Dipped Cherry Cookies
Delight your taste buds with these irresistible Dipped Cherry Cookies—soft, buttery treats infused with the bright, tangy sweetness of maraschino cherries and dipped in a luscious coating of semi-sweet chocolate. Perfectly balanced with a hint of almond extract, these cookies are as stunning as they are delicious, boasting a delightful texture that’s tender on the inside with a glossy chocolate finish. This easy-to-follow recipe takes just 20 minutes to prepare and yields 36 decadent cookies, making it an ideal choice for holiday platters, gift-giving, or any special occasion. Whether you’re a fan of classic cookie flavors or looking to impress with a show-stopping dessert, these cherry-chocolate delights are sure to please!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2.5 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup maraschino cherries, finely chopped
- 1.5 cups semi-sweet chocolate chips
- 1 tablespoon shortening
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, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add in the egg, vanilla extract, and almond extract. Mix until well combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold in the finely chopped maraschino cherries. The dough will be slightly thick and sticky.
Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden but the centers remain soft. Do not overbake.
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.
While the cookies cool, melt the chocolate chips and shortening together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip half of each cooled cookie into the melted chocolate and let the excess drip off. Place the dipped cookies on a sheet of wax paper or parchment paper to set.
Let the chocolate fully set (you can refrigerate the cookies for faster setting) before serving.
Nutrition Facts
Calories |
5137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.7 g | 362% | |
| Saturated Fat | 169.5 g | 848% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 644.1 g | 234% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 371.4 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 159 mg | 12% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 553 mg | 12% | |
*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.
