maraschino cherry sugar cookies (Print Version)
Buttery cookies with maraschino cherries and almond notes, finished with a sparkling sugar touch.
# Ingredients:
→ Dry Ingredients
01 -
2 3/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup unsalted butter, softened
05 -
1 1/2 cups granulated sugar
06 -
1 large egg
07 -
2 teaspoons vanilla extract
08 -
1/2 teaspoon almond extract
09 -
3/4 cup maraschino cherries, finely chopped and well drained
10 -
1/4 cup maraschino cherry juice
→ Garnish
11 -
Red sanding sugar or powdered sugar, for garnish (optional)
# Steps:
01 -
Preheat the oven to 350°F. Line baking sheets with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt until well blended.
03 -
In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy.
04 -
Beat in the egg, vanilla extract, almond extract, and cherry juice until fully incorporated and smooth.
05 -
Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined.
06 -
Gently fold in the chopped maraschino cherries using a spatula, ensuring even distribution.
07 -
Scoop dough by level tablespoonfuls, rolling each between your palms if needed, and place 2 inches apart on the prepared baking sheets.
08 -
Bake for 10 to 12 minutes, or until the edges are set and centers appear soft but not wet.
09 -
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, garnish cooled cookies with red sanding sugar or a dusting of powdered sugar.
# Notes:
01 -
Thoroughly drain and finely chop the maraschino cherries to prevent excess moisture in the dough.