Maraschino Cherry Cookies
These Maraschino Cherry Cookies taste as good as they look! And such an easy recipe. With pieces of cherries in a soft sugar cookie, they're sure to become a new favorite.
Servings: 4 servings
Calories: 726kcal
Ingredients
- 8 tbsp butter (one stick), melted
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/8 tsp red food coloring optional
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 16 oz maraschino cherries drained
Instructions
- First, preheat oven to 350 degrees.
- Melt the butter in a microwave-safe dish. Pour into a medium-sized mixing bowl.
- Add the sugars and mix until combined.
- Add the egg plus the vanilla, and mix again.
- At this point, you will add the food coloring, if you are using it. Mix to incorporate.
- Stir in flour, baking soda, and salt.
- Drain excess cherry juice from jar, then lay out cherries on a cutting board. Slice cherries into quarters or halves. Add to dough. Gently mix.
- Shape dough into balls and place on parchment paper-lined baking sheet. Space cookie balls apart as dough will spread as it bakes. Dough should make about 10-12 cookies. Gently press to flatten dough balls.
- Bake for 12 minutes, then allow to cool for 30 minutes.
Notes
- Using red food coloring is totally optional; it does add a pop of brightness to the cookies
- Adding the cherries (and the little bit of residual juice) will allow you to incorporate the remaining flour into the dough
- Fresh out of the oven, the cookies may seem undercooked, but they will solidify as they cool
Nutrition
Serving: 1g | Calories: 726kcal | Carbohydrates: 122g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 487mg | Potassium: 116mg | Fiber: 5g | Sugar: 83g | Vitamin A: 810IU | Calcium: 93mg | Iron: 3mg