Cherry Christmas Cookies recipes
Cherry Christmas cookies recipes
These Cherry Christmas Cookies recipes are so pretty, and they’re really delicious, perfect for this time of year. They would make a great addition to a Buffet Table on a cookie platter, or a Cookie exchange party, or anywhere you decide to serve them. The delicate Pink color is so gorgeous, and the flavors are really wonderful, a delicious cookie. You could even serve these at a Brunch, or Luncheon, and they’re sure to be a hit on your holiday cookie tray. Keep this one in your favorites.
HERE’S WHAT YOU NEED:
COOKIES:
2 Sticks of Butter – softened
1 cup of Sugar
1 Tablespoon of Vanilla extract
1 Egg
3 cups of all purpose Flour
1 Tablespoon of Baking Powder
1 tsp cherry extract
FOR THE FROSTING:
1 stick of Butter – softened
8 ounces of Cream Cheese – softened
1/2 teaspoon of Vanilla extract or almond extract
1 Tablespoon of Heavy Cream
1 32 ounce bag of Powdered Sugar
1/3 cup of Maraschino Cherry Juice – from the Jar
1 Jar of Maraschino Cherries – with Stems
HERE’S WHAT YOU DO:
In a large bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, cherry extract, and Egg, and blend until light and fluffy, medium speed. In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the Flour a little at a time and mix on low to blend, until all the Flour is added. Remove the Whisk attachment, and use the paddle. Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
Line baking sheets with Parchment paper, and using a cookie scoop roll the cookie dough into small dough balls, about 1 inch balls, and place the balls of dough on the cookie sheet. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little. Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look
When the cookies are done, remove from the oven to a wire rack using a rubber spatula to cool completely, about a half hour to cool. While cookies are near room temperature, make the Frosting.
PLACE MARASCHINO CHERRY’S – WITH STEMS – ON A PAPER TOWEL TO DRAIN JUICE BEFORE TOPPING FROSTING/COOKIE WITH CHERRY’S.
In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Vanilla, and Heavy Cream, and mix. Add the Powdered Sugar and the Cherry Juice a little at a time, blending after each addition, until the Frosting is smooth and fluffy, and also is full of cherry flavor. This will give the Frosting the delicate Pink Color, and a wonderful Cherry Cream Cheese flavor. You don’t need any food coloring in this recipe, if you want the frosting to be a darker color add a little more cherry juice.
Using Plastic wrap (Glad wrap) tear off a piece about 12 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Twist the ends of the plastic wrap SEE PHOTO – Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. Pipe the Frosting onto the top of the cookies, using a swirling motion, and bring it up to a point. Place a Cherry on the top of each cookie. Allow the Frosting to set or firm up a bit, about 30 minutes. Serve, and Enjoy!
Makes approximately 40 Cookies
How do I store extra cookies?
You can store leftover cookies in an airtight container for up to a week. You can also get a gift box or container and pack these cookies up and give as a Christmas gift. These are such a lovely cookie to give this holiday season, they will easily become one of your favorite cookies.
Can I make different flavor variations of this cookie?
Absolutely! You can add white chocolate chunks, candied cherries, chopped cherries, white chocolate chips, or semi-sweet chocolate chips to the cookie dough before you bake them.
Cherry Christmas Cookies
Ingredients
COOKIES:
- 2 Sticks of Butter – softened
- 1 cup of Sugar
- 1 Tablespoon of Vanilla extract
- 1 Egg
- 3 cups of all purpose Flour
- 1 Tablespoon of Baking Powder
- 1 tsp cherry extract
FOR THE FROSTING:
- 1 stick of Butter – softened
- 8 ounces of Cream Cheese – softened
- 1/2 teaspoon of Vanilla extract or almond extract
- 1 Tablespoon of Heavy Cream
- 1 32 ounce bag of Powdered Sugar
- 1/3 cup of Maraschino Cherry Juice – from the Jar
- 1 Jar of Maraschino Cherries – with Stems
Instructions
- In a large bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, cherry extract, and Egg, and blend until light and fluffy, medium speed. In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the Flour a little at a time and mix on low to blend, until all the Flour is added. Remove the Whisk attachment, and use the paddle. Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
- Line baking sheets with Parchment paper, and using a cookie scoop roll the cookie dough into small dough balls, about 1 inch balls, and place the balls of dough on the cookie sheet. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little. Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look
- When the cookies are done, remove from the oven to a wire rack using a rubber spatula to cool completely, about a half hour to cool. While cookies are near room temperature, make the Frosting.
- In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Vanilla, and Heavy Cream, and mix. Add the Powdered Sugar and the Cherry Juice a little at a time, blending after each addition, until the Frosting is smooth and fluffy, and also is full of cherry flavor. This will give the Frosting the delicate Pink Color, and a wonderful Cherry Cream Cheese flavor. You don’t need any food coloring in this recipe, if you want the frosting to be a darker color add a little more cherry juice.
- Using Plastic wrap (Glad wrap) tear off a piece about 12 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Twist the ends of the plastic wrap SEE PHOTO – Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. Pipe the Frosting onto the top of the cookies, using a swirling motion, and bring it up to a point. Place a Cherry on the top of each cookie. Allow the Frosting to set or firm up a bit, about 30 minutes. Serve, and Enjoy!
