Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Add the dry mixture into the wet mixture in small portions. Stir until a soft dough forms.
- Gently fold in the chopped maraschino cherries using a spatula.
- Scoop tablespoon-sized portions and place them on the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes until the edges set and the tops look pale.
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a cooling rack.
- Dust cooled cookies with powdered sugar before serving.
My kitchen tip: Pat the cherries dry with paper towels before mixing. This keeps the dough firm and stops spreading.
Notes
Drain cherries fully before chopping
Use room-temperature butter
Avoid overmixing the dough
Bake one tray at a time for even results