Description
Indulge in the delightful world of Maraschino Cherry Bliss Cookies, where the exotic sweetness of maraschino cherries pairs with the rich depth of semi-sweet chocolate, contoured by a hint of almond and enchanting pink hues. These cookies are not just a treat for the palate but a spectacle for the eyes, making them a perfect addition to festive gatherings and intimate celebrations alike.
Ingredients
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
- 1 cup (226g) unsalted butter, room temperature
- 1¼ cups (267g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- Small amount of pink gel food coloring
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Step-by-step Directions
1. Prepare the Ingredients
Drain and finely chop the maraschino cherries, set aside on a paper towel to absorb excess juice. Measure out and prepare all other ingredients.
2. Mix Dry Ingredients
In a mixing bowl, combine the flour, cornstarch, baking soda, and salt. Whisk together and set aside.
3. Cream the Butter and Sugars
In a larger bowl, use a mixer to beat the butter, brown sugar, and granulated sugar on medium speed until fluffy and pale, about 2 minutes.
4. Add Eggs and Extracts
Add in the eggs, vanilla, and almond extracts to the butter-sugar mixture, beating for another 30 seconds. Stir in the pink gel food coloring.
5. Combine Wet and Dry Mixes
Gradually add the dry ingredients to the wet ingredients on low speed until just combined to form a thick dough.
6. Add Chocolate Chips and Cherries
Fold in chopped maraschino cherries and 1 cup of the chocolate chips by hand until evenly distributed.
7. Prepare Dough Balls
Use a cookie scoop to form the dough into golf ball-sized spheres, pressing extra chocolate chips and cherry pieces on the outside. Ensure they are spaced adequately on a lined cookie sheet.
8. Bake
Preheat the oven to 350º F (177º C) and bake the cookies for 10-13 minutes. Do not overbake to maintain the vibrant pink color.
9. Cool
Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack.
Servings & Preparation Time
The recipe yields approximately 24 cookies. Total preparation and cooking time is about 45 minutes to 1 hour.
Tips for Storage & Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Dough can be frozen for up to 3 months, baked cookies can be frozen for up to 1 month.
Conclusion
Maraschino Cherry Bliss Cookies blend the comforting allure of homemade cookies with the surprise twist of cherry and chocolate. Whether serving at a holiday event or enjoying as a personal treat, these cookies are sure to enliven your baking repertoire with their cheerful color and irresistible flavor.
Print
Maraschino Cherry Bliss Cookies
- Total Time: 45 minutes to 1 hour
- Yield: 24 cookies 1x
Description
Indulge in the delightful world of Maraschino Cherry Bliss Cookies, where the exotic sweetness of maraschino cherries pairs with the rich depth of semi-sweet chocolate, contoured by a hint of almond and enchanting pink hues. These cookies are not just a treat for the palate but a spectacle for the eyes, making them a perfect addition to festive gatherings and intimate celebrations alike.
Ingredients
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (12 oz bag) semi-sweet chocolate chips, plus extra for garnish
- 1 cup (226g) unsalted butter, room temperature
- 1¼ cups (267g) light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- Small amount of pink gel food coloring
- 1 cup drained & finely chopped maraschino cherries, plus extra for garnish
Instructions
- Prepare the Ingredients: Drain and finely chop the maraschino cherries, set aside on a paper towel to absorb excess juice. Measure out and prepare all other ingredients.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, cornstarch, baking soda, and salt. Whisk together and set aside.
- Cream the Butter and Sugars: In a larger bowl, use a mixer to beat the butter, brown sugar, and granulated sugar on medium speed until fluffy and pale, about 2 minutes.
- Add Eggs and Extracts: Add in the eggs, vanilla, and almond extracts to the butter-sugar mixture, beating for another 30 seconds. Stir in the pink gel food coloring.
- Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet ingredients on low speed until just combined to form a thick dough.
- Add Chocolate Chips and Cherries: Fold in chopped maraschino cherries and 1 cup of the chocolate chips by hand until evenly distributed.
- Prepare Dough Balls: Use a cookie scoop to form the dough into golf ball-sized spheres, pressing extra chocolate chips and cherry pieces on the outside. Ensure they are spaced adequately on a lined cookie sheet.
- Bake: Preheat the oven to 350º F (177º C) and bake the cookies for 10-13 minutes. Do not overbake to maintain the vibrant pink color.
- Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack.