Country Cherry Cookies
These delightful pink cookies are bursting with cherry flavor and studded with creamy white chocolate chips for the perfect sweet bite. Dyed a charming rosy hue, each cookie is mixed with chopped maraschino cherries and a splash of cherry extract, creating a soft, tender treat that tastes as good as it looks. Perfect for holidays, birthdays, or anytime you want a fun, fruity twist on a classic cookie!
Equipment
- 1 Stand Mixer
- 1 Ice Cream Scooper
Ingredients
- 3 cups All-Purpose Flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp cherry extract optional
- 1 tsp vanilla extract
- 1 cup maraschino cherries drained and chopped
- pink gel food coloring
Instructions
- In a large mixing bowl (hand mixer or stand mixer with paddle), beat:1 cup or two sticks of unsalted butter, room temperature,1 cup of brown sugar, and1/2 cup of granulated sugar. Beat on medium speed for 2–3 minutes, until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition. Then mix in the cherry and vanilla extract. Also add a small amount of pink gel food coloring.
- In a separate bowl, with a whisk, mix together flour, salt, corn starch and baking soda.
- With the mixer on low speed, gradually add the flour mixture to the pink butter mixture. Mix just until the dry ingredients are incorporated and a soft dough forms. Do not overmix.
- Using a spatula or on low speed, gently fold in the white chocolate chips and maraschino cherries.
- If the dough feels very soft or sticky (because of the cherries), chill it in the fridge for 30–60 minutes to firm up. This helps the cookies hold their shape.
- Preheat your oven to 350°F.
- Scoop the dough into balls with an ice cream scooper, and place them on the prepared baking sheets, leaving space between them. You can add additional chopped maraschino cherries and white chocolate chips on top to give a pretty bakery-style look.
- Bake for about 12-14 minutes or until the edges begin to turn golden brown. Let the cookies cool for 5 to 10 minutes.
- Serve and enjoy!
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