cherry cookies

Add a twist to your holiday baking with these Cherry Chocolate Chip Cookies. The delicious combination of chocolate chip cookies and chocolate covered cherries is sure to put everyone in the holiday spirit.

Cherry Chocolate Chip Cookies

maraschino cherries

unsalted butter, softened

brown sugar

sugar

cherry juice (from reserved juice)

almond extract

salt

cornstarch

baking soda

all-purpose flour

quick oats

dark chocolate chips, divided

Preheat oven to 375° F. Line a large...

Preheat oven to 375° F.  Line a large sheet pan with a Silpat or parchment paper.

Drain the jar of maraschino cherries, making sure...

Drain the jar of maraschino cherries, making sure to save the juice. Rinse the cherries and place on paper towels and pat dry.

Finely dice the cherries into small pieces. Place...

Finely dice the cherries into small pieces. Place on dry paper towels and pat dry again. Set aside.

Beat the butter and sugars together until creamy....

Beat the butter and sugars together until creamy. Add the egg, cherry juice, and almond extract and mix again.

Slowly mix in the salt, cornstarch, baking soda,...

Slowly mix in the salt, cornstarch, baking soda, flour, and oats into the butter mixture until everything is combined.

Gently stir 3/4 cup chocolate chips and cherry...

Gently stir 3/4 cup chocolate chips and cherry pieces in by hand. Use a 1 1/2 tablespoon cookie scoop to make 24 even dough balls.

Place 12 cookies at a time on the...

Place 12 cookies at a time on the prepared baking sheet and bake for 10 minutes.

Remove from the oven and let the cookies...

Remove from the oven and let the cookies rest on the hot baking sheet for 2 minutes; gently place them on a sheet of parchment paper. Press a few extra chocolate chips into the top of the hot cookies.

Let them cool completely, then store in a...

Let them cool completely, then store in a tightly sealed container on the counter.

Cherry cookies are loaded with maraschino cherries and chocolate chips for a true cherry chocolate chip cookie!

Cherry Cookies

unsalted butter, softened (1/4 cup)

tsp vanilla extract

pink gel food coloring

all purpose flour

tsp baking soda

tsp salt

semi-sweet chocolate chips (plus extra for garnish)

Preheat the oven to 350º F.

In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.

Add in a small amount of pink gel food coloring and mix.

In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.

Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.

Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.

Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.

Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1535285371/xegohwjwwilrap1ud9pi.mp4

Thick & chewy maraschino cherry chocolate chip cookie recipe! Candied cherry cookie recipe.

Maraschino Cherry Chocolate Chip Cookies

These delicious Cherry Kuchen Bars are like a mashup of cherry pie, sweet vanilla pound cake, and sugar cookies.

Cherry Kuchen Bars

shortening

butter, (softened)

baking powder

eggs

vanilla extract

(21 ounces) cherry pie filling

milk

Preheat oven to 350°F and grease a 15x10 baking pan with a bit of butter. Set aside.

In a large mixing bowl, using an electric mixer, beat the shortening and butter for 1 minute on medium speed.

Add the sugar, baking powder, and salt. Beat together until thoroughly combined and mixture is smooth.

Add the eggs and vanilla, and beat until well combined, scraping down the sides of the bowl as needed.

Add the flour one cup at a time, mixing with the electric beater until the dough gets thick. Then, switch to a wooden spoon and stir in any remaining flour.

Reserve 1½ cups of the dough, and press the remaining dough into the prepared baking pan.

Bake for 12 minutes, then remove from oven.

Spread the cherry pie filling over the crust, then spoon small amounts of the reserved dough over the top.

Bake for 25 to 28 minutes longer, or until lightly golden brown.

Remove from oven and set on a wire rack to cool completely.

While the bars cool, prepare the icing by combining the powdered sugar, vanilla extract, and milk in a small bowl, adding the milk 1 tablespoon at a time until desired thickness is achieved.

Once bars have completely cooled, drizzle with icing, cut, and serve.

Oatmeal Cookies

½ cups (187.5 g) all-purpose flour

cinnamon

nutmeg

(180 g) rolled oats

(1 stick / 113 g) unsalted butter, (room temperature)

(200 g) light brown sugar, (packed)

eggs, (room temperature)

molasses

Preheat oven. Line baking sheet with parchment paper.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and oats.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and rolled oats. 

Cream butter and sugar.

To the bowl of a stand mixer with the paddle attachment, add butter and brown sugar. Beat on low speed until smooth.

Mix in eggs, vanilla, and molasses.

Add eggs, vanilla, and molasses. Mix until all ingredients are fully incorporated, stopping to scrape down the sides of the bowl as needed.

Add dry ingredients.

With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.

Drop dough on cookie sheet; roll into a ball. Slightly flatten each cookie.

Using a 2-tablespoon scoop, drop the dough onto the lined baking sheet. Roll each into a ball. Then, gently press to slightly flatten the cookies.

