Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla powder
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup maraschino cherries, chopped (drained)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla powder until fully combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 5: Gently fold in the chopped maraschino cherries until evenly distributed throughout the dough.
- Step 6: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until lightly golden around the edges. Let cool on a wire rack before serving.
Notes
- For optimal freshness, store your Irresistible Maraschino Cherry Cookies in an airtight container at room temperature for up to one week, or freeze them for longer-lasting enjoyment.
- To enjoy these cookies warm and gooey, reheat them in the microwave for about 10-15 seconds before serving, ensuring you don’t overdo it to avoid them becoming tough.
- Pair these delightful cookies with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent treat that will impress your guests.
- For best results, make sure your butter is perfectly softened—not melted—so it creams well with the sugar, creating that light and fluffy texture essential for these cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 10g