Cherry Butter Cookies
Indulge in the sweet and buttery delight of Cherry Butter Cookies, a heavenly treat that combines a melt-in-your-mouth cookie base with the vibrant flavor of maraschino cherries. These cookies are crafted from a rich dough of softened butter, a hint of vanilla, and just the right touch of cornstarch for a tender crumb, studded with juicy chopped cherries for bursts of fruity goodness in every bite. Not only are they quick and easy to prepare in under 30 minutes, but their soft centers and lightly golden edges make them utterly irresistible. Perfect for holiday cookie platters, afternoon tea, or an anytime indulgence, these cherry-studded cookies offer a balance of classic comfort and fruity flair. Serve them fresh or store them in an airtight container to enjoy their luscious flavor all week long!
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Recipe Information
Ingredients
- 227 g unsalted butter, softened
- 150 g granulated sugar
- 2 tsp vanilla extract
- 260 g all-purpose flour
- 30 g cornstarch
- 0.5 tsp salt
- 100 g maraschino cherries, drained and chopped
- 1 tbsp maraschino cherry juice
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
Add the vanilla extract and maraschino cherry juice to the butter mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Fold the chopped maraschino cherries into the dough, ensuring they are evenly distributed.
Scoop out 1-tablespoon portions of dough and roll them into balls. Place the balls about 2 inches apart on the prepared baking sheets.
Gently press each dough ball with the back of a fork or the palm of your hand to slightly flatten the cookies.
Bake in the preheated oven for 10–12 minutes, or until the edges are set and lightly golden. The centers will remain soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.4 g | 243% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 429.3 g | 156% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 192.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 93 mg | 7% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