Bake.

Bake for 7-8 minutes. They may look slightly doughy, and that is okay.

Let cookies rest before serving.

Let the cookies rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!

If eggnog is one of your favorite holiday beverages, you will love the taste of these freshly baked Eggnog Sugar Cookies containing rum, eggnog, and sugar.

Eggnog Sugar Cookies

butter

eggnog

rum extract

Maraschino cherries

icing sugar

eggnog (as needed)

Rum extract (optional)

Preheat oven to 350F.

Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, beat together the butter and sugar until light and whipped, about 2 minutes. Add the eggnog and rum extract and beat until combined.

In a small bowl, stir together the flour, baking powder, baking soda, nutmeg and salt. Slowly beat the dry ingredients in the butter mixture until fully incorporated.

Use a cookie scoop to portion out the cookie dough onto the prepared cookie sheets. Press a maraschino cherry into the center of each cookie dough ball.

Bake for 8-10 minutes, until just lightly golden brown on the edges.

Allow the cookies to cool completely before adding the optional drizzle.

To make the drizzle, combine the powdered icing sugar, nutmeg and 2 Tablespoons of eggnog. Add the rum extract, if using. Beat until fully combined, adding more eggnog as needed to achieve a thick yet runny consistency.

Scoop the drizzle mixture into a piping bag and make a small snip at the end. Drizzle over the cookies. Allow the drizzle to set before eating or storing.

Stuffed with a maraschino cherry in the middle and topped with a chocolate glaze. 

Chocolate Cherry Kris Kringles

margarine

vanilla

flour

juice from maraschino cherries (optional)

chocolate chips chocolate chips

Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. If the dough seems dry, add up to 2 tablespoons of the maraschino cherry juice. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.

I'm so glad I found this old recipe card. 

Recipe Tin Project: Ann Roger's Christmas Cookies

(2 sticks) butter

chopped nuts

cherries

Recipe Tin Project: Ann Roger&#8217;s Christmas Cookies

Cream together butter and powdered sugar, then mix in egg and vanilla thoroughly.

On low, mix in flour, chopped nuts, and candied cherries until just combined.

Roll dough into two logs, wrap in plastic wrap, and chill for 1 hour.

When ready to bake, preheat oven to 325°F.

Slice dough into rounds about 1/4-inch thick, place on a baking sheet, and bake until edges have set and cookies are just barely golden, 13-15 minutes. Enjoy!

Cherry Shortbread Cookies

maraschino cherries (finely chopped and dried)

salted butter (softened)

tsp almond extract

almonds (divided use)

Drain the maraschino cherries. Use a sharp knife to finely chop, then spread on doubled paper towels to dry. (Do this around 45-60 minutes prior to making the dough.)

In a large bowl, use an electric mixer to cream together the butter and sugar. Beat on medium-high speed to 2 minutes then add the vanilla extract and almond extract. Beat for another 2 minutes.

With the mixer on medium-low speed, add the flour mixture in thirds. Stop and scrap the bowl to incorporate fully.

Once all of the flour has been added, add 1/4 cup sliced almonds. Mix with the mixer until incorporated, some will break, this is what we want!

Now that the dough has formed, add the maraschino cherries. Stir in by hand or using the mixer on low speed just until they&#39;re evenly distributed. The dough will have a pink hue.

Transfer the dough to a large sheet of plastic wrap. Form into an even 12-inch to 14-inch log. Twist the ends to seal, then pop into the fridge to chill for at least 2-4 hours or until firm. (Overnight is fine!)

Preheat the oven to 325°F. Line a large sheet pan with parchment paper.

Remove the cookie dough from the fridge. Use a sharp knife to slice into 1/2-inch  to 3/4-inch thick slices. Sprinkle the tops with the remaining sliced almonds.

Bake for 23-25 minutes or just until lightly golden brown around the edges.

Cool on the pan for 3 minutes then remove to a wire rack to completely cool.

Can’t wait to try these.  If I’m making these for someone who doesn’t like the flavor of Almond extract would you recommend increasing the vanilla extract to 1 1/2 tsp or just use the 1 tsp amount listed in the recipe?

Top 8 cherry cookies recipes from across the web

The most viewed cherry cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cherry Chocolate Chip Cookies

Cherry Cookies

Cherry Kuchen Bars

Oatmeal Cookies

Eggnog Sugar Cookies

Chocolate Cherry Kris Kringles

Recipe Tin Project: Ann Roger's Chr...

Cherry Shortbread Cookies

Top 8 cherry cookies recipes from across the web

The most viewed cherry cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Chocolate Chip Cookies

Cherry Cookies

Cherry Kuchen Bars

Oatmeal Cookies

Eggnog Sugar Cookies

Chocolate Cherry Kris Kringles

Recipe Tin Project: Ann Roger's Chr...

Cherry Shortbread Cookies

The most viewed cherry cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine