Cherry Cookies -

Cherry Cookies

These cherry cookies are crispy around the edges and soft and chewy inside. A simple drop cookie with no chilling and no mixer needed, they are the perfect easy, anytime, sweet treat!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 154kcal

Author Ann Otis

Ingredients

2 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
2 ounces cream cheese cut into chunks
6 tablespoons unsalted butter melted
1/4 cup canola or vegetable oil
1 egg
1/2 cup maraschino cherries finely chopped, and squeezed to remove excess juice
1 tablespoon maraschino cherry juice
1 teaspoon almond extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large bowl, combine the sugar, cream cheese, and melted butter until smooth.
Add the oil and mix until combined. Add the egg and combine again.
Add cherry juice and almond extract and mix well. Fold in the chopped cherries.
Add the dry ingredients to the cherry mixture and stir with a rubber spatula until well combined and a soft dough forms.
Roll the dough into balls of about 2 tablespoons each and drop, about 2 inches apart, on a baking sheet line with a baking mat or parchment. (The dough will be very soft).
Bake for 12-15 minutes, until edges have started to brown and look set.
Cool the cookies on the baking sheet for 5-10 minutes and move to a cooling rack to cool completely.

Video

Notes

Adapted from Cook's Illustrated

Freezing and Make Ahead

The baked cookies can definitely be frozen, as can the raw cookie dough.

Freezing baked cookies

To freeze baked cookies, make sure they are completely cool first. Then layer the cookies in single layers between sheets of parchment or wax paper in an airtight freezer-safe container. They can be frozen for up to 3 months.

Freezing raw cookie dough

To freeze raw dough, portion balls of dough onto a lined cookie sheet and freeze until firm - about 2 hours. The dough balls can then be placed in a freezer-safe bag or container. You can freeze them for up to 3 months.

Baking frozen dough

To bake, put frozen dough balls on the baking sheet and let them thaw at room temperature for 15 minutes before baking. Bake as directed watching them carefully. They may take a little longer than the time indicated.

Nutrition