Maraschino Cherry and White Chocolate Chip Cookies
I made these for a Christmas cookie exchange party at my office but they turned out looking more appropriate for Valentines day than Christmas… They taste great though! That’s what really counts, right? If you leave the icing drizzle off they look more “Christmasy” but I prefer a little more sweetness with my cookies. ♥
Makes approximately 2 dozen cookies
Ingredients:
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 tablespoon whipping cream
1 1/2 teaspoons vanilla extract
2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup diced maraschino cherries, packed tightly and gently patted dry
heaping 3/4 cup white chocolate chips
Optional Icing Drizzle:
1 1/4 cup powdered sugar
3 tablespoons maraschino cherry juice
1/2 teaspoon vanilla extract
Directions:
- In/with a mixer beat the butter on low speed until smooth.
- Add the sugars and beat on medium-high speed until creamy.
- Add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy.
- Add the flours, baking soda, salt, and mix until just combined.
- Add the cherries, white chocolate chips, and gently fold in by hand.
- Form mounds approximately 1 tablespoon each (dough will be tacky due to the cherries) on parchment paper.
- Refrigerate over night or for at least 2 hours.
- Preheat oven to 350°F.
- line a baking sheet with parchment paper or spray with cooking spray.
- Place dough on baking sheet, spaced at least 2 inches apart (I bake 8 per sheet).
- Bake for 10 to 13 minutes, or until tops have just set.
- Allow cookies to cool on the baking sheet for 5 minutes before removing.
Optional Icing Drizzle:
Mix all icing ingredients until well combined. Pour icing into a zip lock sandwich bag and cut just the tiniest bit of one bottom corner (if you have an icing bag that would work as well). slowly drizzle the icing onto the cooled cookies in your preferred design.
Don’t forget to share! Tis the season after all!
Leave a Reply