Maraschino Cherry Cookies
These fluffy, buttery, sweet cookies have a hint of almond, the taste of sweet cherries, and chocolate.
Servings: 32 cookies
Calories: 93cal
Cost: $5
Equipment
- Oven (adjusted to center rack position)
- Large Baking Sheet
- parchment paper
- stand mixer
- rubber spatula
- cutting board & knife
- Measuring Cups & spoons
Ingredients
- 1 cup butter softened, UNSALTED variety
- 1 cup powdered sugar
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- 4 teaspoons cherry juice *from cherry jar
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup maraschino cherries chopped, and dried thoroughly. Any excess moisture will ruin the dough consistency.
- ½ cup mini chocolate chips *¾ cup if using standard-sized morsels.
- ½ teaspoon red food dye *optional (not used in my lighter pink cookies)
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, add the softened butter, powdered sugar, extract, salt, and cherry juice. Reduce the mixer speed and slowly add in the all-purpose flour. If you feel like the dough is too dry, add an additional teaspoon of cherry juice.
- Reduce the stand mixer to low speed, and fold in the cherries and mini chocolate chips.
- Using a tablespoon-sized cookie scoop, scoop rounded tablespoons of dough on the lined baking sheet with 2 inches of space in-between each.
- Bake for 10-12 minutes. Cookies will be fluffy, firm to the touch, and golden brown around the edges.
- Transfer cookies to a cooling rack before transferring to a platter or airtight container.
Notes
Nutritional values may vary and are meant to be a guide.
How to Store these Cookies
Once your cherry cookies have baked, and cooled, place them on a baking sheet lined with parchment paper or wax paper. Place the baking sheet in the freezer and freeze until solid (overnight is best). Remove the cookies from the tray and store in large, airtight freezer bags for up to 3 months.
When you want to enjoy them, allow them to thaw in the refrigerator. These also last for up to one week when stored at room temperature in an airtight container.
Nutrition
Serving: 1cookie | Calories: 93cal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 90mg | Potassium: 3mg | Fiber: 1g | Sugar: 8g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg