Ingredients

The following ingredients have 4 Servings
  • 1 cup butter (softened, UNSALTED variety)
  • 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, and dried thoroughly. Any excess moisture will ruin the dough consistency.)
  • ½ cup mini chocolate chips (*¾ cup if using standard-sized morsels. )
  • ½ teaspoon red food dye (*optional (not used in my lighter pink cookies))

Instruction

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • In a stand mixer fitted with the paddle attachment, add the softened butter, powdered sugar, extract, salt, and cherry juice. Reduce the mixer speed and slowly add in the all-purpose flour. If you feel like the dough is too dry, add an additional teaspoon of cherry juice.
  • Reduce the stand mixer to low speed, and fold in the cherries and mini chocolate chips.
  • Using a tablespoon-sized cookie scoop, scoop rounded tablespoons of dough on the lined baking sheet with 2 inches of space in-between each.
  • Bake for 10-12 minutes. Cookies will be fluffy, firm to the touch, and golden brown around the edges.
  • Transfer cookies to a cooling rack before transferring to a platter or airtight container.