
These Stuffed Cherry Blossom Sugar Cookies are a delightful treat that captures the essence of spring. With a soft, chewy exterior and a sweet cherry surprise inside, they're perfect for any occasion! Treat yourself to a batch tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Silicone Mat
- Whisk
- Cookie Scoop
- Wire Rack
Ingredients
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/4 cup cream cheese cut into cubes
- 6 tablespoons unsalted butter melted
- 1/3 cup vegetable oil
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 36 maraschino cherries (from an 8oz jar)
- 1/4 cup sanding sugar for rolling
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper to prevent sticking. This step ensures your cookies bake evenly and have a nice texture.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. This dry mixture gives the cookies structure. Set it aside as we prepare the wet ingredients.
- In another bowl, combine sugar, cream cheese, and melted butter. Whisk until the mixture forms a smooth paste. It’s okay if there are a few lumps; they will smooth out as you mix.
- Slowly whisk in vegetable oil. Add the egg, milk, and both vanilla and almond extracts, stirring until the mixture is smooth. This blend brings all the flavors together beautifully.
- Fold in the dry flour mixture until there are no dry ingredients left. The dough will be soft and slightly sticky, but that’s just right!
- Pour about 1/4 cup of sanding sugar into a small bowl. The dough might be soft, but it should still be manageable. If not, refrigerate it for 15 to 20 minutes to firm it up.
- Using a medium cookie scoop, portion out about 1 1/2 tablespoons of dough. Press a maraschino cherry into the center and shape the dough around the cherry to form a ball. Roll it in the sanding sugar to coat.
- Arrange the cookie balls on the prepared baking sheet, ensuring there’s about 2 inches of space between each cookie. This allows them to spread while baking.
- Bake the cookies for 11 to 13 minutes until they are set and cracked. You’ll know they are ready when the edges look slightly golden.
- Once baked, cool the cookies on the sheet for 3 minutes before transferring them to a wire rack to cool completely. This step helps them set and ensures they don’t fall apart.
- Store the cookies in an airtight container at room temperature for up to one week. Enjoy your delicious creations!
Notes
- Storage: Store leftover cookies in an airtight container to keep them fresh for up to a week. If you need to, you can also freeze them for longer storage.
- Freezing: You can freeze the cookie dough before baking. Simply scoop the dough onto a baking sheet and freeze until solid, then store in a freezer bag. Bake straight from frozen, adding a couple of minutes to the baking time.
- Pairing: These cookies are delightful with a cup of coffee or tea. They also pair wonderfully with vanilla ice cream for an indulgent dessert.
- Flavor Variations: Experiment with different fillings, like chocolate chips or other flavored cherries, to create your own spin on this recipe.
- Presentation: Dust the cooled cookies with powdered sugar or drizzle with white chocolate for an elegant touch.
- Occasions: These cookies are perfect for spring celebrations, potlucks, and family gatherings. They can brighten up any occasion!