Description
Introducing Maraschino Cherry Delight Cookies—a whimsical take on the traditional chocolate chip treats that combine the sweet tang of maraschino cherries with the depth of semi-sweet chocolate and a hint of almond. These cookies are not only visually appealing with their vibrant pink hue but are also irresistibly soft and chewy. Perfect for special occasions or as a delightful treat for your loved ones, these cookies are sure to impress.
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, at 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
Step 1: Prepare Your Ingredients
Start by measuring and preparing your ingredients. For accurately measured flour, whisk to aerate, spoon into a measuring cup, and level off with a knife.
Step 2: Prepare Cherries
Drain and finely chop the maraschino cherries. Place them on a paper towel to remove excess moisture, to prevent soggy cookies.
Step 3: Preheat Oven and Prepare Baking Sheet
Preheat your oven to 350º F (177º C). Line a cookie sheet with either a silicone mat or parchment paper to prevent sticking.
Step 4: Mix Dry Ingredients
In a bowl, combine the measured flour, cornstarch, baking soda, and salt. Set this mixture aside.
Step 5: Cream Butter and Sugars
In a larger mixing bowl, beat the room-temperature butter with both sugars for about 2 minutes until the mixture is fluffy and light in color.
Step 6: Add Eggs and Extracts
To the creamed butter mixture, add eggs, vanilla extract, and almond extract, beating for an additional 30 seconds.
Step 7: Add Color
Mix in a small amount of pink gel food coloring until you achieve the desired vibrant hue.
Step 8: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture at low speed until just combined into a thick dough.
Step 9: Incorporate Cherries and Chocolate Chips
Fold in the chopped cherries and 1 cup of chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
Step 10: Form and Bake Cookies
Using a cookie scoop, form dough into golf ball-sized balls, pressing some additional chocolate chips and chopped cherries on each. Place them spaced out on the baking sheet. Bake for 10-13 minutes and avoid overbaking to maintain color.
Step 11: Cooling
Allow cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
Servings & Preparation Time
Yields approximately 24 cookies. Preparation time is 20 minutes, and cooking time is 10-13 minutes per batch.
Tips for Storage & Reheating
- Store cookies in an airtight container at room temperature to keep them soft and chewy.
- Avoid storing in the refrigerator as it may harden the cookies.
- If reheating is desired, a few seconds in the microwave can revive the soft texture.
Conclusion
Maraschino Cherry Delight Cookies are a perfect blend of sweet cherries, rich chocolate, and a touch of almond, enveloped in a soft, colorful dough. These cookies offer a unique twist on the traditional cookie, making them a festive and enjoyable treat for any occasion. Whether you’re baking for a crowd or just indulging in a personal treat, these cookies promise to deliver satisfaction in every bite.
Print
Maraschino Cherry Delight Cookies
- Total Time: 20 minute
- Yield: Yields approximately 24 cookies 1x
Description
Introducing Maraschino Cherry Delight Cookies—a whimsical take on the traditional chocolate chip treats that combine the sweet tang of maraschino cherries with the depth of semi-sweet chocolate and a hint of almond. These cookies are not only visually appealing with their vibrant pink hue but are also irresistibly soft and chewy. Perfect for special occasions or as a delightful treat for your loved ones, these cookies are sure to impress.
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, at 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
- Start by measuring and preparing your ingredients. For accurately measured flour, whisk to aerate, spoon into a measuring cup, and level off with a knife.
- Drain and finely chop the maraschino cherries. Place them on a paper towel to remove excess moisture, to prevent soggy cookies.
- Preheat your oven to 350º F (177º C). Line a cookie sheet with either a silicone mat or parchment paper to prevent sticking.
- In a bowl, combine the measured flour, cornstarch, baking soda, and salt. Set this mixture aside.
- In a larger mixing bowl, beat the room-temperature butter with both sugars for about 2 minutes until the mixture is fluffy and light in color.
- To the creamed butter mixture, add eggs, vanilla extract, and almond extract, beating for an additional 30 seconds.
- Mix in a small amount of pink gel food coloring until you achieve the desired vibrant hue.
- Gradually add the dry ingredients to the wet mixture at low speed until just combined into a thick dough.
- Fold in the chopped cherries and 1 cup of chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop, form dough into golf ball-sized balls, pressing some additional chocolate chips and chopped cherries on each. Place them spaced out on the baking sheet. Bake for 10-13 minutes and avoid overbaking to maintain color.
- Allow cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 10-13 minutes per batch