Home » Recipes » Cookies » Maraschino Cherry Cookies Recipe
by Beth @ The First Year //Published August 20, 2018, Updated February 2, 2024
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These maraschino cherry chocolate chip cookies always bring the wow factor to any gathering or special occasion. What’s even better? They take just 10 minutes to prep and have a perfect pink color for a beautiful display.
These cookies are SO GOOD! I used cherry juice instead of almond extract and mini white chocolate chips, and made them extra big- 12 cookies a batch. Definitely making these again, boyfriend was obsessed too!
-Jenna
Cherry Cookies
I believe I have mentioned this before, whenever it’s one of my nieces or nephews birthdays, they get to pick what kind of cookie I make and mail to them. Pretty lucky, huh?!
Well one of my nieces doesn’t like chocolate… I know, I don’t understand – I live off chocolate. So I was giving her a few options of cookies I could make and one of the options was maraschino cherry cookies.
I got to work and made five test batches! Some of the batches were pretty funny looking – working with an add in like maraschino cherries can be hard because they have so much moisture. But I finally got the recipe just right!
The ones I mailed her didn’t have chocolate chips so you can definitely make these cherry cookies without the chips, but for us chocolate lovers, more chocolate the better!
The combination of maraschino cherries and chocolate chips reminds me of this delicious cherry cordial ice cream that the ice cream shop near our house has. I love the taste of cherry ice cream, especially if there’s chocolate!
The cherry flavor is on point. These pink cookies would also be fun for baby showers – especially for a baby girl!
We’ve also add these cookies to our cookie trays during the holidays. And we love gifting this easy recipe for valentine’s day.
Ingredients for Chocolate Cherry Cookies
Scroll down to the recipe card below this post for ingredient quantities and full instructions for making Cherry Cookies.
- unsalted butter – Let the butter come to room temperature.
- brown sugar – I recommend using light brown sugar for this recipe.
- largeegg
- vanilla extract
- almond extract
- pink gel food coloring – I recommend AmeriColor brand.
- all purpose flour
- baking soda
- salt
- maraschino cherries – Well drained & finely chopped.
- semi-sweet chocolate chips – You can substitute or dark, milk or white chocolate chips.
I love the flavor the 1/8 teaspoon almond extract adds to this cookie recipe. Cherry-almond cookies were a match made in heaven!
How to Make Cherry Cookies
- In a large bowl beat the softened butter and brown sugar with an electric mixer or in a stand mixer for 1 minute, or until combined.
- Add in the egg and extracts, beat again.
- Gel food coloring. Add in a small amount of pink gel food coloring and mix.
- Add dry ingredients. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, mixing by hand with a spatula.
- Add-ins. Add in the finely chopped cherries and chocolate chips, mix by hand until combined. The batter will be thick.
- Scoop. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet or parchment paper. 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.
- Cool. Allow the cookies to cool to the touch on the baking sheet (about 15 minutes) then move them to a wire rack.
Cherry Cookie Baking Time
For the cherry chocolate cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie!
I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden. The result is a soft and chewy cherry chocolate chip cookie!
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Time Required for Chocolate Cherry Cookies
- 10 minutes to make the cookie dough
- 14-16 minutes to bake the cookies
- 15 minutes to cool the cookies
Gluten Free Cherry Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Cherry Chocolate Chip Cookies Tips
Here are some tips and hints for perfect cherry cookies.
Properly measure the all purpose flour using the spoon and sweep method.
You need 3/4 cup chopped & drained maraschino cherries. Plus an extra 2 tablespoons or so for garnish. 3/4 cup chopped maraschino cherries is about half a 16 oz jar.
Be sure to drain the cherries well. Once you drained off the juice, put the cherries on a few paper towels and let the extra maraschino cherry juice soak up.
Once the cherries have been drained, finely chop them.
If you want the tops of your cookies to look loaded with cherries & chocolate chips like the ones you see in the photos, be sure to add additional cherries and chocolate chips to the outside of the dough balls before baking the cookies.
Can you freeze maraschino cherry cookies?
Maraschino cherry cookies freeze beautifully! Wrap them in individual portions with plastic wrap or place them in an airtight container or freezer bag with parchment between the layers to keep them from sticking.
Freeze for up to 3 months. Let them thaw in the refrigerator before serving.
In the mood for more sweets? Learn how to add crumb topping to any muffin or try chocolate pudding pie!
More like these Cherry Cookies
- Reese’s Pie
- No Bake Oreo Dessert
- Cheesecake Brownies Recipe
- Simple Chocolate Cheesecake Recipe
- Easy Chocolate Frosting
- Homemade Fudgy Brownies
Maraschino Cherry Chocolate Chip Cookies
4.18 from 957 ratings
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Additional Time: 15 minutes mins
Total Time: 40 minutes mins
Yield: 20 cookies
These maraschino cherry chocolate chip cookies always bring the wow factor to any gathering or special occasion. What’s even better? They take just 10 minutes to prep and have a perfect pink color for a beautiful display.
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Ingredients
- ½ stick unsalted butter, softened, 1/4 cup
- ¾ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- Small amount of pink gel food coloring
- 1 ½ cups all purpose flour, 180 grams, properly measured
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup drained & finely chopped maraschino cherries, plus extra for garnish
- ¾ cup semi-sweet chocolate chips, plus extra for garnish
Instructions
It's critical that you measure the flour accurately. Unknowingly adding too much flour will result in dry cookies.
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it. Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour. Use the back of a butter knife to level off the excess.
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.
Notes
I recommend using pink gel food coloring. Gel food coloring in very pigmented, meaning a little goes a long way. Using liquid food coloring in the dropper bottles will not result in the same bright pink color.
This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.
Cuisine: American
Course: Dessert
Author: Beth
Calories: 144kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 64mg, Potassium: 66mg, Fiber: 1g, Sugar: 14g, Vitamin A: 91IU, Calcium: 19mg, Iron: 1mg
Share a Photo!Tag @beth_thefirstyear!
originally published August 20, 2018 — last updated February 2, 2024 // 203 Comments
Posted in: Christmas, Cookies, Easter, Family Favorites, Valentine's Day
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203 comments on “Maraschino Cherry Cookies Recipe”
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Carol — Reply
chocolate and cherries! Could there be anything so delicious!?????! I think not!
In love with this recipe and judging from your photos the cookies just look so appealing! Lovely cookies that I cannot wait to bake and eat!-
Beth @ The First Year —
They are SO so good!
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HEather —
Mine didn’t spread they just stayed in a ball but tasted ?
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Jana —
Delicious!!!
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Pam burrous — Reply
Please make an option to email the recipes. I know lots of people who would appreciate that.
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Beth @ The First Year —
Hi Pam! I have an e-mail that goes out once a week updating my subscribers with the most recent recipes! Would you like me to add you?
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Dolly Kellly —
How to make the icing please
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Roni — Reply
There is not much butter in this recipe (1/2 Stick)…. Is this a misprint? Typically Chocolate Chip Cookies call for 1 Cup which equals 2 Sticks
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Beth @ The First Year —
Hi Roni! 1/2 stick is correct – this recipe only yields 20 cookies, so it’s not as large as a normal batch.
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maya —
I had to add the other half because it wasn’t turning into dough.
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Anne Rowe —
Ron I baked a lot of cookies and I questioned it as well,,could also be even though you dry cherries some moisture may be released..I’m about to make now so will try to comment how it went lol
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Veronica — Reply
Delicious!! They came out very nice looking! Do you have anything with splenda??
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Beth @ The First Year —
I’m so glad you enjoyed them Veronica! I don’t currently have any recipes with splenda.
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Bunny —
Look for Swerve Sugar substitutes. They are usually carried by health food stores, and if they don’t, they will probably be glad to order some for their store. It truly has no aftertaste, and is used in the same amounts as sugar. I use all three forms, that they make, in my recipes for my diabetic clients – granulated, brown, and confectioners’. I just started using Swerve recently, and my clients are thrilled that when someone tastes their cakes, made with Swerve, their non-diabetic friends can’t taste the difference. It’s a little on the expensive side, but for someone who can’t have sugar, it’s more than worth it for their enjoyment.
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P — Reply
Could this be made without almond extract? Does it need a replacement? I’m guessing it is find if you don’t have gel food colouring, too, as it just won’t look as bright.
Thanks.-
Beth @ The First Year —
It’s just for flavor – you can substitute vanilla extract!
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Cindy —
Can candied cherries be used instead?
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Karen Richard —
Please add me to your list
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Bill Burke —
Everyone loved these delicious cookies. Only thing is your in the picture are so much more beautiful and pink. Mine ended up getting alittle more brown. Still working on the perfect cook time. Thank you gor the recipe!!
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Cille Shaner — Reply
Can you use candied instead of maraschino cherries? Thank you for this recipe. My Daughter is in love.
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Beth @ The First Year —
Hi Cille! I would say yes – let me know if you try it and report back!
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Frances — Reply
This recipe sounds so good..can’t wait to try it! Don’t know if you are near Publix; but they have an ice cream that is our favorite..Cherry Chip..Publix brand
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Beth @ The First Year —
We don’t have Publix here, but that ice cream sounds quite delicious!
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Mary J — Reply
Found this on Facebook and had to make it! I had a 4yr old help me, so I messed up the order of things. (I should have know better to add dry ingredients together first!) So, this recipe is fool proof! lol I didn’t have almond extract on hand so I added a little more vanilla. I also only had liquid food coloring and used that. While the pink wasn’t as bright, it worked. I wished I reserved some cherry juice to add to batter. I think that would have made the cookie taste even better! Also, because I messed up the steps, my dough was dry. I had to add some water. For someone who doesn’t like cherries that much, I give this recipe a 5 star! Thanks for sharing!
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Beth @ The First Year —
Hi Mary!! I’m so glad you guys enjoyed making and eating these cookies!
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Bradley — Reply
Is it possible to make these without the pink gel food coloring? I don’t mind the looks of the cookies more focused on the taste.
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Beth @ The First Year —
Hi Bradley! Definitely – it’s just for aesthetics!
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Diane — Reply
can you sub. out the choc. chips for some thing else-also can you use a regular cookie sheet lined with parchment paper-my family hates choc-
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Beth @ The First Year —
Hi Diane! You can omit the chocolate chips – I did that when I sent these to my niece who doesn’t like chocolate. And yes, you can use a baking sheet lined with parchment paper!
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inez —
See AlsoOld Fashioned Mashed Potato Candy Recipe, Whats Cooking AmericaFall Weeknight Pasta Recipe on Food52Chocolate Crinkle Cookies | Swanky RecipesBread Pudding with Vanilla Sauce (Easy Old Fashioned Recipe) - Olives + ThymeWhat is the shelf life of this cookies?
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Landa Derington — Reply
Is the almond extract necessary.?
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Beth @ The First Year —
Hi Landa! It’s just for flavor – you can substitute vanilla extract!
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sh —
Thank you for sharing. How long do these cookies keep in an air tight container?
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Ang — Reply
How many calories per serving
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Lisa Kienast —
I didnt add enough food coloring but these cookies are insane. So good, so moist. So fun to make, I tripled the recipe! Love them.
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Lisa Kienast —
144 calories per cookie I believe
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Kristen — Reply
Hello, these look delicious. I want to put them in my Christmas goody bags this year. Have you tried freezing them? Thank you!
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Beth @ The First Year —
Hi Kristen! I haven’t tried freezing these cookies. Sounds like a great cookie to put in goody bags!
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Diane greter — Reply
Why do u not add all of chocolate chip and cherries save time just add all to mixture I even like a few walnuts in mine.
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Beth @ The First Year —
Hi Diane! I like putting extra garnishes on the outside of my cookie dough balls so they look extra yummy!
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Linda Noonan — Reply
Is it light or brown sugar?
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Beth @ The First Year —
I have a variety in my pantry – so use whatever you have!
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Bunny —
When I write a recipe, brown sugar means light, and if it calls for dark, I add the word dark. If you don’t have brown sugar on hand, it’s easy to make. 1 cup granulated sugar + 1 Tablespoon molasses = 1 cup light brown sugar. For dark brown sugar, add 2 Tablespoons molasses instead of 1. If you want to end up with a brown sugar like it comes in a package, combine the sugar with the molasses by hand or in a small food processor. In a recipe, like this one, where it is an ingredient, add the granulated sugar and molasses separately. They don’t need to be combined. For this recipe, 3/4 cup brown sugar = 3/4 cup granulated sugar and 3/4 Tablespoon molasses (or 2 1/4 teaspoons). Using molasses in a cookie recipe makes the cookie softer and chewier, especially in a chocolate chip cookie.
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Vanessa —
I used dark and they didn’t come out as pink. I suggest light for a better pink possibly
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Lynn Hansen — Reply
I can’t wait to make some. I make a cherry chocolate cookies that sounds kind of similar to these but they use some cherry juice in it and instead of chocolate chips it calls for a Hershey kiss to be pressed into the center of the cookies when they first come out of the oven.
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Jackie — Reply
Can I use regular sugar instead of brown
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Beth @ The First Year —
Hi Jackie – it will change the texture and structure of the cookie!
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Elaine Samuel — Reply
These sound amazing. I’m sure my family will devour them. I currently don’t have any chocolate chips. So I’m going to try it with cocoa. Should be interesting. I’ll keep you posted. Lol
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Beth @ The First Year —
How’d it turn out!?
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Mike DePaula — Reply
What is the yield for this recipe? I teach 7th grade culinary arts and I am thinking of trying this recipe with my students.
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Beth @ The First Year —
About 20 cookies.
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Bryanna — Reply
The cookie dough is definitely delicious! I’m hoping the baked cookies will be just as good coming out of the oven. The only thing I can add to this recipe is this: Be careful. Cherry juice stains. C:
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Beth @ The First Year —
Oh yes! I had red fingers for a day!!
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mary — Reply
very disappointed. says we can print this off but this will not print. I can not keep going back and forth from my phone to make it and the computer is downstairs. I want a printable copy to be able to use.
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Beth @ The First Year —
Hi Mary! There is a print button and it does work. Here is the URL to the print page: https://thefirstyearblog.com/maraschino-cherry-chocolate-chip-cookies/print/
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Tambra — Reply
Can I use parchment paper I don’t have a silicone mat
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Beth @ The First Year —
Yes!
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Jacob Rea — Reply
Can you substitute the butter with coconut oil? If so, is it a 1 to 1 ratio?
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Beth @ The First Year —
I haven’t tried it yet, report back if you do!
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Jessica sztaba — Reply
If I don’t have a silicone pan. Should I use a dark or light surface for pan?
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Beth @ The First Year —
Either is fine! I have both.
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Bunny — Reply
Look for Swerve Sugar substitutes. They are usually carried by health food stores, and if they don’t, they will probably be glad to order some for their store. It truly has no aftertaste, and is used in the same amounts as sugar. I use all three forms, that they make, in my recipes for my diabetic clients – granulated, brown, and confectioners’. I just started using Swerve recently, and my clients are thrilled that when someone tastes their cakes, made with Swerve, their non-diabetic friends can’t taste the difference. It’s a little on the expensive side, but for someone who can’t have sugar, it’s more than worth it for their enjoyment.
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Becky — Reply
I used the exact ingredients but my cookies turned out too cakey. I think it needs more butter? The flavor is lacking too. I even used real vanilla and almond extract.
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Anna —
I totally thought the same thing. Better Homes and Gardens has a White Chocolate-Cherry Shortbread recipe that is spot on. I substituted with semi-sweet chocolate chips and it was amazing.
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Marsie —
I just made them and mine turned out way too cakey also! Definitely needed a little more moisture. Maybe I’ll try again with more butter.
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Donna — Reply
Loved your cookies! Is there a way to make this recipe into cupcakes? What kind of icing would you use?
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Susan — Reply
Beth, These would make great Christmas Cookies, by using Mint & maybe white Chocolate Chips.
For someone who is allergic to & to avoid Artifical Colorings, Artificial Preservatives & Artificial Flavors, could you use another jar of cherrys & boil them & maybe add sugar, in order to get the color? If so, how much?
Thank you!
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Jessica —
Can you substitute the chocolate chips for pecans. Or even add pecans to this recipe?
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Dawn Graves — Reply
What am I doing wrong? Tried making twice now. Both times the cookies instantly melt in the pan and becomes one thin burnt mess. Please Help!! Really want to make these.
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Beth @ The First Year —
Oh Dawn.. that doesn’t sound good! Can you give me more feedback – did you follow the recipe as written?
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Becka —
Just made them for the first time, I am a pretty experienced baker and mine did the same thing. I followed the recipe the only thing I could think of is maybe there was too much juice when I added it with the cherries.
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Diane Neuman — Reply
Thank you for this recipe! I tried 2 new recipes for the holidays so far this year and both were terrible. I have been thinking about this recipe forever and went for it! So glad I did- these are amazing! I did make them a bit smaller, did not garnish, and only baked 10-12 minutes- also increased the almond extract a touch- simply DIVINE! Perfect on the christmas cookie trays!
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Diane Liebal — Reply
I am making this cookie today and plan to freeze for just one week. I also am going to use white and chocolate chips, and double the batch. Can’t wait to taste!
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Bonnie — Reply
Can this cookie be made with gluten free flour and if yes how much do you use of the gluten free flour
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Beth @ The First Year —
YES! We love King Arthur Gluten Free Measure for Measure Flour. Use it as a one for one substitute.
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Amy — Reply
I made these for a cookie exchange at work and they were a huge hit!! So moist and flavorful!! This one is a keeper!
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Kathy — Reply
I did a cherry cookie taste test for a Christmas cookie tray dry-run. My only complaint with following the recipe was that there just wasn’t enough cherry flavor in the cookie. My final batch has been getting rave reviews and the tweaks I made were to use 1 tsp cherry extract, sub vanilla for the almond extract and I used a whole 16 oz. jar of cherries. That gave the dough the cherry flavor I was looking for.
VERY tasty!
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Rob Lesniak — Reply
Hi! I just making these. Taste great, but hardly spread at all. They don’t look like the picture. The dough was very dry. Hard to fold in chocolate chips and cherries. Doubled the recipe. Could be part of the problem. Do you sift the flour? Thank you in advance for any advice.
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Beth @ The First Year —
Hi Rob! No I don’t sift the flour. Did you measure the flour properly? The proper way to measure flour is to use a spoon to spoon the flour into the measuring cup. Do not pack the flour and do not stick the measuring cup into the bag to scoop the flour. Then use a butter knife to level out the top.
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Sam Y — Reply
I made these as directed and they turned out perfectly. Thanks for sharing this recipe!
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Melissa — Reply
These came out yummy and so pretty, but I would like a bit more cherry flavor next time. Might try cherry extract though….cherry juice from the jar of cherries didn’t do quite enough.
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Frank Lephew — Reply
Well I loved this recipe and hardly say much because I never use a recipe exactly the way it was but I make cookies and cheesecakes for all over town and just randomly make them for different people.
I agree with several of the previous comments that it definitely needed more butter. Now if you chop your cherries and even though it say to get them pretty drained and dry if you leave them a little damp…
I did several batches before my final and the first I literally used a cheese cloth to dry them once chopped and yeah it was pretty dry but you could fold them together and form a cookie but they still tasted great..
2nd batch I left the cherries a little more damp which helped a lot..
My final I did 4 times the recipe (said I make them for a lot of people lol) which would of been 2 sticks of butter (1/2 for each batch) well I did add another 2 sticks which would of changed it to 1 stick per batch. I also used 1 1/2 tsp baking powder instead of 1/2 tsp baking soda per batch (so in my case 6 tsp baking powder) just a personal preference I’ve had too many people enjoy my regular soft batch chocolate chip cookies better or at least the texture. Today is 2/14/19 and we delivered cookies to several companies and aboout 10 individual people and all of them were blown away… Couldn’t of done it without this Beth thanks for the recipe and I’ve used several of yours thanks again.
Frankie
The untrained chef…-
Beth @ The First Year —
I’m so glad that you found what worked best for you & that they came out well!
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Olga — Reply
Beth, these cookies looks amazing! I can’t wait to make it!
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Beth @ The First Year —
Yay! Thank you! Let me know if you try it!
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Alyssa — Reply
Beth, it’s awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!
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Beth @ The First Year —
YES! Let me know if you try it out!
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Sofie Deheusch —
.can you tell me how much gram a stick of butter is? We have them here in different sizes
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Beth @ The First Year —
1/2 cup butter = 1 stick butter = 113 grams butter
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Alina — Reply
Beth, nice idea! This cookies look absolutely delicious! I need to try it!
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Beth @ The First Year —
Thank you! & yes! Let me know if you try them out!
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Anna — Reply
This sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
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Beth @ The First Year —
I’m so glad it came out well for you!
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Ellery — Reply
Beth, this looks incredible and insanely delicious! I’ll definitely make it next time I host a party!
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Beth @ The First Year —
Thank you so much, Ellery! & YAY!! Let me know how it goes!
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Kim E. Hallgrimson — Reply
What do you think about changing the food coloring to green and adding chopped pistachio nuts. Then you would have a spumoni cookie!
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Beth @ The First Year —
YUM!!! I like that idea!
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Christina — Reply
I made this recipe tonight and I follwed it exactly, but none of it looked like the pictures or video you have posted. I used pink gel food coloring and could not get that vibrant pink color you have. Can you please share the brand of food coloring you used? Also, my dough was extremely sticky and I couldn’t even roll it into balls. I want to try this again. Any suggestions on whst I could do differently?
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Beth @ The First Year —
Hi Christina! This dough is sticky and thick – it usually clogs up my cookie scoop so I measure the dough balls by eyeballing. I used Wilton’s gel food coloring – it’s super pigmented so you do not need as much as you would of the liquid stuff. https://amzn.to/2G1Uo4u
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Kate — Reply
Beth, this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
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Polly — Reply
Beth, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
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Beth @ The First Year —
YAY! That makes me so glad!
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Kerri MacPherson — Reply
I had a couple personal technical difficulties
… I drained the cherries then I got the idea to chop them in the mini food processor…this was awesome except I forgot to drain again. My dough was wet so I added a bit more flour. They turned out a bit cakey but still chewy and yummy. Also I am at a high elevation just outside jasper national park on Canada…roughly 3298 feet above sea level. My cookies browned very fast so I had to adjust the time a bit…all in all it was a success and now I know what not to do. -
Kim A. — Reply
Making these now for the first time. Can you tell me the equal measurement if I use mini morsels OR would it be the same amount? ALSO, can we substitute Milk Chocolate Morsels for semisweet? Has anyone tried this?
Thank you?-
Beth @ The First Year —
Hi Kim! I would use 1/2 cup mini chocolate chips. And yes you can use milk chocolate chips!
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Jodi — Reply
I want to make these for Christmas which is 10 days away, will they stay good in an airtight container that long? I can’t find any info on how long they keep.
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Beth @ The First Year —
Hi Jodi! For 10 days, I would suggest freezing the cookies. Wrap the cookies in bundles of 3 or 4 cookies in plastic wrap and then place inside a ziplock freezer bag. To thaw, place on the counter 24 hours before serving!
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Jordan — Reply
Can i keep the cookie dough in the fridge for three days, till i make them?
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Beth @ The First Year —
Hi Jordan! Yes! Be sure to wrap it well in plastic wrap.
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Anne Bakerim — Reply
Beth!These cookies are similar to those that my mother baked to me in childhood, thanks)
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Sukanya — Reply
Can these be eggless?
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Beth @ The First Year —
Hi Sukanya! Eggs are a critical ingredient in this recipe. I would not recommend omitting them.
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D Moore — Reply
Sorry – but these have no flavor when using gluten free flour. I am not sure if adding vanilla and more almond extract would help but they we so bland – I am not sure they will not be eaten. It happens with GF flour and I had my doubts. Usually cookies with a more flavorful fat like ricotta cheese or cocoa or spices will offset gf flour funkiness. Would not waste my ingredients on this one of you have to do GF.
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Beth @ The First Year —
Hi D! What brand of gluten free flour did you use? I exclusively use King Arthur’s Measure for Measure GF Flour after trying lots of different brands. I have used it to make many gluten free cookies, cakes, angel food cake, brownies, etc.
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Kristen S — Reply
I was very excited to make these for my kids. But I was extremely disappointed. The batter was so so dry and so thick. There were too many chocolate chips, in my opinion. It overpowered the cherry flavor, which was already minimal. The cookies did not spread. They stayed in balls and were very dry. I tried flattening them out by hand, on the second tray, which helped the shape but not the moisture issue. I ended up throwing them away. Total bummer.
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Beth @ The First Year —
Hi Kristen! Shoot, I’m really bummed to hear you didn’t have a good experience with this recipe. Did you measure the flour using the spoon and level method? Did you make any other adjustments (type of flour, size of dough balls, etc.)?
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Istar — Reply
I love this cookies! They’re easy, beautiful and tasty. I’m gonna make two batches to give to my friends as a Thanksgiving treat :)
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Andrea — Reply
Marvelous!
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Kelsey — Reply
Delicious! But I’m pretty sure your recipe has a typo and there should be ½ cup of butter (1 stick) instead of ½ stick. My dough was too try without it, and once I saw others had the same issue on here, I quickly whipped the butter and added it, which helped!
I would recommended it drying the cherries to give the cherries more flavor in the cookie. Right now my batch tastes like a chocolate chip cookie with a hint of cherry, which isn’t enough for me! I’ll be making these again for sure! Thanks.
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Beth @ The First Year —
Hi Kelsey! This recipe only yields about 20 small cookies, so the amount of butter 1/2 stick (1/4 cup) is accurate. I noted in step #4 that the batter will be thick and it requires some arm muscle to bring it together. Adding too much butter will cause the cookies to spread and become flat and greasy while baking.
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Kim — Reply
I made these and they look nice but I can’t taste cherry in them at all. Just tastes like a chocolate chip cookie. I wish I would have used cherry juice from cherries and doubled the almond extract.
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Beth @ The First Year —
Hi Kim! Everyone’s taste preferences are different!
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Ruth — Reply
I doubled the recipe because 20 cookies just does not go far in my house. The doubled recipe gave me 19 cookies, each was 3T of dough. I’m glad I doubled. Not sure what happened.
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Gabriella — Reply
Love the recipe- make sure the recipe says 1/4 TEASPOON of baking soda and NOT cup- there are 2 recipes floating out there. Otherwise they were delicious – adding walnuts would make it perfect
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Beth @ The First Year —
Hi Gabriella! The recipe states 1/2 tsp baking soda. I’m not sure why some people have seen “1/2 cup baking soda” as that would be insanely disgusting!
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Keely — Reply
We had a family cookie day and I was so excited to make these and they were awful. So dry, followed the recipe as it said and they wewere all so disappointed. Definitely needed more butter or oil or SOMETHING.
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Beth @ The First Year —
Hi Keely! How did you measure the flour? Spoon and level method? What size were the dough balls and how long did you bake them?
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Mohana — Reply
Hi the taste is great.
I used brown coconut sugar, maybe that’s why it didn’t come out very pink, batter itself never turned pink 😬 . Also, I used almond flour. Cashews and candied cherries worked well together 🧩 . Didn’t used choco chips.
I liked the outcome, thank you so much 🤩🤩 -
DebMcK — Reply
The chocolate overpowered the cherries. If I make these again I will use mini semisweet pieces in half the amount.
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Nancy — Reply
My new favorite cookie. They were delicious. With the cherries they were most. I added chopped almonds because I like nuts in my cookies, better then plain chocolate chip cookies!!!
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Jenna E — Reply
These cookies are SO GOOD! I used cherry juice instead of almond extract and mini white chocolate chips, and made them extra big- 12 cookies a batch. Definitely making these again, boyfriend was obsessed too.!
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Gaby — Reply
Good Day Beth, usually my chocolate chip cookies end up flat. I live in a town that is above sea level and I guess that has something to do with it. Do you have any tips for me?
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Holly — Reply
Glad I made these. This was an absolutely delicious and delightful cookie!
I save the leftover cherry juice and add some to my Pepsi -
Debbie — Reply
Can you freeze these cookies?
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Beth @ The First Year —
Yes, you can freeze the baked cookies or freeze the cookie dough.
How to Freeze Cookie Dough
Portion the dough into cookie dough balls. Press chocolate chips into the outside of the dough.
Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
Freeze the cookie dough for up to 3 months. To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake according to the recipe. Frozen cookies may need to bake for 1-2 minutes longer.
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Corina McDowell — Reply
Love it! Used all cherries from 16oz jar used only almond extract added one tsp of cherry juice from jar added and extra tsp of butter(total 5 tsp)..perfect! -
ammiee gerrity — Reply
The raw dough tasted amazing!!!!! The cookies not so much.The cookies do not spread. They were like bland chocolate chip cake lumps.
The second batch I rolled in plastic wrap , chilled and cut. There were shaped like cookies but still had the texture of cake. The cherry flavor is barely there and the chocolate chips overpower the recipe. The almond extract could be tasted in the raw batter but not in the finished cookie.
My family was not a fan of this recipe, but again we liked the raw dough. I see many others had the same issue, so maybe this recipe should be a pass.
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Krystal — Reply
Blandest cookies ever. They wound up getting knocked off the counter and ended up in the trash. I was not upset. Waste of ingredients
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Karen Telesco — Reply
These cookies were soo good! Nice and soft, not too sweet and so pretty to look at. -
Carmen — Reply
We were initially concerned because they seemed dry and we had to just press our rolled up dough (the heat from our hands kept them together).
But they came out delicious and we have a multigenerational household and everyone loved them (even my adult daughter who doesn’t like cherries 🙌🏼). Such a nice surprise! We -
Vicky — Reply
Hi there. I have tried your recipe a couple times. I have had a constant problem with the bottom and the edges of the cookie over cooking and turning too brown. I have adjusted the temp and the time to less. Almost to the point where the cookies aren’t cooked completely through ,and they are still brown. I dont usually have this problem with other sweets but just this one. Is there any advice you can give me to help me figure this out? They taste amazing but the color is whats constantly giving me problems. I have also noticed they come out flat. I tried your black Forest cookie recipe and they turned out perfect. I want to really make these maraschino cookies well.
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Beth @ The First Year —
Hi Vicky! What kind of flour and food coloring are you using?
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Evonne — Reply
Hi, great sounding recipe! I was wondering, if you were in a time crunch could you use a white cake mix for the dry ingredients? Thanks!
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Beth @ The First Year —
Hi Evonne! I would not recommend using a white cake mix in place of the dry ingredients.
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Denise — Reply
Can you sub liquid food coloring for gel?
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Beth @ The First Year —
Are you talking about the standard food coloring, like McCormick sells in those dropper bottles? Unfortunately that kind doesn’t work as well to color the cookies pink. Gel food coloring is very intense in color, so you don’t need as much as you would when using liquid food coloring.
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Deb — Reply
Just made these they are very good, I used mini semi-sweet chip I may use less next time. Mine did not look like yours in your picture but I think with different ovens can make them look different. -
Karen — Reply
My first time baking these. Not as pretty as yours, but I had no problem with the recipe, and they was delicious. Made no changes to the recipe at all -
Joe knobel — Reply
Looks good and I will be baking them.
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Andrea — Reply
Mine did not come out at all like yours. -
Tisha — Reply
My cookie dough never turned pink. I used the gel pink coloring and kept adding, but the color never changed. At a point I had to just stop for risk of turning the dough into a bitter taste. They looked and tasted like cakey choc chip almond flavor cookies with cherries added. Was a bit disappointed.-
Beth @ The First Year —
What brand of gel food coloring did you use? Did you make any other changes? Did you use light brown sugar or dark brown?
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Sue Hawco —
Exactly what I experienced!
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Dana — Reply
I followed the recipe and they came out perfect! Can’t wait for my friends and family to try them. -
Kacy — Reply
Cookies came out too cake-like for me. I measures everything exactly, butter was at room temp, and blended everything in order. -
Vicky — Reply
Really good flavor. My friends and I also reduced the maraschino juices with some amaretto to make a glaze that enhanced the cherry flavor.
I think we under baked a little because I was afraid of them getting too brown. Was curious if you tried tenting the pan in foil for any amount of time to reduce browning?-
Beth @ The First Year —
I love how you reduced the juice with amaretto! I haven’t tried tenting the cookies.
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Vanessa — Reply
Chocolate chip cherry cookies
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Chrystyne Whyman — Reply
I bake TONS of cookies, it’s my thing. Which is why I totally do not trust the 1/2 stick of butter to 1.5 cups flour. I’m reading how stiff this dough is and how poorly they spread, and that’s exactly why. I don’t wake my mixer up fir less than 2 sticks of butter, and that would need 6 cups of flour, which I’ve NEVER used that much flour in any 1 cup of butter ratio. Nope. I love the flavor profiles here, I’d even throw in some chopped pistachios for pops of green and call it a Spumoni cookie, perfect for Christmas. But I’m absolutely tweeking the fat/flour ratio to something that makes more sense.
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Gail —
How would you modify it? More butter to amount of flour, or more flour to amount of butter?
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Sue Hawco — Reply
The cookies taste great, but even with the gel food coloring, the pink color is not there. I tried regular food coloring, too. I think the picture might be enhanced a bit.
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Beth @ The First Year —
Hi Sue! I used a good dollop of rose pink gel food coloring from Wilton.
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Bonnie — Reply
I’m thinking of mixing red and green maraschino cherries to make it more “Christmasy”
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Beth @ The First Year —
Love that idea! Email me a photo at beth@thefirstyearblog.com, I’d love to see!
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Jen — Reply
Made these cookies yesterday, without the chocolate chips (as I am with your niece – nasty stuff! lol! Nice to know there is another non chocolate eater in the world!). They came out great! Used a small scoop and got 36 lovely delicious cherry cookies!!
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Rox — Reply
Waste ofMaraschino cherries and chocolate chips! Totally flavorless. Very disappointed. -
steph — Reply
how necessary is the almond extract?
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Beth @ The First Year —
It’s for flavor! If you like almond extract, then don’t skip it!
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Kevin — Reply
Very different consistency than I am use to, but came out fine as written. Didn’t have as much flavor though as hoped. May have to try to add some cherry juice and increase a little more on dry ingredients to keep the original consistency. …I couldn’t find pink but red worked pretty good sparingly. Right great looking cookies -
Shannon — Reply
Delicious cookies, don’t skimp on the cherries! They are delicious, and the added cherries and chocolate chips on top of the dough make the cookies look really pretty. I used a bit of normal food coloring and it added a bit of color, but you def need the gel if you want that popping pink. Watch them closely in the oven!
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Nancy Prychowicz — Reply
I don’t understand the unsalted butter amount. On one hand you say 1/2 stick then 1/4 cup soften what does this mean?
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Beth @ The First Year —
1/2 stick is equal to 1/4 cup.
