Cherry Blossom Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 3/4 cups old-fashioned whole rolled oats
02 -
1 2/3 cups (209g) all-purpose flour, spooned and leveled
03 -
1 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground cloves
07 -
1/4 teaspoon ground nutmeg
08 -
1/4 teaspoon ground ginger
09 -
1 cup (16 tablespoons) unsalted butter, softened to room temperature
10 -
1 cup packed light or dark brown sugar
11 -
1/4 cup granulated sugar
12 -
2 large eggs at room temperature
13 -
1 tablespoon vanilla extract
14 -
1 tablespoon unsulphured molasses
15 -
1 cup dried tart cherries
→ Topping
16 -
26-28 chocolate kisses
→ Optional Vanilla Drizzle
17 -
3 ounces vanilla almond bark, chopped
18 -
1/4 teaspoon coconut oil or vegetable shortening
# Instructions:
01 -
Whisk together oats, flour, baking soda, ground cinnamon, salt, ground cloves, nutmeg, and ginger in a large bowl and set aside.
02 -
Using a stand mixer with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 2 minutes.
03 -
Add eggs one at a time, mixing on high just until combined. Add vanilla extract and molasses, mixing just until incorporated and scraping down the sides of the bowl as needed.
04 -
Add the oat mixture to the wet ingredients and mix on low speed until fully combined. Stir in dried tart cherries on low speed.
05 -
Refrigerate the dough for 30 to 60 minutes. Avoid chilling longer as the oats absorb too much moisture.
06 -
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
07 -
Roll the dough into 2-tablespoon balls using a cookie scoop. If the dough is sticky, spray your hands with cooking spray containing flour. Place balls 2 inches apart on the baking sheets.
08 -
Bake for 10-12 minutes until edges appear lightly browned. Centers should remain soft and slightly under-baked.
09 -
Remove cookies from oven and let cool on the baking sheet for 8 minutes. Gently press a chocolate kiss into the center of each cookie.
10 -
Place almond bark and 1/4 teaspoon coconut oil or shortening in a microwave-safe bowl. Heat at 50% power for 30 seconds. Stir, then continue heating in 15-second increments, stirring between intervals, until just melted.
11 -
Transfer melted almond bark to a Ziploc bag, snip a small corner, and drizzle over cookies.