Ingredients
Equipment
Method
- In a large bowl, use an electric mixer to beat the softened unsalted butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This creaming process is crucial for incorporating air, which will contribute to the cookie's texture.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the large egg, vanilla extract, and almond extract (if using) until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly.1 large egg, 1 teaspoon vanilla extract, 0.5 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.2.25 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage; stop as soon as there are no streaks of dry flour visible.
- Gently fold in the finely chopped maraschino cherries. Ensure they are evenly distributed throughout the dough. The key here is to use maraschino cherries that have been drained thoroughly and even patted dry with paper towels to prevent excess moisture from affecting the cookie dough.0.5 cup finely chopped maraschino cherries
- Divide the dough in half. On a lightly floured surface, shape each half into a log about 2 inches in diameter. You can do this by rolling the dough between your hands or using a piece of parchment paper to help shape uniform logs.
- Wrap each dough log tightly in plastic wrap. Refrigerate for at least 2 hours, or until firm enough to slice easily. This chilling period is essential for the "icebox" nature of the cookies, allowing them to hold their shape when baked.
- When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Unwrap the chilled dough logs and carefully slice them into ¼-inch thick rounds.
- For an extra touch of sweetness and sparkle, you can lightly roll each cookie slice in extra granulated sugar before placing them on the prepared baking sheets.1.5 cups granulated sugar
- Arrange the cookie slices on the prepared baking sheets, about 2 inches apart. Bake for 9-12 minutes, or until the edges are lightly golden brown. The centers should still appear slightly soft.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set up properly.
Notes
Store at room temperature in an airtight container for up to 3-4 days. For longer storage, refrigerate for up to a week. Unbaked dough logs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
