Cherry Blossom Chocolate Chip Cookies
Cherry blossom chocolate chip cookies pair light floral flavors with the bittersweet notes of chocolate in every bite. It is a satisfying combination that reminds you of flowers, sunshine, and the start of spring just around the corner.
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Cherry Blossom Chocolate Chip Cookies
I’ve made these cherry blossom chocolate chip cookies a number of times over the past year or so. For the first few batches, I filled the raw cookie dough with cherry blossom ganache, but it tended to ooze out in the oven. Boo.
This time around, I increased the amount of cherry blossom powder in the dough and omitted the ganache filling completely. The result was the perfect chocolate chip cookie infused with floral flavor.
Choose Your Chocolate
I usually use just mini chocolate chips in these cookies, but this time I also chopped up a leftover chocolate bar. No matter what you use, I like making sure the chocolate is in mostly small pieces.
Chocolate can be quite overpowering and cherry blossom is a delicate flavor. By keeping the chocolate small, you get plenty of its yumminess, but there aren’t any (or not many) large pieces of chocolate that will coat the tongue and dampen the floral notes of the cherry blossom powder.
Top Tips for Drop Cookies
- Use cookie scoops for perfectly portioned cookies.
- Top your drop cookies with any chunky ingredients (like chocolate, nuts, ect.) that are inside the dough.
- Cold dough won’t spread as much in the oven.
- Store cookie dough for up to 3 months in the freezer.
- Bake a test cookie before baking the rest of the batch to determine the best bake time.
Why So Plain?
If you check out my many cookie recipes, you’ll see that they are usually topped with plenty of chocolate, sprinkles, or some other decoration. These cherry blossom chocolate chip cookies are plain.
That’s because I didn’t want to overpower the cookie with too much chocolate and simply didn’t feel the urge to add any other finishing touch. Those little touches are fun and fantastic, but you don’t need to do them if you’re not feeling it.
Related Reading: Strawberry & Cream Cookies
Cherry Blossom Powder
I bought my cherry blossom powder on Amazon at a pretty inexpensive price. It has a taste that is basically identical to rose. If you have rose water, you could always try using that, though you may want to decrease the amount.
With all of your extra cherry blossom powder, you may be wondering what to do with it. I made cherry blossom macarons and mini cherry blossom cupcakes last year that were so yummy! You can also add a dash to a homemade matcha latte or experiment with it in other recipes.
Enjoy!
Spring time and cherry blossoms are so close, you can actually taste it once you make a batch of cherry blossom chocolate chip cookies. Light floral and sweet earthy notes blend together in each satisfying bite.
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Cherry Blossom Chocolate Chip Cookies
Ingredients
- 7 oz all- purpose flour
- 2 oz bread flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 6 oz unsalted butter softened
- 5 oz dark brown sugar
- 2 oz sugar
- 1 ½ tsp cherry blossom powder
- 1 Tbsp corn syrup
- 1 egg
- 1 tbsp vanilla
- 8 oz mini chocolate chips
- 1 oz pink, red, or white sprinkles
Instructions
- In a medium bowl, whisk together the flours, cornstarch, baking soda, and salt and set aside.
- In a stand mixer, cream together the butter, both sugars, and cherry blossom powder on a low speed until combined. Scrape the bowl down once or twice as needed. Add the corn syrup and beat until combined.
- Add the egg and vanilla. Beat until combined. Scrape the bowl down as needed.
- Add the dry ingredients to the wet and mix on low until just combined. Add the mini chocolate chips and sprinkles. If desired, reserve some of these mix ins for topping later. Mix on low until combined. It should just take a few seconds.
- Use a large cookie scoop to portion the dough and place onto a tray or baking sheet lined with parchment paper. Repeat with the remaining cookie dough.
- Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
- When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 20 minutes or until lightly golden brown.
- Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover with warm water while you prepare the rest of your ingredients.
- You should be able to make about 16- 17 cookies.
- For the sprinkles, I've only ever used jimmies, the thin, rice shaped sprinkles.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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