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!

This post is sponsored by the Cherry Marketing Institute. All opinions are my own.

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up close of cherry blossom cookie with a bite taken out showing the melty chocolate

You’ll love Cherry Blossom Cookies

DRIED CHERRIES: Montmorency dried tart cherries are a homegrown superfruit that packs a punch of bright, sweet-tart, intense flavor you’ll love in every bite!
THICK, SOFT, AND CHEWY: This is the perfect oatmeal cookie infused with brown sugar for extra tenderness, oats for chewiness, and the perfect bake time for beautifully crispy edges, AKA it is ideal for nestling a chocolate kiss in the center!
WARMLY SPICED: The cookies boast rich brown sugar, cinnamon, and hints of cloves, nutmeg, and ginger.
SECRET INGREDIENT: Molasses is the secret ingredient I use in all my oatmeal cookie recipes. It adds tantalizing depth and enhances the wonderful, warm flavors.
MINIMAL CHILLING TIME: Chilling for 30-60 minutes creates maximum thickness.

top view of cherry blossom cookies drizzled with white chocolate on a cooling rack

Cherry Blossom Cookie Recipe ingredients

This cherry blossom cookie recipe is made with basic pantry-friendly ingredients, with the bonus of dried tart cherries and chocolate kisses. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Flour: Use all-purpose flour for the best texture. Measure accurately to avoid dense cookies; fluff and spoon into the measuring cup for precision.
Oats: Use old-fashioned whole-rolled oats for the ultimate hearty, chewy, thick texture. Quick coats can become mushy.
Baking Soda: This leavening agent produces carbon dioxide gas bubbles that expand, creating a soft and tender texture while helping cookies rise slightly. Make sure it’s fresh for the best results.
Sugars: Brown sugar adds moisture, sweetness, chewiness, and a subtle caramel flavor to the cookie. Granulated sugar provides sweetness and aids in browning and caramelization.
Butter: Use unsalted butter or omit the salt in the recipe.
Eggs: Bind the ingredients and add structure. Bring the eggs to room temperature before adding them to the recipe.
Molasses: Use unsulfphured molasses and NOT blackstrap molasses.
Unsulphured molasses is the finest quality, and only a tiny amount of sugar has been removed from the first boiling (sugar content around 70%). I recommend Grandma’s brand at the grocery store or on Amazon HERE.
Blackstrap, on the other hand, has been boiled further, resulting in a thick, bitter, salty sludge with a sugar content of only 45%-not acceptable for cookies.
Vanilla Extract: Use pure extract for the best taste.
Spices: Ground cinnamon, cloves, nutmeg, ginger, and salt infuse the cookies with warm spices that pair beautifully with the buttery, brown sugar-infused cookies.

top view of ingredients for cherry blossom cookie: tart cherries, oats, flour, eggs, brown sugar, granulated sugar

The best cherries to use

Where to find them: Look for U.S.-grown Montmorency dried tart cherries, also known as sour cherries. Montmorency tart cherries are the most common variety of tart cherries grown in the U.S. and are available year-round in dried, juice, canned, and frozen forms (they aren’t typically eaten fresh). You can find dried cherries in the bulk bins at Sprouts or look for them in packages with the other dried fruits at the grocery store. Dried tart cherries are also perfect for snacking or mixing into trail mix, cookies, bars, oatmeal, etc. For recipes and nutrition research, visit choosecherries.com.

The benefits of Montmorency tart cherries: Research suggests Montmorency tart cherries may help aid exercise recovery, heart health, sleep, arthritis, and gout. Additionally, choosing Montmorency tart cherries means choosing American-farmed fruit, most of which are grown in Michigan, Utah, and Wisconsin and shipped directly to your grocery store. Imported tart cherries may travel more than 5,000 miles before reaching your town!

