Cherry Christmas Cookies
A crisp buttery cookie with a sweet maraschino cherry in the center. This simple holiday cookie is a delicious choice for Christmas.
Equipment
- Hand mixer or stand mixer
- Baking sheets
- Hand mixer or stand mixer
- Mixing Bowls
- Measuring spoons and cups
- Whisk
- Small cookie scoop or spoom
- Wire rack
Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 egg yolks
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- extra sugar for rolling
- 36 maraschino cherries halves (1 jar is enough if you're cutting them in half, otherwise you might need 2)
Instructions
- Prep work. Preheat the oven to 350°F (175°C). Then, line three baking sheets with parchment paper for easier cleanup. The cookies will bake fine on ungreased sheets if you don’t have parchment.
- Cream the butter and sugar. In a large mixing bowl, cream the softened butter and granulated sugar using a mixer on medium speed. Beat for at least 3 minutes until the mixture is pale, light, and fluffy. Then, add the egg yolks and vanilla extract. Beat for another minute until fully combined.Tip: Proper creaming adds air into the dough, helping the cookies stay light and tender.
- Mix the dry ingredients. In a medium bowl, whisk together the flour and salt. Then, slowly add the dry ingredients to the creamed butter mixture, one cup at a time. Mix on low speed until just combined. Avoid overmixing. The dough should be soft, smooth, and hold together when rolled into a ball.
- Shape the cookies. Roll the dough into 1-inch balls (about the size of a large marble). Then, roll each ball in granulated sugar to coat the surface completely. Next, place the balls on the prepared baking sheets, leaving 2 inches of space between each cookie to allow for spreading.
- Add the cherries. Press a small indentation into the center of each ball using your thumb, the back of a teaspoon, or the rounded end of a wooden spoon. Be careful not to press too deeply; about halfway through is perfect. Then, place a cherry (halved or whole, depending on your preference) in the center of each indentation.
- Bake the cookies. Bake in the preheated oven for 13–14 minutes or until the bottoms are golden brown.Tip: Slightly golden edges are okay, but avoid overbaking to keep the cookies tender.
- Cool. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. Cooling on the racks prevents soggy bottoms and helps the cookies firm up.
Notes
Maraschino cherries can be very juicy, which might make the cookies soggy. Before putting them on the dough, use a paper towel to pat them dry and remove any extra liquid.
Softened butter and room-temperature egg yolks blend better and help create a smoother dough. If you forget to take them out beforehand, you can soften the butter by microwaving it in 10-second bursts and warm the eggs by placing them in a bowl of warm water for 5–10 minutes.
When you add the flour to the butter mixture, stop mixing when the dough comes together. If you mix too much, the cookies can turn out dense instead of soft.
Cream the butter and sugar together until the mixture is light and fluffy. This will take at least 3 minutes using a medium-speed mixer.
Although the recipe says parchment paper is optional, it does make cleanup easier and helps prevent sticking, especially if some cherry juice leaks out.
If you want your cookies a little less sweet, roll the dough balls in a mix of granulated sugar and a bit of cinnamon instead of just sugar. This adds a festive touch without too much sweetness.
For a holiday feel, use colored sanding sugar or sprinkle some edible glitter on top before baking.
Add a small pinch of almond extract to the dough for extra flavor. Almond goes well with cherries and adds another layer of taste to the cookies.
Servings: 36 cookies