Maraschino Cherry Cookies
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Cherry Cookies are a perfect cookie for any occasion! This easy recipe delivers a soft texture and delicious cherry flavor.
A family recipe that has been one of my favorite things for a long time, cherry cookies are so easy to make. They’re perfect for Valentine’s Day, a special cookie for a party, or just because you’re craving something sweet. This great recipe is sure to become a new favorite.
Supplies Needed:
- Large bowl
- Medium bowl
- Small bowl
- Stand mixer or electric hand mixer
- Cookie Sheets
- Parchment paper
- Wire rack
- Small cookie scoop
- Paper towel
- Batter bowl
Ingredients & Why They Work:
- Butter flavored shortening: Provides a great buttery flavor and a soft texture to the baked cookies.
- White sugar: Adds sweetness and helps create a tender crumb.
- Eggs: Bind the ingredients together and add richness.
- Milk: Adds moisture to the dough.
- Vanilla extract: Enhances the overall flavor profile.
- Purpose flour: The main ingredient, providing structure to the cookies.
- Salt: Balances the sweetness and enhances the other flavors.
- Baking powder: A leavening agent that helps the cookies rise.
- Maraschino cherries: The star of the show, adding a distinct cherry flavor and beautiful pink color. Be sure to drain cherries well.
- Nuts (optional): Adds a bit of crunch and nutty flavor.
- Cream cheese: Forms the base of the frosting, adding creaminess and tang.
- Unsalted butter: Adds richness and helps create a smooth frosting.
- Almond extract: Complements the cherry flavor beautifully.
- Powdered sugar: Sweetens and thickens the frosting.
- Pink food coloring (optional): Enhances the pink color of the frosting.
Tips and Tricks:
- Make sure your shortening and eggs are at room temperature for best results when creaming.
- Drain the maraschino cherries really well on paper towels to prevent the cookie dough from becoming too wet. Chopped cherries distribute the cherry flavor more evenly.
- Using parchment paper on your prepared cookie sheets makes cleanup a breeze.
- A small cookie scoop ensures uniform cookie dough balls and even baking.
- Let the baked cookies cool completely on a wire rack before frosting. This will prevent the frosting from melting.
- For best results, use a stand mixer with the paddle attachment or an electric hand mixer on medium speed for creaming the wet ingredients.
- If you don’t have shortening, you can use unsalted butter, but the texture might be slightly different.
- If you don’t have nuts, you can use white chocolate chips or chocolate chunks. You could even make maraschino cherry chocolate chip cookies!
Storage Info:
Store baked and frosted cookies in an airtight container in the refrigerator for up to a week.
FAQs:
- Can I use fresh cherries?
You can use fresh cherries, but they will not provide the same distinct flavor or pink color as maraschino cherries. You may also need to adjust the amount of sugar. Dried cherries are also an option. - Can I make the dough ahead of time?
Yes, you can make the dough ahead of time, form it into cookie dough balls, and store them in an airtight container in the refrigerator for up to 3 days. Let the dough come to room temperature for a bit before baking. - Can I freeze the cookies?
Yes, you can freeze baked, unfrosted cookies in an airtight container for up to 3 months. Thaw completely before frosting. - Can I make a glaze instead of frosting?
Yes, you can make a simple sweet cherry glaze with powdered sugar and maraschino cherry juice. - What if I don’t have almond extract?
You can substitute in vanilla extract. - Can I use almond flour in this recipe?
I wouldn’t recommend substituting almond flour for all-purpose flour in this particular recipe, as it will significantly change the texture.
Variations:
- Add white chocolate chips or chocolate chunks to the dough.
- Make a sweet cherry glaze instead of frosting.
- Use different types of nuts, like pecans or walnuts.
- Add colored sugar to the top of each cookie before baking for extra sparkle.
Pin this great recipe to your favorite cookies board and let me know in the comments if you try it! I’d love to hear what you think! Remember, this is one of my favorite things.
Recipe: Maraschino Cherry Cookies
Ingredients:
- 3/4 cup butter flavored shortening
- 1 cup white sugar
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 1/4 cups purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup chopped maraschino cherries, drained
- 1 cup chopped nuts (optional)
Frosting:
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon almond extract
- Pink food coloring (optional)
- 3-4 cups powdered sugar
Instructions:
1. Preheat oven to 375°. Line prepared cookie sheets with parchment paper.
2. In a large bowl, cream the shortening and sugar together until light and fluffy using a stand mixer or electric mixer at medium speed.
3. Beat in the eggs one at a time, then stir in the milk and vanilla extract. These are your wet ingredients.
4. In a medium bowl, whisk together the flour, salt, and baking powder. These are your dry ingredients.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chopped cherries and nuts (if using).
7. Drop tablespoon of dough or use a small cookie scoop onto the prepared cookie sheets, placing them about 1 inch apart.
8. Bake for 10-12 minutes, or until the edges are golden brown. Let the baked cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To make the frosting
1. In a medium bowl, cream together the softened cream cheese, room temperature butter, and almond extract until smooth.
2. Gradually add the powdered sugar, mixing on low speed until combined. Add pink food coloring if desired.
3. Once the cookies are completely cooled, frost them.
Cherry Cookies
A family recipe that has been one of my favorite things for a long time, cherry cookies are so easy to make. They’re perfect for Valentine’s Day, a special cookie for a party, or just because you’re craving something sweet. This great recipe is sure to become a new favorite.
Ingredients
- 3/4 cup butter flavored shortening
- 1 cup white sugar
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 1/4 cups purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup chopped maraschino cherries, drained
- 1 cup chopped nuts (optional)
Frosting:
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, room temperature
- 1 teaspoon almond extract
- Pink food coloring (optional)
- 3-4 cups powdered sugar
Instructions
1. Preheat oven to 375°. Line prepared cookie sheets with parchment paper.
2. In a large bowl, cream the shortening and sugar together until light and fluffy using a stand mixer or electric mixer at medium speed.
3. Beat in the eggs one at a time, then stir in the milk and vanilla extract. These are your wet ingredients.
4. In a medium bowl, whisk together the flour, salt, and baking powder. These are your dry ingredients.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chopped cherries and nuts (if using).
7. Drop tablespoon of dough or use a small cookie scoop onto the prepared cookie sheets, placing them about 1 inch apart.
8. Bake for 10-12 minutes, or until the edges are golden brown. Let the baked cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
To make the frosting
1. In a medium bowl, cream together the softened cream cheese, room temperature butter, and almond extract until smooth.
2. Gradually add the powdered sugar, mixing on low speed until combined. Add pink food coloring if desired.
3. Once the cookies are completely cooled, frost them.
To see more of our favorite cookies, check out Cookie Monster Cookies, Chocolate Chip Walnut Cookies, and Gingerbread Men Cookie Recipe.
