Best Maraschino Cherry Christmas Cookies
User Reviews
5
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Prep Time
8 mins
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Cook Time
12 mins
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Additional Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
20 cookies
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Calories
84 kcal
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Course
Baked Goods
Best Maraschino Cherry Christmas Cookies
Description
The Best Maraschino Cherry Christmas Cookies use creamed softened butter and sugar as a base, incorporating egg and vanilla for moisture and flavor. Flour and salt form the structure of the dough, which is enriched by the addition of chopped red and green candied cherries. The dough is gently mixed, then shaped into a log and wrapped to chill for at least two hours or overnight. Chilling helps firm the dough so it bakes into even slices. When baked at 350°F, the cookies develop set edges with a slight golden color, maintaining a tender interior enhanced by the chewy cherries.
The spread-out baking cookies have spacing maintained for even baking and are cooled on a rack after baking to finish firming up. These cookies provide a festive look and taste, suitable for holiday gatherings and celebrations.
Chilling the dough log is key to controlling cookie shape during baking. Baking on the middle oven rack prevents over-browning. The recipe advises monitoring baking time closely as oven temperatures can vary to avoid burning. Using unsalted butter is recommended, but if salted butter is used, the salt in the dough can be omitted.
Ingredients
- 5 Tablespoons butter unsalted, softened
- ⅓ cup granulated sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 1 ¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup candied cherries chopped, mix of red and green
Instructions
- Beat softened butter and sugar with an electric mixer (or stand mixer) until light and fluffy, then add egg and vanilla and beat until mixed.
- In a separate bowl, mix the flour and salt together. Add the flour mixture to the creamed butter and mix just until combined. Stir in candied cherries.
- Scoop cookie dough onto a lightly floured surface and roll into a log about 10 inches long and 1 ½ inch thick. The dough will be soft but will firm up in the fridge. Wrap the dough log in plastic wrap or wax paper and refrigerate for 2 hours (or overnight).
- Set oven rack to the middle, preheat oven to 350º and line baking sheet with parchment paper. Place cookies on the prepared cookie sheet with ¾"-1" between each cookie.
- Bake for 12 minutes, until the edges are set and beginning to turn golden brown. Remove from the oven, let cool 5 minutes and then use a spatula to move them to a wire rack to finish cooling.
Notes
- Chill the cookie dough log to make slicing easier and prevent spreading.
- Bake cookies on the middle oven rack to avoid burning and ensure even heat.
- Watch baking time closely starting at 10 minutes; remove cookies when edges turn lightly golden.
- If using salted butter, omit added salt from the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 55mg | 2% |
| Potassium | 13mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 99IU | 2% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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