Cherry Blossom (Rose Cookies)

Cherry Blossom Cookies

Makes 60 2” cookies
Recipe adapted by RG Wooten

These beautiful cherry blossom cookies are soft, lightly sweet, and filled with a smooth cream cheese center, finished with a classic cherry on top. Using your PolyPag3D cookie cutter makes shaping consistent and easy for perfect results every time.

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Ingredients

Cream Cheese Filling

• 4 ounces cream cheese, softened
• ¼ cup granulated sugar
• ½ teaspoon almond emulsion
• One large jar of maraschino cherries or candied cherries

Cookie Dough

• 2 ½ cups flour
• ¼ cup cornstarch
• 1 TBSP Butter Vanilla Powder
• Dash of salt
• ½ cup butter, softened
• 4 oz cream cheese, softened
• 1 cup granulated sugar
• 1 egg
• ½ tsp coconut emulsion

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Directions

Cream Cheese Filling

1. Beat the cream cheese and sugar in a small bowl until smooth
2. Add almond emulsion, mixing well
3. Place filling into a piping bag and set aside
4. Drain and dry maraschino cherries, set aside

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Cookie Dough

1. Whisk together flour, cornstarch, vanilla powder, and salt. Set aside
2. Cream butter, cream cheese, and sugar until light and fluffy
3. Add egg, vanilla powder, and coconut emulsion, beating an additional 2 minutes to blend well
4. Add the flour mixture just until well incorporated
5. Split dough into thirds, wrap each piece in plastic, and flatten into a square shape
6. Refrigerate for 1 hour or overnight

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Assemble the Cookies

1. On a lightly floured surface or between two sheets of parchment paper, roll one square at a time to 1/8 inch thick
2. Using the PolyPag3D cookie cutter, cut cookies and place on a baking sheet
   • NOTE: If dough is too soft to pick up cookies and move to the baking sheet, return to refrigerator for 15–20 minutes
3. Pipe a small amount of cream cheese mixture into the center of each cookie and top with a cherry
4. Dab water on each tip edge. Fold 2 opposite sides of the dough up and around the cherry, then the other two sections
5. Fold out tips of the petals like a flower
6. Return to refrigerator for 30–60 minutes before baking

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Bake the Cookies

1. Preheat oven to 350 degrees
2. Bake for 8–12 minutes until cookies just start to brown on the edges
3. Remove and let cool

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Optional Finishing Touches

• Decorate by making a simple glaze and brushing a small amount onto the petal edges (cherry juice can be used as the liquid)
• Dust with luster dust or sprinkle with sugar

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These cookies not only look incredible but are a great way to showcase your cookie cutter while creating a consistent, professional-looking result every time.