Are these not the happiest little cookies you’ve seen in a long time?
The Kiddo and I were having lunch with our friend Sarah, and we wanted to send her back to college with some goodies. I hadn’t tried this recipe before, but it looked like something Kiddo could easily help with, so we gave it a shot. Huge success! The original recipe called for chocolate icing over the cherries, but they were so colorful and pretty I didn’t have the heart to cover them up.
Ingredients
- 1/3 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 (10-ounce) jar maraschino cherries
Instructions
- Preheat your oven to 350F
- Cream together butter and sugar on low speed until light and fluffy; add egg and vanilla and mix well till completely incorporated
- Stir together flour, cocoa powder, salt, baking powder, and baking soda; add mixture to butter and sugar mixture and stir until combined
- Shape dough into 1-inch balls and place on ungreased or parchment-lined cookie sheet. Make a dent in the middle of each cookie with your thumb
- Drain the cherries, remove any stems and cut cherries in half; put one half cherry in the middle of each cookie
- Bake at 350F for 10 minutes; cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely
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I used my very smallest cookie scoop to shape these and got 40 cookies. Sarah reports these, with coffee, are the breakfast of champions. 
They are so good and extremely hard to stop eating! Especially since they are bite size!
Dangerous, right?
HAPPY and scrumptious …keep up the beautiful baking. You have so much talent!
Aw, thanks!
I just made these little babies at the VERY LAST minute for a cookie swap (the bane of my holiday existence). I’ve ruined many an easy cookie recipe, and mine turned out just right! Yay! Thanks!