For this Valentine’s day, I pulled inspiration from our trip to Japan a couple of years back. These cherry blossom cookies are made with matcha and maraschino cherries–and are pretty quick to whip up! While these are technically for the lover’s holiday, these would also work great during the Christmas holidays–say, Grinch heart cookies!
If you wanted to skip chopping up the cherries and wanted to make these a little fancier, just place a single cherry on the top and press it into the cookie dough before baking. I like the texture of the cookies with the cherries mixed into them better, but I do love the look of the single cherry!
Buttery matcha cookie with chopped cherries throughout!
1 cup white sugar
3/4 cup unsalted butter, softened
1 tsp vanilla
2 1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 Tb Matcha powdered
1 10 oz jar of maraschino cherries, chopped
White chocolate melts (optional)
Preheat your oven to 350 F and prepare a baking sheet with a mat or parchment paper.
In a mixing bowl, combine softened butter and sugar, and cream for about 5 minutes.
While waiting for the butter and sugar to cream, grab another bowl for your dry ingredients. Combine flour, baking soda, and salt.
Once your butter/sugar has mixed together well, add in egg, matcha, and vanilla. Mix for an additional minute.
Add your dry mix slowly to your wet. Add your chopped cherries right before the mixture is completely combined.
Using a cookie scoop, place y0ur cookies on your baking sheet about 2” apart.
Bake for 9-10 minutes and allow to cool for 5 before removing them from the sheet.
Optional pizzazz: once cooled, melt white chocolate melts in the microwave 15 seconds at a time. Using a spoon or piping bag, drizzle the chocolate over your cookies and allow it to harden.
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