Description
Fluffy, buttery cookies with a hint of almond, sweet cherries, and chocolate.
Ingredients
Scale
- 1 cup butter (softened, unsalted)
- 1 cup powdered sugar
- ¼ teaspoon salt
- 2 ¼ cups all-purpose flour
- 4 teaspoons cherry juice (from cherry jar)
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup maraschino cherries (chopped, dried thoroughly)
- ½ cup mini chocolate chips (¾ cup if using standard-sized morsels)
- ½ teaspoon red food dye (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a stand mixer, combine butter, powdered sugar, extracts, salt, and cherry juice. Slowly add flour.
- On low speed, fold in cherries and chocolate chips.
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes until firm and golden.
- Cool on a rack before serving or storing.
Notes
- Excess cherry moisture can ruin dough consistency.
- Adjust chocolate chip quantity based on size.
- Food dye is optional for color.
Nutrition
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 7g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg