These elegant, buttery shortbread cookies are stamped with a cherry blossom design and topped with a chocolate Hershey’s Kiss. A beautiful, simple treat for spring or any occasion.
Capture the fleeting beauty of spring with these charming and elegant Cherry Blossom Cookies. A simple, tender shortbread dough is stamped with a floral pattern and baked until just golden, then crowned with a milk chocolate Hershey’s Kiss while still warm.
The result is a cookie that’s as lovely to look at as it is delicious to eat—buttery, not too sweet, with a delightful melt-in-your-mouth texture. They require no fancy piping skills, just a pretty stamp, making them a perfect, impressive treat for spring celebrations, bridal showers, or afternoon tea.
The Science of Tender, Stampable Shortbread
The perfect canvas for stamping is a dough that holds an impression without spreading. This is achieved with a high-fat, low-moisture shortbread base. A 1:2:3 ratio of sugar, butter, and flour is classic.
The high proportion of butter coats the flour proteins, inhibiting gluten formation and ensuring a tender, crumbly texture. The minimal liquid (often just from the butter and vanilla) means less steam is produced in the oven, preventing excessive spread and allowing the stamped design to remain sharp.
Using cornstarch is a secret weapon; it acts as a tenderizer, replacing some of the gluten-forming flour and giving the cookies a delicate, sandy melt-away quality that’s ideal for holding intricate designs. Chilling the stamped dough briefly before baking solidifies the butter, locking the design in place as the cookie sets.
Ingredients
For the Shortbread Cookies (Makes 24-30):
- 1 cup (2 sticks / 226g) unsalted butter, softened
- ½ cup (60g) powdered sugar, sifted
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract or almond extract
- ¼ teaspoon salt
- 2 ¼ cups (281g) all-purpose flour
- ¼ cup (30g) cornstarch
For Assembly:
- 24-30 milk chocolate Hershey’s Kisses, unwrapped
- Optional: Pink sanding sugar or edible pink glitter
- 1 egg white, lightly beaten (for adhering sugar)
Equipment: Cherry blossom cookie stamp (or any floral design).
Instructions
1. Make the Dough: In a large bowl, use an electric mixer to cream the softened butter, powdered sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla and salt.
2. Add Dry Ingredients: In a separate bowl, whisk together the flour and cornstarch. With the mixer on low, gradually add the flour mixture to the butter mixture until just combined and a soft dough forms. Do not overmix.
3. Preheat & Prep: Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
4. Shape & Stamp: Scoop dough into 1-inch balls (about 1 tablespoon each). Roll smooth between your palms. Place on the baking sheet, spacing 2 inches apart. Dip your cookie stamp in flour and tap off excess. Firmly press the stamp straight down onto each dough ball to flatten and imprint the design.
5. Optional Sugar Topping: For a hint of color, lightly brush the stamped surface with beaten egg white and sprinkle with pink sanding sugar.
6. Bake: Bake for 12-15 minutes, just until the cookies are set and the edges are very lightly golden. The centers should remain pale.
7. Add the Chocolate: Immediately upon removing the cookies from the oven, gently press one unwrapped Hershey’s Kiss into the center of each warm cookie. The heat will slightly melt the base, helping it adhere.
8. Cool & Serve: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The chocolate will set as they cool.
Pro-Tips for Perfect Stamped Cookies
- Butter Temperature: Butter should be softened (cool to the touch but easily indented). Too cold won’t cream; too melted will cause spread.
- Powdered Sugar: Using powdered sugar (instead of all granulated) contributes to a finer, more tender crumb.
- Flour Your Stamp: Dip the stamp in flour before each press to prevent sticking. A quick tap removes excess.
- Press Firmly & Evenly: Apply firm, even pressure to get a clear impression. Lift straight up to avoid smudging.
- Low & Slow Baking: A lower oven temperature prevents browning too quickly, preserving the delicate design and pale color.
- Add Kisses Immediately: The cookies must be hot to soften the base of the Kiss for a secure bond.
- Storage: Store in a single layer in an airtight container at cool room temperature for up to 5 days.
- Variations: Use dark chocolate or white chocolate Kisses, or flavor the dough with lemon zest for a citrus twist.
These Cherry Blossom Cookies are a simple yet stunning way to celebrate the season.
