Oh, homemade cookies! They just bring me right back to being a kid, you know? The smell alone is pure magic. There’s nothing quite like the warmth of a fresh-baked batch, still warm from the oven. And these Maraschino Cherry Cookies Homemade? They’re my go-to when I want something easy, delicious, and a total crowd-pleaser! Trust me, these cookies are super simple to whip up, perfect for any occasion – or just because! This recipe’s got a special place in my heart; it reminds me of my Grandma’s kitchen, filled with laughter and the sweet scent of baking.
Why You’ll Love These *Maraschino Cherry Cookies Homemade*
Okay, let me tell you why I think these Maraschino Cherry Cookies Homemade are just the best! Seriously, you’re gonna love them. They’re quick, pretty, and always disappear fast!
- Easy peasy to make – perfect for beginners!
- That sweet cherry flavor is just irresistible.
- They look so pretty on a plate.
- Great for parties, holidays, or any day!
- Perfect for gifting, everyone loves cookies!
- They stay soft & yummy for days.
Ingredients You’ll Need for *Maraschino Cherry Cookies Homemade*
Alright, let’s talk ingredients! You won’t believe how simple these Maraschino Cherry Cookies Homemade are to make. You probably have most of these in your pantry already! It goes like this: You’ll need 1 cup of unsalted butter, make sure it’s softened, that is super important! Next, grab ¾ cup of granulated sugar and ¼ cup of powdered sugar. A teaspoon of vanilla extract adds that perfect flavor. Then, get 2 ¼ cups of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. And, of course, the star: 1 cup of maraschino cherries – drained and chopped! That’s it, friends!
How to Make *Maraschino Cherry Cookies Homemade*: Step-by-Step Instructions
Okay, now for the fun part – let’s make some cookies! Don’t worry; it’s super easy, I promise. Follow these steps, and you’ll have a batch of these amazing Maraschino Cherry Cookies Homemade in no time. You can do it!
- Get Your Oven Ready: First things first, preheat your oven to 375°F (190°C). This is key! Don’t forget that part, you’ll need the oven nice and hot.
- Cream the Butter and Sugars: In a big bowl, you’re going to cream together the softened butter, granulated sugar, and powdered sugar. You can use a hand mixer or a stand mixer. You want them to be light and fluffy, like a cloud!
- Add the Vanilla: Next up, add in that teaspoon of vanilla. Give it a good mix until it’s all blended in. Mmm, the smell is getting good already, right?
- Mix the Dry Ingredients: Now, in a separate bowl, whisk together your flour, baking powder, and a pinch of salt. This makes sure everything is evenly mixed.
- Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix, or your cookies will be tough – we don’t want that!
- Fold in the Cherries: Gently fold in those chopped maraschino cherries. Make sure they are evenly distributed.
- Bake Those Cookies! Drop rounded teaspoons of the dough onto ungreased baking sheets. And put those in the oven for about 8-10 minutes. Keep an eye on them!
- Cooling Time: Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely. This is important too, so they don’t crumble.
And there you have it – perfectly delicious Maraschino Cherry Cookies Homemade! Easy, right? Now, enjoy every single bite!
Tips for Success: Perfecting Your *Maraschino Cherry Cookies Homemade*
Okay, so you want the *best* **Maraschino Cherry Cookies Homemade**? I’m here to help! Over the years, I’ve learned a few tricks that always make my cookies extra special. Trust me, these little details make all the difference between good cookies and AMAZING cookies! So, listen up, and I’ll share my secrets!
Soft Butter is Key!
First things first: your butter! Make sure your butter is properly softened, but not melted. You want it to be soft enough that you can easily press a finger into it, but still firm enough to hold its shape. If your butter is too soft or melted, your cookies will spread too thin while baking. If it’s too cold, it won’t cream properly with the sugars! I usually take my butter out of the fridge about an hour before I start baking. Check it often, and you’ll be golden. A perfect starting point for perfect cookies!
Don’t Overmix!
