Cherry Flip Cookies
Delight your taste buds with these irresistible Cherry Flip Cookies, a charming blend of buttery shortbread and vibrant maraschino cherries. Perfectly soft and delicately sweet, these cookies feature a tender dough infused with vanilla and almond extracts, creating a cozy flavor combination. The signature "flip" technique wraps the dough gently around a jewel-toned cherry, offering a visually stunning and festive treat that’s ideal for holiday gatherings or everyday indulgence. With a light dusting of powdered sugar for an elegant finish, these cookies are as beautiful as they are delicious. Quick to prep and bake in under 40 minutes, Cherry Flip Cookies are a perfect addition to your dessert repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2.25 cups all-purpose flour
- 0.25 cup cornstarch
- 0.25 teaspoon salt
- 0.5 cup maraschino cherries (halved or quartered)
- 0.5 cup powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and almond extract to the butter-sugar mixture, and beat until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until a smooth, soft dough forms.
Using a spoon or your hands, scoop out about 1 tablespoon of dough and roll it into a ball.
Flatten each dough ball slightly and press a small indentation into the center with your thumb or the back of a teaspoon.
Carefully place half or a quarter of a maraschino cherry into the indentation of each cookie.
To create a 'flip,' fold the edges of the dough partially over the cherry, leaving the cherry still slightly visible.
Arrange the cookies on the prepared baking sheets, leaving about 2 inches of space between them.
Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden. Avoid overbaking to maintain a soft texture.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies lightly with powdered sugar before serving.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 632 mg | 27% | |
| Total Carbohydrate | 497.8 g | 181% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 265.7 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 363 mg | 8% | |
*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.
