Cherry Cookies
Made from scratch Cherry Cookies with soft and chewy texture. There is an ample of taste from maraschino cherries and almond extract. Combine it with chocolate chips for an irresistible cherry chocolate flavor.
Servings: 12 Cookies
Calories: 120kcal
Equipment
- 1 Hand/stand Mixer
- 2 Cookie trays
- Silicon Mat/Parchment Paper
- 1 Cookie scoop
Ingredients
- ½ cup Butter (at room temperature)
- ¾ cup Light Brown Sugar
- 1 Whole Egg (at room temperature)
- 1 Egg Yolk (at room temperature)
- ½ teaspoon Pure Vanilla Extract
- ⅛ teaspoon Almond extract
- Few drops Gel food coloring
- ½ cup Maraschino Cherries (finely chopped and drained)
- 1 and ½ cup All purpose flour
- 1 teaspoon Cornstarch
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ¾ cup Semi-sweet Chocolate Chips
Instructions
- Line 2 baking sheets with silicone mat/parchment paper and set them aside. Drain and finely chop maraschino cherries. Now place them on few paper kitchen towels to get rid of any excess juices.½ cup Maraschino Cherries
- In the bowl of your stand mixer fitted with paddle attachment or using a handheld mixer on medium-high speed, beat butter and light brown sugar for 2-3 minutes. The mixture should turn pale and fluffy.½ cup Butter, ¾ cup Light Brown Sugar
- Add and beat in the egg and egg yolk till it gets combined, about 30-45 seconds. Beat in vanilla and almond extracts too.1 Whole Egg, 1 Egg Yolk, ½ teaspoon Pure Vanilla Extract, ⅛ teaspoon Almond extract
- Add in pink gel food coloring drop by drop and mix in till you get the color you like.Few drops Gel food coloring
- In a mixing bowl, combine baking soda, cornstarch, salt and flour using a whisk. Gradually add and mix in the flour mixture into dough mix (in two additions) on low speed first so that the flour doesn't fly all over. Run your mixer only till flour streaks disappear in the dough.1 and ½ cup All purpose flour, 1 teaspoon Cornstarch, ½ teaspoon Baking Soda, ⅛ teaspoon Salt
- Mix in chocolate chips and chopped cherries with a spatula saving a few chocolate chips to decorate on top after cookies bake.½ cup Maraschino Cherries, ¾ cup Semi-sweet Chocolate Chips
- Using a cookie scoop, make cookie dough balls (about 2 tablespoons each) and place them on pre-lined sheets. Freeze cookie balls for at least 30 minutes.
- Preheat oven to 350℉ and bake cookies for 10-11 minutes or till their tops look set. Press remaining chocolate chips into the cookies. Don't be tempted to overbake the cookies, else these can get brown spots on them.Allow cookies to cool on baking trays for about 10-15 minutes before transferring on wire rack to cool completely.
Notes
Storing and Freezing Instructions:
You can store these cookies at room temperature for 3-4 days. I suggest not to store them in air tight containers. As the moisture from cherries can soften these cookies. To keep cookies fresh and delectably chewy loosely cover them.
Both cookies dough balls and baked cookies be frozen for up to 2 months. Freeze cookie dough balls kept on a lined sheet for a few minutes in the freezer till they set completely. Then store the dough balls in ziploc bags. No need to thaw these before baking. Just add 1-2 minutes to baking time.
Refrigerating the dough: Dough can also be refrigerated for 2 days if you wish to make it ahead. Allow it to come to room temperature to be able to scoop dough balls out of it.
Food Coloring: I like to use pink gel food coloring to color these cookies. Gel food colors are highly pigmented and they won't water down your dough. You can also use a few drops of red food coloring if you are out of pink.
Nutrition
Serving: 1Cookie | Calories: 120kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Sodium: 143mg | Sugar: 15g