why make this recipe
Maraschino Cherry Cookies are a delightful treat that adds a touch of sweetness and color to any dessert table. They are soft, chewy, and packed with flavor from the maraschino cherries and white chocolate chips. These cookies are perfect for special occasions, holiday gatherings, or simply as a fun snack any day of the week.
how to make Maraschino Cherry Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup maraschino cherries, chopped
- 1 cup white chocolate chips
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
- Fold in the chopped maraschino cherries and white chocolate chips.
- Drop rounded tablespoons of dough onto ungreased cookie sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
how to serve Maraschino Cherry Cookies
Serve Maraschino Cherry Cookies fresh out of the oven, still warm. They can be enjoyed on their own or with a glass of milk. You may also want to arrange them on a platter for a party or gathering, garnished with additional cherries for a festive touch.
how to store Maraschino Cherry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about a week. If you want to keep them longer, you can freeze the cookies in a tightly sealed container or freezer bag. Just make sure to separate layers with parchment paper.
tips to make Maraschino Cherry Cookies
- Ensure your butter is softened enough to cream easily but not melted.
- For a more intense cherry flavor, try adding a bit of cherry extract to the dough.
- Don’t overbake the cookies; they should be slightly soft in the middle when you take them out of the oven.
- You can also sprinkle a little sea salt on top of the cookies before baking for a sweet and salty combo.
variation
If you’re feeling creative, you can substitute white chocolate chips with dark chocolate chips or even milk chocolate chips. You can also sprinkle some nuts, like chopped walnuts or pecans, for added crunch.
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries, but they will change the texture and moisture of the cookies. Make sure to chop and pit them well before adding.
2. Can I make these cookies gluten-free?
Yes, if you use a 1:1 gluten-free flour blend, you can make gluten-free Maraschino Cherry Cookies.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers still look slightly soft. They’ll continue to firm up as they cool.
Maraschino Cherry Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
- Fold in the chopped maraschino cherries and white chocolate chips.
- Drop rounded tablespoons of dough onto ungreased cookie sheets.
- Bake for 10-12 minutes or until the edges are golden.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.