Cherry Blossom Cookies

cherry blossom cookies

Each spring, I look forward to the sight and fragrance of beautiful botanical blooms, especially cherry blossoms. We often think of cherry blossoms as something unique to Washington D.C. or Japan, but cherry blossoms can be found in many regions of the United States. Georgia has many thousands of the beautiful pink trees. They can also be found in my home state, California. Here in California we also have many other types of beautiful blossoming fruit trees.

Inspired by the beautiful pink blossoms, I baked some cherry blossom cookies. There are many varieties of the blossoming pink trees. The Yoshino variety that we love to admire is not the same as the trees that produce cherries that we typically eat, but I decided to make the cookies cherry flavor anyway. Cherry extract is more accessible, but it’s also possible to make the cookies sakura blossom flavor if you prefer. You can purchase culinary sakura blossoms or sakura powder and flavor the cookies with it.

These perfectly pretty, pink cookies are easy to make and fun to decorate. You can sprinkle sparkling sugar on them before baking and call it a day or you can make some pink cherry icing and add sugar pearls or sprinkles. Either way, they look beautiful and taste delicious!

Print Recipe
Cherry Blossom Cookies
Pink cherry flavored sugar cookies with cherry icing
Cherry Blossom Cookies
Cherry Icing
Cherry Blossom Cookies
Cherry Icing
Cherry Blossom Cookies
  1. In a large bowl, beat butter and cream cheese together with an electric mixer on medium speed, until smooth.
  2. Add sugar and salt. Beat on medium speed until light and fluffy.
  3. Add egg and extracts. Beat on medium speed until well combined.
  4. Add flour in two additions. Mix on low speed just until combined.
  5. Mix in food color on low speed, a tiny bit at a time, until desired shade is achieved.
  6. Divide dough into two discs. Wrap in plastic wrap and refrigerate until firm, about 2 hours or up to overnight.
  7. Preheat oven to 375ºF. Line two large cookie sheets with parchment paper.
  8. On a lightly floured surface, roll dough to 1/8" thickness.
  9. Cut out cookies with 2-inch blossom cutter. ***See note below.
  10. Transfer to prepared baking sheets. Sprinkle with sparkling sugar if using.
  11. Bake for 7-9 minutes until bottom edges are lightly browned.
  12. Remove from oven and transfer to cooling rack.
  13. Cool completely then ice with cherry icing, if desired.
  14. Decorate with sugar pearls or sprinkles before icing sets.
Cherry Icing
  1. In a small bowl, whisk together powdered sugar, salt, 3 tablespoons of milk and cherry extract. Add additional milk until desired consistency is reached. Whisk together until smooth.
  2. Mix in pink gel food color, a tiny bit at a time, until desired shade is achieved.
Recipe Notes

*Do not use imitation cherry flavoring or extract. Imitation extracts may make your cookies taste medicinal. 

** I used Wilton gel food color in shade rose. Click here to find it. 

*** Use your favorite blossom cookie cutter or click here to find the blossom cutters I used.

Not-So-Scary Halloween Monster Cookies

One of the best things about Halloween is all of the adorable costumes worn by the littlest trick-or-treaters. I’ll never forget the year my young daughter was dressed as a flower with chubby cheeks. She enjoyed wearing her costume and eating her Halloween treats, but spooky costumes and trick-or-treating weren’t for her. She was the type of toddler who cried at the sight of a mall Santa. She even screamed in terror once when Ronald McDonald paid a visit to our local McDonald’s.

So in honor of those tender hearted little ones, I created some not-so-scary, pretty-darned-cute Yetis and Green-Eyed Monster cookies. You can use your favorite cutout sugar cookie dough and you don’t need any special skills to decorate them. The icing is fondant instead of frosting or royal icing which makes these cute monsters the ideal mess-free (almost) cookie decorating project for kids!

For these cookies you’ll need:

  • One batch of cutout sugar cookie dough
  • Food coloring- I used Wilton Icing Color in Rose
  • Cookie cutters
  • Parchment paper
  • Scissors
  • X-acto knife or paring knife
  • White, purple, green and pink fondant or any colors of your choice. I made lavender by combining purple and white.
  • Sprinkles- I used a combination of two parts orange sprinkles and one part pink sprinkles
  • Piping gel
  • Small food safe brush
  • Edible marker- I used Americolor Gourmet Writer
  • Candy bananas, sugar pearls or any edible decorations of your choice
  • Piping tip
  • Optional- flower punch cutter, pink petal dust, cotton swab

Divide your cookie dough in half. For the Yeti cookies, color one half of the cookie dough with pink food coloring. Wrap remaining cookie dough in plastic and set aside in refrigerator.

Yeti cookie tutorial

Roll out the pink dough and cut out the Yeti cookies. The Yeti cookies are 2 1/2 inch by 3 1/4 inch rectangles. I used a clean, recycled food can as a cookie cutter. I opened the can with a can opener at both ends, rather than using the little key that comes with the can. If you don’t want to use this method, you can make a pattern out of parchment paper and cut out the cookies with an X-acto knife or a paring knife. 

Yeti cookie tutorial

For the Yeti faces, cut two small 1 1/2 inch x 1 inch rectangles with rounded corners out of parchment paper. The first one will be used to place on the Yeti cookies to keep the sprinkles off of the faces. Place small parchment rectangle on an unbaked cookie. Apply sprinkles, pressing them gently to make sure they adhere to the cookie. Remove the parchment rectangle and repeat with remaining cookies. Bake according to your cookie dough recipe. Let cool.

Yeti cookie tutorial

Roll out white fondant to 1/8 inch thickness. Use the remaining small parchment rectangle as a pattern to cut out a face for each Yeti cookie with an X-acto knife or a paring knife. Brush a bit of piping gel onto each cookie face area. Apply the white fondant face cutouts to the cookies. Let dry for at least 30 minutes, then draw eyes and a mouth with an edible marker. I made rosie cheeks with a small amount of petal dust applied with a cotton swab. Brush dabs of piping gel to apply the banana candy horns. I also added pink fondant flowers and sugar pearls to make my Yeti cookies extra cute. 

Roll out the remaining cookie dough and cut out the Green-Eyed Monster cookies. I used an apple tree cookie cutter, trimming off the trunk part. If you can’t find an apple tree cutter, you can use a blossom or sun cookie cutter. Bake according to your cookie dough recipe. Let cool.

Green-eyed monster cookie tutorial

Roll out the lavender fondant. Cut the fondant using the same cutter you used for the cookie dough. Brush piping gel onto cookies and apply the fondant shapes. Let dry at least 30 minutes. 

Green-eyed monster cookie tutorial

For eyes, roll out white and green fondant. I used the large end of a piping tip to cut out two white circles and two green circles for each cookie. Attach the green circles to the white circles with a dab of piping gel, offsetting them slightly. I used a tiny blossom punch cutter for the pupils and applied with piping gel. Use an edible marker to draw eyelashes and a mouth.

Green-eyed monster Halloween cookies