Cherry Cookies
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 1 cup maraschino cherries drained and chopped
- ½ cup white chocolate chips optional
Instructions
- Drain cherries and pat completely dry with paper towels.
- Chop cherries into small pieces.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar for 2 to 3 minutes until fluffy.
- Add eggs one at a time, beating after each.
- Add vanilla and almond extract. Mix well.
- Gradually add flour mixture. Mix on low until just combined.
- Fold in chopped cherries and white chocolate chips.
- Drop rounded tablespoons onto baking sheets 2 inches apart.
- Bake 10 to 12 minutes until edges are set.
- Cool on pan for 5 minutes then transfer to wire rack.
Notes
- Dry cherries completely — wet cherries make dough sticky
- Chop cherries small for even distribution
- Do not overmix dough or cookies will be tough
- Underbake slightly for softer cookies
- Let cool on pan for 5 minutes before moving
- Use cookie scoop for uniform size
- Store in airtight container for up to 1 week
- Dough can be frozen for up to 3 months
- Add slice of bread to container to keep cookies soft