This is a big one! When you’re combining the wet and dry ingredients, stop mixing as soon as everything is just *barely* combined. Overmixing develops the gluten in the flour, which will lead to tough cookies, and nobody wants tough cookies, right? A few streaks of flour? Totally fine! It means your cookies will be tender and perfect. It’s tempting to keep going, but resist the urge!
Drain Those Cherries!
This is a must – make sure you drain those maraschino cherries *really* well before you chop them. If they’re too wet, they’ll make your cookie dough too sticky, and it makes them spread out too much when baking. I usually put them on a paper towel and gently pat them dry before I chop them up. A little extra step, but totally worth it to stop your cookies from becoming soggy and sad!
Variations on *Maraschino Cherry Cookies Homemade*: Get Creative!
So, you’ve made the Maraschino Cherry Cookies Homemade, and they were a hit? Awesome! But, you know I’m always tweaking and trying new things in the kitchen. Here are a few ideas to shake things up and make these cookies even MORE amazing. Seriously, you can have so much fun with this recipe!
Chocolate Chip Cherry Cookies: You can never go wrong with a classic, right?! Toss in a cup of semisweet or milk chocolate chips for an extra burst of chocolatey goodness. I like to add them after I’ve mixed the dough. Just fold them in gently. Mmm, so good!
Almond Extract Twist: Instead of vanilla extract, try using almond extract! It gives the cookies a whole new depth of flavor that’s so yummy. You’ll only need about ½ teaspoon because almond extract is potent stuff. The almond flavor really complements the cherries. Yum!
Add Some Nuts: Want a little crunch? Add some chopped nuts! I love using chopped pecans or walnuts, about a cup. Toasting them beforehand will bring out their flavor even more. Just fold them in with the cherries. Careful, it makes them a little harder to share… because you’ll want to eat them all yourself!
Storage & Reheating Instructions for *Maraschino Cherry Cookies Homemade*
So, you’ve baked a batch of these glorious Maraschino Cherry Cookies Homemade, and you’ve got leftovers? Well, first of all, congrats on not eating them all in one go! Lucky you! To keep them fresh and delicious, pop them in an airtight container or a zip-top bag. They’ll be good for about 3-4 days at room temperature. Don’t worry about the fridge – they’ll stay too good to last that long!
Frequently Asked Questions About *Maraschino Cherry Cookies Homemade*
I know you’re probably wondering a few things, so let’s get those questions answered right away! I hear these all the time after I’ve made a batch of these yummy Maraschino Cherry Cookies Homemade. So, here are some quick answers to a few common questions.
Can I freeze these cookies?
Absolutely! These Maraschino Cherry Cookies Homemade freeze beautifully. Just let them cool completely, then place them in an airtight container or freezer bag. They’ll last in the freezer for about 2-3 months. When you’re ready to eat them, you can thaw them at room temperature or even pop them in the microwave for a few seconds. They’ll be just as good as the day you baked them (maybe even better!).
What if I don’t have maraschino cherries?
Oh no! While the cherries are absolutely what makes these so good. But if you have to, try substituting dried cranberries. They’ll add a similar sweetness and chewiness. Or, you could use some chocolate chips, that never hurts! Just know, the flavor won’t be quite the same, but it’ll still be a delicious cookie!
How do I prevent the cookies from spreading too much?
This is a common issue, but easy to fix! Make sure your butter is softened, not melted. Chilling the dough for about 30 minutes before baking also helps the cookies keep their shape. Also, be sure to measure your flour correctly – using too little flour can cause spreading, those little cookies are delicate. Just follow the recipe, and they should be perfect every time!
Estimated Nutritional Information for *Maraschino Cherry Cookies Homemade*
Alright, so, here’s the *approximate* lowdown on what’s in one of these tasty Maraschino Cherry Cookies Homemade. Keep in mind that this can change a bit depending on the specific ingredients you use. I’m no nutritionist, but here’s a rough estimate – it’s a good idea to remember it might change!
Per Serving (about 1 cookie):
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
What’s Next? Try These Delicious Cookie Recipes!
So, you loved these Maraschino Cherry Cookies Homemade, right? I knew you would! Now, go on and make some more cookies! Let me know what you think by leaving a comment below! And don’t forget to share this recipe with your friends. Happy baking!