Pink Cherry Cookies are a delightful and vibrant treat, perfect for adding a festive touch to any occasion. This easy-to-follow recipe delivers delicious, visually appealing cookies that are surprisingly simple to whip up, making them a go-to for bakers of all levels.
Key Ingredients for Pink Cherry Cookies
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, but recommended for a deeper cherry flavor)
- 2 ¾ cups (344g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup finely chopped maraschino cherries, drained very well and patted dry
- Red food coloring (gel or liquid, to achieve desired pink hue)
- Optional: Extra granulated sugar for rolling, or a simple glaze (powdered sugar + milk/water + a splash of cherry juice) and additional chopped maraschino cherries for garnish.
How to Make Pink Cherry Cookies
Prepare to be charmed by these delightful Pink Cherry Cookies – a delightful fusion of classic cookie comfort and bright, fruity surprise. Their simplicity shines through, requiring just a few pantry staples and some cheerful maraschino cherries for that signature pop of flavor and color. With a preparation time of approximately 20 minutes and a baking time of 10-12 minutes per batch, you’ll have these beauties ready to enjoy in no time. The result is a tender, cake-like cookie with delightful bursts of cherry throughout, making them incredibly satisfying.
Step-by-Step Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer (or a sturdy whisk and some elbow grease) until the mixture is light and fluffy, about 2-3 minutes.
- Incorporate Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).
- Add Food Coloring: Add a few drops of red food coloring to the wet ingredients, starting with a small amount and gradually adding more until you achieve your desired shade of pink. Mix thoroughly until the color is evenly distributed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a wooden spoon) until just combined. Be careful not to overmix.
- Prepare the Cherries: Ensure your chopped maraschino cherries are very well-drained and then patted dry with paper towels. This is crucial to prevent excess moisture from making the cookies spread too much.
- Fold in Cherries: Gently fold the chopped, dried maraschino cherries into the cookie dough.
- Chill the Dough (Optional but Recommended): For easier handling and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Shape the Cookies:
- Option 1 (Drop Cookies): Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Option 2 (Rolled Cookies): If you prefer a disc shape, you can lightly roll the dough into balls and then flatten them slightly with the palm of your hand or the bottom of a glass. For extra sparkle and a slightly crisp edge, you can roll the balls in a little extra granulated sugar before placing them on the baking sheet.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Decorate (Optional): Once cooled, you can drizzle them with a simple glaze made from powdered sugar, a splash of milk or water, and a touch of cherry juice for extra flavor and color. Garnish with a few more finely chopped maraschino cherries for a beautiful finish.
Why You’ll Love This Pink Cherry Cookies
These Pink Cherry Cookies are an absolute delight, bringing a burst of sweet, maraschino cherry goodness into every tender bite. Their vibrant pink hue, achieved with just a hint of food coloring, makes them visually stunning and instantly cheerful, a welcome change from your everyday chocolate chip or sugar cookies. Plus, the subtle almond undertone (if you choose to use it) adds a sophisticated layer of flavor that complements the cherry beautifully, creating a truly memorable taste experience.
The fantastic part about making these Pink Cherry Cookies at home is that they are incredibly budget-friendly, utilizing common pantry staples with the star ingredient, maraschino cherries, being readily available and affordable. You can achieve a bakery-worthy treat without the hefty price tag, making them perfect for parties, bake sales, or just a delightful afternoon pick-me-up. Imagine impressing your friends and family with these charming cookies that are far more unique and flavorful than a standard sugar cookie, yet just as simple to produce. So grab your ingredients and get ready to bake up some joy – you won’t regret it!
Storing and Reheating Tips
- Room Temperature Storage: Once completely cooled, store your Pink Cherry Cookies in an airtight container at room temperature for up to 3-5 days. Ensure they are fully cooled before boxing them up to prevent steam from making them soggy. You can also place parchment paper between layers if stacking them to prevent sticking.
- Freezing: For longer storage, these Pink Cherry Cookies freeze beautifully. Lay them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen cookies to a freezer-safe airtight container or resealable bag. They will keep well in the freezer for up to 2-3 months.
- Reheating: While these cookies are delicious at room temperature, if you prefer them slightly warm, you can gently reheat them. Place a few cookies on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 3-5 minutes, or microwave them for just 10-15 seconds.
Final Thoughts
These Pink Cherry Cookies are a charming and delicious addition to any cookie repertoire, offering a delightful fruity surprise and a beautiful hue. They are simple enough for beginners yet satisfying enough for seasoned bakers, so gather your ingredients and give them a try for a truly sweet creation!
Pink Cherry Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer (or a sturdy whisk and some elbow grease) until the mixture is light and fluffy, about 2-3 minutes.1 cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- Add a few drops of red food coloring to the wet ingredients, starting with a small amount and gradually adding more until you achieve your desired shade of pink. Mix thoroughly until the color is evenly distributed.red food coloring
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a wooden spoon) until just combined. Be careful not to overmix.2 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup unsalted butter, 1 ½ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, red food coloring
- Ensure your chopped maraschino cherries are very well-drained and then patted dry with paper towels. This is crucial to prevent excess moisture from making the cookies spread too much.½ cup maraschino cherries
- Gently fold the chopped, dried maraschino cherries into the cookie dough.½ cup maraschino cherries
- For easier handling and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Alternatively, for a disc shape, lightly roll the dough into balls and then flatten them slightly. For extra sparkle, roll the balls in extra granulated sugar before placing them on the baking sheet.extra granulated sugar
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can drizzle them with a simple glaze made from powdered sugar, a splash of milk or water, and a touch of cherry juice for extra flavor and color. Garnish with a few more finely chopped maraschino cherries for a beautiful finish.simple glaze, additional chopped maraschino cherries