Description
Maraschino cherry cookies bring sweet nostalgia from Italian-American bakeries with their delicate pink-speckled charm. Buttery shortbread rounds studded with chopped cherries promise a delightful crunch you’ll savor with each delectable bite.
Ingredients
Scale
Cookies Base Ingredients:
- 1 cup (227 grams) butter, softened
- 2 ¼ cups (281 grams) all-purpose flour
- 1 egg
- 1 cup (120 grams) powdered sugar
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ cup (75 grams) maraschino cherries, chopped
Decoration Ingredients:
- 24 maraschino cherries, halved
Instructions
- Warm the oven to 350°F (175°C), ensuring a consistent temperature for even baking.
- Using an electric mixer, whip unsalted butter and powdered sugar together until the mixture becomes airy and pale, creating a smooth base for the cookies.
- Incorporate the egg and pure vanilla extract, blending thoroughly to develop a rich, cohesive batter.
- Sift the all-purpose flour and baking powder into the wet ingredients, gently mixing until just combined to prevent overworking the dough.
- Carefully dice the maraschino cherries into small, uniform pieces and tenderly fold them throughout the cookie dough, distributing the vibrant fruit evenly.
- Line baking sheets with parchment paper or silicone mats for easy release and optimal cookie formation.
- Scoop rounded tablespoons (15 milliliters) of dough onto the prepared sheets, leaving approximately 2 inches (5 centimeters) between each cookie.
- Gently press a halved maraschino cherry into the center of each cookie, creating a decorative and flavorful topping.
- Position the baking sheets in the preheated oven and bake for 12-15 minutes, watching for golden edges as an indicator of perfect doneness.
- Remove cookies from the oven and allow them to rest on the baking sheet for 2-3 minutes before transferring to wire cooling racks to achieve complete cooling and optimal texture.
Notes
- Refrigerate leftover cookies in an airtight container for up to 5 days to maintain their soft, buttery texture.
- Drain maraschino cherries thoroughly on paper towels to prevent excess moisture from making cookies soggy.
- Chop cherries into small pieces for even distribution throughout the cookie dough.
- Use room temperature butter and egg for smoother mixing and better cookie consistency.
- Dust cookies with additional powdered sugar after cooling for an extra touch of sweetness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg