Washington Cherry Cookies
Submitted by aztecs
Chewy brown sugar cookies studded with white chocolate chips and bright maraschino cherries. A patriotic twist on the classic drop cookie that bakes up in under 10 minutes.
YIELD
36 cookiesPREP
15 minCOOK
10 minREADY
30 minThese cherry-studded beauties are the cookie jar’s answer to a cherry pie crossed with a white chocolate dream.
Brown sugar gives the base a rich, molasses-kissed chew while white chocolate chips melt into creamy little pockets of sweetness.
The maraschino cherries add bursts of fruity color and a subtle almond-like flavor that makes every bite feel festive.
They come together fast with pantry staples and one bowl, so you can go from craving to cookie in about 25 minutes flat.
Chef Tips
- Rinse and thoroughly pat dry the maraschino cherries before adding them. Excess syrup will make the dough too wet and cause spreading.
- Pull them from the oven when they still look slightly underdone in the center. Carryover heat finishes the job and keeps them soft.
- Let cookies cool on the baking sheet for a full 2 minutes before transferring. Moving them too early means crumbly edges.
Ingredients
Directions
- Coarsely-chopped maraschino cherries, drained, rinsed and patted dry.
Preheat oven to 375℉ (190℃) (190 C).
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
Combine flour, salt and baking soda.
Mix into creamed mixture just until blended.
Stir in white chocolate chips and cherries.
Drop by rounded measuring tablespoonfuls (15 mL) of dough.
Bake one baking sheet at a time at 375℉ (190℃) (190 C) for 8 to 10 cookies.
DO NOT OVER BAKE.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
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