Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This creates a light and airy base for your cookies.1 cup unsalted butter, 1 1/2 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract (if using). If you’re aiming for a deeper pink, add a few drops of red food coloring now and mix until evenly distributed.2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract, Red food coloring
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour for consistent cookie texture.2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can lead to tough cookies.2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Stir in the maraschino cherry juice and the finely chopped maraschino cherries. The juice will lend a subtle cherry flavor and contribute to the pink color, while the chopped cherries add delightful bursts of sweetness and texture. Mix until the ingredients are just incorporated into the dough.1/2 cup maraschino cherry juice, 1/2 cup finely chopped maraschino cherries
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to an hour. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking, ensuring a better shape.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
- Drop rounded tablespoons of the chilled dough onto the prepared baking sheets, spacing them about 2 inches apart. You can use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will still be soft in the middle when you take them out; they will firm up as they cool.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to set properly.
Notes
Once completely cooled, store your Pink Cherry Cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 5-7 days. Layering them with parchment paper between rows can help prevent them from sticking together.
For convenient baking later, you can freeze the cookie dough. Scoop your dough into balls and place them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.