Christmas Chocolate Cherry Cookies Recipes

MARASCHINO CHERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350º F.
• In a mixing bowl beat the butter and brown sugar with an electric mixer for 1 minute, or until combined. Add in the egg and extracts, beat again.
• Add in a small amount of pink gel food coloring and mix.
• In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to wet ingredients, mixing by hand with a spatula.
• Add in the finely chopped maraschino cherries and chocolate chips, mix by hand until combined. The batter will be thick.
• Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press additional cherries and chocolate chips into the outside of the dough balls.
• Bake for 14-16 minutes - be sure not to over bake or the cookies will loose their pink color and turn brown.
• Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a cooling rack.

CHOCOLATE CHERRY COOKIES

Steps:

• Combine flour and cocoa; set aside.
• Beat butter in a med bowl on med speed until softened.
• Add sugar, baking soda, baking powder and salt.
• Beat until well mixed.
• Beat in egg and vanilla, scraping the side of the bowl.
• Gradually beat in flour mixture.
• Shape dough into 1-inch balls.
• Place 2-inches apart on an ungreased cooking sheet.
• Press down the centers with your thumb.
• Drain cherries, reserving juice.
• Place a cherry in the center of each cookie in the depression you made with your thumb.
• Combine chocolate pieces and condensed milk in a small saucepan.
• Cook and stir over low heat until the chocolate is melted.
• Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
• If the frosting is too thick, thin with additional cherry juice.
• Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.

CHRISTMAS CHOCOLATE CHERRY COOKIES

Steps:

• Cream shortening and sugar in large bowl with electric mixer until well blended.
• Add eggs and almond extract, beating on medium speed until light and fluffy; about 2 minutes.
• Combine flour, baking powder and salt. Add to creamed mixture gradually, beating on low speed just until blended. Fold in chips, coconut and cherries.
• Drop dough by spoonfuls onto greased cookie sheets.
• Bake at 350° for 12-15 minutes or until lightly browned around edges.

CHERRY SNOWBALL COOKIES

Steps:

• Beat butter, powdered sugar, and granulated sugar until light and fluffy; about 5 minutes.
• Mix in salt, almond extract, vanilla extract, and cherry extract (if using)
• Drain cherry juice. Chop cherries. Remove as much of the liquid as possible with paper towels. Add to bowl and mix.
• Mix in finely ground pecans.
• Slowly beat in flour, ½ cup at a time until incorporated. Anywhere from 3½-4½ cups. See tip below.TIP: Based on how much cherry juice is added to the cookie batter, the consistency of the dough may change. To fix this, simply add more flour or add a splash of milk is too much flour is added.
• Slowly mix in or stir in chocolate chips.
• Refrigerate dough 30 minutes to 1 hour. This will make the dough easier to work with.
• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• Scoop 1½ tbsp dough and roll into a round ball. TIP: If using a cookie scoop and the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
• Place on baking sheet spaced 1-inch apart.
• Bake in oven 15-17 minutes.
• Transfer to a cooling rack and allow to cool for 5 minutes.
• Roll cookies in powdered sugar.TIP: I coat mine a second time after they have completely cooled.
• Store in an air-tight container.

CHOCOLATE CHERRY COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in the egg, cherry juice and vanilla. Combine the flour, cocoa, salt, baking powder and baking soda; gradually add to the creamed mixture., Roll into 1-in. balls. Place 2-in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Place a cherry half in each indentation., In a small saucepan over low heat, melt chocolate chips with milk, stirring constantly. Remove from the heat; stir in cherry juice until blended. Spoon about 1 teaspoon over each cherry (frosting will spread over cookies during baking). Bake at 350° for 9-11 minutes or until set. Remove to wire racks to cool.