These cherry cookies are my favorite variation on sugar cookies. Some links in this post are affiliate links that earn me a commission if you purchase through them.
It may be past Christmas now, but that doesn’t mean that the time for cookies is over. I hope I’m not the only one who makes them year ’round!
For the cookie swap this year, I shared already my apricot crescent cookies that were so much fun. The other cookie I made this time was a cherry cookie.
I wasn’t very inspired by anything this year, at least not until Mister Man suggested that I make cherry cookies. Suddenly, I remembered my favorite cookie from a child.
I have no idea what it’s called, but it’s the one that came in a blue round tin with all sorts of other cookies. It was a round cookie buttery cookie with almost a scallop design. And a cherry in the center.
I ate around that cherry every single time and then popped the best part in my mouth. I decided to make a takeoff of that for the cookie swap, using a sugar cookie type base and this time spreading out the love of the cherries so that every bite was equally yummy.
And they were.
How to Make Cherry Cookies
Drain and rinse the maraschino cherries. Finely chop the entire jar into nice bite size pieces.
Beat together the butter and sugar until light and fluffy. Add the egg and vanilla, again beating well.
Add the baking powder and salt and mix until combined. Add the flour and stir until just mixed. The dough will be thick and crumby. That’s fine.
Add the cherries and stir just until distributed within the dough.
Turn the dough out onto two pieces of plastic wrap. Form a log with each half, wrapped in plastic wrap.
Try to get it round, as you’ll be slicing your cookies from here, and they retain their shape fairly well. For the same reason, you want your log to be the same diameter throughout.
If one log is longer than the other, however, that is not an issue. Trust me, I speak from experience.
Make sure the plastic wrap is sealing the dough inside well so that it doesn’t dry out. Chill the dough for at least two hours and up to overnight.
Preheat your oven to 400 degrees.
Keep the dough that is not baking in the fridge so that it stays cold. These cookies do not spread a ton, so you can place them closer together than you can many other cookies. They puff up instead, which I like.
Bake at 400 degrees for 8 to 10 minutes, until they’re just starting to turn a beautiful golden brown. Let cool for a couple minutes on the cookie sheet, then remove to cool completely on a wire rack.
These will keep in a sealed container for several days.
Have you ever made cherry cookies?
These cookies do not spread a ton, so you can place them closer together than you can many other cookies. They puff up instead, which I like. As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
Nutrition Information:Yield: 48 Serving Size: 1 cookie
Amount Per Serving:Calories: 94 Total Fat: 4g Cholesterol: 14mg Sodium: 27mg Carbohydrates: 13.7g Fiber: .5g Sugar: 7.8g Protein: .9g
These cookies do not spread a ton, so you can place them closer together than you can many other cookies. They puff up instead, which I like.
As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.
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