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
Notes
Store in an airtight container at room temperature for up to 3-5 days. Freeze for up to 2-3 months.
