Maraschino Cherry Cookies (Print Version)
Soft sugar cookies filled with juicy maraschino cherry pieces that add bursts of sweetness and a beautiful pink hue to each bite.
# Ingredients:
01 -
8 tbsp (115g) butter, melted
02 -
1/2 cup (100g) white sugar
03 -
1/4 cup (50g) brown sugar
04 -
1 large egg
05 -
1 tsp vanilla extract
06 -
1/8 tsp red food coloring (optional)
07 -
1 1/2 cups (190g) all-purpose flour
08 -
1/2 tsp baking soda
09 -
1/4 tsp salt
10 -
16 oz (450g) maraschino cherries, drained
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
Melt the butter in a microwave-safe dish. Pour into a medium-sized mixing bowl.
03 -
Add the white and brown sugars to the melted butter and mix until thoroughly combined.
04 -
Add the egg and vanilla extract, then mix again until fully incorporated.
05 -
If using red food coloring, add it now and mix to achieve a uniform color.
06 -
Stir in flour, baking soda, and salt until just combined.
07 -
Drain excess cherry juice from jar, then lay out cherries on a cutting board. Slice cherries into quarters or halves.
08 -
Gently fold the sliced cherries into the dough, allowing the residual cherry juice to help incorporate any remaining flour.
09 -
Shape dough into balls and place on parchment paper-lined baking sheet, allowing space between each as they will spread during baking. Gently press to flatten dough balls slightly.
10 -
Bake for 12 minutes at 350°F (175°C).
11 -
Allow cookies to cool for 30 minutes. They may appear undercooked initially but will solidify as they cool.
# Notes:
01 -
Using red food coloring is optional but enhances the visual appeal of the cookies
02 -
The residual cherry juice helps incorporate remaining flour into the dough
03 -
Fresh out of the oven, the cookies may seem undercooked, but they will firm up during cooling
04 -
Recipe yields approximately 10-12 cookies