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Yvonne — Reply
I was looking for a new addition to my Christmas baking and thought these looked interesting. Made them last night and they were a hit, my boyfriend ate half the batch. Am going to get more cherrys today so I can make more to add them to my Christmas tins I give as gifts!! -
Kathy — Reply
Hi I made the cookies they were pretty but with the second batch I added the cherry juice to it and also a little more almond to give it a more flavorful taste
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Tanya — Reply
Hello, I made them GF w/the Arthur GF flour and they came out flat. Delicious but flat. How can I adjust the recipe so they look like the picture? #fluffy?
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Beth @ The First Year —
Hi Tanya! How did you measure the flour?
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sheila — Reply
measurements are very wonky for beginners. really wanted to try this recioe but i have no idea how to convert your measuremnets.
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Z. Labin — Reply
My husband loves maraschino cherries. I would love to make these for him, however he is allergic to butter and margarine. Is there another ingredient that I could use as a substitute for the butter? Thank you. I will wait for your response.
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Beth @ The First Year —
Hi there! I haven’t tried this recipe with a butter substitute, so I can’t offer an accurate answer!
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Joelle — Reply
I used dark brown sugar and I added a bit of the juice from the cherries. The
Color is good. I made mine too big so they were like a cake. My fault!
I did find they were lacking a little in flavor. Maybe it’s the crunchy I was expecting that left me disappointed. I’m glad I tried this recipe. Thank you! -
Leslie — Reply
I made these. They are wonderful but feel like they are missing something to make them amazing. Why is there no sugar in the recipe like regular chocolate chip cookies?-
Beth @ The First Year —
Hi Leslie! This recipe uses brown sugar!
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Pattie — Reply
Delicious!
Surprisingly as they seemed dry and a little hard to mix together. But, they turned out perfect and so delicious! 😋 -
Lynn — Reply
Very good gone in a day! Mine weren’t as red because I used the wrong food coloring. I added a little cherry juice and took away a pinch of baking soda. But at 8,300 feet they turned out great! -
Cheryl Cz — Reply
Hello! Just made these this morning and they are delicious! As with some other commenters, I did add the whole stick of butter…..thank you for the recipe!
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Debra Crouch — Reply
I added 1/2 chocolate chips & 1/2 white chocolate chips. I put the scoups of dough on the cookie sheet in fridge for 15 minutes before baking. Came out perfect!!
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Kathy Souders — Reply
These are delicious and look exactly as they do in the original recipe. They will be perfect for the cookie plate I needed and will be a big hit! -
Debbie wright — Reply
My husband loved these, I added a little coconut soaked in coconut milk and drained, that was 6 days ago.. he wants more👍🥰
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Geri — Reply
Archer used to make a cherry cookie with powdered sugar. Do you think powdered sugar could be substituted for brown sugar?
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Beth @ The First Year —
Without testing it first, I can’t say it would work!
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Joan — Reply
Can you roll the cookies in balls and freeze before baking?
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Beth @ The First Year —
Yes, you can freeze the cookie dough balls!
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Martha — Reply
Can I double the recipe?
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Amy — Reply
These weren’t too bad but I wish they’d been sweeter and they came out pretty cakey. Not sure how or why they came out that way.I might make them again and add some sugar and Google why a cookie would come out almost fluffy. I would add more almond extract too as well as more chocolate chips lol
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David — Reply
Made them twice. Ain’t no way 1/2 stick of butter and the other wet ingredients provide enough moisture – dough is dry and won’t stick together. The second time I used a bit over 1 stick of butter and they were great.-
Beth @ The First Year —
Be sure to properly measure the flour using the spoon, scoop and level method to prevent adding too much flour.
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Kathleen — Reply
These turned out wonderful, no problems with the recipe . Including in my Christmas tins and going to make an additional batch. Used the small scoop♥️. Thank you❣️ -
Jo — Reply
Super dry and dull favor. -
Sara — Reply
I was so excited to make these for Christmas and followed the recipe exactly. The almond extract came out a little fast so maybe a little more there but not much. A little cherry juice as well. They did not spread out like a normal cookie. They are basically dry balls of cake. They are brown after 13 min. I did only have regular food dye but was hoping i could take them out before they turned brown, i think the brown sugar can only be offset by your gel food coloring. I can’t explain how badly they turned out its really frustrating to throw out a whole batch the night before Christmas. My sister asked for these, so disappointed. Cookies are more difficult than one would think.
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Beth @ The First Year —
Hi Sara! How did you measure the flour?
How to Properly Measure Flour
The most accurate way to measure flour is to use a kitchen scale, weighing it in grams.
If you don’t have a kitchen scale, follow this method.
•Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
•Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
•Use the back of a butter knife to level off the excess.
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Mary Morrison — Reply
Thanks so much for addressing GF so often! I have a daughter that is sugar free and we’ve used your recipes and subbed the sugar with monk fruit and it works great!
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Leila — Reply
There is something terribly wrong with the measurements or instructions in this recipe. The cookies do not melt down while baking. As a person who previously worked as a professional baker, I am quite sure I followed the recipe, and know how to measure correctly. They Still tasted Ok but didn’t melt down as expected. Perhaps chilling the dough may have helped. -
Bethany — Reply
Perfect as written! Absolutely delicious beautiful cookies. Perfect for Valentine’s Day 💘