Description
Mouthwatering maraschino cherry bliss cookies deliver sweet nostalgia with classic American bakery charm. Delicate almond-kissed crumbles melt perfectly, inviting cookie enthusiasts to savor each delightful bite.
Ingredients
Scale
Dry Ingredients:
- 3 cups (360 grams) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup (226 grams) unsalted butter, room temperature
- 1 ¼ cups (267 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- Small amount of pink gel food coloring
Mix-ins and Garnish:
- 2 cups (12 ounces) semi-sweet chocolate chips, plus extra for garnish
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Instructions
- Carefully drain maraschino cherries and pat dry with paper towels, then delicately chop into small pieces to prevent excess moisture.
- Sift together flour, cornstarch, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
- In a spacious mixing bowl, vigorously cream butter with brown and granulated sugars until the mixture becomes light and airy, developing a smooth, pale consistency.
- Incorporate eggs, vanilla extract, almond extract, and pink gel food coloring into the butter mixture, blending until completely integrated and achieving a soft pink hue.
- Gently fold dry ingredients into the wet mixture, stirring minimally to prevent overmixing and maintain a tender cookie texture.
- Tenderly fold chopped maraschino cherries and chocolate chips into the dough, ensuring even distribution throughout the mixture.
- Using a cookie scoop, form uniform dough balls, strategically embedding additional chocolate chips and cherry pieces on the exterior for visual appeal.
- Arrange cookie dough balls on a lined baking sheet, providing ample space between each to allow for spreading during baking.
- Preheat oven to 350º F (177º C) and bake cookies for 11-12 minutes, watching carefully to preserve their vibrant color and prevent over-browning.
- Allow cookies to rest on the baking sheet for 10 minutes, then transfer to a wire cooling rack to complete the cooling process.
Notes
- Drain cherries thoroughly to prevent excess moisture from making cookies soggy.
- Use room temperature butter and eggs for smoother, more even cookie texture.
- Pink gel food coloring creates vibrant color without altering cookie consistency.
- Chill dough for 30 minutes before baking to prevent excessive spreading.
- Extra chocolate chips pressed on cookie exteriors create beautiful, professional-looking finish.
- Allow cookies to cool completely to maintain soft, chewy texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg