Ingredients

• 1 cup (2 sticks / 230g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• 1 tsp almond extract (or ½ tsp vanilla + ½ tsp almond for balance)
• 1–2 drops pink gel food coloring (optional, for soft blush tone)
• 2 cups (250g) all-purpose flour
• ¼ tsp salt
• ½ cup finely chopped dried cherries or freeze-dried cherries (crushed to powder for color + flavor)
• Optional: coarse sugar or edible sakura petals for garnish

Instructions

In a bowl, beat butter and powdered sugar until light and fluffy (~3 min).
Mix in almond extract and food coloring (if using) until evenly tinted.
Whisk flour and salt; gradually add to butter mixture. Fold in chopped or powdered cherries until just combined.
Divide dough in half. Shape each into a 1″-thick log; wrap in parchment. Chill 1–2 hours (or freeze 30 min) until firm.
Preheat oven to 325°F (165°C). Line baking sheets with parchment.
Slice dough into ¼”-thick rounds. Place 1″ apart on sheets. Press gently with a fork or stamp with a cherry blossom cookie cutter if desired. Sprinkle with coarse sugar.
Bake 12–14 min until edges are just golden (centers should stay pale). Cool on sheet 5 min, then transfer to rack.
💡 Pro tip: For extra floral elegance, brush cooled cookies lightly with edible gold luster dust or drizzle with white chocolate.