The Best Chocolate Cherry Cookies
Servings 15
Ingredients
Wet Ingredients
- ½ cup butter softened, one stick
- 1 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons maraschino cherry juice
Dry Ingredients
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups gluten free one-to-one flour
- 1 cup maraschino cherries, chopped into quarters
After Baking
- ½ cup chocolate chips, melted
Instructions
- Preheat oven to 350. Line three baking sheets with parchment paper.
- In mixer or large bowl, add butter and sugar. Cream until light and fluffy.
- Add vanilla, egg and cherry juice. Mix until visibly lightened in color.
- Add the dry ingredients. Mix until just combined. Scrape bowl. Add cherries and mix until distributed.
- Roll tablespoon sized balls of dough. Place about 12 per cookie sheet, making sure not to crowd them.
- Bake for 9-10 minutes. They will loose their shine, but not brown very much. Let cookies cool for about 10 minutes before proceeding.
- Melt chocolate chips in a separate bowl. Drizzle chocolate on the cookies with a fork or spoon.
- Serve after chocolate has solidified, anywhere from 30-60 minutes.