How to make Cherry Blossom Cookies

Let’s take a closer look with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Mix the Dry Ingredients. Whisk the oats, flour, baking soda, and spices in a large mixing bowl, then set aside.

showing how to make cherry blossom cookie by whisking together flour, oats, baking soda and spices

Step 2: Cream the Butter and Sugars. Using a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium speed until fluffy for about 2 minutes.

a collage showing how to make cherry blossom cookie by creaming the butter, brown sugar and granulated sugar

Step 3: Add Eggs. Add the eggs and mix on high just until combined, then add the vanilla and molasses and mix until combined.

a collage showing how to make cherry blossom cookies by beating in the vanilla and molasses

Step 4: Add Dry Ingredients. Add the oat mixture to the wet ingredients and mix on low until combined. Beat in the cherries.

a collage showing how to make cherry blossom cookie by beating the dry ingredients into the wet ingredients, then adding the dried cherries

Step 5: Chill. Chill the dough in the refrigerator for 30-60 minutes.

showing how to make cherry blossom cookie by chilling the dough before rolling

Step 6: Roll Balls. Using a cookie scoop, roll the dough into two-tablespoon balls. Space the balls 2 inches apart on the baking sheets.

showing how to make cherry blossom cookie by rolling the dough into balls and spacing on a baking sheet

Step 7: Bake. Bake for 10-12 minutes until lightly browned on the edges. The centers will look very soft and under-baked.

showing how to make cherry blossom cookie by baking the cookies until the edges are golden

Step 8: Add Kisses. Remove the cookies from the oven and let them cool on a baking sheet for 8 minutes. Then, place a chocolate kiss into the center of each cookie.

showing how to make cherry blossom cookie by adding the Hershey kisses to the center of each cookie

Step 9: Drizzle. If desired, melt almond bark in a microwave-safe bowl, transfer to a sandwich bag, snip the corner, and drizzle over the cookies.

cherry blossom cookie recipe being drizzled with white chocolate

Tips for the perfect Cherry Blossom Cookie

Don’t pack the flour. It is important to measure the flour correctly, as too much flour will result in denser, drier cookies that won’t spread.
Measuring flour with a kitchen scale is best (this is my favorite). If you don’t have a scale:
Fluff your flour with a spoon, scoop it into the measuring cup, and then level instead of digging the measuring cup into the flour, which can cause the flour to compress.
Butter should be at cold room temperature. The stick should not be greasy or melty. It should only give slightly when pressed with your finger, around 67 degrees F.

Don’t chill for too long. The oats begin to absorb the moisture from the other ingredients and won’t spread.
Use cooking spray on your hands. The dough is very sticky so I recommend spraying your hands with cooking spray with flour to help roll the dough balls.
Don’t overbake the cookies. The key to the best cookies is to remove them from the oven when the edges start turning golden, and the center still looks slightly undercooked. They will finish baking on the cookie sheet.
Wait to add the kisses. The cookies are very hot straight out of the oven, and the kisses will melt if you add them immediately without letting them cool a little first.

cherry blossom cookie recipe on a cooling rack

variations for Blossom Cookies

Double Chocolate: Use chocolate cookie dough for double the chocolate YUM.
Peanut Butter Blossom Cookies: Add a few tablespoons of peanut butter to the dough for a nutty depth.
Almond Blossoms: Add almond extract to the dough and top with an almond-flavored chocolate kiss.
Cherry Jam Thumbprints: Replace the kiss with a dollop of cherry jam for a fruity twist.
Gluten-Free: Substitute a gluten-free flour blend to cater to dietary needs.
Add Nuts: Add chopped walnuts, pecans, or almonds for a crunchy texture.
Vegan Blossom Cookies: Use flaxseed or chia seeds as an egg substitute and plant-based butter or coconut oil.

How to store Cherry Blossom Cookies

Store cookies in an airtight container at room temperature for 4-5 days.

How to Freeze Cookie dough

Cookie Dough: Transfer to a freezer-safe bag, press out excess air, and freeze for up to 3 months.

Cookie Dough Balls: Freeze cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time. The cookies won’t spread as much, so press down on the warm cookies with the back of a spatula for the last few minutes of baking.

How to Freeze cookies

1. Fit as many baked cookies on a parchment/nonstick mat-lined baking sheet without touching.
2. Place the baking sheet in the freezer and freeze until solid (about one hour).
3. Transfer cookies to a freezer-size plastic bag and freeze for up to 3 months.
4. To EAT: Let the cookies sit at room temperature in a single layer until thawed completely.

up close of cherry blossom cookie on a plate

Looking for more Christmas Cookie Recipes?

Red Velvet Cookies
Sugar Cookies
Pecan Pie Cookies
Macadamia Nut Cookies
Chocolate Peanut Clusters
Chocolate Crinkle Cookies
Sugar Cookie Bars
Gingerbread Whoopie Pies
Turtle Cookies
Caramel Filled Cookies

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Total Time: 1 12

Prep Time: 30

Cook Time: 12

Chilling 30

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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 ¼ 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.

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You’ll love Cherry Blossom Cookies